Food
POLAND
Polish Cuisine
By Michal
Polish cuisine is a style of cooking and
food preparation originating from Poland.
It is rich in meat, especially pork, chicken
and beef (depending on the region) and
winter vegetables (cabbage in the dish
bigos), and spices. It is also characteristic
in it’s use of various kinds of noodles the
most notable of which are kluski as well
as cereals such as kasha. The traditional
dishes are often demanding in
preparation. Many Poles allow themselves
a generous amount of time to serve and
enjoy their festive meals, especially
Christmas eve dinner or Easter breakfast
which could take a number of days to
prepare in their entirety.
Kotlet schabowy - Polish
variety of pork cutlet
coated with breadcrumbs
made of pork tenderloin
(with the bone or
without), or with pork
chop. Kotlet z kury is a
The main meal might be eaten about 2
p.m. or later. It might be composed of
three courses especially among the
traditionalists, starting with a soup like a
popular rosó? and tomato soup or more
festive barszcz or ?urek. The main course
usually includes a serving of meat, such
as roast or kotlet schabowy, or chicken.
The side dishes are usually boiled
potatoes, rice or more traditionally kasza
(cereals). Meals often conclude with a
dessert such as makowiec, a poppy seed
pastry, or dro?d?ówka, a type of yeast
cake.
Polish
variety
of chicken cutlet coated
with breadcrumbs. Kotlet
z indyka turkey cutlet
coated with breadcrumbs.
Bigos
stew
of sauerkraut and meat,
mainly kielbasa.
Pierogi - dumplings,
usually filled with
sauerkraut and/or
mushrooms, meat, potato
and/or savory cheese,
sweet curd cheese with a
touch of vanilla, or
blueberries or other fruits,