The unique Polish cuisine

In every country, every nation, has its own, centuries-old traditions in any sphere of life. Tastes are not an exception, it's not for nothing that books about the dishes of the peoples of the world are always so voluminous. Polish cuisine is unique, as it combines elements of Russian, Ukrainian, Belarusian and even European. However, the Poles also have their own, special, national recipes. The most delicious dishes of the world will not match the taste of sausages, ham, smoked meat rolls, balykas, mouth-watering brisket and pâtés that are cooked in Poland.

During lunch on the table, local residents must have the first dish, most often a beet soup with "ears" - mini pelmeni filled with mushrooms or beans. Polish cuisine is famous for its traditional soup called "jour". In its basis - kvass from a flour of a rough grinding. To get a journal, rye flour is poured over with water and fermented for two days. Often mushrooms are added to it, and boiled potatoes, smoked meat and boiled eggs are served as a side dish. Very delicious mushroom soup with vermicelli, prepared according to a Polish recipe and dressed with sour cream.

Potato soup, skewers, croupiers, tomato soup or clear, like a tear, beef and chicken broth - each of these dishes worthy of appearing on the table of true connoisseurs of good food. Polish cuisine is rich in sauces and cold snacks, which include a variety of sandwiches. In Gdansk, no feast can do without cold fish under marinade, in Poznan on the table must be a snack of cold meat. Southern Poland is famous for its love for shellfish from sausage with green peas.

In Poland, very often in expensive restaurants you can find a dish of "kashanka" - blood sausage, which is considered a delicacy. The same smilts is considered a dish for true gourmets. It's melted pork fat, mixed with cracklings, slices of meat, smoked products, onions and garlic. Although earlier and kashanku and smalets were prepared mainly in the villages. Polish cuisine is famous for zrazy, garnished with buckwheat or pearl barley. And on holidays the Poles bake a pig, stuffed with buckwheat porridge with spices.

The most famous national dish is the Polish "Bigos" made from a mixture of sauerkraut and cabbage, which is extinguished with various kinds of meat, smoked products and mushrooms. Herring is the favorite snack of Poles. It is served with the addition of onions, apples, sour cream. Separately, it should be said about mayonnaise. It is very different from the one we are used to. It is so thick that if you squeeze it out of a confectionery syringe, you can decorate any dish in such a way, and the pattern will not float.

Polish cuisine. Dish recipes

Ears

To prepare these mini pelmeni, you need to knead the dough from 150 g of flour, one egg, about half a glass of water and a pinch of salt. For the filling you can take dried mushrooms, about 60 g. They need to be washed and boiled, adding a little water. One onion finely chopped and fried, for which use a tablespoon of fat. 30 g of stale rolls soak in water, squeeze and turn in a meat grinder with mushrooms and onions removed from the water. To the resulting minced meat add pounded crackers - 20 grams, a little salt and pepper and mix everything. Cut the dough into squares 3-4 cm, put the filling in the center. Then fold the squares diagonally and secure the resulting triangles so that one corner protrudes upward. Now you can weld them and let them drain through the colander.

Polish soup

For preparation it is necessary to take a little less than a hundred grams of smoked bacon. First, broth is brewed on bones with the addition of vegetables. Finely chopped cabbage pour boiling water, and after it is cooked, pour the meat broth. For filling use fried lard with onions, with the addition of a teaspoon of flour, salt, pepper and pickle from sauerkraut. Cut the diced brisket into a plate when serving. Bread or boiled potatoes are served separately.