Polish cuisine
Polish housewives cherish old culinary recipes, although they don’t cook in old Polish style so often - it takes a lot of time, but what a celebration of taste! Each family has recipes handed down from generation to generation, such as Christmas carp in gray sauce, poppy seed roll or bigos.
Polish dishes are hearty, the amount of seasonings and spices used is small, but they are used with great skill. For many centuries, the Polish gentry maintained subsistence farming, and in their pantries one could see many different products - smoked meat and game, vegetables and mushrooms, sausages and lard, honey and beer. It is from these products that Polish cooking is composed.
The Poles are big lovers of various snacks, both cold and hot. In Gdansk, for example, you will be offered cold fish under a marinade or in horseradish sauce; Poznan serves cold meats for appetizers: stewed beef, roast beef, pastes, poultry galantine; in the south of Poland they love sausage shells with green peas.
No lunch can do without soup - a variety of borscht and cabbage soup, soups from cereals and vegetables. And beer soup was once served for breakfast until coffee appeared in Poland.
Traditional dishes of meat and game will not leave anyone indifferent - zrazy, meatballs, chicken in Polish or a hare in sour cream.
But the most important national dishes are flacs (a dish of stomachs) and bigos. There are many ways to cook bigos - from sauerkraut or fresh, from meat used pork, sausage or boiled pork. Bigos cooling is a separate art. Once it was cooled by simply putting it in the snow, but now, of course, they use a freezer. Some chefs believe that it can be kept frozen for several weeks, cutting off and warming only the portion needed for a meal. However, there is an opinion that bigos, on the contrary, need to be warmed up daily in order to achieve its “ripening”. According to Polish gourmets, the bigos is fully prepared only on the third day. Cooking bigos does not endure fuss, however, like the process of its use.
Polish housewives cherish old culinary recipes, although they don’t cook in old Polish style so often - it takes a lot of time, but what a celebration of taste! Each family has recipes handed down from generation to generation, such as Christmas carp in gray sauce, poppy seed roll or bigos.
Polish dishes are hearty, the amount of seasonings and spices used is small, but they are used with great skill. For many centuries, the Polish gentry maintained subsistence farming, and in their pantries one could see many different products - smoked meat and game, vegetables and mushrooms, sausages and lard, honey and beer. It is from these products that Polish cooking is composed.
The Poles are big lovers of various snacks, both cold and hot. In Gdansk, for example, you will be offered cold fish under a marinade or in horseradish sauce; Poznan serves cold meats for appetizers: stewed beef, roast beef, pastes, poultry galantine; in the south of Poland they love sausage shells with green peas.
No lunch can do without soup - a variety of borscht and cabbage soup, soups from cereals and vegetables. And beer soup was once served for breakfast until coffee appeared in Poland.
Traditional dishes of meat and game will not leave anyone indifferent - zrazy, meatballs, chicken in Polish or a hare in sour cream.
But the most important national dishes are flacs (a dish of stomachs) and bigos. There are many ways to cook bigos - from sauerkraut or fresh, from meat used pork, sausage or boiled pork. Bigos cooling is a separate art. Once it was cooled by simply putting it in the snow, but now, of course, they use a freezer. Some chefs believe that it can be kept frozen for several weeks, cutting off and warming only the portion needed for a meal. However, there is an opinion that bigos, on the contrary, need to be warmed up daily in order to achieve its “ripening”. According to Polish gourmets, the bigos is fully prepared only on the third day. Cooking bigos does not endure fuss, however, like the process of its use.
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