{"id":5058,"date":"2025-12-02T09:50:09","date_gmt":"2025-12-02T09:50:09","guid":{"rendered":"https:\/\/redkarawana.com\/?post_type=savours&p=5058"},"modified":"2025-12-04T07:04:22","modified_gmt":"2025-12-04T07:04:22","slug":"trio-of-salads-poland","status":"publish","type":"savours","link":"https:\/\/redkarawana.com\/?savours=trio-of-salads-poland","title":{"rendered":"Trio of Salads, Poland; Colorful Bouquet of Beets, Cabbage and Carrot"},"content":{"rendered":"\n

Poland witnessed in the 16th century a prodigious cultural and culinary transformation.\u00a0 When the Italian Princess, Bona Sforza married Poland\u2019s King Zygmunt Stary, she introduced an Italian style, culture and cuisine to the Polish royal court.\u00a0 Queen Bona enriched the meat and groats based Polish cuisine with a new variety of vegetables and fruits.\u00a0 W\u0142oszczyzna, \u201cItalian Stuff\u201d, is a mixture of vegetables, such as carrot, parsnip, leek, celery and parsley, often used as a basis for soups.\u00a0 Ever since, the Polish cuisine utilizes sundry vegetables in many traditional dishes, including colorful salads, collectively called Sur\u00f3wka.\u00a0 Sur\u00f3wka is made with different vegetables, raw or fermented, usually flavored with olive oil or sour cream.\u00a0 <\/p>\n\n\n\n

Our Trio of Salads is made with beets, cabbage and carrots, and flavored with olive oil.\u00a0 Beets are a nutritious root vegetable that has red or yellow color, and a sweet and earthy flavor.\u00a0 Cabbage is a nutritious vegetable, versatile to different cooking techniques and cultivated as densely packed heads with pale green or red leaves.\u00a0 Carrots are a highly nutritious root vegetable, have orange, yellow, red or purple color, and a sweet and earthy flavor.\u00a0 We choose red beets, pale green cabbage and orange carrots to create this refreshing side dish, our Trio of Salads that may be served separately or together.\u00a0 Our Trio of Salads is light, nutritious and tasty.<\/p>\n\n\n\n

\n
\n
\"Carrots,
Carrots, Lemon, Olive Oil<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"Cabbage,
Cabbage, Onion, Carrot, Olive Oil<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Beet Salad<\/h3>\n\n\n\n

Organic beets \u2013 6 small size
Sweet Onion \u2013 1\/4 large size
Extra Virgin Olive Oil \u2013 2 tablespoons
White Vinegar \u2013 2 tablespoons
Freshly Ground Black Pepper \u2013 1\/2 teaspoon
Sea Salt \u2013 1\/2 teaspoon<\/p>\n\n\n\n

Cabbage Salad<\/h3>\n\n\n\n

Organic Cabbage \u2013 1\/2 small size
Organic Carrot \u2013 1 medium size
Sweet Onion \u2013 1\/4 large size
Extra Virgin Olive Oil \u2013 2 tablespoons
Freshly Ground Black Pepper \u2013 1\/2 teaspoon
Sea Salt \u2013 1\/2 teaspoon<\/p>\n\n\n\n

Carrot Salad<\/h3>\n\n\n\n

Organic Carrots \u2013 5 medium size
Lemon \u2013 1\/2 lemon (fresh juice)
Extra Virgin Olive Oil \u2013 3 tablespoons
Sea Salt \u2013 a dash<\/p>\n\n\n\n

Step 1<\/h3>\n\n\n\n

Boil the beets for an hour, then peel and shred them using the larger holes of the vegetable grater.  Combine the shredded beets, finely chopped onion, olive oil, vinegar, black pepper and salt.  Mix lightly and serve the beet salad.<\/p>\n\n\n\n

Step 2<\/h3>\n\n\n\n

Finely slice cabbage, chop onion and shred carrot using the larger holes of the vegetable grater.  Combine cabbage, onion, carrot, olive oil, black pepper and salt.  Mix lightly and serve the cabbage salad.<\/p>\n\n\n\n

Step 3<\/h3>\n\n\n\n

Shred the carrots using the larger holes of the vegetable grater.  Squeeze lemon juice from a half lemon.  Combine shredded carrots, lemon juice, olive oil and a dash of salt.  Mix lightly and serve the carrot salad.<\/p>\n\n\n\n

Step 4<\/h3>\n\n\n\n

Serve Sur\u00f3wka, the refreshing beet salad, cabbage salad and carrot salad separately or together. <\/p>\n\n\n\n

\n
\n
\"Beets,
Beets, Onion, Olive Oil, Vinegar<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"Poland,
Poland, Trio of Salads<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Poland witnessed in the 16th century a prodigious cultural and culinary transformation.\u00a0 When the Italian Princess, Bona Sforza married Poland\u2019s King Zygmunt Stary, she introduced an Italian style, culture and cuisine to the Polish royal court.\u00a0 Queen Bona enriched the meat and groats based Polish cuisine with a new variety of vegetables and fruits.\u00a0 W\u0142oszczyzna, […]<\/p>\n","protected":false},"featured_media":5005,"template":"","meta":{"_acf_changed":true},"savourscat":[38],"class_list":["post-5058","savours","type-savours","status-publish","has-post-thumbnail","hentry","savourscat-light-course"],"acf":[],"yoast_head":"\nTrio of Salads, Poland - Light Course - Red Karawana<\/title>\n<meta name=\"description\" content=\"Our Trio of Salads, called Sur\u00f3wka, is made with beets, cabbage and carrots, and flavored with olive oil. 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