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Polish food
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2. Although polish cuisine characterises with traditionality and is typical for the part of Europe Poland is set in, it’s becoming more and more famous all around the world. For centuries it has been influenced by the kitchen habits of other nations: German, Ukrainian, Hungarian, French, Italian, Jewish, Lithuanian and even Turkish. Medieval chronicles describe polish dishes as full of meat and groats. They were also very spicy and aromatic. Polish aristocracy were eagerly eating roasted, cooked, smoked or dried venison with a whole-grain bread and drinking lots of wine, beer and mead.
3. Together with Queen Bona Sforza to Poland from Italy came many unknown before vegetables e.g. tomatoes, cauliflower, beans, broccoli, cabbage and spinach, along with italian pasta and spices.
4. Polish cuisine specialties are flour and wheat dishes (noodle, dumplings, barley), mushrooms, herbs, forest fruit, fish, lots of different kinds of soups especially chicken soup and vegetables soups, bakery (cakes bread and pastry) and many alcohols (vodkas and liqueurs). Polish people are great fans of dishes made of cabbage, herrings and beer. Popular spices in Poland are horseradish, fennel, juniper, black pepper, nutmeg and caraway. Polish like meals with big amount of onion and garlic. Common fruit are blackberries, apples, cherries, gooseberries. It is traditional to pickle different vegetables and sometimes even fruit e.g. cucumbers, cabbage and also tomatoes and apples.
5. In Poland on 24th December traditionally all families gather at the Christmas table, on which there should appear 12 traditional dishes :
6. A lways on first place, without carp there can't be Christmas Eve