Polish national kitchen recipes. National Kitchen Poland.

Poland's national cuisine has formed under the influence of Slavic and Western European cuisine. Many experts will be seen in Polish dishes elements of Ukrainian, Russian, Belarusian, Lithuanian, German, Turkish and even italian cuisine. A distinctive feature is a variety and soundness of dishes. The chefs at a minimum use seasonings and spices, but do it with a great skill. The hallmark of Polyakov is the hospitality, which once again confirms our general Slavic roots. As they say in Poland - "Poven Panov's table."

As a rule, feast, in the national kitchen of Poland , Begins with the first dish, most often it is soups. One of the most unusual - "Chernin" (soup from goose blood, flowers, dried fruits, spices and vegetables). Also try:

"Creek" (okroshka on beetroot kvass, with the addition of cucumbers, eggs, dill and sour cream);
"Zurek" (sour cream soup smoked, eggs, spices and roots);
"Borsch Chervonny" (beet soup, in which dumplings or dumplings add);
"White Borsch" (prepared on rye yoke, with potatoes, mayoran and sour cream);
"Krupnik" (barley soup, smoked meat and vegetables);
"Flasks" (beef soup stomach, meat and vegetables);
"Rosul" (soup from chicken broth, with noodles and greens);
"ZUP OGUKKOV" (soup of sauer cucumbers);
"ZUP Tomatoom" (tomato soup, with the addition of rice or noodle);
"Raching" ( pea soup);
"ZUP Gribova" ( mushroom soupSometimes served in the bread pot, instead of a plate).

Now go to the second dishes. The national is considered "Bigos". There are many ways to cook "Bigosa", but the main components always remain unchanged - this stewed cabbage, mushrooms, sausages, slices of smoked meat, spices and wine. Sometimes rice, prunes, vegetables and other components are added to this dish. Also, taste:

"Radira" - smoked chest with cabbage;
"Ges" - baked goose with apples;
"Golongo" - pork leg with pea puree;
"Kotlet Shabovi" - pork cutlet in breading;
"Zarazh" - stewed meat in sour cream sauce;
"Swimming" - fried duck;
« highlightened Volove"- beef fillet with mushroom sauce;
"Carcuska" - baked pork;
"Zhabris in Mögze" - fried breast with honey;
"Klopsiki" - meatloaf in tomato sauce;
Glabakes are cabbage rolls with rice and meat, in tomato sauce.

Famous for National Kitchen Poland , and fish dishes. Traditional and, even festive, considered " carp in Polish ". Moreover, the head is served separately. No less tasty " carp in Jewish "which is served in jelly with raisins. Gourmets will appreciate:

« burning pike " ,
« herring in sour cream sauce »,
« fish meatballs with Kornishon ",
« hunting ear " ,
« pickup roll ",
« baked fish with horseradish »,
« roasted Line under the sauce ».
In addition, dishes are present in the Polish menu from bream, cods, trouts and salmon.

As a side dish, you will be offered: "Frittya" - Potato Fries, "Cooles" - Dumplings in the shape of hooves, buckwheat, Silesian dumplings with potatoes fried potato fritters, baked potatoes, pumpkin pancakes sausage. Another mandatory ingredient of many dishes are mushrooms. They can be stew, fried, boiled, pickled, salty.

Please, National Kitchen Poland , Lovers sweet. Be sure to taste:

"Kolaki" - shortbread with jam, rolled in envelopes;
"Mazurek" - Pie from sand dough, from fruit jamsprinkled with sugar powder;
"Polish grandma" - Pie from yeast doughwatered chocolate icing, with a filling from a zucat, raisin, dried cherries, nuts;
"Favorca" - thin and fragile pastries;
"Galaretka" - fruit jelly with whipped cream;
"Makovets" - Pie with Machine Mac;
"SERNIK" - Curd Pie.

The traditional Polish cuisine is very calorie, but tasted only if you can no longer stand before the temptation. It combines the preparation of various types of meat (pork, chicken, beef), and is also famous for excellent bread and delicious sausages (better than German sausages!).

The main ingredients of Polish dishes are beets, sauerkraut, cucumbers (salty and rootes), mushrooms, sausages, collar, sour cream and various herbs and spices (mayoran, dill, cumin, parsley and pepper). The symphony of the taste of the Polish menu acquires a new flavor and sometimes exotic shades.

I offer you the top 10 of the best Polish dishes prepared by traditional recipes:

Pelmeni or Polish Dumplings (Pierogi - Polish Dumplings)

Dumplings are prepared from finely rolled dough and a variety of stuffs. The most popular is meat, sauerkraut and mushrooms, seasonal fruit (blueberries, strawberries, cherry), buckwheat, cottage cheese or boiled potatoes from fried bow (So-called Russian dumplings). Delmeni are a traditional Polish dish, which is always served at Christmas.

Rosul - Broth or Chicken Soup (Rosol - Broth or Chicken Soup)

Rosul is the most common soup, which is served in Poland. It is especially nice to taste such a soup on a cold Sunday day after a hike to church. It is easy and quick to cook, but give it usually with homemade noodle. The ingredients necessary for the broth are water, a piece of chicken, onion, a bit of a bow-on, celery, parsley, cabbage, salt and pepper.

Cabbage in cabbage sheet (Golabki - Cabbage Roll)

Crazy - typical traditional Polish dish pork minceda, rice, bows, mushrooms wrapped in capping leaves.

Also as a filling, you can use poultry meat, lamb or cooking without meat. Before serving on the table, the cabbage is boiled on slow fire or roasted in fat.

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 stuffs are good.

Lazanka with cabbage and mushrooms (Lazanki Z Kapusta I Grzybami)

Very tasty and pretty simple for cooking dish. You will need cabbage, pork, paste homemade cooking and vegetables (finely chopped onions and carrots).

Herring in Oil with onions (Sledz W Oleju Z Cebula / Herring In Oil WITH ONION)

Herring can be prepared in different ways. However, two in Poland adopted traditional fashion Feeding this fish: with sour cream and pickled onions or with oil and garlic.

Bigos or Hunting Raga (Bigos / Hunter's Stew)

This is an old Polish dish. The main ingredients are chumped sauerkraut, fresh cabbage (sometimes use only sauerous), various types of meat and sausages, dried mushrooms, prunes, onions and spices.

Pork chop (Kotlet Schabowy / Breaded Pork Cutlet)

Pork chop is one of the delicious and most oldest Polish dishes. Pork cutlet in breading collapses

sugar (served with or without bones) and perfectly combined with potatoes in oil and cabbage salad. If you do not like pork, try to cook similarly chicken Cotletter.

Gulash (Gulas / Goulash)

This dish is from Hungary, and the Polish recipe is slightly different from the original. Stewed meat with potatoes and vegetables are refilled with fried onions and pepper.

And for dessert - Rogani or Polish Croissants (DESSERT - Polish Croissant Cookies)

If you want sweet to dessert, try Polish croissants. They are prepared from puff pastry or yeast with filling from Jame.

Have you ever tried Polish cuisine? If so, what your favorite dish? Share your impressions with me!

fully satisfying and calorie. The basis of dishes is made meat products In the form of a variety of sausages, sausages, baliops and many other things. Ahead of you is waiting for the description of Polish dishes. Stay with us!

The content of the article:

The kitchen of each country is unique, it carries a part of the information about the people, traditions and culture. During our travels, we definitely strive to trynational cuisine The country in which are located. Persix hours in Warsaw We have time we have time: walk around the city, seemain attractions communicate with local residents (helped uspolish phrasebook ), as well as try popular drinks and Poland dishes. Polish cuisine is very diverse. The first thing that was pleased with this portion! They inspire.)

After such lunch (photo 1) in one of the Polish cafes we hurried to continue our route Kiev-Warsaw Berlin.

Soups Polish cuisine

Poles love soups very much and prepare them with pleasure. What is just not in Polish cuisine... familiar to us borsch, but with the addition of dumplings, soup, pea soup, pickle, cream soups. It was amazing for me to learn that the Poles are not rarely served for the holidays. I always considered them ordinary, and not festive, is it that after the celebration, the next day, the soup is pretty good! No bread is served to soups, as we used, and potatoes, pork smalts or fat.

The most Polish soup is Zurek, as a rule, it will be presented in a pot made from bread. It looks very colorful. It is served with an egg, and not small bite smoked sausage. Very often, the Poles prepare Zurek at Easter.

Flasks

Traditional Polish dish. This is a soup with beef or pig scars. Beef stomach is thoroughly clean, cleaned, soaked in cold water. It is placed on fire and is brought to a boil. The first water is necessarily merged. In the second, the stomach should be cooked at least two hours with the addition of laurel sheet and mayoran. I made a lot of scars at home, only after cooking, I also fry them on a frying pan with a bow and garlic was very tasty. Flas are served with white bread.

Bigos

And in the National Polish cuisine did not cost without stewed sauerkraut. The taste, of course, is different from Ukrainian or German. There are many cooking Bigosa. It is based on a mixture of fresh white and sauerkraut with the addition of meat (pork, smoked sausage, pitfalls). Mushrooms, tomatoes, prunes, a variety of spices add to Bigos. According to some recipes, meat and cabbage should be equal. It is not necessary to add fresh cabbage to Bigos, it is done only to ensure that the dish is not too acidic. You can also wash the sauer cauldrop thoroughly to avoid this. Serve Bigos hot. With white or black bread, often under vodka.

Pies

Polish cuisine Nonngo is similar to Ukrainian, only dishes are called differently. Pies - favorite dish Poles. For the first time, seeing Polish pies I was in bewilderment - "These are dumplings !!" Indeed, in Poland, pies are our favorite dumplings. They are prepared with a variety of stuffing: boiled potatoes, onions roasted in a frying pan, cottage cheese, spinach, cabbage, mushrooms, meat. Everyone will find pies to taste!

Desserts of Poland.

Polish cuisine will not leave sweet tooths indifferent. Pets sweet, be sure to try the charlotte ( apple pie) It serves with ice cream ball and whipped cream. I really liked! A poppy cake is preparing for Christmas, and on Easter Mazurek, it is a round or square shape cake on top of a sweet icing and snipped with dried fruits and nuts.

Poland is considered a manufacturer of high-quality vodka. All known herbal vodka "Zubol", which is made from the grass of the rusting of the growing in Belovezhskaya forest. In addition to herbal, there are also ordinary vodka. SAME famous brands They are "Sobski", "Luxusov", "Selection", "Chista de Lux". In addition to strong alcohol, Polish "Panies" love to drink lyckeirs, tincture, beer heated with spices with the addition of honey. Honey wine and healing balsams are very popular, which is not always drunk dosed, due to the amazing taste.

Very much in Poland varieties of beer. The most popular are: "Lech", "Tatra", "Zhidish". Beer in Poland delicious "Robbery on health"!

Where to eat in Warsaw National Kitchen Poland

To profit of Poland's nationous cuisine, we visited the institution "Podwale 25" Kompania Piwna, in the center of Warsaw. Before the trip, we wanted to find an affordable and colorful institution in the capital of Poland. Our choice fell on this cafe and it does not rosacanized us! It is located on the street basement 25, not far from the old city. Asking the taxi driver, we found it without problems. On Sunday"Podwale 25" works from 11:30. We did not know this and I had to take a walk until the cafe was held at half an hour.

Thank you for reading our blog. Until the emergency on our pages.

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

The country's kitchen took a lot from neighboring nations. Gourmets will find the features of Lithuanian, Russian, Turkish and even Italian meals.

The very beginning - a delicious soup

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

Chernina - Soup with Gusina Blood

The most non-standard of all is "Chernin". For cooking, you will need:

drain of the goose (150 g);
blood goose (50 ml);
vinegar (5 ml);
carrot;
bulb onions;
parsley root;
dried plums and apples;
lemon juice;
ground pepper black;
sugar;
salt.

So that blood does not curl, it is necessary to add vinegar to it. From bits, vegetables and seasonally boils the usual broth. Lazanka is also served to the soup, which can be cooked from any flour house.

Fruits need to soak in advance so that they become soft. Then they are dried, without changing water.

Ready broth must be strain and pour prepared blood into it. After that, he is again brought to a boil. Add to it sliced \u200b\u200bwith thin straw vegetables and season to taste and sugar. If necessary, it is a little acidified with lemon juice.

Boiled fruits, Lazanka and chopped portion losses are laid out in a deep plate and poured with soup. The dish uses a tremendous success in the country's residents.

Vegetarian "Colder"

Polish cuisine, the recipes of which are more than unusual, cannot be appreciated, if you do not try to cook "Colder".

You will need:

beets (4 pcs.);
dried mushrooms;
onion (2 heads);
flour (100 g);
parsley;
dill;
sour cream (150 g).

Boil two beets and lie like a borscht.

Take a big saucepan. Pour all kvass and liter in it cold water. Turn down a strong fire under the saucepan. While the contents boils, put the greens and cut the mushrooms. After the fluid boils, lower the sliced \u200b\u200bcomponents into it and reduce the heating to the mid-level. Leave a saucepan for another 10 minutes, after which the resulting broth must be strain.

Onions finely shining. At the bottom of the empty pan pouring some oil and turn the heating under it. I put onions here, sliced \u200b\u200bbeets and begin to fry. Constantly stirring vegetables, add flour to them. Then add a lesioned broth.

The next to the soup is laid boiled mushrooms and sour cream. Everything is thoroughly mixed. After the soup boils, it is immediately turned off right.

From the remaining crude beets, juice is pressed. It must be boiled in a separate dish. When feeding a dish, a little beet juice is poured into a plate and a spoon is coated.

Polish cuisine: Recipes of second dishes

It is impossible to imagine a Polish table without traditional cabbage cabbage. Filling for them serves chopped meat With the addition of rice. During cooking cabbage rolls pour tomato sauce. In addition to rice, mince can contain mushrooms, cereals, potatoes. Cabbages are a national dish, but perfectly "attached" and on our tables.

Bigos

Bigos - the most famous dish Polish cuisine. It is very similar to the Russian soup, but the Poles applies to second dishes.

Polish cuisine: What do you need to try? If such a question has matured, then Bigos is exactly the same dish.

Ingredients:

pork;
sausage;
smoked (breast);
cabbage (fresh and sauer);
fat;
onion;
mushrooms;
tomato paste;
ground pepper (black);
salt;
sugar.

Cooking

The process is quite simple. And if you comply with the recommendations, then the real Polish Bigos will be.

Summer cabbage must be cut into smaller pieces and boil to softness.
The chopped fresh cabbage is boiled together with mushrooms.
Pork pulp must be fried in a pan before the formation of a blush crust. After that, it is with smoked chest shift to sauerkraut and extinguished until the latter readiness.
From the salla make squalls and also added to the sauer cabbage. After it gets ready, meat gets out of it. Next, both types of cabbage are connected and mixed thoroughly.
With sausages remove the shell and cut into circles, meat and sneakers - cubes. And everyone is added to cabbage again.
Season dish spices and tomato paste. After Bigos boils, it is turned off.

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

Polish potato dumplings

Another national dish. To make it preparation you will need the following set of products:

flour (2.5 glasses);
egg;
vegetable oil;
salt.

For the filling you will be needed:

potatoes (700 g);
cheese (150 g);
butter creamy (2 spoons);
onion (3 heads);
eggs (2 pcs.);
salt and pepper.

From flour, eggs, water and butter knead the elastic dough.

Boil potatoes, first cleaning it from the peel. Grate cheese on a large grater, but it is better to cut finely. Connect it with chicken onions and fry.

Boiled potatoes to smoke and add cheese to it with onions. Mix thoroughly, enter the egg and oil.

Roll out the dough and with the help of a mold cut circles. Further, the stuffing is stacked in the cinema middle, and the edges are firmly closed.

Cooking dumplings in salted water before that moment until they pop up. You can serve with any sauce (except sweet).

And, of course, it is impossible to talk about the Polish cuisine and not to mention the famous sausages. They are very reminded by German Bratwurst, but much tastier. In the cooking process, there are always several varieties of meat. Sometimes the filling includes a barbell or potatoes. Special taste They give spices - garlic, mayoran, rosemary and others.

desserts

Polish cuisine is ready to pamper you and its sweets. The most famous delicacy is cookies with jam. This is a sand envelope filled with jam, jam or cottage cheese. And if you used to coat with such sweet letters, it was possible only for Christmas, now they are eating year-round.

Mazurka

This is a sweet cake, the recipes of which there is a huge set. We chose an Easter Mazurka, distinguished by a bright orange flavor.

You will need:

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

Cooking

Cold oil must be chopped together with flour and grind hands to the formation of a homogeneous tiny mass.

To the resulting crumb add yolks and an entire egg. We mix the dough, which then need to be removed in the refrigerator for an hour. When it cools well, it is laid out in a pre-shined parchment form for baking. In order for the dough to not rose, the layer of dry beans is laying on top of it and put the oven pre-warmed up to 180 degrees. Bake for 10 minutes. Then the beans are cleaned, and they will be kidded. While the korzh cools, you can cook the filling.

With oranges, remove the peel and cut down on the slices, as well as lemon. Grind fruit with a blender to homogeneous mass. Pour 1/3 of a glass of water into it and put sugar powder. Warrieve the mixture for a minute.

Jelly wept in accordance with the instructions and mix with the citrus mixture. We lay on the sandy crude and send to the cold to froze the jelly.

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

Polish cuisine - close to Russian cuisine in spirit culinary tradition. It developed for many centuries under the influence of various historical circumstances. For its long history, the Polish people managed to intertear with many other peoples of Central and Eastern Europe, whose influence is noticeable in modern Polish traditional cuisine. In addition to the Slavs and the peoples of Central Europe, the French, Italians and Jews were influenced by Polish cuisine.

Polish cuisine has a wide use of meat (popular pork, chicken and beef, depending on the region) and vegetables (especially cabbage and potatoes). Also in Polish cuisine, cereals are very actively used, of which the Poles are preparing dumplings, numerous porridges, baked bread. In addition, an important place in the diet of the Poles occupy eggs and dairy products. In general, Polish cuisine is very satisfying and, as a rule, quite fat.

Most traditional Polish dishes are not so easy to cook. Poles, like many other Eastern European peoples, do not regret their time and prepare quite complicated traditional dishes. And festive (christmas, Easter, etc.) dishes here and sometimes preparing for several days.

Traditionally, the main meal in Poland is a lunch that falls about 2 hours in the afternoon. Lunch consists of three dishes. On the first, as in Russia, the soup is always served - this is usually beautifully known to us the brideller, tomato soup, beet burst or more festive zurk. Together with the soup, as a rule, some snack is applied to the table (tradition characteristic also ukrainian cuisine) - Sliced \u200b\u200bvegetables (fresh or marinated), fat, herring, dried meat, etc.

The main dish of the Polish dining table almost always includes meat. The meat of the Poles prepare the most diverse way - fry, stewed with vegetables and sauces, bake, twisted into mince and fry the cutlets and meatballs, make sausages and sausages. Garnish K. meat dishes Usually serve boiled potatoes Or some grain porridge.

Dining meal ends with dessert. The most popular Polish desserts are poppy cookies, yeast cake and various pies with fillings.

It is important to emphasize that modern Polish cuisine is not homogeneous - it will retire from the region to the region. Thus, in the northeastern regions of Poland, Lithuanian dishes are very popular, in the eastern Russians, Belarusian and Ukrainian, in Western - German and Austrian, in the southern - Czech and Slovak.

It is difficult to distinguish the most popular Polish traditional dishes, because, as mentioned above, Poland is eaten completely differently in different regions. However, traditionally branded Polish dishes are considered: beet borsch, chiller ( cold Borsch with kefir), Zurek (soup with sausage and egg), dumplings with various fillings, Bigos (stewed sauer cabbage with meat), pork cutlets, holonka (stew pork knuckle), cabbage rolls, goulash, zrazy, coil ( potato zrazy In the form of hooves), Macoves (Poppy cake) and cheese (Polish cottage cheese).

There is no beverage dominant in Polish kitchen. Of alcoholic beverages Poles, depending on the case and region, prefer vodka, beer, wine or various tinctures, from non-alcoholic - tea, juices, compotes and coffee.