Recipe for: Potato pancakes with chicken goulash and pickled cucumber - photo 1
← Recipes

Recipe for: Potato pancakes with chicken goulash and pickled cucumber

Spicy European cuisine Regional Cuisine of Poland Main dishes 90 min Medium 0 views ~30.62 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional Greater Polish potato pancakes served with an aromatic, slightly spicy chicken stew and a fresh touch of pickled cucumber. The dish combines crispy, golden pancakes with juicy meat in a thick tomato-pepper sauce; the cucumber adds a tangy-sour contrast, while the dill brings freshness. Perfect for a summer lunch or dinner — it tastes great with light sour cream and green salad. This dish is hearty, visually appealing (golden pancakes, warm red-orange stew, and green garnishes), and easy to prepare in a family kitchen.

Ingredients Used

Ingredients (17)

Servings:
4
  • Potatoes 6.7 pcs (~1000 g)
  • Onion 2 pcs (~300 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 70 g
  • Rapeseed oil 80 g
  • Chicken thigh 800 g
  • Red bell pepper 1.1 pcs (~200 g)
  • Tomato 3.3 pcs (~400 g)
  • Garlic 3 clove (~15 g)
  • Chicken broth 500 ml
  • Pickled cucumber 150 g
  • 🌿 Spices
  • Salt 8 g
  • Black pepper 4 pinch (~2 g)
  • Sweet paprika 6 g
  • Marjoram 2 g
  • ✨ Optional
  • 18% cream 100 ml
  • Dill 0.5 bunch (~10 g)
💰 Estimated dish cost: ~30.62 PLN (7.66 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the potatoes under running water, peel them with a peeler. Peel the onions. If you are using fresh tomatoes: blanch them in boiling water for 20–30 seconds and remove the skin, then dice them. Dice the bell pepper. Cut the pickled cucumber into thin slices or cubes and set aside in a bowl.

Ingredients: Onion, Tomato, Red bell pepper, Pickled cucumber
Use a vegetable peeler and a sharp knife for cutting. Prepare a separate pot with boiling water and a bowl with cold water for blanching the tomato. A common mistake: insufficiently squeezing the potatoes results in watery pancakes.

Potato pancakes

2

Grate the potatoes on a fine grater just before frying (not earlier, so they don't darken). After grating, transfer the potato mixture to a sieve or a clean cloth and squeeze out as much liquid as possible — the more raw, the crispier the pancakes. Leave the drained liquid for a moment; starch will settle at the bottom — pour it back into the mixture to increase its stickiness.

Use a large bowl and a grater with fine holes; a cotton towel or newspaper is good for draining. Do not drain for too short a time — the wet mixture will not fry crispy.
3

To the drained potatoes, add one finely grated onion, beaten eggs, 60 g of wheat flour, 4 g of salt, and 1 g of pepper. Mix with a wooden spoon or by hand; the mixture should be firm but not dry. If the mixture is very runny, add flour by the tablespoon until it reaches a consistency that holds its shape on the spoon.

Ingredients: Onion, Wheat flour, Salt, Black pepper
Use a wooden spoon or a mixer with a dough hook for thick mixtures. The mixture should fall from the spoon in a solid lump — this is a sign of good consistency.
4

Heat a pan (preferably cast iron or non-stick) over medium heat. Pour in 30 g of rapeseed oil and spread it around. Using a spoon, place portions of the mixture (about 60–70 g each) and flatten them to about 1 cm thick. Fry for 3–4 minutes on one side, until the edges are golden and crispy, then flip and fry for another 3–4 minutes. The pancakes should be golden and crispy on the outside, soft on the inside.

Ingredients: Rapeseed oil, Wheat flour, Onion, Salt, Black pepper
Use a spatula to flip; do not flip too often — let a golden crust form. A 26–28 cm skillet is best; fry in two batches if necessary.

Chicken Goulash

5

Cut the chicken thigh meat into bite-sized pieces (about 2–3 cm). Lightly salt them (about 2 g of salt) and sprinkle with 1 g of pepper. Heat 15 g of rapeseed oil in a large skillet or wide pot over medium-high heat. Sear the chicken pieces in batches for 3–4 minutes on each side until nicely browned — do not overcrowd the pan to prevent the meat from stewing.

Ingredients: Chicken thigh, Rapeseed oil, Salt, Black pepper
Use a wide pot or pan so that the meat has space. A common mistake: too low a temperature causes boiling instead of browning — the meat won't develop flavor.
6

After browning the meat, set it aside on a plate. In the same pan, sauté the chopped onion for 4–5 minutes over medium heat — the onion should become translucent and slightly golden. Add the minced garlic and cook for another 30 seconds until it releases its aroma.

Ingredients: Onion, Garlic, Rapeseed oil
Use a wooden spoon. The onion should be soft and translucent, not burnt — too dark will add bitterness.
7

Add the chopped bell pepper and tomatoes to the onion, sauté for 3–4 minutes. Sprinkle in the sweet paprika and marjoram, mix quickly (the paprika should not burn). Return the meat, pour in 500 ml of chicken broth, and bring to a boil.

Ingredients: Red bell pepper, Tomato, sweet paprika, Marjoram, Chicken broth, Chicken thigh
If you are using fresh tomatoes without blanching, cook for an additional 6–8 minutes to thicken the sauce. Stir gently to avoid breaking the meat pieces.
8

Reduce the heat to low and simmer the stew for 20–25 minutes covered, until the meat is tender and easily pulls away from the pieces. Every few minutes, check the consistency of the sauce — if it is too thin, remove the lid for the last 5–10 minutes to evaporate the excess liquid.

Ingredients: Chicken thigh, Chicken broth, Tomato, Red bell pepper
Use a lid that fits the pot. The meat is ready when there are no hard white bits after piercing with a fork and it easily falls apart.
9

If the stew requires thickening, mix 10 g of wheat flour with 30–40 ml of cold water (cold liquid will also prevent lumps), pour in a thin stream into the sauce and cook for 2–3 minutes uncovered. For a creamy version, add 100 g of 18% cream at the end and mix — cook for 1–2 minutes, do not bring to a boil. Season to taste with salt and pepper.

Ingredients: Wheat flour, 18% cream, Salt, Black pepper
Use a whisk to distribute the flour to avoid lumps. If you added sour cream, do not cook too much to prevent it from curdling.

Assembly and serving

10

On a plate, place 2–3 hot potato pancakes (depending on their size). On each pancake, add a portion of chicken stew (about 150–200 g of stew per serving). Next to it, arrange slices of pickled cucumber and sprinkle everything with freshly chopped dill. If you like, add 1–2 tablespoons of sour cream on top.

Ingredients: Chicken thigh, Pickled cucumber, Dill, 18% cream
Serve immediately — the pancakes are best right after frying to maintain their crispiness. Use nice, flat plates with a diameter of 26–28 cm for an aesthetic presentation.

Additional tips

11

Finally, check the taste: if the stew is too sour from the tomatoes, sweeten it with a little sugar (about 2–3 g). If you want a spicier version, add a pinch of hot paprika. Store the remaining pancakes separately from the sauce to prevent them from getting soggy.

Ingredients: Tomato, sweet paprika
A small teaspoon of sugar neutralizes the excessive acidity of tomatoes. A common mistake: mixing pancakes with stew when cold causes a loss of texture.

Fun Fact

💡

Potato pancakes have a long tradition in Polish cuisine — in Greater Poland, they were often served as a quick rural dish, and pairing them with a meat sauce is a classic homemade combination that satisfies hunger after hard work in the fields.

Best for

letni obiad rodzinny piknik na świeżym powietrzu (placki mogą być odgrzewane) spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the pancakes hot and crispy with a portion of stew just before serving. For a contrast in textures, add pickled cucumber and sprinkle with fresh dill. 18% sour cream or buttermilk perfectly balances the spiciness of the sauce.

🥡 Storage

Store the pancakes and stew separately in the fridge for up to 2 days (pancakes are best kept in a paper towel in a container to prevent sweating). Reheating: pancakes — in a pan over medium heat for 2–3 minutes on each side; stew — over low heat for 6–8 minutes with a little water. You can also freeze the stew for up to 2 months, but the pancakes lose their crispiness after thawing.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Quick Salmon with Orange-Pomegranate Glaze, Celery Puree, and Caramelized Brussels Sprouts 35 min

Quick Salmon with Orange-Pomegranate Glaze...

Main dishes
Hot Buckwheat-Beet Elixir with Buttermilk and Apple (fit, winter) 75 min

Hot Buckwheat-Beet Elixir with Buttermilk ...

Drinks
Caramel Cream Mazurek with Apricot Base and Nuts 90 min

Caramel Cream Mazurek with Apricot Base an...

Cakes and Bakes
Scrambled eggs with Silesian sausage and green asparagus 30 min

Scrambled eggs with Silesian sausage and g...

Breakfasts for Kids
Mackerel in marinade with beets 50 min

Mackerel in marinade with beets

Appetizers
Arugula salad with grilled peaches, goat cheese, and toasted nuts 25 min

Arugula salad with grilled peaches, goat c...

Main dishes

Recipe Categories

European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Advertisement