Declassified archive · open source material
// DECLASSIFIED RATIONS
113 recipes released to the public. The rest of the archive is not on the internet.
Silesian Beef Roulade with Potato Dumplings and Braised Red Cabbage (Rolada Wołowa z Kluskami Śląskimi i Modrą Kapustą)
Rolada is the Sunday plate of Upper Silesia: slices of beef top round beaten thin, spread with sharp brown mustard…
Herring in Oil with Onion (Śledź w oleju z cebulą)
Salt-cured herring desalted in water and milk, briefly acidulated, then layered raw with onion, bay, allspice and…
Farmhouse Smoked Sausage (Kiełbasa Wiejska / Swojska)
Kiełbasa wiejska is the coarse, garlicky, alder-smoked pork sausage that every Polish farmhouse used to make after…
Gołąbki (Polish Stuffed Cabbage Rolls)
Gołąbki are blanched cabbage leaves wrapped around minced pork and rice, packed tight into a bacon-lined pot and…
Clear Beetroot Soup with Mushroom Dumplings (Barszcz Czerwony z Uszkami)
A crystal-clear ruby broth built from fermented beetroot juice (zakwas buraczany) blended into a dried-mushroom and…
Breaded Pork Cutlet with Dill Potatoes and Cucumber Salad (Kotlet Schabowy z Mizerią)
Kotlet schabowy is Poland's Sunday dinner: a slice of pork loin beaten thin, coated in flour, egg and fine dry…
Żurek (Sour Rye Soup with White Sausage and Egg)
Żurek is Poland's sour rye soup: a live five-day ferment of wholemeal rye flour, water and garlic — the zakwas…
Pierogi Ruskie (Ruthenian Potato and Twaróg Dumplings)
Pierogi ruskie are half-moon dumplings of thin unleavened wheat dough filled with riced potato, twaróg curd cheese…
Bigos (Hunter's Stew)
Bigos is a long braise of sauerkraut and fresh cabbage with several kinds of meat, dried forest mushrooms and…
Picarones (Peruvian Squash and Sweet Potato Rings in Chancaca Syrup)
Picarones are Lima's criollo answer to the Spanish buñuelo: a yeast-raised batter of boiled zapallo macre and sweet…
Seco de Cabrito (North Coast Kid Goat Braised in Chicha de Jora)
Seco de cabrito is the great braise of Peru's north coast: bone-in kid goat browned hard, then stewed slowly in…
Rocoto Relleno (Arequipa Stuffed Hot Peppers)
Rocoto relleno is the flagship dish of Arequipa's picanterías: a fat red rocoto, seeded, deveined and blanched…