E:Today
I'll talk about kołdun. The historical date of ...
birth kołdun difficult today to determine. There is a presumption that they come from the kitchen of the palace Rradziwiłł's, and as their competition created kołduns Tyszkiewiczes.
birth kołdun difficult today to determine. There is a presumption that they come from the kitchen of the palace Rradziwiłł's, and as their competition created kołduns Tyszkiewiczes.
1654
- książę Janusz Radziwiłł (1612-1655)
P:Dzisiaj
opowiem o kołdunach. Historyczną datę narodzin kołdunów trudno
dziś ustalić. Istnieją domniemania,
że wywodzą się z kuchni
pałacowej Rradziwiłłów, a jako ich konkurencja powstały kołduny
Tyszkiewiczowskie.
P:1770
- hrabina Konstancja Tyszkiewicz, z domu księżniczka Poniatowska
E:1770s
- countess Konstancja Tyszkiewicz, born Princess Poniatowska
E:Other
sources speak of relationships
with
Peace Tylżyckim and then Napoleon I, Alexander I and Frederick
William III first tried kołdun.
Napoleon
I
P:Inne
źródła mówią o związkach z Pokojem Tylżyckim
i wtedy to
Napoleon I, Aleksander I i Fryderyk Wilhelm III po raz pierwszy
spróbowali kołdunów.
Alexander
I
P:Fryderyk
Wilhelm III. i Królowa Luiza w parku Schloss Charlottenburg 1799
E:Friedrich
Wilhelm III. and Queen Louise in the park of Schloss Charlottenburg
1799
E:There
is also an opinion that gained its reputation during the Swedish
wars, much earlier than previous presumption, but I do not know what
the truth is.
P:Potop
Szwedzki 1655
E:The
Swedish deluge - 1655
P:Jest
też opinia, że zyskały swoją renomę podczas wojen szwedzkich,
czyli znacznie wcześniej niż poprzednie domniemania, ale nie
wiadomo jaka jest prawda.
P:Kapitulacja szwedzkiego garnizonu w polskim mieście Toruniu w czasie wojny zwanej Potopem Szwedzkim od 1655-60 roku. Oblężenie trwało prawie 6 miesięcy. Jerzy Sebastian Lubomirski, jeden
z polskich dowódców oblężenia, zamówił mapę upamiętniającą to ważne zwycięstwo.
E:The capitulation of the Swedish garrison in the Polish city of Torun in the war called the Swedish invasion of 1655-1660. The siege lasted nearly six months. Jerzy Sebastian Lubomirski, a Polish commanders siege, ordered the map of commemorating this important victory.
E:Over the years a whole range of regional varieties of dumplings. Certain rules have, however, not variables: chopped meat, served on a deep plate or bowl, topped with butter, rarely fused lard with cracklings.
P:Z biegiem lat powstał cały szereg regionalnych odmian kołdunów. Pewne zasady pozostały jednak nie zmienne: mięso siekane, podawane na głębokim talerzu lub misce, polane masłem, rzadziej topioną słoniną ze skwarkami.
E:Gives original recipeKołdun
2.5 cups flour
approx. 1 cup water
salt
Filling:
20 grams of beef tenderloin
20 grams of mutton tallow kidney
20 grams of lamb haunch
8 cloves garlic
1 tablespoon marjoram
2 liters of broth to cook dumplings
salt
pepper
a little bit of sugar
The flour, water and salt and knead the dough for
30 minutes. When it shiny and elastic, beat them
with a pastry board from all sides. Covered with a cloth, let stand for ½ hour. Meat peel of tendons and membranes, tallow place for several minutes in the refrigerator that was hard. Lamb and sirloin into small cut or chop chopper. The cooled tallow carve with a knife on thin shavings. Connect with meat, add a pinch of sugar, salt, ground pepper, crushed garlic and salt and finely crushed marjoram. Knead stuffing with a few tablespoons of cold broth, to obtain a coherent mass. Roll out the dough to a thickness of canvas. Put the stuffing row size of a hazelnut, topped by dough, clasp your fingers around, cut out a glass of vodka with a small diameter. Kołdun put into boiling, salted broth. They should be free swimming. Cook over low heat 3 to 5 minutes. At the bottom of a deep dish arrange a few pieces of butter. Arrange layers of kołdun translating butter. Serve immediately on the table. Kołdun given in cups and eating with a spoon.
For 6 people
preparation time 1 ½ hour
2.5 cups flour
approx. 1 cup water
salt
Filling:
20 grams of beef tenderloin
20 grams of mutton tallow kidney
20 grams of lamb haunch
8 cloves garlic
1 tablespoon marjoram
2 liters of broth to cook dumplings
salt
pepper
a little bit of sugar
30 minutes. When it shiny and elastic, beat them
with a pastry board from all sides. Covered with a cloth, let stand for ½ hour. Meat peel of tendons and membranes, tallow place for several minutes in the refrigerator that was hard. Lamb and sirloin into small cut or chop chopper. The cooled tallow carve with a knife on thin shavings. Connect with meat, add a pinch of sugar, salt, ground pepper, crushed garlic and salt and finely crushed marjoram. Knead stuffing with a few tablespoons of cold broth, to obtain a coherent mass. Roll out the dough to a thickness of canvas. Put the stuffing row size of a hazelnut, topped by dough, clasp your fingers around, cut out a glass of vodka with a small diameter. Kołdun put into boiling, salted broth. They should be free swimming. Cook over low heat 3 to 5 minutes. At the bottom of a deep dish arrange a few pieces of butter. Arrange layers of kołdun translating butter. Serve immediately on the table. Kołdun given in cups and eating with a spoon.
For 6 people
preparation time 1 ½ hour
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