Specialties of the Polish Cuisine
The Polish cuisine (kuchnia polska) is one of many influences. It’s a combination of Slavic and foreign habits. As in the most cuisine that evolved from the peasant culture in this part of Europe, the Polish kitchen has cabbage not only as a foundation for bigos
, but also for both soups (kapusniak
) and salads (fresh or pickled for sauerkraut, eaten hot or cold).
Cabbage is ingredient in golabki
- it is stuffed with rice, meat, or mushrooms, and in pierogi, Polish sort of dumplings. Pierogi ruskie
, one of many sorts of pierogi, are made of fresh cheese and potatoes, and that brings us to the second typical ingredient in Polish cuisine – potatoes.
Potato is eaten in many different ways, but the most Polish way will be placki ziemniaczane
(similar to Swiss rosti, but thinner). They are often served with sour-cream.
Poles use a lot of meat in cooking as well as domestic spices. One of the typical Polish specialities you can find here is golonka
; boiled pork knuckle or hock which after boiling is tenderly grilled. It’s very tasty together with a Polish beer. Soups
are delicious and very popular in Poland. The most typical among them are cold chlodnik
, and hot barszcz czerwony
(both based on beets); taste also creamy and sour zurek
with sausage and potatoes, it is served almost everywhere. However, some foreign visitors would probably feel uneasy having flaki
– a spicy soup made on tripe. Drinks
While staying in Poland one should at least try its speciality - flavour vodkas Zubrowka
Domestic bear is good and cheap – have for instance Zywiec or Okocim.