3. BarszczBarszczPolish 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".
4. ŻurekŻurekThe 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.
5. CzerninaCzernina
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.
6. KapuśniakKapuśniak
Kapusniak 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.
7. RosółRosół
Broth - 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.
8. KrupnikKrupnik
Krupnik is a
Polish soup broth
in vegetable or
meat, potatoes, or
buckwheat
buried. Typically
it is added to
dried mushrooms.
9. GrzybowaGrzybowa
Mushroom 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.
10. 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.
12. 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.
13. 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....
14. Śledzie w śmietanieŚledzie w śmietanie
Herring in sour
cream is a
traditional Polish
dish. Consisting
of tracks
oblanych cream
with onions.
Often served with
apple.
16. Pierogi ruskiePierogi ruskieDumplings - 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).
17. Schabowy zSchabowy 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.
18. 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.
19. Kluski ŚląskieKluski Śląskie
Dumplings - 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.
20. 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.
21. GolonkaGolonka
Knuckle 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.
22. Fasolka poFasolka 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.
23. KopytkaKopytka
Dumplings - 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.
24. 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.
26. 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.
27. BabkaBabka
Shortcake - 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.
28. 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.
29. 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.
30. 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.
31. SzarlotkaSzarlotka
Apple 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.
32. 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.
