2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Polish cuisine is a unique combination of cooking traditions of different nationalities living in the country for centuries - Jews, Ukrainians, Belarusians and Lithuanians. In addition, there are Russian, German, Czech and Austrian influences, as well as dishes typical of Italy, France and the Middle East.
A recognized Polish specialty is "kielbas". This is a sausage smoked with juniper and fruit tree smoke. In general, Polish chefs are specialists in smoked hams, fillets and bacon. Meat pâtés, including game, are also widely popular.
The main part of the daily diet of Poles is soup. One of the traditional ones is "borsch" or borsch with beets, usually served with "ear" - small dumplings with meat or mushrooms.
Borsch
Necessary products: 400 g pork, half a not very large cabbage, 1 small head of red beet, 1 carrot, 1 red pepper, 2 potatoes, 50 g of tomato puree (or jar tomatoes), 2 broths or salt, bay leaf
Method of preparation: Red beets and carrots are planed on a large grater. Stew in a saucepan and add the tomatoes and peppers. Cut the cabbage into thin strips and the potatoes into cubes. Add the meat, cut into small cubes, along with water and broth. Boil in a pressure cooker for 45 minutes. It can be served with a spoonful of sour cream or yogurt.
The meat in Polish cuisine is prepared in any way - stewed, roasted and fried. Serve hot or cold. Garnish with various sauces, mustard, grated horseradish, pickled mushrooms or cucumbers. The most famous culinary specialty is "cutlet shabovi", which is fried pork fillets.
Cutlet shabovi
Necessary products: 1 pork fillet, 3 cloves crushed garlic, 1 tsp. freshly ground pepper, 3 basil leaves, 3 sprigs of parsley, 1 tsp. oil / olive oil, 1 tbsp. dark balsamic vinegar, 1 tbsp. soy sauce
Method of preparation: The fillet is cleaned of skins. All spices are chopped and the garlic is pressed. In a bowl, mix the fat with all the spices and mix until homogeneous. Dip the fillet in the aromatic fat and grease well. Leave for about an hour, turning often. Heat the pan over medium heat. Put the fillets with the fat in it and fry, turning them on all sides. Fry until golden for about 8 minutes, for a thinner bon fillet and 10-12 - for larger.
The national dish of Poland is bigos “. It cooks for three days. It contains sauerkraut, several types of meat, smoked sausages and mushrooms. One of the most delicious beef dishes is zrazy zaviane - stewed rolls stuffed with pickled cucumber, sausage and mushrooms served with buckwheat.
Of the desserts, Polish cuisine boasts rolls stuffed with poppy seeds or dried fruits and nuts and "mazurek" - a dessert in layers, as well as cheesecake-like "matchstick", which is prepared with cottage cheese.
Mazurek
Necessary products: 1 and 1/4 tsp. (250 g) flour, 120 g margarine, 2 pcs. yolks, 1 pc. protein, 1 and 1/4 tsp. (250 g) powdered sugar, cream, a pinch of baking soda, 10 g butter, 2 tbsp. (20 g) cocoa, 1/2 tsp. (100 ml) fresh milk, carbonated water
Method of preparation: Sift the flour with 1/2 tsp. powdered sugar and baking soda. Add the finely chopped margarine and grind the mixture. Add the yolks and cream. Make a firm dough, which is divided into 3 parts. Two thirds of it is rolled into a rectangle. Place in a pan, cut off the edges properly and spread with egg white.
Cylinders made of the third third of the dough are placed on top. Squeeze lightly to fit well. The result is baked in a strong oven until yellow. Add 3/4 tsp to the hot milk. powdered sugar and a little carbonated water. Boil, stirring constantly, until the glaze thickens. Add the butter, then the cocoa. Boil until the required density is obtained. Pour the resulting glaze over the cake after it has cooled.
Recommended:
Makovets - The Charming Classic Of Polish Cuisine
Makovets is a cake with a solid amount of ground poppy seeds, sugar / honey, nuts and dried fruits. Pastries are most often in the following forms: • Pie or tart - poppy - the thick layer of poppy mixture is placed on a thin layer of dough;
Delicious Desserts From Polish Cuisine
Polish cuisine is a combination of elements adopted by the cooking traditions of different nationalities that have lived in the country for centuries - Jews, Ukrainians, Belarusians and Lithuanians. That is why Polish cuisine has become more interesting over time, and sweet temptations - more and more diverse.
Characteristic Features Of Polish Cuisine
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.
The Emblem Of Polish Cuisine - Cabanos Sausages
What are boars? Wild boar is a thin and long sausage, thoroughly dried, with a smoky taste, most often made of pork. They have a dry and evenly wrinkled surface. The outside is dark red with cherry hues. When cut, dark red pieces of meat are visible, as well as light pieces of fat.
Pasta Temptations From Polish Cuisine
Each country has its own national dishes and specialties that you must try if you decide to visit it. Polish cuisine has developed tremendously over the centuries due to historical circumstances. The national Polish cuisine shares some similarities with Central and Eastern European traditions such as Italian and French cuisine.
