2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Polish cuisine has evolved over the centuries and due to historical circumstances shares some similarities with Italian and French. There is plenty of meat (especially pork, chicken and beef) and winter vegetables on the field table.
Many spices, eggs and cream are used in the cuisine of this country. Poles are especially diligent in making food on Christian holidays. It can take days to prepare for Christmas Eve dinner or Easter breakfast.
The traditional Christmas Eve dinner is called Wigilia and usually contains borsch with ears (ears). Fried carp, carp stuffed with potato salad, jelly carp and other varieties in the preparation of this fish are also served. In general, the carp is in the lead role on Christmas Eve throughout Poland.
Other dishes served on this holiday include pickled herring, rollmops, sauerkraut and wild mushroom pies, pies stuffed with white cheese and potatoes, wild mushroom sarma, fish soup, bigos and many types of vegetable salads. For dessert, different types of fruit, fruit compote, poppy seed crumbs and a "box" - a sweet grain pudding are served in the eastern regions of Poland.
Maundy Thursday is a traditional Polish holiday celebrated on the last Thursday of Lent. In our country it is known as Easter zagovezni. On this day, tradition allows overeating. The most popular food for the occasion are Polish donuts - pączki and faworki - faworki. In the past, donuts stuffed with bacon, bacon and meat were consumed - generously soaked in vodka. It is believed that anyone who does not eat a donut will be unhappy in life.
The typical Easter breakfast we mentioned above contains sliced cold boiled meat served with horseradish sauce and beet salad. Scrambled eggs, smoked or fried salmon, marinated vegetable salads, chocolate cake, mazurka and other traditional Polish delicacies are also served.
Traditional dishes for ordinary days are prepared with affordable products. Poland is arable agricultural land and draws a handful of natural resources. That is why a lot of cereals are prepared - bakery products, porridges and various flour delicacies - dumplings, noodles or pancakes.
Soup plays an important role in the Polish table. It is the first of three dishes served during the main meal for Poles - usually around 2 p.m. To make soup, local chefs use an abundance of vegetables, which they often combine with meat.
As the most popular we can distinguish rosul and tomato soup or the more festive borsch (borsch) or jur. Herring (served in cream, butter or vinegar) is often served as an appetizer. Other excellent delicacies are dried meats, vegetables or fish in jelly meat. The main course of the field table is usually meat.
Other famous dishes are shin - pork shank with boiled vegetables, sorcerers or meatballs, zrazy - stuffed meat, which is cut into slices and more.
As a salad is served "surówka" - grated carrots, celery and red beets with lemon and sugar, as well as sauerkraut (kapusta kiszona). Garnishes are often made of boiled potatoes or more traditionally porridge. For dessert, we prefer the roll of poppy seeds - makowiec or yeast - drożdżówka - a type of yeast cake.
During the hot summer days on the field table is served cold - cold fruit beet soup.
Of the drinks, Poles prefer pure vodka. There is a centuries-old brewing tradition in the country and Polish beer is highly valued.
Poles are virtuosos in the preparation of various liqueurs from berries or seasonal fruits. But do not expect to know the recipe, it is kept secret in the lathe and passed down from generation to generation.
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