Culinary Traditions of Poland

The main differences in Polish food are speciific for various types of dishes. National cooks have a special ability to prepare a tasty dish using a minimum of additional seasonings. Poles are a hospitable people and this quality is a definite confirmation of Slavic roots.

Culinary Traditions of Poland

Traditional courses

The table feast of the Polish nation has certain traditions. A prime dish is soup called borsch. The list of traditional main courses:

Baranina – Roasted lamb.

Gołąbki – Cabbage served with spiced meat and rice or with mushrooms

Gulasz – Stew of meat, noodles and potato, served with paprika and other spices

Karkówka – Tender loin, usually roasted

Ziemniaki Gotowane -Boiled potatoes sprinkled with parsley

Sałatka Wiosenna – Polish spring salad

Pieczarki Marynowane – Marinated mushrooms

Makowiec – Sweet cake, with raisins and walnuts.

Racuchy – Small pancakes often stuffed with apples and served with powdered sugar.

Prince Polo – Polish chocolate bar.

Kopytka – Potato dumplings.

Pyzy – potato dumplings served with cottage cheese

Zrazy – twisted shape thin slices of chopped beef

The Polish people also have a great affinity to fish dishes. Fish dishes in Poland are usually served with eel, sturgeon, carp, sea red fish, perch. There are plenty of different cooking methods– stewing, frying, poaching – the steam cooking which is supplemented with filling ingredients. Fish dishes are usually served with garnish. The chefs in restaurants of Poland offer traditional fish dishes with French fries and traditional varenikis.

Healthy drinks (0% alcohol) of natural production – currant juice (kranny, black), rye kvass, kissel – enjoy wide popularity among people of Poland. There is a special category of typical drinks that include alcohol – vodka: previously passed grass infusion the main food of a bison, filtered by gold particles. A wide range of local beer prepared according to traditional recipes. Collection of wines with honey, fruit liqueurs, liqueurs.