The simplest and smallest Polish recipes. What is the national cuisine, traditional dishes and food in Poland? Polish "pies", or just dumplings

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, fermented 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 added to 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 of bigos is the same as visiting the Czech Republic and neglecting a baked boar's knee or forgetting about. In a 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 in a 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 pike perch meat, fried in a thin puff pastry with spicy sauce from stewed 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 is ripening.

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 Poles themselves usually eat it in cafes and restaurants. Boiled and then stewed beef tripe in consistency is something like thick soup... Flasks are usually served with beef or pork liver meatballs (pulpets), as well as dumplings and blood sausage.

This is 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 another proof of a large-scale cultural exchange between different 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 give the dish a sweet taste.

Cabbage rolls (golabki)

Once 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 some of these days, then there is a high probability of getting standard cabbage rolls from boiled cabbage leaves with boiled rice, toasted 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 pastries and cakes that somehow resembled "Napoleon" were bought there in one evening.

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

Polish national dishes are traditionally related to Slavic cuisine. It is appreciated by gourmets all over the world as one of the most delicious and healthy. A varied menu from simple products never leaves tourists indifferent, so going to a restaurant or cafe is, in a sense, a ritual for travelers across Poland. Almost every housewife knows not only the secret of how to cook Polish cuisine, but also knows how to serve it properly. The uniqueness is provided by the skillful combination of the main components with a delicate aroma of spices, and the taste perception is enhanced by local drinks.

Photo: Polish Khlodnik

Rightfully traditional Polish dishes- these are soups, without which not a single meal in every family goes. They are always the first when served. The variety of this type of food is represented by various broths, borscht, vegetable broths, cold sourdough cultures. In most cases, the names define the main ingredients of the dishes. These include:
hlodnik - a Lithuanian soup based on beets and eggs;
krupnik - liquid barley product with vegetables and smoked meat;
cabbage - broth from broth of sauerkraut;
chernin - the main ingredient is goose blood combined with vegetables and dried fruits.
Few national cuisines can boast such a special menu.

Outlandish snacks

Polish cuisine snacks occupy a special niche. They can be tasted as an independent dish or in addition to the main one, especially if traditional alcoholic drinks are present on the table. Unusual taste will give the Tatars, which are made from raw minced meat beef with egg and onion. Herring marinated or with sour cream is perfect for any meal. Different variants cooking lard, baked or fried with prunes and spices, will leave no one indifferent. And lard with aromatic herbs and pieces of fruit will be remembered for a long time for its unique taste. Delicacies are served before main courses with vegetables, among which sauerkraut is especially spicy.

Amazing meat masterpieces

However, the main gastronomic advantages of Polish housewives are meat products. Beef can be tasted in the form of an escalope, fillet in a dough or a roll stuffed with onions, peppers and cucumbers under hot sauce... For those on a diet, steamed dishes from the tongue are suitable. The pork on the menu is presented as golonka - a special product that came to this area from Bavaria, served in a beer with horseradish. Carbove is baked pork. And breaded chops and brisket in honey are some of the most frequent products of the feast.
Definitely, upon arrival in the country, it is worth eating white sausage with pickled cucumbers or beer. Chicken stuffed with mushrooms and bread, or duck with apples will leave a pleasant impression of the meal.

The Polish dish bigos can be called the hallmark of this area. It is prepared on the basis of cabbage with the addition of mushrooms, smoked meat, sausages and pieces of vegetables. Bigos is the highlight of the national menu. Gourmets will also delight the masterpieces of fish served in dill sauce or flaming cognac.
You cannot fully enjoy meat without the special Zwikli sauce. This mixture of mashed beets and horseradish with vegetable oil, seasoned with spices is an amazing substitute for any ketchup. Vegetarians will appreciate potato dishes such as pancakes or dumplings, or Polish cabbage dishes - cabbage rolls stewed in a sauce.

Unique sweets

Choice confectionery very big. Polish chefs have collected the most best recipes from different countries, turning them into real edible curiosities. You can try fruit jelly with fruit or whipped cream. Fragile cakes will amaze with their unimaginable taste - favorites sprinkled with icing sugar... Nowhere in the world cooks the best poppy seed cake- Makovets.
Donuts with fruit jam or Torun gingerbread with chocolate icing will give good mood for all day. The kids love a dough delicacy with cottage cheese or jam in the form of envelopes. A very popular dessert is mazurka, which consists of shortbread cakes covered with different types of jam. It was in Poland that the well-known charlotte with apples began to be prepared, and now almost no restaurant can do without this sweet masterpiece.

Croissants taste like French pastries. And during Easter, one of the main sweet dishes is yeast grandma, which is baked with cherries, candied fruits, raisins and decorated with glaze. Also, Poles love this grandma made of cottage cheese, whipped into a delicate mass that melts in your mouth. Any sweet Polish food can be called a work of art.

Original drinks

Almost every feast is not complete without alcohol, and in this the local population is also ready to surprise guests. Zubrovka became world famous - traditional tincture, for which the map of alcoholic drinks of Poland is famous. The herb of the same name, which is grown in the Belovezhskaya Pushcha nature reserve, gives a special soft taste. Connoisseurs note the extraordinary taste and ease of perception of this product.
Those who have visited these places recommend trying various liqueurs made from fruits and herbs, as well as beer with the addition of honey and spices. And Polish balsams not only have a pleasant taste, but also have healing properties.
Poland can rightfully be called a country with unique gastronomic traditions that is ready to satisfy even the most sophisticated gourmet.

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Eggs, cabbage, mushrooms, sour cream and a lot, really a lot of meat. This is what the national Polish cuisine looks like. Hearty and nutritious, warming not only the body but also the soul.

The country's cuisine has taken a lot from neighboring peoples. Gourmets will find in it features of Lithuanian, Russian, Turkish and even Italian meals.

The very beginning is a delicious soup

Polish cuisine, whose soups are sometimes very different from the usual dish, is very diverse in this regard.

Chernina - goose blood soup

The most non-standard of all is "chernina". To prepare a dish you will need:

• goose offal (150 g);
• goose blood (50 ml);
• vinegar (5 ml);
• carrot;
• onion;
• parsley root;
• dried plums and apples;
• lemon juice;
• ground black pepper;
• sugar;
• salt.

To prevent blood from clotting, vinegar must be added to it. Ordinary broth is cooked from giblets, vegetables and seasonings. Lazanki is also served with the soup, which can be made from any flour available in the house.

The fruit must be soaked in advance to soften it. Then they are boiled without changing the water.

The finished broth must be filtered and the prepared blood is poured into it. After that, it is brought to a boil again. Vegetables cut into thin strips are added to it and seasoned to taste with salt and sugar. If necessary, it is slightly acidified with lemon juice.

Boiled fruits, lasankas and cut offal portions are laid out in a deep plate and poured over with soup. The dish is a huge success among the inhabitants of the country.

Vegetarian "Cold"

Polish cuisine, the recipes of which are more than unusual, cannot be appreciated at their true worth if you do not try to make Kholodnik.

You will need:

• beets (4 pcs.);
• dried mushrooms;
• onions (2 heads);
• flour (100 g);
• parsley;
• Dill;
• sour cream (150 g).

Boil two beets and chop as for borscht.

Take a large saucepan. Pour all the kvass and a liter of cold water into it. Turn on a high heat under the saucepan. While the contents are boiling, chop the herbs and chop the mushrooms. After the liquid boils, dip the chopped ingredients into it and turn the heat down to medium. Leave the pot for another 10 minutes, after which the resulting broth must be filtered.

Finely chop the onion. Pour some oil at the bottom of an empty pan and turn on the heating under it. Put the onion and chopped beets here and start frying. Stirring vegetables constantly, add flour to them. Then add the strained broth.

Boiled mushrooms and sour cream are placed next to the soup. Everything is thoroughly mixed. After the soup boils, turn it off immediately.

Juice is squeezed out of the remaining raw beets. It must be boiled in a separate bowl. When serving the dish, a little beet juice is poured into the plate and a spoonful of sour cream is placed.

Polish cuisine: recipes for second courses

It is impossible to imagine a Polish table without traditional cabbage cabbage rolls. They are filled with chopped meat with the addition of rice. During cooking, stuffed cabbage rolls are poured tomato sauce... In addition to rice, minced meat may contain mushrooms, cereals, potatoes. Cabbage rolls are the National dish, but it is perfectly "accustomed" to our tables.

Bigos

Bigos is the most famous dish of Polish cuisine. It is very similar to Russian cabbage soup, but among the Poles it belongs to the second course.

Polish cuisine: what should you try? If such a question is ripe, then bigos is exactly the same dish.

Ingredients:

• pork;
• sausage;
• smoked meats (brisket);
• cabbage (fresh and sauerkraut);
• Salo;
• onion;
• mushrooms;
• tomato paste;
• ground pepper (black);
• salt;
• sugar.

Preparation

The process is pretty straightforward. And if you follow the recommendations, you get a real Polish bigos.

1. Sauerkraut should be cut into smaller pieces and boiled until soft.
2. Chopped fresh cabbage is boiled with mushrooms.
3. Pork pulp must be fried in a pan until golden brown. After that, together with smoked brisket, it is transferred to sauerkraut and stewed until the latter is ready.
4. Greaves are made from lard and also added to sauerkraut. After it is cooked, meat is taken out of it. Next, combine both types of cabbage and mix thoroughly.
5. The casing is removed from the sausage and cut into slices, meat and brisket - into cubes. And everything is added to the cabbage again.
6. Season the dish with spices and tomato paste... After the bigos boils, turn it off.

Sometimes red wine is added to the dish, which significantly improves its taste.

Polish potato dumplings

Another national dish. To prepare it, you will need the following set of products:

• flour (2.5 cups);
• egg;
• vegetable oil;
• salt.

For the filling you will need:

• potatoes (700 g);
• cheese (150 g);
• butter (2 tablespoons);
• onions (3 heads);
• eggs (2 pcs.);
• salt and pepper.

Knead an elastic dough from flour, eggs, water and butter.

Boil the potatoes after peeling them. Grate cheese on a coarse grater, or better chop finely. Combine it with diced onions and fry.

Mash boiled potatoes and add cheese and onions to it. Mix thoroughly, add egg and butter.

Roll out the dough and cut out the circles using a mold. Further, the filling is placed in the middle of the cake, and the edges are firmly sealed.

Boil the dumplings in salted water until they float. Serve with any sauce (except sweet ones).

And, of course, you cannot talk about Polish cuisine and not mention the famous sausages. They are very similar to German bratwurst, but much tastier. In the cooking process, several types of meat are always used. Sometimes the filling includes cereals or potatoes. Spices give them a special taste - garlic, marjoram, rosemary and others.

desserts

Polish cuisine is ready to pamper you with its sweets. The most famous delicacy is cookies with jam. This is a sandy envelope filled with jam, jam or cottage cheese. And if earlier it was possible to indulge in such “sweet letters” only on Christmas, now they are eaten all year round.

Mazurka

This is a sweet cake, there are a lot of recipes for it. We chose the Easter Mazurka, which has a bright orange flavor.

You will need:

• flour (300 g);
• egg;
• yolk (2 pcs.);
• butter (200 g);
• orange (3 pcs.);
• lemon;
• icing sugar (300 g);
• orange jelly (2 packs).

Preparation

Cold butter must be chopped together with flour and rubbed with your hands until a homogeneous tiny mass is formed.

Add yolks and a whole egg to the resulting crumb. Knead the dough, which must then be refrigerated for an hour. When it cools well, it is laid out in a baking dish pre-covered with parchment. To prevent the dough from rising, put a layer of washed dry beans on top of it and put in an oven preheated to 180 degrees. Bake for 10 minutes. Then the beans are removed, and the cake is allowed to brown. While the cake is cooling, you can prepare the filling.

Peel the oranges and cut into wedges, just like a lemon. Grind the fruit with a blender until smooth. Pour 1/3 cup of water into it and add the powdered sugar. Heat the mixture for a minute.

We dilute the jelly in accordance with the instructions and mix with the citrus mixture. We spread it on a shortbread cake and send it to the cold until the jelly hardens.

If you think about it, traditional Polish cuisine is very similar to classic Russian cooking. That is why many dishes will seem familiar to you.

Traditional Polish cuisine is very high in calories, but once you've tasted it, you won't be able to resist the temptation. It combines the preparation of different types of meat (pork, chicken, beef) and is famous for its excellent bread and delicious sausages (better German sausages!).

The main ingredients of Polish dishes are beets, sauerkraut, cucumbers (pickles and gherkins), mushrooms, sausages, kohlrabi, sour cream and various herbs and spices (marjoram, dill, caraway seeds, parsley and pepper). The symphony of the taste of the Polish menu takes on a new flavor and sometimes exotic shades.

Here are the top 10 best Polish dishes prepared with traditional recipes:

Dumplings or Polish dumplings (Pierogi - Polish dumplings)

Dumplings are made from thinly rolled dough and various fillings. The most popular are meat, sauerkraut and mushrooms, seasonal fruits (blueberries, strawberries, cherries), buckwheat, cottage cheese or boiled potatoes with fried onions (the so-called Russian dumplings). Dumplings are a traditional Polish dish that is always served at Christmas.

Rosol - broth or chicken soup

Rosul is the most common soup served in Poland. It is especially pleasant to taste this soup on a cold Sunday afternoon after going to church. It is easy and quick to prepare and is usually served with homemade noodles. The ingredients needed for the broth are water, a slice of chicken, onions, some leeks, celery, parsley, cabbage, salt and pepper.

Cabbage rolls (Golabki - cabbage roll)

Cabbage rolls are a typical traditional Polish dish made from minced pork, rice, onions, mushrooms wrapped in cabbage leaves.

You can also use poultry, lamb or cook without meat as a filling. Before serving, cabbage is simmered or fried in fat.

Polish pancakes (Polskie nalesniki / Polish pancakes)

Thin Polish pancakes are served either with cheese, cottage cheese mixed with sugar, jam, fruit and powdered sugar, or with meat and vegetables - all the fillings are good.

Lazanki with cabbage and mushrooms (Lazanki z kapusta i grzybami)

This dish is very tasty and quite simple to prepare. You will need cabbage, pork, pasta homemade and vegetables (finely chopped onions and carrots).

Herring in oil with onion (Sledz w oleju z cebula / herring in oil with onion)

Herring can be cooked in different ways. However, in Poland there are two traditional ways of serving this fish: with sour cream and pickled onions, or with butter and garlic.

Bigos / Hunter's stew

This is an old Polish dish. The main ingredients are chopped sauerkraut, fresh cabbage(sometimes only sauerkraut is used), different kinds meat and sausages, dried mushrooms, prunes, onions and spices.

Pork chop (Kotlet schabowy / breaded pork cutlet)

Pork chop is one of the most delicious and oldest Polish dishes. Pork cutlet crumbling in breadcrumbs

breadcrumbs (served with or without bones) and goes well with potatoes in oil and cabbage salad. If you don't like pork, try cooking in the same way. chicken cutlet.

Gulasz / Goulash

This dish is native to Hungary, and polish recipe slightly different from the original. The stew with potatoes and vegetables is seasoned with fried onions and peppers.

And for dessert - bagels or Polish croissants (Dessert - Polish croissant cookies)

For dessert, try Polish croissants. They are made from puff pastry or yeast stuffed with jam.

Have you ever tried Polish cuisine? If yes, what is your favorite dish? Share your experiences with me!