Meals in Poland

PIEROGI Pierogi are considered as national Polish food. They half-circular are dumplings made of thin, elastic and sticky dough with various kinds of fillings and boiled in salted water baked or fried .

GOŁĄBKI Gołąbki – Polish cabbage rolls. The word ,,gołąbki”means small pigeons and refers to the size and shape of the dish. Cabbage leaves are first boiled and then wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. Gołąbki are usually served with tomato sauce.

Kotlet schabowy Kotlet schabowy – is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin (with the bone or without), or with pork chop.

BIGOS The basic ingredients of the Old Polish stew are the finely chopped sauerkraut, the fresh cabbage (sometimes used only sauerkraut), various kinds of meat and cold meats, dried mushrooms, dried plums (or smoked), onions and spices. Bigos should be choked as long as possible (the longer, the better), preferably a few days.

ŻUREK Żur - is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). It is sometimes served in an edible bowl made of bread or with boiled potatoes. The recipe varies from region to region. In Silesia, a type of sour rye soup known as żur śląski is served in a bowl, poured over mashed potatoes. In the Podlaskie region, it is common to eat żurek with halved hard-boiled eggs. Żurekurek is traditionally eaten at Easter, but is also popular during other parts of the year. It is sometimes flavored with bits of sausage, usually eaten with bread or buns, or even served in a bowl made from bread. The Polish name 'żur' (diminutive: 'żurek') comes from the Middle High German word 'sūr' ('sauer' in modern German), meaning sour.

ROSÓŁ Rosół – is a traditional Polish meat broth. The most popular variety is rosół z kury, or clear chicken soup. It is commonly served with fine noodles. It is one of the most popular Polish soups and is served on family dinners and also is a traditional soup for weddings.

ZUPA GRZYBOWA Zupa grzybowa –soup with meat and vegetable or vegetable broth with the addition of mushrooms, also dried, in the amount that gives the dish a mushroom flavor. Mushroom soup can be prepared from mushrooms of various species or of the same species (mushroom, boletus, chanterelle soup). In Polish cuisine, it is usually served with dumplings or noodles, often with the addition of cream.

FAWORKI Faworki, chrust, chruścik, chruściki –Polish traditional, crunchy cookies with a sweet taste, in the shape of a folded bow, fried in deep fat and sprinkled with powdered sugar. In Poland people eat them during the carnival and fat Thursday or on Shrove Tuesday.

BABKA Baba wielkanocna – it is prepared for Easter. It was baked for the first time during the time of the Polish-Lithuanian Commonwealth in the 17th century when Stanisław August Poniatowski was the king.

OGÓRKI KISZONE Ogórki kiszone, ogórki kwaszone – Powstają z ogórków gruntowych złożonych w beczce z twardego niesmolistego drewna, w garnku kamiennym lub słoju z dodatkiem łodyg i baldachów kopru, korzeni chrzanu, ząbków czosnku zalanych wodą z solą, które podlegają kiszeniu.