Polish cuisine

Written by  //  5 June 2012  //  Other  //  No comments

Enter a Polish home and you will see how warm and full of hospitality it can be. Of course, if you keep counting calories you should stop doing this as what is most characteristic of the Polish traditional cuisine is that it is hearty and full of various kinds of meat. For many years Polish cuisine has been considered to be boring, however, the situation is changing and today it combines various flavours and aromas making it very attractive for both, locals as well as for visitors from different parts of the world. One can find in the Polish cuisine influences from Italy or France as well as from Jewish, Lithuanian and Tatar tables. The most elementary ingredients used while preparing delicious Polish dishes are: cucumbers, sauerkraut, sour cream, beetroot, mushrooms, kohlrabi millet, barley, wheat and rye. As far as the Polish dishes are concerned, the classics loved by Poles cannot be beaten. Here are the examples of what a good Polish dinner can include: pierogi, bigos, gołąbki or kotlet schabowy. Poles are also very proud of such products as bread and kielbasa (sausage). But if you think that it is everything you are wrong. There are many also very interesting products characteristic for different parts of Poland. For instance, Podhale, a region at the foot of the Tatra Mountains is famous for a sheep’s milk smoked cheese called oscypek or sauerkraut soup – kwasnica. In Mazowsze you will tase a sour rye soup called Zurek whereas the Eastern Poland will offer you a wide array of delicious pierogi. And when it comes to desserts the most popular are cakes and pastries. To make sure that all this will be easily digested a shot of vodka is advised. And now, instead of reading about the Polish cuisine just visit Poland and try it all by yourself.