Tag: #ThisIsWorldchefs

See below for recipe

Mazurka is the essence of traditional Polish pastry art. Flat, sweet, and beautifully decorated, it’s as symbolic of Easter in Poland as painted eggs (pisanki) or the Easter basket blessing (święconka).

Its roots go back cultures, with the earliest mentions dating to the 17th century.

Today, there are dozens of variations of this festive dessert, but the classic mazurek is made with a buttery shortcrust base, topped with a sweet layer—usually dulce de leche (kajmak), nuts, or chocolate. This glossy surface becomes a canvas for creative decorations using dried fruits, nuts, and icing.

Some mazurkas look like miniature works of art—intricately decorated, bursting with color and the symbolism of spring and Resurrection.

The tradition of baking mazurek for Easter became firmly rooted in the 19th century, when it became fashionable to decorate desserts with religious, patriotic, and springtime motifs.

In Polish homes, preparing mazurek is often a shared, family ritual—especially the decorating part. It’s a time for creativity, joy, and passing traditions down through generations.

Mazurek in Poland  is more than just a cake. Mazurek is a Poland Cultural Symbol. In the Polish language, the word “mazurek” has several meanings:

Mazurek as a musical piece. The most famous composer of mazurkas was Frédéric Chopin, who wrote 59 of them, transforming the folk form into poetic, expressive piano works.

Dąbrowski’s Mazurek as the Polish national anthem.

Mazurek as the Easter cake.

Try making a traditional Polish mazurek – beyond its sweet taste, you’ll discover a dose of fun, creativity, and true holiday joy!

As Poles like to say: “If you haven’t tasted żurek, you don’t really know Polish cuisine.”

Mazurek for Easter – Recipe

Adapted by Joanna Ochniak

Yields 12 servings

Ingredients

• 350 g unsalted butter
• 120 g powdered sugar
• 120 g peeled and chopped almonds
• Zest of 1 lemon
• 370 g all-purpose flour
• 2 apples
• 3 tbsp fine baking sugar
• 200 g canned dulce de leche (kajmak)
• 4 cooked egg yolks + 1 raw egg yolk
• Pinch of salt
• White and brown icing for decoration

Instructions

Preparation time: 50 minutes

1. Make the dough: Beat the butter until fluffy. Add flour and beat again. Pass the cooked egg yolks through a sieve and add to the mixture along with the raw yolk, powdered sugar, and a pinch of salt. Knead the dough until smooth. Chill in the fridge for 2 hours.
2. Prepare the filling: Peel and grate the apples. Mix with chopped almonds and lemon zest. Pour 1/3 cup of water into a pan, add the apple-almond mixture and baking sugar. Cook gently until the water evaporates, and the mixture thickens.
3. Shape and bake: Roll out the dough. Cut into the shape of an Easter egg. Place on a parchment-lined baking sheet. Use leftover dough to roll into thin ropes and create a border around the egg shape. Spread the apple filling on top.
   Bake at 180°C (356°F) for 20 minutes.
4. Decorate: Warm the dulce de leche (kajmak) and pour it over the baked base. Once it sets, use white and brown icing to draw pussy willows (bazie) or other Easter motifs. Feel free to decorate with almond flakes, shelled walnuts, pistachios, dried or candied fruits, or any other natural, edible decorations of your choice.

Happy Easter!

For more recipes, visit www.worldchefs.org/news

See below for recipe

(Easter Sour Rye Soup in Bread)

Żurek, one of the oldest soups in Polish cuisine (dating back to the 15th century), owes its distinct sour flavor to a naturally fermented rye flour starter. For centuries, it was considered a humble dish of the poor, yet over time it became an essential part of Polish Easter traditions.

Enriched with white sausage, boiled eggs, and horseradish—symbols of life, strength, and rebirth—żurek became a true celebration of the season.

It grew to symbolize the end of fasting and the beginning of joy—a dish that brings together generations and regions. Served in crusty bread bowls or deep plates, often made with ingredients from the blessed Easter basket, żurek remains a beloved part of the holiday: slightly sour, but warming to the soul.

As Poles like to say: “If you haven’t tasted żurek, you don’t really know Polish cuisine.”

Żurek Wielkanocny (Polish Easter Sour Rye Soup) – Recipe

Adapted by Joanna Ochniak

Yields 6 servings

Ingredients

• 2 liters of water
• 500 ml of sour rye starter* (recipe below)
• 500 g raw white sausage
• 100 g smoked bacon
• 1 medium carrot, peeled
• 1 parsley root, peeled
• ¼ of a medium celery root, peeled
• White part of 1 leek
• 1 onion
• 2 dried mushrooms
• 2 cloves of garlic
• Salt and pepper to taste
• 1 bay leaf
• 2–3 allspice berries
• 2–4 teaspoons dried marjoram
• 3 hard-boiled eggs
• 4 cooked potatoes
• 250 ml thick sour cream
• 1–2 teaspoons grated horseradish
• Fresh parsley for garnish

Instructions

Preparation time: 15 minutes

Cooking time: 1 hour 10 minutes

1. Rinse the dried mushrooms and soak them in a small amount of water for 2–3 hours.
2. Place peeled vegetables (carrot, parsley root, celery, leek) in a pot with 2 liters of water. Bring to a boil. Add bay leaf, allspice, onion, garlic, and salt. Simmer for about 40 minutes. Meanwhile, boil the eggs and potatoes separately in salted water.
3. Slice the soaked mushrooms and add them with their soaking liquid to the pot. Pierce the white sausage with a fork and add it to the broth. Simmer for about 15 minutes, covered. Then remove the sausage and slice it into rounds.
4. The bacon add to the soup along with any additional seasoning to taste. Bring to a gentle boil.
5. Stir in dried marjoram and the sliced sausage. Slowly pour in the sour rye starter while stirring. Simmer for 10 minutes, then remove from heat.
6. Stir in the sour cream and horseradish to taste. Mix thoroughly.
7. Serve the soup in hollowed-out bread bowls or deep plates. Garnish with a quarter or half of a hard-boiled egg and chopped parsley. Optionally, add cubed boiled potatoes to each serving.

Zakwas na Żurek (Homemade Sour Rye Starter) – Recipe

Ingredients

• 500 ml boiled, cooled water (room temperature)
• 5 tablespoons whole meal rye flour
• 1 small piece of crusty rye bread (for natural fermentation)
• 2 cloves of garlic, peeled and halved
• 1 bay leaf
• A few allspice berries

Instructions

Preparation time: 15 minutes

Fermentation time: 4–5 days

1. Use a glass or earthenware pot (not metal or plastic). Rinse it with boiling water to sterilize.
2. Pour 500 ml of cooled, boiled water into the jar. Add 5 tablespoons of rye flour, the bread crust, garlic, bay leaf, and allspice. Stir with a wooden spoon.
3. Fermentation process:  Cover the jar with a piece of cheesecloth or gauze and secure with a rubber band. Leave it in a warm, dry place (e.g., on a kitchen counter) for 4–5 days. Stir once daily with a clean wooden spoon.
4. Check readiness: When ready, the starter will have a pleasant, sour aroma. Strain the mixture through a sieve to remove solids. Pour the liquid into a clean, sterilized bottle or jar. Keep it sealed and refrigerated for up to 2 weeks.

⚠️ Warning: If you notice mold, a bad smell, or an overly sharp sour taste, the starter has gone bad and should be discarded.

For more recipes, visit www.worldchefs.org/news