(by Robert Strybel \u2022 Wed, Dec 22, 2010)\u00a0Here are some of the best-known dishes for Polish Wigilia, Christmas Eve supper \u2013 the most important family meal of the year. Some recipes have been simplified somewhat and adapted to today\u2019s more convenient ingredients and less labor-intensive procedures.<\/p>\n
PICKLED HERRING (\u0153led\u0178 marynowany): Soak 4-6 Matjes herring fillets in cold water 1-4 hrs. Taste a small piece after an hr of soaking to see if it is not too salty. If still quite salty, continue soaking. (Unlike traditional salt herring require overnight soaking and changing waters), Matjes herring are lightly salted and come packaged. While they soak, in saucepan combine 1 c 6% distilled vinegar and 1 c water 1 bay leaf, 6 peppercorns, 2 grains allspice, 1 t mustard seed and from 1 heaping t to 1 heaping T sugar. Bring to boil and simmer covered on low 10 min. Switch off heat and let stand until cooled to room temp. Dry fillets well on paper towel, slice into 1-1\/2\u201d pieces and layer with wafer-thin small onion slices in a jar or crockery bowl. Drench with marinade and seal jar or cover bowl and refrigerate at least 24 hrs before serving. Serve with rye bread or boiled potatoes.<\/p>\n
PICKLED HERRING & MUSHROOMS (\u0153led\u0178 z grzybkami w occie): Soak, dry and cut Matjes herring as above, place in jar or crockery or glass bowl. Instead of the home-made marinade (above), drench with a jar of pickled mushrooms (grzybki marynowane) from a Polish deli. Refrigerate at least 24 hrs before serving. Serve with rye bread or boiled potatoes.<\/p>\n
HERRING IN OIL (\u0153led\u0178 w oleju): Prepare Matjes herring as above, cut herring into 1-1\/2\u201d pieces, place and layer along the bottom of a jar or crockery or glass bowl, top with a layer of chopped onion and keep layering until ingredients are used up. Top layer should be chopped onion. Sprinkle with a T cider vinegar or white-wine vinegar, add 1-2 bay leaves, a dozen peppercorns and 2 grains allspice and drench with salad oil to cover by 1\u201d. Cover and refrigerate at least 24 hrs before serving. Serve with rye bread or boiled potatoes.<\/p>\n