It is one of two presentations, prepared by the pupils of Leżajsk Primary School No. 2, Poland, referring to the Polish culinary traditions connected with Christmas Eve, New Year’s Eve and Easter. Each institution (there are eight of them: from France, Germany, Greece, Italy, Poland, Portugal, Spain and Turkey) participating in one of the Comenius projects made a multimedia presentation on what people eat on some special days typical of its own country. Afterwards the works were sent to all the other partner schools to be used during classes.

1. CHRISTMAS EVE
NEW YEAR’S EVE
EASTER

2.  An old tradition puts it that there should be
at least twelve dishes served at Christmas
Eve supper in Poland. Among the most
common ones are:

3.  a beet soup served with mushroom-filled miniature
dumplings, so-called uszka.

6.  a sweet pudding made of wheat kernels, poppy seeds,
honey, walnuts and raisins.

7.  a sponge cake with poppy seed filling.

8.  dried pieces of apples, pears and plums are chiefly used.

10.  Poland seems to have no traditional New Year’s Eve dishes
but bigos is often served on that day of celebration.
 It is a kind of stew containing cabbage, sauerkraut,
mushrooms, pork, sausage, bacon as well as a variety of
seasonings.

11.  is one of the Poles’ favourite choices on New Year’s Eve.

13.  a soured rye flour soup with potatoes, sausage and eggs,
sometimes served in an edible bowl made of a bread loaf.

15.  made of grated boiled red beets and grated horseradish,
seasoned mainly with sugar, salt and lemon juice.

16.  a cake which is generally decorated with caramel,
chocolate icing, dried fruit and nuts.

17.  The presentation was made by the students
of Leżajsk Primary School No. 2, Poland.