polish cuisine

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polish cuisine
POLISH CUISINE
Staś Idzikowski
Ib.
Polish cuisine is a mixture of Slavic and
German culinary traditions, with some Russian,
Italian, and Turkish influence. It is rich in meat,
especially chicken and pork, and winter
vegetables (cabbage in the dish bigos), and
spices, as well as different kinds of noodles the
most notable of which are the pierogi. It is
related to other Slavic cuisines in usage of kasza
and other cereals. Polish cuisine and consists of
a lot of cream and eggs.
CHRISTMAS CUISINE:
zupa grzybowa
zupa grzybowa - mushroom soup made of
various species of mushroom
barszcz (beet)
barszcz (beet) - refreshing beetroot soup
with vegetables and sour cream or served
clear with dumplings.
śledzie w śmietanie
śledzie w śmietanie - herring in sour
cream, usually with onion.
karp
karp - carp in aspic, carp in Polish Sauce
or carp in jelly
pierogi
pierogi - dumplings, usually filled with
sauerkraut and/or mushrooms
kutia
kutia - a small square pasta with wheat,
poppy seeds, nuts, raisins and honey.
Typically served during Christmas. Kutia is
often the first dish in the traditional twelvedish Christmas Eve supper. It is rarely
served at other times of the year
makowiec
makowiec - poppyseed-swirl cake,
sometimes with raisins and/or nuts
piernik
piernik - gingerbread is a sweet dessert
that can take the form of a cake or a
cookie in which the predominant flavors
are ginger and sugar.
susz
susz - a type of "kompot" made with dried
fruits, most commonly apples, apricots,
figs and so on. Traditionally served on
Christmas, it has a distinct smell and
brown colour.
EASTER CUISINE:
Żur
Żur - soured rye flour soup with white sausage and/or hard-boiled
egg The sour rye soup is a soup made of soured rye flour and meat
(usually boiled pork sausage or pieces of smoked 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 barszcz"). In Poland it is
sometimes served in an edible bowl made of bread or with boiled
potatoes. The recipe varies from region to region. In Silesia, a type of
sour rye soup known as żur śląski is served in a bowl, poured over
mashed potatoes. In the Podlasie region, it is common to eat żurek
with halved hard-boiled eggs. In Poland żurek is traditionally eaten
at Easter, but is also popular during other parts of the year.
Depending on personal preference, it's more or less sought after.
Usually served with bread or buns, and sometimes flavored with bits
of sausage.
bigos
bigos - a stew of sauerkraut and meat,
including unfermented cabbage
sernik
sernik - cheesecake is one of the most
popular desserts in Poland. It is a cake
made primarily of twaróg, a type of fresh
cheese. It is a dessert formed of a topping
made with soft, fresh cheese upon a base
made from biscuit, pastry or sponge. The
topping is frequently sweetened with sugar
and flavored or topped with fruit, nuts,
and/or chocolate.
mazurek
mazurek – common Polish dessert, cake
traditionally eaten during Easter
FAMILY CUISINE:
grochówka
grochówka - pea soup
krupnik
krupnik - chicken boullion base vegetable
soup with kasha
zupa pomidorowa
zupa pomidorowa - delicious tomato soup
with either spaghetti or rice
flaki
flaki or flaczki - beef or pork tripe stew
with marjoram. It is a traditional Polish
meat stew. Its name is derived from its
main ingredient: thin, cleaned strips of
beef tripe (in Polish: flaki). The dish dates
back as early as the 14th century, when it
was one of the favorite dishes of King
Władysław II Jagiełło.
pierogi
pierogi - dumplings, usually filled with
sauerkraut and/or mushrooms, meat,
potato and/or savory cheese, sweet curd
cheese with a touch of vanilla, or
blueberries or other fruits, such as cherries
or strawberries, and sometimes even apples
- optionally topped with sour cream, and
sugar for the sweet versions
rosół
rosół - clear chicken soup is a traditional
Polish meat broth. The most popular
variety is rosół z kury, or clear chicken
soup. It is commonly served with fine
noodles. A vegetarian version can be
made, using vegetable stock cubes.
kotlet schabowy
kotlet schabowy - a breaded pork chop,
similar to the Austrian Wiener Schnitzel
but usually thicker, served with boiled
potatos and cabbage stew.
gołąbki
gołąbki - are a form of cabbage rolls. They
are a traditional Polish dish made from
lightly boiled cabbage leaves, which are
wrapped in a parcel-like manner around
minced pork or beef meat, chopped onions
and/or rice or barley; most often baked
and refried in a spicy or sweet-and-sour
tomato sauce.
kotlet mielony
kotlet mielony - meat with eggs, bread
crumbs, garlic, and salt and pepper rolled
into a ball and fried on onion butter.
placki kartoflane
placki kartoflane/ziemniaczane - potato
pancakes usually served with sour cream
pyzy
pyzy - potato dumplings served by
themselves or stuffed with minced meat or
cottage cheese
naleśniki
naleśniki - creps which are either folded in
to triangles or rolled in to a tube typical
servings include sweet white cheese with
sugar and sour cream, various fruits
topped with bita śmietana (whipped cream)
or with bite bialka (whipped egg whites)
LOCAL CUISINE:
chłodnik
chłodnik - cold soup made of soured milk, young beet
leaves, beets, cucumbers and chopped fresh dill. Its
preparation starts with young beets being chopped and
boiled together with their leaves. After cooling them
down, the soup is usually mixed with sour cream, soured
milk, kefir or yoghurt (depending on regional
preferences). Typically, raw chopped vegetables such as
radishes or cucumbers are added and the soup is
garnished and flavored with dill or parsley. Chopped,
hard-boiled eggs are often added. The soup has a rich
pink color which varies in intensity depending on the
ratio of beets to dairy ingredients
czernina
czernina - duck blood soup sometimes known as
Czarnina or Czarna polewka is a Polish soup made of
duck blood (sometimes hen, rabbit or pigs blood would be
used) and clear poultry broth. In English it is referred to
as Duck Blood Soup. Generally the sweet and sour taste
of the soup comes from the addition of sugar and
vinegar. However, there are hundreds of recipes popular
in different parts of Poland and Lithuania. Among the
ingredients used are plum or pear syrup, dried pears,
plums or cherries, apple vinegar and honey. Like most
Polish soups, czernina is usually served with kluski, fine
noodles, macaroni or boiled potatoes
pierniki
pierniki - soft gingerbread shapes iced or
filled with marmalade of different fruit
flavours and covered with chocolate.
Toruń is famous for its traditional
gingerbread cookies
kluski śląskie
kluski śląskie - Silesian dumplings, round
shaped dumplings served with gravy, made
of mashed boiled potatoes, finely grated
raw potatoes, an egg, grated onion, wheat
flour and potato flour.
rolada z modrą kapustą
rolada z modrą kapustą - roladen
with red cabbage, best-quality
beef-meat roll; stuffed with
pickled vegetable, ham, and good
amount of seasoning; always
served with red cabbage (with
fried bacon, fresh onion and
allspice); traditionally eaten with
kluski śląskie for Sunday dinner.
kwaśnica
kwaśnica - meat and sauerkraut stew
traditionally eaten in Tatra mountains
oscypek
oscypek - hard, salty cheese from
nonpasteurized sheep milk which is
smoked over a fire. Sometimes served
sliced and fried with cranberries.
rogale świętomarcińskie
rogale świętomarcińskie - croissants filled
with poppy seeds, almonds, other nuts and
raisins, traditionally eaten on November
the 11th, St. Martin's Day.

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