TraditionalTraditionalPolish Polish

cuisinecuisine

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Soups:

BarszcBarszczz

Polish barszcz (borscht)

recipe includes red beetroot, onions, garlic and vegetables such as

carrots, celery or parsley root. The ingredients are

cooked together to produce a clear broth. Some recipes include bacon which gives the

soup a distinctive "smoky taste".

ŻurekŻurek The sour rye soup is a soup made of soured rye flour and meat

(usually boiled sausage, bacon or

ham). It is specific to Poland, where it is

known as żur or żurek, and a variant is known

as barszcz biały ("white borscht ")

which is made with wheat flour instead of

rye.

CzerninCzerninaa

Czarnina is a soup made of duck blood and clear poultry

broth. The sweet and sour taste of the soup comes from the

addition of sugar and vinegar. It is usually served with fine noodles or boiled potatoes.

Until the 19th century czarnina was also a symbol in Polish

culture. It was served to young men applying for the hand of their beloved ones after the

parents rejected their proposal. It is a plot element in Pan

Tadeusz, a famous Polish epic poem by Adam Mickiewicz.

KapuśniakKapuśniakKapusniak is made of sauerkraut white cabbage which is very filling but

stodgy.

Cabbage soup is common in Polish cuisines under the name Kapusniak.

Kapusniak is served hot, in some regions with sour cream and

sprinkled with chopped parsley and

dill.

RosółRosółBroth - not

concentrated soup with poultry or beef or lamb, prepared for decoction of

meat and vegetables, may be with added beef. Served with

noodle. Preparation consists in cooking the meat together

with a set of vegetables - root

vegetables.

KrupnikKrupnikKrupnik is a

Polish soup broth in vegetable or

meat, potatoes, or buckwheat

buried. Typically it is added to

dried mushrooms.

GrzybowaGrzybowaMushroom soup - soup on meat and vegetable broth or vegetable with the

addition of mushrooms, also

dried in an amount giving the dish a sourdough flavor. Mushroom soup can be prepared from a variety of fungal species or the same species.

FlaczkiFlaczkiThe Polish name is Flaki or

Flaczki which is a traditional Polish meat stew. Its name is

derived from its main ingredient: thin, cleaned strips of beef

tripe.Flaki has been consumed on Polish territory since the 14th

century.The method of preparation may vary slightly depending on

the region. Some common ingredients include beef tripe,

beef, bay leaf, parsley, carrot, beef broth, and spices to taste.Tomato

concentrate is sometimes added to flak. The soup is traditionally

served during Polish weddings – as one of 'hot meals'. Flaki is eaten

with fresh bread, usually with bread roll.

Entree

SmalecSmalec

Smalec - animal fat used in cookery for cooking, as well as direct consumption. Slice of bread with lard was a staple

food in traditional.

TatarTatartartare - made

(usually as an entree) prepared with finely

chopped scraped

or beef, egg yolks, onions, oil and spices. By optional extras are

marinated mushrooms,

cucumbers. Meat for steak tartare should be thin and soft and fresh. Tatara eaten

raw, without thermal treatment....

Śledzie w Śledzie w śmietanieśmietanie

Herring in sour cream is a

traditional Polish dish. Consisting

of tracks oblanych cream

with onions. Often served with

apple.

Main dishes

Pierogi Pierogi ruskieruskieDumplings - popular in Poland and

Ukraine. The dough prepared from flour, water and salt, and the weight of the stuffing-potato cottage cheese with salt, pepper, fried onions and a small amount of crackling. The dough is

rolled out, stuffing sticks to the dough and boiled in water. The dish is served

with bacon, fried onions and sour cream. In Lviv popular administration

was sprinkled with caraway dumplings Ruthenian. Some gourmets

particularly appreciate dumplings cooked, then Fried. Even in the

nineteenth century under the name understood dumplings dumplings

baked with various fillings (also with meat, cabbage and mushrooms).

Schabowy z Schabowy z ziemniakamiziemniakami

Pork cutlet - breaded pork loin (with or

without bone)

History of Polish pork chops dates back to the

nineteenth century.

For a typical Polish classic Sunday lunch is

considered to be chicken noodle soup and pork chop with fried potatoes and

sauerkraut.

GołąbkiGołąbkiDoves - półmięsna dish with stuffing wrapped in

a roll of white head cabbage leaves.

Traditional stuffing ingredients are minced

pork and rice or porridge and other additives, such

as onions, mushrooms and spices. There are

also other variants with fillings such as poultry, mutton or without meat. Before giving pigeons

are fried in fat.

Kluski Kluski ŚląskieŚląskieDumplings - a kind

of potato noodles prepared with

boiled potatoes and flour, formed into a flattened ball with a recess, cooked in

boiling water. Dumplings are a

popular dish in the Lower and Upper

Silesia.

BigosBigosBigos - traditional Polish cuisine, Lithuanian and

Belarusian dish with cabbage and mięsa.Istnieje

many ways of preparing stew, and its variants. All are based on these same

basic ingredients, differing only in certain additives and the order of their addition. The basic components of traditional Polish bigos is fine shreds of sauerkraut, cabbage fresh, different

types of meat and sausages, dried mushrooms, dried

plums, onions and spices.

GolonkaGolonkaKnuckle is a front or

rear part of the carcase with or without bone,

from which we get delicious food. This

dish is a delicacy mainly men, as they often say, "I want a

knuckle of pork with sauerkraut and potatoes

with a glass of beer." Rather it too often can

lead to obesity.

Fasolka po Fasolka po BretońskuBretońsku

Baked beans - a dish that includes beans, boiled or fried with tomato sauce with

toppings. It is one of the most popular dishes in Polish

cuisine.

KopytkaKopytkaDumplings - belong to the

flour dishes. Are made from the following ingredients:

boiled potatoes, wheat flour, eggs,salt spices.

Dumplings - can be the main dish, or added to other

dishes, such as stews.

Szagówki differ slightly from dumplings consistency (softer), and that can not be used in their manufacture of cottage cheese. From lazy

pierogi differ mainly in that a lot of uses lazy curd.

RacuchyRacuchyPancakes - small pies with a

specific smell and taste, based on flour, fresh or sour milk and yeast, and in some regions, boiled potatoes and

potato flour, fried to the color złoty.Potrawa in

traditional Polish cuisine. Typical pancakes are small pancakes with apple sliced

or grated, or rhubarb or plums. Served on a sweet, sprinkled with powdered sugar. In some regions,

appear to bite down mushroom soup during

Christmas Eve.

Desserts

PiernikPiernikGingerbread - a hard

dark brown cake made from a mixture of

wheat and rye flour, milk, eggs, sugar,

honey, heavily spiced with cinnamon, ginger, and sometimes cloves,

cardamom, nutmeg, anise and lavender. Gingerbread name

derives from the Old Polish word "pierny,"

or peppery.

BabkaBabkaShortcake - a cake

made with yeast mixed with flour and sugar and a pinch of salt.

Such a solution is put aside to rise. When you grow up, are added to the eggs, flour and a variety of delicacies.

After baking, the cake is iced icing

grandmother or rosewater or orange.

FaworkiFaworkiFaworki, wood,

caddisflies, also kreple - Polish and German and Lithuanian traditional

crispy cakes with a sweet taste, in the shape of a

composite bows, fried and sprinkled with powdered sugar. Most often eaten

during Carnival and greasy Thursday or on the

remnant, which is the Tuesday before Ash

Wednesday. Are made from dough of cream

dodgeball and fried like donuts.

SernikSernikCheese cake - type of sweet dough whose main ingredient is a

white ser.Sernik is no cheese-cake-like

cheesecake, wherein the curd obtained is

replaced by a combination of mass custard, cream and slaughtered chicken

egg proteins or a combination of

puddings, eggs and yogurt.

MakowiecMakowiecPoppy seed cake, or strudel

with poppy seeds - cake wrapped with mass. Typical dish Christmas Eve in Polish

cuisine. According to folk belief poppy eaten on Christmas Eve was to

provide happiness, while "girls rubbing poppy on

Christmas Eve to get married soon." In the Christian

tradition poppy - the plant, which contains thousands of

seeds poppy head - is a symbol of abundance and fertility, and restful sleep.

SzarlotkaSzarlotkaApple Pie -

confectionery, consisting of a short

pastry or półkruchego and fruits. Fillings are

usually apples, you can also use pears,

peaches, apricots and other fruit, and as an

additive raisins. Polish apples in apple pie are added spices,

usually cinnamon and cloves.

PączkiPączkiDonut - plump cake yeast

with flour in the shape slightly flattened sphere,

fried dark golden color, in deep fat. Traditionally,

donuts filled with stuffing (jam) before frying.

Currently, however, are often stuffed after frying rose jam

or fruit, but also liqueur, pudding, and even cheese. Ready is usually iced or showered with powdered

sugar, can also be sprinkled with candied orange peel or

clearing chocolate.

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