What do you know about polish cuisine? Have you ever tried polish food?
We can strongly recomend you couple of dishes which are worth to TRY!
PIEROGI (DUMPLIGS)
Most enduring of Polish culinary traditions are the PIEROGI, which the recourse to the ancient culinary traditions of the former Polish eastern territories. Dumpling are first boiled, then they are baked or fried usually in butter with onions – traditionally stuffed with potato filling, ground meat, cheese, or fruit.
BIGOS
Known as a Hunter’s Stew, is a traditional cabbage and meat stew. Typical ingredients include white cabbage, sauerkraut (kapusta kiszona in Polish), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms. Bigos is usually eaten with mashed potatoes.
KOTLET SCHABOWY WITH POTATOES
Kotlet schabowy is a Polish variety of pork cutlet coated. Is the mose easy and fast dish to prepare 😉
4 medium-sized pork chops
salt and pepper
25g plain flour
1 egg, beaten
25g breadcrumbs
Oil/butter for frying
Beat out the pork chops until fairly thin. Season with salt and pepper. Set aside. On separate plates, pour flour, egg and breadcrumbs. Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. finally press the chops on to the breadcrumbs, ensuring even coating. Heat sufficient oil/butter in a large frying pan. When very hot, add the pork and cook over high heat for 5 minutes on each side. Lower heat and cook for another few minutes until golden. Serves 4.
ROSÓL (CHICKEN SOUP)
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.
ZUREK (SOUR RYE SOUP)
is a soup made of soured rye flour and meat. It is specific to POLAND, where it is known as żur or żurek, and a variant is known as barszcz biały (“white barszcz”) which is made with wheat flour instead of rye.
FLACZKI – TRIPE SOUP
It can be an acquired taste, but is one of the many soups that are an important part of the Polish diet. Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in polish: flaki – which can also be literally translated to “guts” ;-))).
