Polish cuisine

What is real Polish cuisine? These are hundreds of types of soups, cabbage soup and borscht, a variety of meat dishes and aromatic delicious pastries. Moreover, these are original regional delicacies that hospitable people are in a hurry to pamper their guests with.

History

Analyzing the process of the formation of the national Polish cuisine, we can say with confidence that it developed under the influence of love. Simply because global changes in it took place precisely at the moments when the ladies of the heart appeared at the kings.

But it originated in the XNUMXth century. Then, on the territory of modern Poland, they began to establish their life in a meadow. The favorable location and favorable climate allowed them to quickly acquire tasty and healthy food. This is evidenced by numerous archaeological finds and references in historical documents.

Already at that time they had cereals, flour, wheat and rye, beef and pork, legumes, hemp oil, game, bacon, eggs and honey. From vegetables – cucumbers, carrots, turnips, onions and garlic, from spices – cumin and parsley, which, by the way, Polish hostesses began to use much earlier than hostesses in Western Europe. In the XNUMXth century, apples, pears, cherries, sweet cherries, plums and grapes were already grown here.

The further development of Polish cuisine is closely related to the history of this country. In 1333, Casimir, a representative of the Czech dynasty, ascended the throne. Having fallen in love with a Jewess, he could not help but succumb to her influence. As a result, after a few years, many persecuted Jews began to seek refuge in this country, actively sharing their culinary traditions and preferences with its inhabitants. At the same time, primordial Jewish dishes appeared in Polish cuisine, which the Poles slightly improved and adjusted “for themselves.” It is thanks to the Jews that the inhabitants of Poland today prefer goose fat to pork fat when cooking.

After about 180 years, Polish cuisine has changed again. Then King Sigismund I married the Italian Bona, who immediately introduced the Polish gentry to traditional Italian dishes.

In addition, the Czech Republic and Austria influenced the development of Polish cuisine, thanks to which sweet delicacies were tasted here, as well as France and Russia.

Summing up all of the above, it can be noted that Polish cuisine gladly adopted the experience of other peoples, thanks to which it became richer, more varied and tastier. Nevertheless, this did not make her lose her originality and originality. Rather, highlight them with new foods and new ways of cooking.

Modern Polish cuisine

Modern Polish cuisine is incredibly tasty and high in calories. In addition to soups and borscht, meat dishes prepared in various ways occupy a special place in it.

The set of popular Polish products is similar to the set of Russian or our country ones, although it has some differences. It has more:

• sour cream – here it is considered a favorite product and is widely used as a dressing, sauce and ingredient for desserts.
• marjoram. In terms of popularity, this spice in Polish cuisine is not inferior even to black pepper. It is used in sauces, meat dishes, soups and legumes.

Traditional ways of cooking:

Basic cooking methods:

By the way, grilling is so popular that Wroclaw hosted the World Grilling Championship several times. Teams from 18 countries of the world came here to compete in the preparation of 5 grilled dishes. Among them were not only vegetables, fish and meat, but also desserts – fruits.

Despite the variety of all kinds of dishes and drinks, the main ones still stand out in Polish cuisine. Those that are associated with her and are present on the tables in every home.

Khlodnik is a cold soup made from beets, boiled eggs and sour milk, which came to this country from Lithuanian cuisine. At first glance, it looks like okroshka soup. It should be noted that the soup, in general, has a special place in the cuisine of this people. There are a huge number of recipes for its preparation. The most popular soups are cucumber soups, sour cream, lemon soups and beer-based soups.

Zhur is another incredibly thick and sour soup made from boiled eggs and sausages and is considered one of the oldest dishes in Polish cuisine.

White borscht – made with rye flour sourdough, with potatoes, marjoram, sour cream, sausage and boiled egg. It looks like a pickle.

Chernina, or black polish, is a national Polish dish that exists in several variations that have taken root in different regions of the country. It is a thick soup made from goose, pork or duck blood, cooked in goose giblets broth, with vegetables, dried fruits and spices. For a long time, it was considered a kind of symbol of a girl’s refusal to a failed groom, like a harbor in our country and Belarus. But soon it entered the menu of many European nations.

Bigos is a highlight of Polish cuisine. A dish made from several types of meat, wine and sauerkraut. Also has cooking options in different regions.

Kapusnyak is an analogue of Russian cabbage soup.

Flaki – a soup made from tripe (part of the stomach), cooked for about 4-5 hours with the addition of spices, lard, carrots, flour and rutabagas. It has a pleasant taste and relieves hangovers, and also helps to maintain youth and beauty, thanks to the large amount of collagen in the tripe.

Oscypek is a sheep’s milk cheese that is prepared in the south of the country.

Saltison – pork giblets with spices, boiled in the intestine.

Sorcerers – potato dumplings with meat filling.

Pyzy – dumplings made from grated and squeezed potatoes with minced meat, which are first fried and then baked in the oven.

Kapytka is a kind of potato croutons.

Beer is considered a traditional Polish drink, as in some cities it has been prepared according to special recipes for many centuries. In the cold season, honey and spices are added to it and consumed warmed up like mulled wine.

Polendvitsa – dried or smoked sirloin.

Donuts with wild rose jam. Along with pies, gingerbread and poppy seed rolls, they are very popular with Polish sweet tooths.

Makovki is a dessert made from grated poppy seeds with honey, nuts, dried fruits and raisins, which is served on a cookie or bun drizzled with hot milk.

Homemade sausages – they are prepared here according to old Slavic recipes.

Pork stewed in beer with spices and vegetables is a traditional dish in the mountainous regions.

Herring in sour cream with onions.

Tatar – raw beef with minced onions and raw egg. The dish, as they say, is “for everybody’s taste,” nevertheless, it is very popular in Poland.

Staropolskiy lard is a “spread” of bacon with onions, spices and apple, which is served before the main course.