The traditional cuisine of Poland is diverse; it was influenced by several different countries, including France, Russia, Austria, and Ukraine. Polish treats are rich in carbohydrates. Legumes, potatoes, cereals, and wheat are main ingredients. The cuisine is rich in the unsweet bakery, porridges, and side dishes. Such an abundance of carbs is associated with historical peculiarities of agriculture. For centuries, there were forests instead of pastures. Therefore, the local people ate a food that could be bred in the fields and in forests. Meat dishes are cooked mainly of pork and game; rabbit meat is common too. Polish national cuisine has its own recognizable taste. The dishes are often quite salty and acidic. Sour ingredients and hot spices are added.
Poland has the richest natural resources. The coast of the Baltic Sea is to the north. About a third of the entire territory is occupied by …
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You can find a wide variety of soups in Polish cuisine. Quite unexpected products, including nettles, sorrel, and dandelions are used in cooking. One of the most unusual soups is czernina. Its taste may seem too extravagant if you are not prepared in advance. The soup is cooked with goose giblets and blood, vegetables and spices. Another unique soup is chlodnik. Its basis is beet kvass, to which eggs, cucumbers, greens and sour cream are added. It is customary to add dumplings in classic beetroot soup in Poland. Due to this, the dish gets a fundamentally new taste. There is also white borsch. It is cooked on basis of green vegetables, with sausage and eggs. Be sure to taste the mushroom soup, which is served in a bread pot.
The classic treat is bigos, which absorbed the whole palette of tastes of the national Polish cuisine. There are many ways to cook this dish. The main ingredients are meat and stewed cabbage. Garnish is most often mixed. Sauerkraut, meat, sausages or pork can be used as a meat component. Parts of a stew are cooked separately. They are mixed only on the final stage. Forest mushrooms, spices, prunes give the spicy taste to the dish. Another classic second course of Polish cuisine is kolduny. These are small pelmeni made from soft and plastic dough, into which an egg is added. Kolduny can be stuffed with meat, vegetable or a sweet filling, which is, most often, cottage cheese or fruit. Another variety of kolduny is potato balls fried in vegetable oil. Copyright www.orangesmile.com
1.Poland is a part of the European Union, but the country has its own currency - the Polish zloty. A small coin is a Polish grosz. 2. You can exchange …
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A unique dish of potatoes, which emphasizes the commitment of the Poles to the vegetarian menu, is kopytko. Finely grated potatoes are mixed with flour and spices to make a thick dough. The latter is formed in diamonds or small hoofs or kopytka. The dish is served with a creamy mushroom sauce or as a side dish to meat. Poledwiczki wolowe, which is smoked beef loin, has a saturated taste. Most often, it is served as a sausage. That's one of Polska's favorite snacks. Beef is the most common meat; pork or horse meat are served less often. Also, it is worth to try parzybroda, which is another kind of bigos. That's a smoked bacon with stewed cabbage.
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Treats of freshwater fish deserve a special attention. The classic method of cooking fish in Poland is frying or stewing in a sauce with a garnish. The herring cooked in a sour cream sauce, fish meatballs with cornichons and baked fish with horseradish have a very special taste. Polish sweets are considered one of the most delicious in the world. Most of the desserts are made of short pastry. A multi-layered shortcake made from sandy dough with jams of different tastes is very popular. Another national treat is galaretki, which is fruit jelly with whipped cream. Fresh black and red currant juices, fruit kissels, and kvass are very popular. It’s customary to serve local vodka at large feasts, as it helps to digest carbohydrate food.
The traditional cuisine of Poland is diverse; it was influenced by several different countries, including France, Russia, Austria, and Ukraine. Polish treats are rich in carbohydrates. Legumes, potatoes, cereals, and wheat are main ingredients. The cuisine is rich in the unsweet bakery, porridges, and side dishes. Such an abundance of carbs is associated with historical peculiarities of agriculture. For centuries, there were forests instead of pastures. Therefore, the local people ate a food that could be bred in the fields and in forests. Meat dishes are cooked mainly of pork and game; rabbit meat is common too. Polish national cuisine has its own recognizable taste. The dishes are often quite salty and acidic. Sour ingredients and hot spices are added.
Treats of freshwater fish deserve a special attention. The classic method of cooking fish in Poland is frying or stewing in a sauce with a garnish. The herring cooked in a sour cream sauce, fish meatballs with cornichons and baked fish with horseradish have a very special taste. Polish sweets are considered one of the most delicious in the world. Most of the desserts are made of short pastry. A multi-layered shortcake made from sandy dough with jams of different tastes is very popular. Another national treat is galaretki, which is fruit jelly with whipped cream. Fresh black and red currant juices, fruit kissels, and kvass are very popular. It’s customary to serve local vodka at large feasts, as it helps to digest carbohydrate food. 
