This light and delicious Polish summer dinner is made with summer vegetables, sunny-side-up eggs, buttered breadcrumbs, lots of dill, and served with a light salad and kefir to drink. Try this light and healthy dinner idea.
Polish summer meals
There are a couple of meals that many Polish people love to eat in summer. One of the most popular summer meals is a cold soup called ´chłodnik´. It can be made either from beets or from cucumbers. Buttermilk, radishes, potatoes, eggs, and herbs are added to create a light and refreshing ´soup´ (check out this recipe for chłodnik ogórkowy – cold cucumber soup). You can think of it as Polish gazpacho.
Another meal that is maybe not very original, but very popular is the recipe presented below. It´s made with fresh summer vegetables/legumes, eggs, buttered fried breadcrumbs (which is a very Polish thing!) and served with buttermilk or sour milk to drink! It´s very easy to do and I encourage you to try it! It´s the combination of delicious vegetables, sunny-side-up eggs (the easiest protein to cook when it´s really hot), fried breadcrumbs, dill, and refreshing kefir that is simply unbeatable.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make this easy recipe:
- Polish fresh summer vegetables/legumes (just one kind of vegetable or 2-3 different vegetables, you don´t need to use all the kinds listed): cauliflower (kalafior), fava beans (bób), green beans (zielona fasolka szparagowa), wax beans (żółta fasolka szparagowa), young potatoes (młode ziemniaki).
- Fried breadcrumbs (bułka tarta) – this is a traditional and very popular Polish topping for many vegetables or dumplings (such as kopytka, leniwe, or knedle). It´s just fried breadcrumbs in butter that make a kind of ´sauce´ but once you try it – you´re hooked.
- Fresh dill (koperek) – a must in Polish cuisine.
- Sunny-side-up eggs (jajka sadzone) – the easiest protein to cook when it´s hot.
To serve:
- – some kind of sour dairy beverage such as kefir (kefir), buttermilk (maślanka), or sour milk (zsiadłe mleko).
- – light and refreshing summer salad such as ´mizeria´ (creamy cucumber salad) or ´sałata ze śmietaną´ (butter lettuce salad with cream dressing)
How to make it
Prepare all the vegetables: Cut the cauliflower into florets, peel the core and cut it into slices. Trim the green/wax beans at them stem ends. Wash thoroughly potatoes – you don’t need to peel young potatoes or you can just slightly scrape the skin from the potatoes with a pairing knife or a sponge. Cut the potatoes into large chunks. Don’t peel fava beans just yet – you will peel them after they have been cooked.
Cook all the vegetables: I like to steam cauliflower for 6-10 minutes. Boil potatoes for about 10-12 minutes. Cook green beans for 4-7 minutes (depending on the size). Boil fava beans for 4-5 minutes, set aside until cool enough to handle then peel from the skins (you can discard the skins).
Make buttered fried breadcrumbs (bułka tarta): melt the butter in a medium pot then add the breadcrumbs. Cook over medium heat, stirring often, until breadcrumbs are golden brown. Take off the heat immediately (they can burn easily).
Cook sunny-side-up eggs.
Assemble: place your cooked vegetables / legumes on a plate. Pour fried breadcrumbs over them, you can add some more melted butter. Season generously with salt and pepper. Add sunny-side-up eggs, sprinkle generously with chopped dill.
Serve with kefir/buttermilk/sour milk and creamy cucumber salad or butter lettuce salad.
Enjoy!
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Polish Summer Dinner
Ingredients
- cauliflower
- green or wax beans
- fava beans
- young potatoes
- fresh dill
- 1/2 cup (115g) butter
- 1/2 cup fine breadcrumbs
- fresh dill
- eggs + butter
- kefir or buttermilk to serve
- butter lettuce with cream dressing OR to serve
- mizeria (creamy cucumber salad) to serve
Instructions
- Prepare all the vegetables: Cut the cauliflower into florets, peel the core and cut it into slices. Trim the green/wax beans at them stem ends. Wash thoroughly potatoes – you don’t need to peel young potatoes or you can just slightly scrape the skin from the potatoes with a pairing knife or a sponge. Cut the potatoes into large chunks. Don’t peel fava beans just yet – you will peel them after they have been cooked.
- Cook all the vegetables: I like to steam cauliflower for 6-10 minutes. Boil potatoes for about 10-12 minutes. Cook green beans for 4-7 minutes (depending on the size). Boil fava beans for 4-5 minutes, set aside until cool enough to handle then peel from the skins (you can discard the skins).
- Make buttered fried breadcrumbs (bułka tarta): melt the butter in a medium pot then add the breadcrumbs. Cook over medium heat, stirring often, until breadcrumbs are golden brown. Take off the heat immediately (they can burn easily).
- Cook sunny-side-up eggs.
- Assemble: place your cooked vegetables / legumes on a plate. Pour fried breadcrumbs over them, you can add some more melted butter. Season generously with salt and pepper. Add sunny-side-up eggs, sprinkle generously with chopped dill.
- Serve with kefir/buttermilk/sour milk and creamy cucumber salad or butter lettuce salad.
- Enjoy!
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