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How to Cook dishes from Poland
Poland is famous for its agricultural
produce, and it is from this that Polish cuisine draws most of
its ingredients. Some highlights of Polish cuisine include
cereals (such as barley, buckwheat, millet, rye, and wheat),
fermented diary products (curd cheese, sour cream, and soured milk),
pickled vegetables (including beetroot, cabbage, cucumber, and kohlrabi),
pickled herring from the Baltic,
and of course for the world-famous kielbasa (the Polish sausage).
Some popular Polish recipes and dishes include:
- Barszcz - The Polish version of borscht. A soup made from
red beetroot, onions, garlic and other vegetables. Bacon, other meats,
or cut vegetables may sometimes be added.
On Christmas Eve,
a vegetarian version of soup is eaten with small dumplings (uszka) filled with mushrooms or
kapusta kiszona (the Polish version of sauerkraut).
- Bigos - A stew made from fermented cabbage (kapusta kiszona - the Polish version of sauerkraut)
or fresh cabbage, with meat. Mushrooms, tomatoes, and honey are
also usually added, as are various seasonings such
as bay leaf, caraway, juniper berries, marjoram, pepper or pimento.
Various meats may be used, including
bacon,
beef,
ham,
kielbasa (Polish sausage),
pork (sometimes smoked),
or venison.
Bigos is usually served with rye bread and potatoes.
- Kapusta Kiszona - Sauerkraut
- Kartacze - Potato dumplings stuffed with meat and marjoram.
- Kielbasa - A traditional Polish sausage. There are many varieties,
which fall into two broad categories: fresh and dry.
- Knysza - Pita bread with meat and cabbage.
- Kopytka - Baked potato dumplings served with bacon, cheese, or onion.
- Kwaśnica - A stew made from meat and
kapusta kiszona (the Polish version of sauerkraut).
- Pierogi - Stuffed boiled dumplings.
They are often filled with quark cheese, potatoes
and fried onions (Russkie pierogi)
- Zrazy wolowe - Beef chops in sauce.
- Zrazy wolowe zawijane - Chopped dill cucumbers and onions wrapped with thin strips of beef.
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