Transcript POLISH CUISINE

POLISH CUISINE

Żurek – soured rye flour based soup served with
white sausage and hard-boiled egg

Barszcz – beetroot soup often served with dumplings

Rosół – clear chicken soup served with noodles

Bigos – a stew of sauerkraut, meat and
mushrooms

Kotlet schabowy – a breaded pork chop, served
with boiled potatoes or hoof-shaped dumplings
(in the picture) and cabbage stew

Pierogi - dumplings, usually filled with
sauerkraut and mushrooms, meat, potatoes or
savory cheese

Vegetable Salad /Sałatka jarzynowa/ – a
mayonnaise based vegetable salad made of
potatoes, carrots, apples, onions, leeks, green
peas and hard-boiled eggs


Polish sausage comes in a
wide variety of versions (raw,
cooked, smoked or white etc.)
Polish dinner is served with potatoes;
a popular supplement is a dill pickle
and sauerkraut salad

Oscypek - hard, salty, smoked cheese from
sheep or goat milk traditionally made by
Polish highlanders

A traditinal hors d'oeuvre is a slice of bread served
with lard (which contains some onion, marjoram and
sometimes apple or prune), a dill pickle and creamed
herring

The most popular alcoholic beverages in Poland are
vodka and beer

Mead is one of Polish original alcoholic beverages