Transcript Polish cuisine
Polish cuisine
is rich in meat, especially chicken and pork, and winter vegetables and spices, as well as different kinds of noodles the most notable of which are pierogi. It is related to other Slavic cuisines in usage of groats and other cereals. Polish cuisine is hearty and uses a lot of cream and eggs.
The oldest and the most popular traditional Polish dishes Main courses Desserts Soups Beverages
Rosół / Polish chicken broth
Rosół is one of the most important traditional Polish soups. A kind of Polish broth, is a not-thickened clear soup made with chicken meat and bones. Rosół is served with a home-made traditional Polish noodles.
Żurek / Polish sour rye soup
Żurek
is sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf. In many Polish homes żurek soup is a traditional food eaten during Easter holidays. Compulsory additions to żurek are hard-boiled eggs and a peculiar Polish raw sausage. The sausage is called white sausage (biała kielbasa) by the Poles.
Flaki / Polish beef tripe soup Zupa ogórkowa / Polish cucumber soup
Flaki soup is quite dense and made from a shredded beef stomach. Flaki is spicy and should be eaten with fresh bread or with a roll.
Neither refined nor festive this Polish soup is quite ordinary and everyday. The soup is cooked on meat stock, while grated sour pickled cucumbers (typically Polish) and diced boiled potatoes constitute a base of the taste.
Krupnik / Polish barley soup
Barley soup is a traditional Polish soup cooked on vegetable or meat stock with barley groats as a base of the taste.
Barszcz biały / White borscht Barszcz czerwony / Red beet borscht
White borscht is almost always served with mashed potatoes sprinkled generously with bacon crackling, some fried onion, dill or parsley leaves and laid on a separate plate.
This soup is made of red beetroot juice. Most typical and very traditional red borscht is dished up with
uszka
(type of tortellini). Soup of this kind looks like red wine.
It is also an indispensable Polish dish prepared for the Christmas Eve supper.
Grochówka / Pea soup
In Poland, pea soup is made of pea and cooked with bacon on beef stock. Pea soup is served with pasta, croutons or with pastry balls.
Kapuśniak and kwaśnica / Polish cabbage soup and Sauerkraut soup
The soup is prepared from a blend of raw cabbage and a sauerkraut. In the Tatra Mountains region cabbage soup is made exclusively from sauerkraut, and as such is called
kwaśnica
.
Kapuśniak
is usually prepared on bacon or rib stock, often with an addition of some diced sausage.
Traditional Polish dumplings
Pierogi
have long been a traditional Polish food. They are as Polish as Polish food gets. Dough filled with cheese, potatoes, onions, cabbage, mushrooms, meat),
pierogi
are served steaming hot boiled or fried and are
Well-known Polish dumplings called
accompanied by sour cream.
pierogi are one of national dishes.
Kluski śląskie / Silesian dumplings
Kluski śląskie are a special kind of potato dumplings.
Kopytka
Kopytka are dished up as a separate dish with pork scratching, fried onion etc., or as an addition to sauces (e.g. Polish goulash).
Main courses
Bigos
is a noble dish that is prepared for Christmas or a New Year’s Eve. Bigos is a combination of cabbage, mushrooms, and various meats traditionally pork, bacon, and delicious Polish sausage.
Gołąbki
- cabbage leaves filled with rice and minced meat
Placki ziemniaczane/ potato pancakes
- served with goulash, with mushroom sauce, with sour cream or solo - good at many places.
Karp
/ carp - one of traditional Polish Christmas Eve dishes, served fried
Cold meats and sausages
Poland boasts its cold and cured meats, especially sausages. Ham, cured pork shoulder, smoked sirloin, bacon and p âté terrines made of various meats are equally popular.
Pieczywo
Beverages:
The most Popular beverages in Polan are: Podpiwek
- very lightly alcoholic beer made of crumbled dark bread
Kompot
- a non-alcoholic beverage made of boiled fruit, optionally also with sugar and spices (e.g. clove or cinnamon). Served hot or cold. Can be made of one type of fruit or a mixture, including but not limited to apples, peaches, pears, strawberries, sour cherries and gooseberries.
Susz
- a type of "kompot" made with dried fruits, most commonly apples, apricots, figs and so on. Traditionally served on Christmas, it has a distinct smell and brown colour.
Mead
(miód pitny) is one of the oldest drinks of all Slavonic nations. It is favoured for its very delicate, sweet taste.
Beer
is becoming increasingly popular in Poland. During colder seasons the popular refreshment is hot beer with cloves and cinnamon, sweetened with honey (mulled beer/
piwo grzane
).
Alcoholic liqueurs, like meads, are characteristic of regional cuisine.
Sweet Titbits
Faworki/chrusty
twisters, - pastry light fried pastry covered with powdered sugar
Makowiec
cake, - sweet poppy sometimes with raisins and/or nuts.
Pączki
- (Polish style donuts) are the traditional pastry eaten on Shrove Tuesday and on Fat Thursday
Sernik
- cheese cake is one of the most popular desserts in Poland. It is a cake made primarily of
twar ó g
, a type of fresh cheese.
Chałka
- sweet white wheat bread of Jewish origin
Pierniki
- soft gingerbread shapes iced or filled with marmalade of different fruit flavours and covered with chocolate .
Kutia
- a small square pasta with wheat, poppy seeds, nuts, raisins and honey. Typically served during Christmas.
Lublin Regional cuisine
The Lublin Region is one of the most interesting culinary areas in Poland.
The greateast asset of Lublin cuisine is the delicious taste of dishes prepared from local, natural ingredients.
In the Lublin Region you can find an exquisite baked pie with buckwheat groats filling known as
gryczak
. Gryczak is a strictly regional delicacy, unknown to other parts of Poland.
The Lublin cuisine displays multicultural influences as some dishes originate from Ukrainian, Lithuanian, Tatar and Jewish people who used to live in the region. Such popular food as
cebularz
(baked wheat flatbread topped with onion mixed with poppy seed) and
forszmak
(meat soup) derive from this tradition .
sękacz
(baked by painting layers off egg batter onto a rotating spit). Sękacz used to appear on tables during feasts and holiday.
korowaj
(wheat braided bread-like cake decorated with figurines and toppings
)
Other dishes and products typical of the Lublin region.
Piernik lubelski /Gingerbread cake Kogut kazimierski Marchwiak/ Carrot cake Grzaniec Marcina z Urzędowa (mulled wine) Żurawinówka mamocka /Momoty cranberry liqueur