Polish cuisine salads. Polish cuisine: recipes of national dishes with photos

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, 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, sour 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 - the solution 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 how you should not get enough bigos is the same as visiting the Czech Republic and neglecting a baked boar's knee or forgetting about. In one 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 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 is a wonderful gastronomic combination of three natural gifts from the generous Polish land.

The most delicate meat of lake pike perch, 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 ripens.

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.

In the eastern regions, large feathers stuffed with mushroom minced meat... In Lesser Poland (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 the Poles themselves, as a rule, eat it in cafes and restaurants. Boiled and then stewed beef scars by consistency are something like thick soup... Flasks are usually served with meatballs made of beef or pork liver(pulpets), as well as dumplings and black pudding.

This is an 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 yet another proof of a large-scale cultural exchange between various 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 among Catholics and Protestants. But you can try it not only during the New Year holidays.

In Warsaw and Warsaw, it is prepared in a very refined way: minced goose meat, veal, nuts and dried fruits are placed in a marinated goose breast fillet. Blackberry-cognac sauce and dried plums.

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 any 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 under 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 cakes and cakes that somehow resembled Napoleon were bought there in one evening.

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

For centuries Poland's gastronomic traditions have been influenced by the states surrounding it. Jewish kosher food was assimilated into Polish cuisine during the reign of King Casimir III, who patronized the Jews, sweet dishes came from Austrian cuisine, a exquisite dishes- from the French. Much of what is found on the Polish menu is taken from Lithuanian, Ukrainian and Russian cuisines. At the same time, the people managed to keep their own national characteristics cooking.

Specificity of Polish cuisine

In Poland, as in Russia, they like canned and pickled vegetables, but they are prepared according to special recipes therefore they have a more pronounced taste. The nutritional value and calorie content of many dishes of Polish cuisine is explained by the fact that the patriarchal-peasant way of life dominated in the country for a long time, so the peasants prepared food that supported physical activity, and meat was the main ingredient for cooking.

TO meat dishes usually prepare a tsvikli sauce consisting of ground horseradish, vegetable oil, ground pepper, vinegar and boiled beets. Having tasted it once, you will no longer want to use ketchups, despite the fact that they are unusually tasty in Poland.

The peculiarities of Polish cuisine include a large variety of soups that are eaten for lunch and dinner, as well as various salads and snacks. For dressing, use sour cream, mayonnaise, vegetable oil, sauces. In addition, people in Poland like to consume milk and dairy products, fruit sweets (marshmallow, jams, jam), from alcoholic beverages prefer beer, bison and mead.

First meal

They begin their acquaintance with Polish cuisine with soups. Here they cook borsch and pickle, pea and tomato soup y, cabbage soup and zhurek (it is brewed with rye flour sourdough). But the most popular is Chernina soup, which is made from giblets and blood. To do this, you will need: goose offal (150 g), goose blood (50 ml), 1 tbsp. a spoonful of vinegar, 1 carrot, 1 large onion, parsley root (10-15 g), dried plums and berries (20 g), bay leaf, ground pepper, salt and sugar to taste.

Goose blood is mixed with vinegar, broth is boiled from 350 ml of water, offal, vegetables and seasonings, then it is filtered and dried fruits are boiled in it. At the same time prepare lazanki - noodles homemade... When the broth boils, vegetables are returned to it, goose blood, spices, salt and sugar are added and brought to a boil. When serving, cut giblets, fruits, lasankas are placed on a plate and poured with broth.

What is made from meat?

It is very rare to find a recipe for Polish cuisine that does not use meat. It is fried, stewed, boiled, grilled, made meat rolls... Pork loin chops with prunes, zrazy from minced meat stuffed with pickled vegetables, mushrooms or smoked meats, oven-baked duck with buckwheat and apples.

But nowhere is pork shank (holonka) so deliciously prepared as in Poland. First, it is boiled for 1.5 hours along with the head onions and a large carrot, then cooled and placed in the marinade for 8-10 hours. For the marinade in 1 liter of light beer, dissolve 5 tbsp. tablespoons of honey, add 2-4 bay leaves, chili pepper (1 pc.), 15 black peppercorns, 1-2 pcs. cloves, salt to taste. When the shank is marinated, it is laid out on a baking sheet with parchment paper and baked in the oven at 200 degrees for 1 hour. Holonka is especially good with beer.

Famous bigos

Noteworthy is the famous dish of the Polish national cuisine - bigos. It is prepared from meat, fresh and sauerkraut, tomatoes. Sometimes mushrooms, prunes, rice are added to the dish. To make bigos po classic recipe, you will need: 1 kg each of fresh and sauerkraut, 500 g of pork or beef, 250 g of smoked sausages and podtrevka, 8-10 pieces of mushrooms, salt and seasonings to taste. You will also need a couple of garlic cloves, 3 tablespoons of tomato paste.

Mushrooms, fresh and sauerkraut are cut into pieces, mixed, seasonings and salt are added, placed in a cauldron and put on the fire to stew. Cut the meat, undersheets and sausage into small wedges and fry in a pan over medium heat. When the meat is ready, it is transferred to a cauldron, chopped garlic is added and tomato paste and simmer for another hour. Ready dish should be fairly thick and slightly sour.

Polish "pies", or just dumplings

You cannot consider yourself a connoisseur of Polish cuisine without trying the dumplings. Any filling can be in them: braised cabbage, potatoes, mushrooms with fried onions, sweet fruits and even chocolate, but dumplings with minced meat mixed with mushrooms and sauerkraut or with cottage cheese and potatoes. The dough is made from 2-3 glasses of flour, 1 egg and a glass of boiling water.

To prepare the curd-potato filling, boil 3 small potatoes and make mashed potatoes. In a frying pan, melt the fat from a piece of bacon and fry in it one diced onion, add it to mashed potatoes, put 200 g of fresh cottage cheese of any fat content there and mix well. Next, the dough is rolled out into a layer 1-2 mm thick and circles are cut out with a glass. The filling is laid out, dumplings are formed and boiled in salted water for 6 minutes after the water boils. Served with fried onions and cracklings.

Other meat delicacies

All stories about Polish cuisine will be incomplete if you do not mention the delicious smoked sausages who prepare for traditional recipes and smoked over juniper branches and fruit trees... The sausages include several types of meat, sometimes cereals or potatoes, various spices, garlic and marjoram are added to them. Thanks to the high quality of the product, Polish sausages are popular all over the world. This is especially true for hunting sausages, which are superior in taste to German ones.

The recipe of Polish sausages has not changed for decades, and such a famous sausage as cabanos has been prepared according to one recipe for several hundred years. Other signature delicacies include smoked bacon, ham, pork and chicken fillets, meat pates and many others.

But what about the fish?

Poles love fish as much as meat. It is worth seeing a photo of cooked carp among the recipes of Polish cuisine, and you will immediately want to eat a piece. To do this, the fish is cleaned of husks and entrails, the head is cut off and washed well, then cut into portions... Each piece is salted, sprinkled with pepper and sprinkled with a little lemon juice.

A baking dish is greased with vegetable oil and carrots and onions cut into pieces are placed on the bottom. On top of them they put fish, on top there is another layer of vegetables and spices: bay leaves, pepper, sesame seeds. The fish is poured with 500 ml of dark beer, the form is covered with foil on top and sent to hot oven for half an hour. When the fish is ready, make the sauce. Fry 1 tbsp in a separate frying pan. a spoonful of sugar until dark, add 150 ml to it wine vinegar, 1 chopped gingerbread and juice, which was formed when stewing carp. The sauce is boiled until tender, after which it is filtered and poured over the fish.

What's for dessert?

Desserts are no less tasty in Poland: charlotte with apples, donuts with jam or condensed milk, syrniki, rolls with poppy seeds and raisins have long since migrated to the recipes of dishes in various countries. Kolaczki biscuits with jam, which you can make yourself, are very popular in Polish cuisine.

For the test you will need: 220 g each butter and cottage cheese, one and a half glasses of flour, 350 g of any jam, a pinch of salt, and a packet of vanillin or vanilla sugar, powdered sugar for sprinkling. It is better to knead the dough from flour, cottage cheese and butter in the evening and put it in the refrigerator until morning so that it becomes plastic. In the morning, the dough is rolled out into a layer about 4-5 mm thick and cut into squares with a side of 5 cm. thick jam or jam, pinch opposite corners. They are baked in the oven at 180 degrees for 15-20 minutes, sprinkled with powdered sugar on the finished cookies.

Comparing recipes of Polish cuisine with photos of Russian and Ukrainian dishes, one cannot fail to notice the similarities in cooking and flavor combinations. They combined all the best culinary discoveries of European, Slavic and Jewish cuisines, but at the same time retained their national identity.

Polish cuisine is distinguished by the wide use of meat (pork, chicken and beef are popular, depending on the region) and vegetables (especially cabbage and potatoes). Also in Polish cuisine, cereals are very actively used, from which Poles prepare dumplings, numerous cereals, and bake bread. In addition, eggs and dairy products occupy an important place in the diet of Poles. In general, Polish cuisine is very satisfying and usually quite fatty.

Most of the traditional Polish dishes are not easy to prepare. Poles, like many other Eastern European peoples, do not spare their time and cook quite complex traditional dishes... And festive (Christmas, Easter, etc.) dishes are sometimes cooked here for several days.

Traditionally, the main meal in Poland is lunch, which falls around 2 pm. Lunch consists of three courses. For the first, as in Russia, soup is always served - this is usually the well-known pickle soup, tomato soup, beetroot borscht or a more festive zurek. Along with the soup, as a rule, some kind of appetizer is served at the table (a tradition also typical of Ukrainian cuisine) - chopped vegetables (fresh or pickled), bacon, herring, jerky, etc.

The main dish of the Polish dining table almost always includes meat. Poles cook the most in a variety of ways- fried, stewed with vegetables and sauces, baked, twisted into minced meat and fried cutlets and meatballs from it, make sausages and sausages. A side dish for meat dishes is usually boiled potatoes or some kind of cereal.

The lunch meal ends with a dessert. The most popular Polish desserts are poppy biscuits, yeast cake and various filled patties.

It is important to emphasize that modern Polish cuisine is not homogeneous - it differs from region to region. So, in the north-eastern regions of Poland, Lithuanian dishes are very popular, in the east - Russian, Belarusian and Ukrainian, in the west - German and Austrian, in the south - Czech and Slovak.

It is difficult to single out the most popular Polish traditional dishes, because, as mentioned above, in different regions Poland is eaten in completely different ways. Nevertheless, traditional Polish specialties are considered to be: beet borscht, chill ( cold borscht with kefir), zurek (soup with sausage and egg), dumplings with various fillings, bigos (stew sauerkraut with meat), pork cutlets, holonka (stew pork knuckle), cabbage rolls, goulash, zrazy, hoof ( potato zrazy in the shape of a hoof), makovets (poppy cake) and cheesecake (Polish curd).

There is no dominant drink in Polish cuisine. From alcoholic drinks, Poles, depending on the case and region, prefer vodka, beer, wine or various tinctures, from non-alcoholic ones - tea, juices, compotes and coffee.

Over the centuries, Polish national cuisine has evolved under the influence of Tatar, Turkish, German, French, Italian and Jewish culinary influences. The peculiarities of all these cuisines softly merged, cooked and baked together, which eventually gave rise to the life of the national Polish cuisine. It is not for nothing that all the best is obtained as a result of mixing.

Polish national cuisine

Previously, the main basis of Polish cuisine was dishes with a predominance of grain crops, these are various cereals, bakery products and other flour dishes. Also, everything that could be obtained in the forest, the same mushrooms or nuts, went for food. Vegetables were highly prized, especially those that could be stored for a long time. This is how the foundation of delicious Polish cuisine was born. Another feature is the love of using sour cream. And in the soup, and in the sauce, and in the marinade. It is tastier and more satisfying with sour cream. Let's walk through the five most popular Polish dishes. There are many more, but we will focus on these five.

Polish soups

Polish tincture

Hot Polish dishes

And how much more delicious or unusual in Polish cuisine. Well, for example, stuffed cabbage, mushroom soup with sour cream, sorcerers, Polish sausages and much, much more - it's delicious, but I will kindly call the Polish soup Czernina simply unusual (soup made of goose blood and giblets).

To all delicious dishes and Bon Appetit!