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.

While staying in Poland one should at least try its speciality - flavour vodkas Zubrowka, Krupnik or Pieprzowka.
Domestic bear is good and cheap – have for instance Zywiec or Okocim.

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