National dishes of Poland recipes. Polish cuisine: recipes

Polish chefs constantly use all kinds of gifts from the sea, forests, fields and rivers in their work. They have not yet forgotten how to bake rutabaga pancakes, smoke and prepare hawthorn sauce for game zomber. Everything is used: fish, game, crayfish, wild berries and mushrooms.

Some features of Polish cuisine bring it closer to Russian cuisine. This applies, for example, to the use of a number of typical products that seem too exotic, if not completely inedible for most foreign guests. Take at least sauerkraut, pickled mushrooms and cucumbers, fermented milk drinks and flour soups.

What should you try in Poland from food? What are the first local dishes to get acquainted with?

Zhurek - soup for all occasions (zurek)

A local variation of the "hangover" soup, it perfectly restores the normal activity of the stomach and digestive system the next day after an abundant intake.

Urek is an authentic Polish folk dish. In each region of the country, it is prepared in its own way. Only the soup base remains unchanged - a solution of rye flour, fermented on rye crusts. Further, small differences begin: in cafes and taverns in Mazovia, horseradish, sour cream and garlic are sure to be put in the rye for a pungent taste. In other regions, the soup is saturated with boiled eggs, slices of brisket, smoked and boiled sausage.

Bigos

And what to try for a tired tourist, fed up with historical panoramas of Polish cities and barely dragging his feet? The answer lies on the surface, of course - bigos, one of the main attractions of local cuisine.

Being in Poland and not getting enough bigos is the same as visiting the Czech Republic and neglecting a baked boar's knee or forgetting about. In a word - “gastronomic crime”.

The classic Old Polish proportion is 1.5 kg of fresh and sauerkraut per 1 kg of all kinds of meat and sausages. A couple of good mugs in a cozy cafe, and hiking will again seem like an interesting and educational activity, and not hard physical work.

Polish zander (sandacz po polsku)

One of the most popular dishes- an excellent gastronomic combination of three natural gifts from the generous Polish land.

The most delicate pike perch meat, fried in a thin puff pastry with spicy sauce from braised chanterelles and crayfish tails - this is how this top Polish dish is prepared in the best Warsaw restaurants.

Duck with apples (kaczka z jabłkami)

Another popular restaurant hit that you should definitely try in Poland. The classic combination of two typical Polish products makes this dish tastier than anywhere else.

Young farm ducks are marinated in mead, after which their meat becomes surprisingly tender and tasty. The second irreplaceable ingredient in the dish is the country's main agricultural pride: Polish apples.

Duck with apples is especially good in the establishments of cities and towns of Greater Poland (Poznan, Kalisz, Gniezno). The best time for tasting is autumn, when the new harvest of apples is ripening.

Polish dumplings (pierogi)

It would seem, what could be unusual in dumplings? Tourists from, Ukraine and Belarus will definitely not surprise them? However, not everything is so simple - in Poland, the preparation of feathers (this is their local name) has been brought to the culinary absolute, so all tourists should definitely try them.

The most common variety is feathers with mushrooms and cabbage, sculpted in the shape of a crescent. A clear historical reference to the centuries-old struggle of the Polish people with the Ottoman Empire. These dumplings can be found in establishments in any Polish city.

Large feathers stuffed with mushroom meat are popular in the eastern regions. In Lesser Poland (the south of the country), so-called "Russian" feathers are prepared, stuffed with potatoes, onions and cottage cheese.

Flasks in Polish (flaczki)

This traditional Polish dish is borrowed from Lithuanian cuisine as a result of the mutual cultural influence of the two countries during the period of union. Favorite food of Queen Jadwiga and the Grand Duke of Lithuania Jagiello, who became the founder of the Jagiellonian dynasty.

It is not customary to cook at home, so even Poles themselves usually eat it in cafes and restaurants. Boiled and then stewed beef tripe in consistency is something like a thick soup. Flasks are usually served with meatballs made of beef or pork liver(pulpets) as well as dumplings and black pudding.

This is exquisite dish – a good option for a sumptuous Polish breakfast. And, by the way, it is quite possible to buy it in a store (in a bank) and take it with you as a souvenir from Poland when returning home.

Sorcerers (kołduny)

This magic word hides only small beef dumplings. This is another proof of a large-scale cultural exchange between different parts of the once huge state - the Commonwealth.

Sorcerers in different variations are present in the cuisines of neighboring peoples: Poles, Belarusians and Lithuanians. They are usually eaten whole, without losing a drop of the delicious juicy broth.

Goose roll (rolada z gęsi)

Historically, one of the main Polish Christmas dishes, both Catholics and Protestants. But you can try it not only during the New Year holidays.

In and Warsaw it is prepared in a very refined way: in a pickled fillet goose breast minced meat of goose, veal, nuts and dried fruits is placed. Blackberry-cognac sauce and dried plums give the dish a sweet taste.

Cabbage rolls (golabki)

Once upon a time, in the old days, stuffed cabbage rolls in Polish cuisine were usually filled with buckwheat porridge, zhur or borscht.

If you order this dish in some of these days, then there is a high probability of getting standard cabbage rolls from boiled cabbage leaves with boiled rice, fried minced pork and onions with mushroom sauce. However, it turns out quite tasty.

Papal "Kremowka"

A cake that became extremely popular at the very end of the 20th century thanks to Pope John Paul II. It was his public childhood memories of the wonderful taste of the Napoleon cake bought in a simple market confectionery that made a splash among Polish confectioners.

Then, in 1999, during the visit of the Pope to his hometown of Wadowice, all the pastries and cakes were bought up there in one evening, at least somehow appearance reminiscent of "Napoleon".

Since then, Papal Kremowki have been in great demand among tourists and locals alike and are among the must-try.

quite satisfying and high in calories. The basis of the dishes is meat products in the form of a variety of sausages, sausages, balyks and much more. The description of Polish dishes awaits you ahead. Stay with us!

The content of the article:

The cuisine of each country is unique, it carries a piece of information about the people, traditions and culture. During our travels, we definitely strive to trynational cuisineof the country in which we are. Per six hours in Warsaw , we managed to do a lot: walk around the city, see main attractions chat with locals (helped us with this Polish phrasebook ) and also try popular drinks and dishes of Poland. Polish cuisine is very varied. The first thing that made us happy was the portions! They are inspiring.)

After such a lunch (photo 1) in one of the Polish cafes, we hastened to continue our route Kiev-Warsaw-Berlin.

Soups Polish cuisine

Poles are very fond of soups and cook them with pleasure. Which are not present in Polish cuisine... Familiar to us borscht, but with the addition of dumplings, cabbage soup, pea soup, pickle soup, cream soups. It was surprising for me to learn that it is not uncommon for Poles to serve soups on holidays. I always considered them ordinary, not festive, except that after the celebration, the next day, the soup goes pretty well! Soups are served not with bread, as we are accustomed to, but with potatoes sprinkled with pork lard or fat.

The most Polish soup is urek, usually presented in a pot made of bread. It looks very colorful. It is served with an egg, and not a small bite smoked sausage... Very often Poles cook urek for Easter.

Flask

Traditional Polish dish. This is a soup made with beef or pork tripe. The beef stomach is thoroughly washed, cleaned, soaked in cold water... Put on fire and bring to a boil. The first water must be drained. In the second, the stomach should be cooked for at least two hours with the addition of bay leaves and marjoram. I made scars at home a couple of times, only after boiling them I also fried them in a pan with onions and garlic, it was very tasty. Flakes with white bread are served.

Bigos

And in the national Polish cuisine is not without stewed sauerkraut. The taste, of course, differs from Ukrainian or German. There are a variety of Bigos cooking. It is based on a mixture of fresh white cabbage and sauerkraut with the addition of meat (pork, smoked sausage, sub-cabbage). Mushrooms, tomatoes, prunes, and various spices are also added to Bigos. According to some recipes, meat and cabbage should be equally divided. It is not necessary to add fresh cabbage to Bigos, this is done only so that the dish is not too sour. You can also rinse the sauerkraut thoroughly to avoid this. Bigos is served hot. With white or black bread, often with vodka.

Pies

Polish cuisine is somewhat similar to Ukrainian, only the dishes are called differently. Pies are a favorite dish of Poles. The first time I saw Polish pies I was at a loss - "These are dumplings !!" Indeed, in Poland, pies are our favorite dumplings. They are prepared with varied filling: boiled potatoes, fried onions in a pan, cottage cheese, spinach, cabbage, mushrooms, meat. Everyone will find pies to their liking!

Desserts Poland

Polish cuisine will not leave your sweet tooth indifferent. For those with a sweet tooth, you should definitely try charlotte (apple pie), it is served with a scoop of ice cream and whipped cream. I really liked! Prepare for Christmas poppy seed cake, and for Easter Mazurek is a round or square cake on top, spread with sweet icing and strewn with dried fruits and nuts.

Poland is considered to be a producer of quality vodka. The well-known herbal vodka "Zubrovka" is made from the herb bison growing in Belovezhskaya Pushcha. In addition to herbal vodka, there is also ordinary vodka. The most famous brands are "Sobieski", "Luxusova", "Vyborova", "Chista de Lux". In addition to strong alcohol, Polish "ladies" like to drink liqueurs, liqueurs, beer heated with spices with the addition of honey. Honey wine and healing balms are very popular, which cannot always be drunk in doses due to their amazing taste.

There are a lot of beers in Poland. The most popular are: "Lech", "Tatra", "Zywiec". Beer in Poland is delicious "savor your health"!

Where to eat in Warsaw Polish national cuisine

To taste the dishes of the national cuisine of Poland, we visited the restaurant "Podwale 25" Kompania Piwna, in the center of Warsaw. Before the trip, we wanted to find an affordable and colorful establishment in the capital of Poland. Our choice fell on this cafe and it did not color us! It is located on Podvalnaya Street 25, not far from the Old Town. After asking the taxi driver, we found him without any problems. On SundayPodwale 25 is open from 11:30. We did not know this and had to walk for another half hour until the cafe opened.

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The national cuisine of Poland was formed under the influence of Slavic and Western European cuisine. Many connoisseurs will see elements of Ukrainian, Russian, Belarusian, Lithuanian, German, Turkish and even Italian cuisines. Distinctive feature is the variety and satiety of dishes. Chefs use spices and seasonings to a minimum, but they do it with great skill. Business card Poles are hospitable, which once again confirms our common Slavic roots. As they say in Poland - "Please go to the Panov's table."

As a rule, a feast, in the national cuisine of Poland , starts with the first course, most often soups. One of the most unusual is “chernina” (soup made from goose blood, giblets, dried fruits, spices and vegetables). Also try:

• "Hlodnik" (okroshka on beet kvass, with the addition of cucumbers, eggs, dill and sour cream);
• Zurek (sour cream soup with smoked meats, eggs, spices and roots);
• “Chervonyi borscht” (beet soup, to which dumplings or dumplings are added);
• "White borscht" (prepared for rye sourdough, with potatoes, marjoram and sour cream);
• "Krupnik" (barley soup, smoked meat and vegetables);
• "Flaki" (soup made from beef stomach, meat and vegetables);
• "Grew" (soup from chicken broth, with noodles and herbs);
• "Zupa ogurkova" (pickled cucumber soup);
• "Zupa tomato" (tomato soup with rice or noodles);
• Grohówka (pea soup);
• "Zupa mushroom" (mushroom soup, sometimes served in a bread pot instead of a plate).

Now let's move on to the second courses. Bigos is considered to be the most national. There are many ways to prepare "bigos", but the main ingredients always remain the same - these are braised cabbage, mushrooms, sausages, pieces of smoked meat, spices and wine. Sometimes rice, prunes, vegetables and other ingredients are added to this dish. Also, try:

• "Pozhibrod" - smoked brisket with cabbage;
• "Ges" - baked goose with apples;
• "Golonku" - pork leg with pea puree;
• "Shabovi cutlets" - pork cutlet breaded;
• "Zrazh" - stew in sour cream sauce;
• "Rocking" - fried duck;
• « half-wigs to ox»- beef fillet with mushroom sauce;
• "Karkuvku" - baked pork;
• "Foal in myojo" - fried brisket with honey;
• "Klopsiki" - meatloaf in tomato sauce;
• "Golabki" - stuffed cabbage rolls with rice and meat, in tomato sauce.

Glorified National cuisine Poland , and fish dishes... Traditional and even festive is considered “ Polish carp "... Moreover, the head is served separately. No less tasty " Jewish carp " served in jelly with raisins. Gourmets will appreciate:

• « baked pike " ,
• « herring in sour cream sauce ",
• « fish meatballs with gherkin ",
• « hunting fish soup " ,
• « pike perch roll ",
• « baked fish with horseradish ",
• « fried tench with sauce ".
  In addition, the Polish menu includes dishes from bream, cod, trout and salmon.

As a side dish, you will be offered: "frits" - French fries, "hooves" - hoof-shaped dumplings, buckwheat porridge, Silesian dumplings with potatoes, fried potato pancakes, baked potatoes, pumpkin pancakes with sausage. Another must-have ingredient in many dishes is mushrooms. They can be stewed, fried, boiled, pickled, salted.

Will delight, the national cuisine of Poland , sweet lovers. Be sure to taste:

• "Kolachki" - shortbread with jam, rolled up in envelopes;
• "Mazurek" - a pie made from shortcrust pastry, with fruit jam, sprinkled with icing sugar;
• "Polish grandma" - a pie from yeast dough watered chocolate icing, stuffed with candied fruits, raisins, dried cherries, nuts;
• "Favorites" - thin and fragile cakes;
• "Galaretka" - fruit jelly with whipped cream;
• "Makovets" - a pie with ground poppy seeds;
• "Sernik" is a curd pie.