Poland is a country with the richest traditions; people of various nationalities lived here, who wrote their pages in culinary history. Yes, the Poles themselves don’t slurp cabbage soup! People love to eat here, they know how to cook and have been doing it for a long time.
Old cookbooks contain recipes for cooking lampreys: they were valued for their tender meat and served with gingerbread, cherry juice, pepper, cloves, cinnamon and sugar. The secrets of beaver tail dishes are also written down there - it was cooked with vinegar, salt and hot garlic. In them we read about the intricacies of preparing peacocks - these were baked in the oven, first stuffed with pieces of lard and chestnuts. And we learn about the delights of crayfish pudding, which tasted, in the words of the poet, “more tender than Polish panna, and, therefore, most tender of all.” These, however, were dishes from the homes of the rich. Although the regular ones weren’t bored either, they knew a lot about food and came up with amazing recipes. Take, for example, “Tatar grass in sugar”, which is... ordinary calamus, growing near every swamp and turned into a glorious delicacy - they ate it so much that it crackled behind the ears. The honey cucumbers served chilled were crunchy, sweet and juicy! Ripe chestnut puree is dense and satisfying. Duck blood soup was often prepared for young men who had been refused a match. Spirited flaki - strips of beef tripe in broth with marjoram. And finally, beer soup - two in one, cheap and cheerful, read and remember: “Boil one and a half liters of beer with cinnamon, cloves and a piece of bread crust. Strain, add sour cream mixed with egg yolks. Eat with crackers and pieces of cottage cheese.” How do you like “pyry with gzik” - baked potatoes with cottage cheese stuffed with salt, caraway seeds, onions and dill? Poznań “dumplings on a rag”, which have collected juice in a vessel tied with a piece of linen? Krakow maczanka - seductive pork neck with caraway seeds and onions, served with sauce and a tender bun? Or bigos, whose devoted slave, among others, was the famous poet Adam Mickiewicz: “The cabbage sweats, steams on the fire, under it a layer of meat languishes in the depths. But then the boiling juices fermented, and drips splashed along the edge with steam, and a very strong aroma spread along the clearing. Ready! Everyone exclaimed three times: “Vivat!” They rushed, armed themselves with spoons for battle, and rammed the copper cauldrons in a ferocious crowd. Where is bigos? Where? Disappeared. Only in the depths of the cauldron, in the faded crater, is the darkness still smoking.” By the way, the bigos also came with a glass of ice-cold vodka, the invention of which the Poles often take credit for, but there’s no point in arguing here - it’s ours. So we prepare a Polish table, invite guests and learn the necessary words: “Smacznego!”, which means: “Bon appetit!” and “Na zdrowie!” - “Greetings!”
Soup “Zurek”
For 6 persons: rye bread - 50 g, rye flour - 0.5 cups, garlic - 6 cloves, bacon - 200 g, Okhotnichye sausages - 500 g, Bavarian white sausages - 200 g, champignons - 200 g, potatoes - 6 pcs., carrots - 1 pc., onion - 1 pc., marjoram - 1 tsp, bay leaf - 2 pcs., allspice peas - 6 pcs., fresh herbs - 100 g, sour cream - 250 g, eggs - 3 pcs., salt, pepper
Pour flour into a jar, pour 50 ml of boiling water over it, stir with a wooden stick. Cut the crust off a slice of rye bread and, breaking it with your hands, add to the flour. Pour in 500 ml of cold water. Peel two cloves of garlic and add to the starter. Mix thoroughly, put the starter in a warm place and leave for 5 days, remembering to stir periodically. Strain. Fry champignons, bacon and onions in a dry frying pan for 3 minutes. Add marjoram, fry until the mushrooms are half cooked, stirring constantly. Pour 3.5 liters of water into a 5 liter saucepan and bring to a boil. Add spices, carrots, chopped sausages and sausages, let it boil and cook for 5 minutes over medium heat. Place fried mushrooms and bacon and potatoes there. Pour in the starter, add the remaining chopped garlic, bring to a boil and cook for 7 minutes. Serve with half a hard-boiled egg, sour cream and fresh herbs.
Pork with prunes
For 6 persons: prunes - 200 g, pork tenderloin - 1.5 kg, celery stalk - 1 pc., carrots - 1 pc., onion - 1 pc., rosemary - 2 sprigs, vegetable oil - 50 ml, salt, ground black pepper
Cut a piece of pork lengthwise and crosswise, as if cutting out a deep pocket. Pour salt and pepper into the “pocket”, put in prunes and tie with thread. Heat oil in a frying pan, season the pork with salt and pepper and fry on all sides until a crust forms. Fry the vegetables in the same pan. Place the pork and vegetables on a baking sheet, add rosemary, place in the oven for 20 minutes, preheated to 180°C. Remove the meat, wrap in foil, let rest and serve.
Polish-style cabbage rolls
For 10 persons: white cabbage - a large head, minced pork - 600 g, champignons - 600 g, buckwheat - 1 glass, onions - 2 pcs., butter - 1.5 tbsp. l., tomato paste - 2 tbsp. l., bay leaf - 2 pcs., cloves - 5 pcs., salt, spices to taste
Place a head of cabbage in boiling water and boil for a couple of minutes. Remove cabbage leaves. Chop the onion, fry in butter, add champignons, salt, spices and continue frying. Then cool. Boil buckwheat until half cooked. Add it to the minced meat, then add onions with mushrooms, salt and spices. Place a small amount of minced meat on cabbage leaves and wrap in “envelopes”. Place a few cabbage leaves on the bottom of the pan and place cabbage rolls on top. Pour hot water, add tomato paste, bay leaf, cloves, salt and simmer over low heat until tender.
Lublin Cibulage
For 7 persons: flour - 500 g, dry yeast - 50 g, milk - 250 ml, salt - 2 tsp, sugar - 1 tsp, eggs - 2 pcs., butter - 60 g, onion - 2 pcs., poppy seed - 3 tbsp. l., vegetable oil - 2 tbsp. l.
Chop the onion not very finely. Pour boiling water over for 2 minutes, stir, drain, fry in vegetable oil, add 1 tsp. salt, poppy seed Beat the egg with warm milk, add flour, yeast, 1 tsp. salt, sugar, melted butter. Knead thoroughly and place in a warm place for an hour. Divide the dough into seven parts, form them into balls, cover with film and leave for 15 minutes. Roll the balls into cakes, place on a baking sheet, place 1 tbsp on each cake. l. onion filling, cover with film and leave for 45 minutes. Preheat the oven to 190°C. Remove the film from the baking sheet, brush the scones with beaten egg and bake for 20-25 minutes until golden brown.
Old Polish lard
For 4 persons: pork lard - 500 g, bay leaf - 2 pcs., black peppercorns - 3 pcs., allspice peas - 3 pcs., juniper berries - 3 pcs., onions - 2 pcs., apples - 2 pcs., salt, ground black pepper
Lightly freeze the lard and cut into small cubes. Peel the onion and chop finely. Wash the apples, remove peels and seeds, cut into small cubes. Melt the lard in a preheated saucepan and fry until golden brown, stirring constantly. Roast slowly for 20-25 minutes. Five minutes after the start of cooking, add bay leaves, pepper, juniper berries and apples. Stew the bay leaf and remove. Strain the melted lard through a fine metal colander or sieve. Add the onion to the purified fat and continue to fry until the onion turns light brown. Season with salt and pepper to taste. Remove the saucepan from the heat, place the still hot lard into the prepared jars, close the lids and let cool. You can serve lard on slices of rye bread with finely chopped fresh dill.
Rollmops with cucumber
For 4 persons: herring fillet - 500 g, carrots - 1 pc., onions - 0.5 pcs., pickled cucumbers - 5 pcs., 9% vinegar - 5 tbsp. l., black peppercorns - 5 pcs., allspice peas - 3 pcs., bay leaf - 1 pc., sugar - 0.5 tbsp. l., salt - 1 tsp., vegetable oil - 2 tbsp. l.
Wash the carrots, peel and cut into cubes. Peel the onion and cut into rings. Cut the cucumbers into 4 long pieces. Boil 230 ml of water, add carrots, onions, peppers, bay leaves, salt, sugar and vinegar. Stir and cool. Add oil. Place a few carrot sticks from the marinade and a slice of cucumber on the wide end of the herring. Roll the herring into a roll and prick with a toothpick. Place the rolls in a jar and pour in the cooled marinade. Cover the jar with parchment, secure with twine and refrigerate for 6 days.
Pies with cheese and potatoes
For 6 persons: flour - 2 cups, 9% vinegar - 1 tbsp. l., vegetable oil - 1 tbsp. l., eggs - 1 pc., feta cheese - 80 g, potatoes - 250 g, butter - 30 g, soy sauce - 2 tbsp. l., sour cream - 1 tbsp. l., lard for greaves, salt
Mix egg, salt, vegetable oil and vinegar in a deep bowl. Pour in 250 ml of warm water and whisk. Knead the dough, gradually adding flour. Roll the dough into a ball, wrap in film, and place in the refrigerator for 30 minutes. Boil the peeled potatoes until tender, add butter, crush until smooth, and cool. Pour in soy sauce, stir, add sour cream and cheese, stir. Roll out the dough thinly and cut out circles with a diameter of 10 cm. Make pies. Boil them in boiling water for 5-6 minutes, depending on the size. Cut the lard into pieces and fry the cracklings. Serve pies with melted butter and cracklings.
Favorki brushwood for breakfast
For 10 people: flour - 255 g, sour cream 20% - 3 tbsp. l., eggs - 3 pcs., butter - 50 g, baking powder - 0.5 sachet, lemon juice - 1 tbsp. l., vegetable oil - 1 l, salt, powdered sugar
In a bowl, mix flour with sour cream, egg yolks, lemon juice, butter, baking powder, salt and knead the dough. Roll out into a thin layer on a floured surface. Cut strips up to 10 cm long and 3 cm wide. Make a 5 cm long cut in the middle of each and pull out one end to form brushwood. Heat vegetable oil in a saucepan. Check if it is hot enough (throw a piece of dough into the oil, if it floats to the surface and quickly turns golden brown, then you can start baking). Deep fry the brushwood for a few seconds, placing several pieces at a time in the oil. Remove with a slotted spoon and place on a paper towel to remove excess oil. Sprinkle warm brushwood with powdered sugar and serve.
Poland is a country with a rich and glorious history and many interesting traditions, including gastronomic ones.
National Polish cuisine was formed on the basis of cuisines of different regions of the country, which have their own characteristic features. It was greatly influenced by the culinary customs of several peoples: Lithuanians, Magyars, Tatars, Armenians and Jews. A peculiar finishing “cut” of Polish cuisine was produced by chefs from and, who for centuries served at the court of Polish kings and aristocrats.
Polish national dishes are appetizing and varied - these include traditional fish dishes from the Baltic coast, potatoes and perogies from the eastern regions, soups based on Mazovia flour starter and duck meat dishes from Greater Poland.Polish chefs constantly use all kinds of gifts from the sea, forests, fields and rivers in their work. Here they have not yet forgotten how to bake rutabaga pancakes, smoke and prepare hawthorn sauce for game comber. Everything is used: fish, game, crayfish, wild berries and mushrooms.
Some features of Polish cuisine bring it closer to Russian cuisine. This applies, for example, to the use of a number of typical products that seem too exotic, or even completely inedible, for most foreign guests. Take sauerkraut, pickled mushrooms and cucumbers, fermented milk drinks and flour soups.
What food should you try in Poland? What local dishes should you try first?
Zurek – soup for all occasions (zurek)
A local variation of “hangover” soup perfectly restores the normal functioning of the stomach and digestive system the next day after a heavy intake.
Żurek is an authentic Polish folk dish. In each region of the country it is prepared differently. Only the soup base remains unchanged - a solution of rye flour, fermented on rye crusts. Then small differences begin: in cafes and taverns in Mazovia, horseradish, sour cream and garlic are sure to be added to the zurek to add a sharp taste. In other regions, the soup is filled with boiled eggs, slices of brisket, smoked and boiled sausage.
Bigos
What should a tired tourist try, fed up with the historical panoramas of Polish cities and barely dragging his feet? The answer lies on the surface, of course – bigos, one of the main attractions of local cuisine.
Visiting Poland and not getting enough of bigos is the same as visiting the Czech Republic and neglecting the baked boar’s knee or forgetting about it. In a word – “gastronomic crime”.
The classic Old Polish proportion is 1.5 kg of fresh and sauerkraut per 1 kg of all kinds of meat and sausage. A couple of mugs of good stuff in a cozy cafe, and hiking will again seem like an interesting and educational activity, rather than hard physical work.
Pike perch in Polish (sandacz po polsku)
One of the most popular dishes is a wonderful gastronomic combination of three natural gifts of the generous Polish land.
Tender lake pike perch meat fried in thin puff pastry with a spicy sauce of stewed chanterelles and crayfish tails - this is exactly how this top dish of Polish cuisine is prepared in the best Warsaw restaurants.
Duck with apples (kaczka z jabłkami)
Another popular restaurant hit that you should definitely try in Poland. The classic combination of two typical Polish products makes this dish tastier than anywhere else.
Young farm ducks are marinated in mead, after which their meat becomes surprisingly tender and tasty. The second indispensable ingredient of the dish is the main agricultural pride of the country: Polish apples.
Duck with apples is especially good in establishments in cities and towns in Greater Poland (Poznan, Kalisz, Gniezno). The best time for tasting is autumn, when the new apple harvest is ripening.
Polish dumplings (pierogi)
It would seem that what could be unusual about dumplings? You definitely won’t surprise tourists from Ukraine and Belarus with them? However, not everything is so simple - in Poland, the preparation of perogs (this is their local name) has been brought to the culinary absolute, so all tourists must try them.
Their most common variety is perogies with mushrooms and cabbage, sculpted in the shape of a crescent. A clear historical reference to the centuries-old struggle of the Polish people with the Ottoman Empire. These dumplings can be found in establishments in any Polish city.
In the eastern regions, large perogies stuffed with minced mushrooms are popular. In Lesser Poland (the south of the country) they prepare so-called “Russian” perogies stuffed with potatoes, onions and cottage cheese.
Flasks in Polish (flaczki)
This traditional Polish dish was borrowed from Lithuanian cuisine, as a result of the mutual cultural influence of the two countries during the period of union. The favorite dish of Queen Jadwiga and the Grand Duke of Lithuania Jagiello, who became the founder of the Jagiellonian dynasty.
It is not customary to cook it at home, so even the Poles themselves, as a rule, eat it in cafes and restaurants. Boiled and then stewed beef tripe has the consistency of something like a thick soup. Flachkas are usually served with meatballs made from beef or pork liver (pulpets), as well as dumplings and blood sausage.
This delicious dish is a good option for a luxurious Polish breakfast. And, by the way, it is quite possible to purchase it in a store (in a bank) and take it with you as a souvenir from Poland when returning home.
Sorcerers (kołduny)
Behind this magic word are just small beef dumplings. This is another proof of large-scale cultural exchange between different parts of the once huge state - the Polish-Lithuanian Commonwealth.
Sorcerers in different variations are present in the cuisines of neighboring peoples: Poles, Belarusians and Lithuanians. They are usually eaten whole, without losing a drop of the delicious juicy broth.
Goose roll (rolada z gęsi)
Historically, one of the main Polish Christmas dishes, both among Catholics and Protestants. But you can try it not only during the New Year holidays.
In and Warsaw it is prepared in a very sophisticated way: minced goose meat, veal, nuts and dried fruits are placed in marinated goose breast fillet. Blackberry-cognac sauce and dried plums give the dish a sweetish taste.
Stuffed cabbage rolls (golabki)
Once upon a time, in the old days, cabbage rolls in Polish cuisine were usually filled with buckwheat porridge, zhur or borscht.
If you order this dish in any place these days, there is a high probability that you will receive standard cabbage rolls made from boiled cabbage leaves with boiled rice, fried minced pork and onions with mushroom sauce. However, it turns out quite tasty.
Papal "Kremowka" (kremowka)
A cake that became incredibly popular at the very end of the 20th century thanks to Pontiff John Paul II. It was his public childhood memories of the wonderful taste of Napoleon cake, bought in a simple market confectionery, that created a real sensation among Polish confectioners.
Then, in 1999, during the pope’s visit to his hometown of Wadowice, all the pastries and cakes that at least somehow resembled Napoleon in appearance were bought up there in one evening.
Since then, the papal “Kremuvki” has been in great demand among tourists and local residents and is one of the must-try ones.
Polish cuisine is a culinary tradition close in spirit to Russian cuisine. It has developed over many centuries under the influence of various historical circumstances. Over its long history, the Polish people have managed to intertwine with many other peoples of central and eastern Europe, whose influence is also noticeable in modern Polish traditional cuisine. In addition to the Slavs and peoples of central Europe, Polish cuisine was also influenced by the French, Italians and Jews.
Polish cuisine is distinguished by its extensive use of meat (pork, chicken and beef are popular, depending on the region) and vegetables (especially cabbage and potatoes). Also in Polish cuisine, cereals are very actively used, from which Poles prepare dumplings, numerous porridges, and bake bread. In addition, eggs and dairy products occupy an important place in the Polish diet. In general, Polish cuisine is very hearty and, as a rule, quite fatty.
Most traditional Polish dishes are not easy to prepare. The Poles, like many other Eastern European peoples, do not spare their time and prepare quite complex traditional dishes. And holiday (Christmas, Easter, etc.) dishes here sometimes take several days to prepare.
Traditionally, the main meal in Poland is lunch, which occurs around 2 pm. Lunch consists of three courses. For the first course, as in Russia, soup is always served - this is usually the well-known rassolnik, tomato soup, beetroot borscht or the more festive zurek. Along with the soup, as a rule, some kind of appetizer is served to the table (a tradition also characteristic of Ukrainian cuisine) - chopped vegetables (fresh or pickled), lard, herring, dried meat, etc.
The main course of the Polish dinner table almost always includes meat. Poles prepare meat in a wide variety of ways - fried, stewed with vegetables and sauces, baked, rolled into minced meat and fried into cutlets and meatballs, made into sausages and frankfurters. A side dish for meat dishes is usually boiled potatoes or some kind of grain porridge.
The lunch meal ends with dessert. The most popular Polish desserts are poppy seed cookies, yeast cake and various pies with fillings.
It is important to emphasize that modern Polish cuisine is not homogeneous - it varies from region to region. Thus, in the northeastern regions of Poland, Lithuanian dishes are very popular, in the eastern regions - Russian, Belarusian and Ukrainian, in the western regions - German and Austrian, in the southern regions - Czech and Slovakian.
It is difficult to single out the most popular Polish traditional dishes, because, as mentioned above, in different regions of Poland they eat completely differently. However, traditional Polish dishes are considered to be: beetroot borscht, holodnik (cold borscht with kefir), żurek (soup with sausage and egg), dumplings with various fillings, bigos (stewed sauerkraut with meat), pork cutlets, golonka (stewed pork knuckle), cabbage rolls, goulash, zrazy, hoof-shaped potato zrazy, makowiec (poppy seed cake) and syrnik (Polish cottage cheese).
There is no dominant drink in Polish cuisine. Among alcoholic drinks, Poles, depending on the occasion and region, prefer vodka, beer, wine or various liqueurs; among non-alcoholic drinks, tea, juices, compotes and coffee.
Polish national dishes traditionally belong to Slavic cuisine. It is valued by gourmets all over the world as one of the most delicious and healthy. A varied menu of simple products never leaves tourists indifferent, so going to a restaurant or cafe is, in a sense, a ritual for travelers across Poland. Almost every housewife knows not only the secret of how to prepare Polish cuisine, but also knows how to serve it properly. Uniqueness is ensured by the skillful combination of main components with a subtle aroma of spices, and the taste perception is enhanced by local drinks.
Photo: Chłodnik Polish
By right, traditional Polish dishes are soups, without which not a single meal in every family goes by. When served, they are always the first. The variety of this type of food is represented by various broths, borscht, vegetable broths, and cold sourdoughs. In most cases, the names identify the main components of the dishes. These include:
hlodnik - Lithuanian soup based on beets and eggs;
krupnik - a liquid product made from barley with vegetables and smoked meat;
kapustnik - broth from a decoction of sauerkraut;
Chernina - the main ingredient is goose blood combined with vegetables and dried fruits.
Few national cuisines can boast such a special menu.
Outlandish snacks
Photo: Snacks in Poland Snacks from Polish cuisine occupy a special niche. You can try them as a separate dish or in addition to the main course, especially if there are traditional alcoholic drinks on the table. Tatar, which is made from raw minced beef with egg and onion, will give you an unusual taste. Herring marinated or with sour cream is perfect for any feast. Various options for preparing lard, baked or fried with prunes and seasonings, will not leave anyone indifferent. And lard with aromatic herbs and pieces of fruit will be remembered for a long time for its unique taste. Delicacies are served before main courses with vegetables, among which pickled cucumbers are especially piquant.
Amazing meat masterpieces
Photo: Polish meat dishes However, the main gastronomic advantages of Polish housewives can be called meat products. You can try the beef in the form of an escalope, fillet in dough or a roll stuffed with onions, peppers and cucumbers with spicy sauce. For those who are on a diet, steamed tongue dishes are suitable. Pork on the menu is presented as golonka - a special product that came to this area from Bavaria, which is served in beer with horseradish. Karkowka is baked pork. Breaded chops and honey brisket are among the frequent feast foods.
Definitely, upon arrival in the country, you should enjoy white sausage with pickled cucumbers or beer. Chicken stuffed with mushrooms and bread, or duck with apples will leave a pleasant meal experience.
Photo: Bigos - an amazing dish of Polish cuisine The Polish dish bigos can be called the hallmark of this area. It is prepared on the basis of cabbage with the addition of mushrooms, smoked meat, sausage and pieces of vegetables. Bigos is the highlight of the national menu. Gourmets will also be delighted by fish masterpieces served in dill sauce or flaming cognac.
You cannot fully enjoy meat without the special Zvikli sauce. This mixture of mashed beets and horseradish with vegetable oil, seasoned with spices, amazingly replaces any ketchup. Vegetarians will appreciate potato dishes such as pancakes or dumplings, or Polish cabbage dishes - cabbage rolls stewed in sauce.
Unique sweets
Photo: Faworki - Polish sweets The selection of confectionery products is very large. Polish chefs have collected the best recipes from different countries in their menu, turning them into real edible curiosities. You can try fruit jelly with fruit or whipped cream. Fragile cakes - favorki, sprinkled with powdered sugar - will amaze you with their unimaginable taste. Nowhere in the world is the best poppy seed cake made - makovets.
Donuts with fruit jam or Torun gingerbread with chocolate glaze will put you in a good mood for the whole day. Children love a treat made from dough with cottage cheese or jam in the form of envelopes. A very popular dessert is mazurka, which consists of shortbread cakes covered with different types of jam. The well-known charlotte with apples began to be prepared in Poland, and nowadays almost no restaurant can do without this sweet masterpiece.
Photo: Polish croissants are no worse than French ones Croissants are as tasty as French pastries. And during Easter, one of the main sweet dishes is yeast babka, which is baked with cherries, candied fruits, raisins and decorated with glaze. Poles are also very fond of such babka made from cottage cheese, whipped into a delicate mass that melts in the mouth. Any sweet Polish dish can be called a work of art.
Original drinks
Photo: Zubrowka - a popular alcoholic drink Almost every feast is not complete without alcoholic drinks, and the local population is also ready to surprise guests here. “Zubrowka”, a traditional liqueur for which Poland’s list of alcoholic beverages is famous, has gained worldwide fame. A special mild taste is given by the herb of the same name, which is grown in the Belovezhskaya Pushcha nature reserve. Connoisseurs note the extraordinary taste and ease of perception of this product.
Those who have visited these places recommend trying various liqueurs made from fruits and herbs, as well as beer with honey and spices. And Polish balms not only have a pleasant taste, but also have healing properties.
Poland can rightfully be called a country with unique gastronomic traditions, which is ready to satisfy even the most sophisticated gourmet.
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The main ingredients of Polish dishes are beets, sauerkraut, cucumbers (pickles and gherkins), mushrooms, sausages, kohlrabi, sour cream and various herbs and spices (marjoram, dill, cumin, parsley and pepper). The symphony of taste of the Polish menu acquires a new flavor and sometimes exotic shades.
I offer you the top 10 best Polish dishes prepared according to traditional recipes:
Dumplings or Polish dumplings (Pierogi - Polish dumplings)
Dumplings are made from thinly rolled dough and a variety of fillings. The most popular are meat, sauerkraut and mushrooms, seasonal fruits (blueberries, strawberries, cherries), buckwheat, cottage cheese or boiled potatoes with fried onions (the so-called Russian dumplings). Dumplings are a traditional Polish dish that is always served at Christmas.
Rosol - broth or chicken soup
Rosul is the most common soup served in Poland. It’s especially nice to taste this soup on a cold Sunday after going to church. It is easy and quick to prepare and is usually served with homemade noodles. The ingredients needed for the broth are water, a piece of chicken, onion, some leeks, celery, parsley, cabbage, salt and pepper.
Stuffed cabbage rolls in cabbage leaves (Golabki - cabbage roll)
Stuffed cabbage is a typical traditional Polish dish of minced pork, rice, onions, mushrooms, wrapped in cabbage leaves.
You can also use poultry, lamb as a filling, or cook it without meat. Before serving, cabbage is simmered or fried in fat.
Polish pancakes
Thin Polish pancakes are served either with cheese, cottage cheese mixed with sugar, jam, fruit and powdered sugar, or with meat and vegetables - all fillings are good.
Lazanki with cabbage and mushrooms (Lazanki z kapusta i grzybami)
A very tasty and quite simple dish to prepare. You will need cabbage, pork, homemade pasta and vegetables (finely chopped onions and carrots).
Herring in oil with onion (Sledz w oleju z cebula / herring in oil with onion)
Herring can be prepared in different ways. However, in Poland there are two traditional ways of serving this fish: with sour cream and pickled onions or with butter and garlic.
Bigos / Hunter’s stew
This is an old Polish dish. The main ingredients are shredded sauerkraut, fresh cabbage (sometimes only sauerkraut is used), various types of meat and sausages, dried mushrooms, prunes, onions and spices.
Pork chop (Kotlet schabowy / breaded pork cutlet)
Pork chop is one of the most delicious and oldest Polish dishes. Breaded pork cutlet crumbles
bread crumbs (served with or without bones) and goes well with buttered potatoes and coleslaw. If you don't like pork, try making a chicken cutlet the same way.
Goulash (Gulasz / Goulash)
This dish originates from Hungary, and the Polish recipe is slightly different from the original. Stew with potatoes and vegetables is seasoned with fried onions and peppers.
And for dessert - bagels or Polish croissants (Dessert - Polish croissant cookies)
If you want something sweet for dessert, try Polish croissants. They are made from puff pastry or yeast and filled with jam.
Have you ever tried Polish cuisine? If yes, what is your favorite dish? Share your impressions with me!
