Polish cuisine (Polish: kuchnia polska) is a mixture of Slavic, Jewish and foreign culinary traditions. Born as a mixture of various culinary traditions, both of various regions of Poland and surrounding cultures, it uses a fair variety of ingredients. It is rich in meat, especially pork, cabbage (for example bigos, and spices, as well as different kinds of noodles and dumplings, the most notable of which are the pierogi. It is related to other Slavic cuisines in usage of kasza and other cereals, but was also under the heavy influence of Turkic, Germanic, Hungarian, Jewish, French, Italian or colonial cuisines of the past. Generally speaking, Polish cuisine is substantial. Poles allow themselves a generous amount of time to enjoy their meals, with some meals taking a number of days to prepare in their entirety. The Slavic peoples are the most numerous ethnic and linguistic body of peoples in Europe. ... The word Jew ( Hebrew: יהודי) is used in a wide number of ways, but generally refers to a follower of the Jewish faith, a child of a Jewish mother, or someone of Jewish descent with a connection to Jewish culture or ethnicity and often a combination... Bigos is a traditional stew typical of Polish and Lithuanian cuisine that many consider as Polands national dish. ... Look up Noodle in Wiktionary, the free dictionary. ... This article does not cite any references or sources. ... Pierogi frying A plateful of Pierogi Pierogi (also perogi, perogy, piroghi, pirogi, or pyrohy) are filled Slavic dumplings. ... The word Kasha (kasza in Polish, каша in Russian and Ukrainian) is commonly used in modern English to describe roasted whole-grain buckwheat or buckwheat groats. ... This article is about cereals in general. ...

A typical lunch is usually composed of at least three courses, starting with a soup, such as barszcz (beet) or żurek (sour rye meal mash), followed perhaps in a restaurant by an appetizer of salmon or herring (prepared in either cream, oil or vinegar). Other popular appetizers are various meats, vegetables or fish in aspic. The main course may be the national dish, bigos (cabbage with pieces of meat, mostly pork) or kotlet schabowy (breaded pork cutlet). Meals often conclude with a dessert such as ice cream (lody), makowiec (poppy seed cake), or drożdżówka, a type of yeast cake. Other Polish specialities include chłodnik (a chilled beet or fruit soup for hot days), golonka (pork knuckles cooked with vegetables), kołduny (meat dumplings), zrazy (slices of beef), salceson and flaczki (tripe). Many dishes contain quark. Borsch (Polish: barszcz, Russian and Ukrainian: борщ, also borshch, borscht) is a type of hearty Eastern and Central European vegetable soup, the beet roots being the defining ingredient. ... Å»urek (pronounced Zhurek) is a soup made from soured rye flour and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham), which is specific to Poland and other northern Slavonic nations such as Slovakia. ... ASPIC can refer to: Advanced SCSI Programmable Interrupt Controller Application Service Provider Industry Consortium Armed Services Personnel Interrogation Center Association for Strategic Planning in Internal Communications Authors Standard Prepress Interfacing Cod This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the... Bigos is a traditional stew typical of Polish and Lithuanian cuisine that many consider as Polands national dish. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Makowiec cake Makowiec is a traditional Polish cake usually baked around Christmas and Easter. ... ChÅ‚odnik (Russian: Kholodnik) is a soup traditional to the Polish, Lithuanian, Russian and Belarusian cuisines. ... Kalduny or kolduny (Belarusian: , Russian: ) is a Belarusian dish, and also Lithuanian and Polish, of stuffed dumplings. ... Zrazy (Belarusian: ) — very popular meat dish of the former Polish-Lithuanian Commonwealth, notably of the Belarusian cuisine popular in many countries. ... Salceson is a type of head cheese found in Polish cuisine. ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ... Polish twaróg Quark is a type of fresh cheese of Central European origin. ...

This article is part of the Cuisine series
Foods
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Percentages are relative to US recommendations for adults. ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... This article needs additional references or sources for verification. ... For the computer protocol, see SAUCE. Or see source. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
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Preparation techniques and cooking items
Techniques - Utensils Weights and measures
See also:
Famous chefs - Kitchens - Meals Wikibooks: Cookbook

Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This is a list of famous and notable chefs and gastronomes (particularly food writers and cookbook authors). ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ...

History

Middle Ages

During the Late Middle Ages the cuisine of Poland was very heavy and spicy. Two main ingredients were meat (both game and beef) and cereal. As the territory of Poland was densely forested, use of mushrooms, forest fruits, nuts and honey was also widespread. Thanks to close trade relations with Asia, the price of spices (such as juniper, pepper and nutmeg) was much lower than in the rest of Europe, and spicy sauces became popular. The usage of two basic sauces (the jucha czerwona and jucha szara, or red and white blood in contemporary Polish) remained widespread at least until 18th century.^[1] The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ... For other uses, see Spice (disambiguation). ... Game is any animal hunted for food or not normally domesticated (such as venison). ... It has been suggested that Mycophagy be merged into this article or section. ... Hazelnuts from the Common Hazel Chestnut A nut can be either a seed or a fruit. ... A jar of honey, shown with a wooden honey server and scones/biscuits. ... Small Text For other uses, see Asia (disambiguation). ... For other uses, see Spice (disambiguation). ... Species Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... It has been suggested that Legal drugs#Nutmeg be merged into this article or section. ... World map showing the location of Europe. ... (17th century - 18th century - 19th century - more centuries) As a means of recording the passage of time, the 18th century refers to the century that lasted from 1701 through 1800. ...

The most popular beverages were beer, including the very lightly-fermented barley-water, podpiwek, and mead -- however in the 16th century the upper classes started importing [[Hungary|Hungarian]. After distilled spirits became common in Europe, vodka became popular, especially among the lower classes. Leffe, a Belgian beer, served in branded glasses Schlenkerla Rauchbier straight from the cask Beer is the worlds oldest[1] and most popular[2] alcoholic beverage. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... (15th century - 16th century - 17th century - more centuries) As a means of recording the passage of time, the 16th century was that century which lasted from 1501 to 1600. ... Vodka bottling machine, Shatskaya Vodka Shatsk, Russia Vodka is one of the worlds most popular distilled beverages. ...

There is only circumstantial evidence of vodka's origination in Poland. First, the development of the distillation process in France during the 14th century, the knowledge of the process would most likely pass through Germany, Poland etc. because of geographic location. Second, the first known recorded use of the word 'vodka' exists in a Polish document from 1405^{[citation needed]}.

Renaissance

With the ascension of the italian queen Bona Sforza, the 2nd wife of Sigismund I of Poland, in 1518, countless cooks were brought to Poland from Italy and France. Although native vegetable foods were an ancient and intrinsic part of the cuisine, this began a period in which vegetables such as lettuce, leek, celeriac and cabbage were more widely used. Even today, such vegetables as leeks, carrots and celery are known in Polish as włoszczyzna, which refers to Włochy, the Polish name of Italy. Bona Sforza in her youth Bona Sforza in 1517 Bona Sforza (February 2, 1494 - November 19, 1557) was a member of the Milanese Sforza dynasty, was a queen of Poland, Grand Duchess of Lithuania, and became the second wife of Sigismund I of Poland in 1518. ... Reign From December 8, 1506 until April 1, 1548 Coronation On January 24, 1507 in the Wawel Cathedral, Kraków, Poland Royal House Jagiellon Parents Kazimierz IV JagielloÅ„czyk Elżbieta Rakuszanka Consorts Katarzyna Telniczanka Barbara Zapolya Bona Sforza Children with Katarzyna Telniczanka Jan Regina Katarzyna with Barbara Zapolya Jadwiga... Events A plague of tropical fire ants devastates crops on Hispaniola. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name Allium ampeloprasum (Linnaeus) J. Gay The Leek (Allium ampeloprasum var. ... Cultivar Group Apium graveolens Rapaceum Group Celeriac (Apium graveolens Rapaceum Group) (also known as turnip-rooted celery or knob celery) is a specially selected Cultivar Group of celery, grown as a root vegetable for its large and well-developed taproot rather than for its stem and leaves. ... Percentages are relative to US recommendations for adults. ...

The Republic

Bigos

Until the Partitions, Poland was one of the largest countries in the world, encompassing many regions with their own, distinctive culinary traditions. Among the most influential in that period were Lithuanian, Turkish and Hungarian cuisine. With the subsequent decline of Poland, and the grain production crisis that followed The Deluge, potatoes began to replace the traditional use of cereal. Also, because of numerous wars with the Ottoman Empire, coffee became popular. Image File history File links Download high resolution version (1600x1067, 245 KB) Bigos, a traditional polish dish featuring sauerkraut as one of the main ingredients File links The following pages link to this file: Bigos ... Image File history File links Download high resolution version (1600x1067, 245 KB) Bigos, a traditional polish dish featuring sauerkraut as one of the main ingredients File links The following pages link to this file: Bigos ... Bigos is a traditional stew typical of Polish and Lithuanian cuisine that many consider as Polands national dish. ... The Partitions of Polish-Lithuanian Commonwealth (Polish: Rozbiór Polski or Rozbiory Polski; Lithuanian: Lietuvos-Lenkijos padalijimai, Belarusian: Падзелы Рэчы Паспалітай) took place in the 18th century and ended the existence of the sovereign Polish-Lithuanian Commonwealth. ... Also Magyar cuisine. ... This article or section does not cite its references or sources. ... Motto دولت ابد مدت Devlet-i Ebed-müddet (The Eternal State) Anthem Ottoman imperial anthem Borders in 1680, see: list of territories Capital Söğüt (1299–1326) Bursa (1326–65) Edirne (1365–1453) Constantinople (Ä°stanbul, 1453–1922) Language(s) Ottoman Turkish Government Monarchy [[Category:Former monarchies}}|Ottoman Empire, 1299]] Sultans  - 1281–1326... A cup of coffee Workers sorting and pulping coffee beans in Guatemala Mature coffee fruit still on the plant Coffee is a widely consumed beverage prepared from the roasted seeds — commonly referred to as beans — of the coffee plant. ...

Partitions

Under the partitions, the cuisine of Poland became heavily influenced by cuisines of the surrounding empires. This included Russian and German cuisines, but also the culinary traditions of most nations of the Austro-Hungarian empire. In the Russian-occupied part of the country, tea displaced the then-popular coffee. Under German influence the tradition of making white sausages was adopted in Greater Poland. Perhaps the most influential was the culinary tradition of multi-national empire of Austria-Hungary, which led to development of a Central European cuisine in Galicia. Austria-Hungary, also known as the Dual monarchy (or: the k. ... Weißwurst (literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. ... Voivodship wielkopolskie since 1999 Coat of Arms for voivodship wielkopolskie Greater Poland (also Great Poland; Polish: , German: Großpolen, Latin: Polonia Maior) is a historical region of west-central Poland. ... Austria-Hungary, also known as the Dual monarchy (or: the k. ... Galicia (Ukrainian: , Polish: , Russian: , German: , Hungarian: , Czech: , Yiddish: , Turkish: , Romanian: ) is a historical region in East Central Europe, currently divided between Poland and Ukraine. ...

Pierogi

The 19th Century also saw the creation of the first Polish cook-book, by Lucyna Ćwierczakiewiczowa, who based her work on the 18th Century diaries of the szlachta. Image File history File links Download high resolution version (964x900, 91 KB) Polish ruskie pierogi Author: Stako, 2005 (pierogi made by wife of User Stako) Taken from Polish Wikipedia, original description: pl: Pierogi ruskie (w wykonaniu żony Wikipedysty Stako), Stako 20:17, 16 wrz 2005 (CEST) Licensing File links The... Image File history File links Download high resolution version (964x900, 91 KB) Polish ruskie pierogi Author: Stako, 2005 (pierogi made by wife of User Stako) Taken from Polish Wikipedia, original description: pl: Pierogi ruskie (w wykonaniu żony Wikipedysty Stako), Stako 20:17, 16 wrz 2005 (CEST) Licensing File links The... Pierogi frying A plateful of Pierogi Pierogi (also perogi, perogy, piroghi, pirogi, or pyrohy) are filled Slavic dumplings. ... Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ... Lucyna Ćwierczakiewiczowa Lucyna Ćwierczakiewiczowa (commonly known as Lucyna Ćwierciakiewiczowa) (1829 - February 26, 1901) was a Polish writer, journalist and author of the first Polish cookery book. ... (17th century - 18th century - 19th century - more centuries) As a means of recording the passage of time, the 18th century refers to the century that lasted from 1701 through 1800. ... StanisÅ‚aw Antoni Szczuka, a Polish nobleman Szlachta ( ) was the noble class in Poland and the Grand Duchy of Lithuania, the two countries that later jointly formed the Polish-Lithuanian Commonwealth. ...

After World War II

After the end of World War II, Poland fell under Communist occupation. restaurants were at first nationalized and then mostly closed down by the authorities. Instead, the communists envisioned a net of lunch rooms for the workers at various companies, and milk bars. The very few restaurants that survived the 1940s and 1950's were state-owned and were mostly unavailable to common people due to high prices. The lunch rooms promoted mostly inexpensive meals, including in soups of all kinds. A typical second course consisted of some sort of a ground meat cutlet served with potatoes. The kotlet schabowy is similar to the Austrian Wiener schnitzel. Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki Tōjō Casualties Military dead: 17,000,000 Civilian dead: 33,000... Nationalization or nationalisation is the act of transferring assets into public ownership. ... One of a number of cafeterias at Electronic City campus, Infosys Technologies Ltd. ... A milk bar in Nowa Ruda Bar mleczny (Polish for Milk bar) is a typically Polish kind of a fast food restaurant. ... Cutlet: Refers to a small cut of meat. ... Wiener schnitzel Wiener schnitzel (from the German Wiener Schnitzel, meaning Vienna-style veal cutlet) is a traditional Vienna dish. ...

With time, the shortage economy led to chronic shortages of meat, eggs, coffee, tea and other basic ingredients of daily use. This situation led in turn to gradual replacement of traditional Polish cuisine with food prepared of anything that was available at the moment. Among the popular dishes introduced by the public restaurants was an egg cutlet, a sort of a hamburger made of minced or instant egg and flour. The traditional recipes were mostly preserved during the Wigilia feast, for which most families tried to prepare 12 traditional courses. Polish meat shop in the 1980s. ... For other uses, see Flour (disambiguation). ... Wigilia (pronounced: /vi. ...

Modern times

With the end of communism in Poland in 1989, restaurants started to be opened once again and basic foodstuffs were once again easily obtainable. This led to a gradual return of traditional Polish cuisine, both in everyday life and in restaurants. In addition, restaurants and supermarkets promote the usage of ingredients typical to other cuisines of the world. Among the most notable of ingredients that started to be commonly used in Poland were cucurbit, zucchini and all kinds of fish. During communist times, these were available mostly in the seaside regions. Year 1989 (MCMLXXXIX) was a common year starting on Sunday (link displays 1989 Gregorian calendar). ... Genera Abobra Acanthosicyos Actinostemma Alsomitra Ampelosycios Anacaona Apatzingania Apodanthera Bambekea Benincasa Biswarea Bolbostemma Brandegea Bryonia Calycophysum Cayaponia Cephalopentandra Ceratosanthes Chalema Cionosicyos Citrullus Coccinia Cogniauxia Corallocarpus Cremastopus Ctenolepis Cucumella Cucumeropsis Cucumis Cucurbita Cucurbitella Cyclanthera Dactyliandra Dendrosicyos Dicoelospermum Dieterlea Diplocyclos Doyerea Ecballium Echinocystis Echinopepon Edgaria Elateriopsis Eureiandra Fevillea Gerrardanthus Gomphogyne Gurania Guraniopsis... Binomial name L. Zucchini (IPA: , in North American and Australian English) or courgette (IPA: , in New Zealand and British English) is a small summer squash. ...

Recent years have seen the advent of a slow food movement, and a number of TV programmes devoted to traditional Polish cuisine have gained much popularity. A restaurant placard, Santorini The Slow Food movement was founded by Carlo Petrini in Italy as a resistance movement to combat fast food and claims to preserve the cultural cuisine and the associated food plants and seeds, domestic animals, and farming within an ecoregion. ...

At the same time, fast food is growing more and more popular in Poland. Apart from McDonald's and KFC, Pizza Hut is very popular, as well as many Polish pizza chains. Pizza in Poland is characterized by the Polish habit of using ketchup on top of the pizza, rather than sauce. There are many small scale quick service restaurants which usually serve items such as zapiekanka (pizza bread with cheese and ketchup), knysza (pita bread with meat and lots of cabbage), hamburgers, hot dogs and kielbasa.

Famous country-wide dishes

Soup

Barszcz

• barszcz - beetroot soup, ubiquitous among Slavic nations
• chłodnik - cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill
• czernina - duck blood soup
• flaki or flaczki - beef or pork tripe stew with marjoram
• rosół - clear chicken soup
• zupa grzybowa - mushroom soup made of various species of mushroom
• zupa ogórkowa - soup of sour, salted cucumbers, often with pork ("dill pickle soup")
• zupa szczawiowa (Sorrel soup)
• żur - soured rye flour soup with white sausage and/or hard-boiled egg
• żurek - same as above but with the addition of potatoes. Depending on the part of Poland it came from it may contain mushrooms as well. This dish is also called staro wiejski ("old village"). Żurek is frequently served with sour cream or by itself.
• grochówka - pea soup.
• kapuśniak - sour cabbage soup
• pomidorowa - tomato soup

Image File history File linksMetadata Uszka-aasica. ... Image File history File linksMetadata Uszka-aasica. ... Borsch (Polish: barszcz, Russian and Ukrainian: борщ, also borshch, borscht) is a type of hearty Eastern and Central European vegetable soup, the beet roots being the defining ingredient. ... It has been suggested that Barszcz czerwony be merged into this article or section. ... A beet (called beetroot in the United Kingdom and its former colonies, as well as table beet, garden beet, blood turnip or red beet) is a plant of the genus Beta of which both the leaves and root are edible. ... The Slavic peoples are the most numerous ethnic and linguistic body of peoples in Europe. ... ChÅ‚odnik (Russian: Kholodnik) is a soup traditional to the Polish, Lithuanian, Russian and Belarusian cuisines. ... Czernina (from the Polish word czarny - black; sometimes also Czarnina or Czarna polewka) is a Polish soup made of ducks blood and clear poultry broth. ... Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ... Binomial name L. Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. ... Rosół ( listen) is a traditional Polish meat broth. ... Mushroom(s) are the fleshy, spore-bearing fruiting bodies of fungi typically produced above ground on soil or on their food sources. ... Zupa ogórkowa listen (sometimes also ogórkowa) a traditional Polish soup made out of sour, salted cucumbers and potatoes. ... Polish style pickled cucumbers served on a plate Pickled cucumbers offered by a roadside stand in Lithuania, near KÄ—dainiai July 2006 Polish style pickled cucumber (Polish ogórek kiszony) are a type of pickled cucumber developed in the northern parts of Europe and have been exported worldwide and found... Binomial name Rumex acetosa L. The common sorrel, or spinach dock, Ambada bhaji is a perennial herb, which grows abundantly in meadows in most parts of Europe and is cultivated as a leaf vegetable. ... Binomial name Secale cereale M.Bieb. ... Å»urek (pronounced Zhurek) is a soup made from soured rye flour and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham), which is specific to Poland and other northern Slavonic nations such as Slovakia. ...

Main course

Kotlet Schabowy

Kiełbasa

• 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 -- optionally topped with sour cream, and sugar for the sweet versions
• bigos - a stew of sauerkraut and meat, similar to the French choucroute, but generally less acidic and including unfermented cabbage
• kotlet schabowy - a pork chop, similar to the Austrian Wiener Schnitzel but usually thicker
• kasza gryczna ze skwarkami - buckwheat cereal with chopped, fried lard and onions
• kaczka z jabłkami - roast duck with apples
• sztuka mięsa - a meat dish similar to the Bavarian Tellerfleisch or Austrian Tafelspitz
• golonka - stewed pork knuckle or hock
• gulasz - Goulash
• gołąbki - Golumpki, cabbage leaves stuffed with spiced minced meat and rice or with mushrooms and rice served with sour cream or tomato sauce
• placki kartoflane/ziemniaczane - potato pancakes usually served with sour cream
• pyzy - potato dumplings served by themselves or stuffed with minced meat or cottage cheese
• naleśniki - creps which are either folded in to triangles or rolled in to a tube typical servings include sweet white cheese with sugar and sour cream, various fruits topped with bita śmietana (whipped cream) or with bite bialka (whipped egg whites)
• mizeria - sliced cucumbers and sour cream.
• kaszanka - Polish Blood Sausage, made of blood with kasza.

Download high resolution version (1024x702, 139 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1024x702, 139 KB) Wikipedia does not have an article with this exact name. ... Image File history File links Hormel_Kielbasa. ... Image File history File links Hormel_Kielbasa. ... Wiejska kielbasa Various brands of kielbasa Kielbasa (in English usually pronounced or ; in Polish spelled kiełbasa and pronounced (help· info) is the generic Polish word for sausage. ... Pierogi frying A plateful of Pierogi Pierogi (also perogi, perogy, piroghi, pirogi, or pyrohy) are filled Slavic dumplings. ... Bigos is a traditional stew typical of Polish and Lithuanian cuisine that many consider as Polands national dish. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Wiener schnitzel Wiener schnitzel (from the German Wiener Schnitzel, meaning Vienna-style veal cutlet) is a traditional Vienna dish. ... Binomial name Fagopyrum esculentum Moench Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ... Lard refers to pig fat in both its rendered and unrendered forms. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Goulash Goulash with gnocchi Goulash is hell on a plate, originally from wisconson, usually made of fried rice, mangos, teenage mutant ninja tutles, and turd powder. ... Golumpki are boiled cabbage leaves stuffed with ground beef, chopped onion, rice and spicy tomato sauce, and is considered a traditional Polish dish. ... Golumpki are boiled cabbage leaves stuffed with ground beef, chopped onion, rice and spicy tomato sauce, and is considered a traditional Polish dish. ... Latkes frying. ... Kaszanka (also known as kiszka, krupnik or krupniok) is a traditional Polish blood sausage, made of blood and kasza, a typical Slavic buckwheat or groats. ... Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ... The word Kasha (kasza in Polish, каша in Russian and Ukrainian) is commonly used in modern English to describe roasted whole-grain buckwheat or buckwheat groats. ...

Dessert

Pączki

Common Sernik

Oscypek

• kutia - a small square pasta with wheat, poppy seeds, nuts, raisins and honey. Typically served during Christmas.
• makowiec - poppyseed-swirl cake.
• chałka - sweet white wheat bread of Jewish origin.
• pączek - closed donut filled with rose marmalade and other fruit conserves.
• krówki - Polish fudge, soft milk toffee candies.
• kisiel - clear, jelly-like fruit liquid.
• budyń - flavoured custard.
• pierniki - soft gingerbread shapes iced or filled with marmalade of different fruit flavours and covered with chocolate.
• Sernik - Sernik (cheesecake) is one of the most popular desserts in Poland. It is a cake made primarily of twaróg, a type of fresh cheese.
• faworki / chrusty - light fried pastry covered with powdered sugar
• pańska skórka - kind of hard Taffy sold at cemeteries during Zaduszki

Image File history File links Download high resolution version (1600x1067, 269 KB) Ponczki, a delicious Polish doughnut File links The following pages link to this file: Doughnut Pączki ... Image File history File links Download high resolution version (1600x1067, 269 KB) Ponczki, a delicious Polish doughnut File links The following pages link to this file: Doughnut Pączki ... LUKASZ WOLOSYZN ... Image File history File linksMetadata Sernik_na_cieplo. ... Image File history File linksMetadata Sernik_na_cieplo. ... Image File history File links Download high resolution version (1280x790, 93 KB) Author: Reytan File links The following pages link to this file: Oscypek Polish cuisine ... Image File history File links Download high resolution version (1280x790, 93 KB) Author: Reytan File links The following pages link to this file: Oscypek Polish cuisine ... Kutia in a ceramic makitra, with a wooden makohon beside it (help· info) is a sweet grain pudding, traditionally served in Polish, Lithuanian and Ukrainian cultures. ... Makowiec cake Makowiec is a traditional Polish cake usually baked around Christmas and Easter. ... LUKASZ WOLOSYZN ... A thick, creamy slice of Russian fudge Fudge is a type of sweet, usually extremely rich and flavored with cocoa. ... English Toffee (the chewy sort) in cellophane wrapping Toffee is a confection made by boiling molasses or sugar along with butter, milk and occasionally flour. ... Wikipedia does not yet have an article with this exact name. ... Gingerbread A gingerbread house A gingerbread house A gingerbread display Gingerbread is a sweet that can take the form of a cake or a cookie in which the predominant flavor is ginger. ... Polish Cheesecake A slice of Jewish-style baked Lemon Cheesecake Japanese white chocolate cheesecake Green tea flavored cheescake served with green tea ice cream A cheesecake is a sweet, cheese-based pie. ... Polish twaróg Quark is a type of fresh acid-set cheese of Central European origin. ... Faworki (also known as chrust, chrusty)¹ are traditional Polish sweet crispy biscuits in the shape of thin folded ribbons, deep-fried and sprinkled with powdered sugar. ... Faworki (also known as chrust, chrusty)¹ are traditional Polish sweet crispy biscuits in the shape of thin folded ribbons, deep-fried and sprinkled with powdered sugar. ... Taffy is a type of chewy candy. ... Zaduszki in Poland Zaduszki (also dzień zaduszny) is a Polish tradition of lighting candles (znicze) and visiting the graves of the relatives on All Souls Day. ...

Folk medicine

• Syrop z Cebuli- a cough remedy made of chopped onion and sugar; although it is very tasty, it is still considered a medicine.
• Herbata góralska - Tea with alcohol

Ingredients

• kapusta kiszona - sauerkraut
• ogórek kiszony - salted sour cucumber, a pickle prepared in a similar way to sauerkraut
• kiełbasa - Polish sausage, comes in a wide variety of versions
• śmietana - a type of sour cream

Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Polish style pickled cucumbers served on a plate Pickled cucumbers offered by a roadside stand in Lithuania, near Kėdainiai July 2006 Polish style pickled cucumber (Polish ogórek kiszony) are a type of pickled cucumber developed in the northern parts of Europe and have been exported worldwide and found... Binomial name L. The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. ... Cucumbers gathered for pickling. ... Wiejska kielbasa Various brands of kielbasa This article is about type of food. ... Smetana is a dairy product in Central and Eastern Europe, a variety of sour cream similar to crème fraîche, much heavier than the Western European variety. ...

Beverages

• miód pitny - mead
• podpiwek - very lightly alcoholic beer made of crumbled dark bread
• wino proste - a variety of alcoholic beverages made of fruit extracts and spirit, countless types and names of which exist
• kompot - a non-alcoholic beverage made of boiled fruit, optionally also with sugar and spices (e.g. clove or cinnamon). Served hot or cold. Can be made of one type of fruit or a mixture, including but not limited to apples, peaches, pears, strawberries, sour cherries and gooseberries. A special type of kompot is made of dried fruit.
• Wódka - (Vodka) Poland produces and exports many premium vodkas, among them you will find brands such as Chopin vodka, Belvedere (vodka), Luksusowa, Wyborowa, Żubrówka and many more. Pablo Picasso once said "The three most astonishing things in the past half-century were the blues, cubism, and Polish vodka."

Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... Vodka bottling machine, Shatskaya Vodka Shatsk, Russia Vodka is one of the worlds most popular distilled beverages. ... Chopin vodka is a single-ingredient vodka, 4 times distilled from organic potatoes grown in the Polish region of Podlasie. ... Belvedere is a vodka from Poland. ... Luksusowa Luksusowa (Wódka Luksusowa) is a Polish-made vodka brand distilled from potatoes. ... Wyborowa is a popular brand of vodka originating in Poland. ... Å»ubrówka (ZubroÅ­ka / Зуброўка, also known in English as Bison Grass Vodka) is a brand of dry herb-flavoured vodka distilled from potatoes, 80 proof. ... Pablo Ruiz Picasso (October 25, 1881 – April 8, 1973) was a Spanish painter and sculptor. ... Blues is a vocal and instrumental form of music based on the use of the blue notes and a repetitive pattern that most often follows a twelve-bar structure. ... This article or section does not cite any references or sources. ...

Regional cuisine

A list of dishes popular in certain regions of Poland:

Galicia

• prażonki (duszonki)
• proziaki
• strudel jabłkowy - apple cake, identical to Austrian apfelstrudel
• piszyngier - cake made of layers of wafer and layers of cream or filling; in the Świętokrzyskie area its name is kajmak and it's usually covered with chocolate

Galicia (Ukrainian: , Polish: , Russian: , German: , Hungarian: , Czech: , Yiddish: , Turkish: , Romanian: ) is a historical region in East Central Europe, currently divided between Poland and Ukraine. ... Apfelstrudel (Apple strudel) is a traditional Viennese dish, the best known kind of strudel; others include Kirschstrudel (cherry strudel) and there are also savoury strudels incorporating spinach, sauerkraut and so on. ... Capital city Kielce Area 11,672 km² Population (2006)  - Density 1,283,500 110/km² Powiats  - Urban counties  - Land counties 1 13 Communes 102 Administrative divisions: ÅšwiÄ™tokrzyskie Voivodeship (also ÅšwiÄ™tokrzyskie Province — Polish: ) is a voivodeship, or province, in central Poland. ...

Eastern Poland

Kresy

• babka żółtkowa - yolk and yeast cake
• bliny gryczane
• cepeliny - big long-shaped potato dumplings stuffed with meat and marjoram
• chłodnik - cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill
• grzyby po żmudzku - mushrooms Samogitian style
• kawior z bakłażana - "caviar" of egg-plant
• kreple z lejka -
• kugiel ze skwarkami -
• kutia - traditional Christmas dish, made of wheat, poppy seeds, nuts, raisins and honey
• melszpejz zaparzany z jabłek -
• pieczeń wiedźmy -
• ruskie pierogi - russian pierogies with quark and potato
• szodo -
• tort ziemniaczany - potato cake
• zrazy wołyńskie -
• żeberka wieprzowe po żmudzku -

Polish voivodeships 1922-1939. ... Babka Babka (бабка), also known as baba (баба), is a sweet spongy yeast cake that is traditionally baked for Easter Sunday. ... A blintz, blintze or blin (Russian: блин, блины; Ukrainian: блинці, blyntsi; plural: blintzes, blini, bliny) is a thin pancake. ... Cepelinai Cepelinai is a Lithuanian national food. ... ChÅ‚odnik (Russian: Kholodnik) is a soup traditional to the Polish, Lithuanian, Russian and Belarusian cuisines. ... Kugelis is a baked potato pudding that is a Lithuanian national food. ... Kutia in a ceramic makitra, with a wooden makohon beside it (help· info) is a sweet grain pudding, traditionally served in Polish, Lithuanian and Ukrainian cultures. ...

Podlasie

• babka ziemniaczana -
• cebulniaczki -
• chleb biebrzański -
• kartacze - big long-shaped potato dumplings stuffed with meat and marjoram
• kiszka ziemniaczana - potato sausage
• okoń smażony, w zalewie octowej - perch fried in vinegar
• sękacz - pyramid cake, made of many layers.
• zucielki -

Podlasie (Latin Podlachia) is a historical region in eastern part of Poland and western Belarus. ... Baumkuchen Sękacz in Poland or Šakotis in Lithuania Known as the King of Cakes the Baumkuchen is a kind of layered cake, known in many countries throughout Europe. ...

North

• szpekucha - small dumplings stuffed with lard and fried onion

Masovia (including Warsaw)

• baba warszawska - yeast cake
• bułka z pieczarkami - a bun filled with a champignon (field mushroom) stew, ersatz hot dogs under communism, when frankfurters were in short supply
• flaczki z pulpetami (po warszawsku) - tripe stew with marjoram and small meat noodles
• kawior po żydowsku - "Jewish caviar" - chopped calf or poultry liver with garlic and hard boiled egg
• kugiel - found in the town of Ostroleka, made with potatoes and diced meat
• pączki - doughnuts with rose marmalade
• pyzy z mięsem - round potato dumplings stuffed with meat
• zrazy wołowe - beef chops in sauce
• zrazy wołowe zawijane - chopped dill cucumbers and onions wrapped in thin strips of beef
• zupa grzybowa po kurpiowsku (z gąsek) - mushroom soup made of Tricholoma equestre, a large mushroom with a cereal-like flavor.

Historical division of Masovia Masovia (Polish: Mazowsze) is a geographical and historical region situated in central Poland with its capital at Warsaw. ... Motto: Contemnit procellas (It defies the storms) Semper invicta (Always invincible) Coordinates: , Country  Poland Voivodeship Masovia Powiat city county Gmina Warszawa Districts 18 boroughs City Rights turn of the 13th century Government  - Mayor Hanna Gronkiewicz-Waltz (PO) Area  - City 516. ... LUKASZ WOLOSYZN ... Tricholoma equestre or Tricholoma flavovirens, also known as Man on horseback or Yellow knight is a formerly widely eaten but hazardous fungus of the Tricholoma genus that forms ectomycorrhiza with pine trees. ...

Masuria

• kartacz
• sękacz - pyramid cake, made of many layers.

Sękacz

Sailing on Lake Mikołajki. ... Image File history File linksMetadata Sekacz. ... Image File history File linksMetadata Sekacz. ...

Pomerania

• pierniki - soft gingerbread shapes filled with marmalade of different fruit flavours and covered with chocolate.

Duchy of Pomerania, ruled by the slavic dynasty of the Griffins (Polish: Gryfici, German: Greifen), was a semi-independent principality in the 17th century. ...

Silesia

• kluski śląskie (kluski is popular Polish name of pasta, "śląskie" means "Silesian (adjective)") - round shaped potato dumplings served with gravy, made of mashed potatoes, an egg and potato flour
• knysza
• krupniok - kind of sausage made of kasha and animal blood
• makiełki or moczka or makówki - traditional Wigilia dessert, its main ingredients are: gingerbread extract, nuts and dried fruit, strawberry compote and almonds.
• rolada z modrą kapustą - stuffed meat roll with red cabbage, traditionally eaten with kluski śląskie
• siemieniotka - soup made of hemp seed, one of main Christmas Eve meals
• wodzionka or brołtzupa (ger. brot - bread, pol. zupa - soup) - soup with garlic and potatoes
• żymlok - like krupniok but instead kasha there is bread roll

Silesia (Czech: ; German: ; Latin: ; Polish: ; Silesian: Ślónsk) is a historical region in central Europe. ... Percentages are relative to US recommendations for adults. ... Plate with German Wurst (liver, blood and ham sausage) A sausage consists of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, usually packed in a casing. ... Kasha is a porridge made with wheat, buckwheat, oats, millet, rice, potatoes, etc. ... Human blood smear: a - erythrocytes; b - neutrophil; c - eosinophil; d - lymphocyte. ... This article or section does not cite any references or sources. ... The Christmas Eve (1904-05), watercolor painting by the Swedish painter Carl Larsson (1853-1919) Christmas Eve, the evening of December 24th, the preceding day or vigil before Christmas Day, is treated to a greater or a lesser extent in most Christian societies as part of the Christmas season. ... GER, a three-letter abbreviation, may represent: the Great Eastern Railway the Olympic country code for Germany similarly, the rendition Ger. ... Polish (język polski, polszczyzna) is the official language of Poland. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Kasha is a porridge made with wheat, buckwheat, oats, millet, rice, potatoes, etc. ... Two rolls Bread Rolls at a bakery Bread Rolls in a basket A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. ...

Tatra mountains

• kwaśnica - meat and sauerkraut stew
• śliwowica łącka - (read: [shlee-voh-veetsa won-tskah]) strong (70% of alcohol) plum brandy
• oscypek - hard, salty cheese from nonpasteurized sheep milk

Tatras Panorama of Tatras The Tatra mountains, Tatras or Tatra (Tatry in both Slovak) and Polish, constitute a mountain range which forms a natural border between Slovakia and Poland. ...

Greater Poland

• gzik (gzika) - cottage cheese with onion and/or chives
• kluchy z łacha -
• kaczka z pyzami i modrą kapustą - roast duck with steam-cooked rolls and red cabbage
• pyry z gzikiem - boiled, peeled or unpeeled potatoes with gzik (see above) and butter
• rogale świętomarcińskie - croissants filled with poppy seeds, almonds, other nuts and raisins, traditionally eaten on November the 11th, St. Martin's Day.
• plendze - potato pancakes served with sugar

Voivodship wielkopolskie since 1999 Coat of Arms for voivodship wielkopolskie Greater Poland (also Great Poland; Polish: , German: Großpolen, Latin: Polonia Maior) is a historical region of west-central Poland. ... Binomial name Allium schoenoprasum L. Chives (Allium schoenoprasum), is the smallest species of the onion family[1] Alliaceae, native to Europe, Asia and North America[2]. They are referred to only in the plural, because they grow in clumps rather than as individual plants. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... A wild field of poppies, West Azarbaijan Province, Iran A poppy is any of a number of showy flowers, born one per stem, belonging to the poppy family. ... A ripe red jalapeño cut open to show the seeds For other uses, see Seed (disambiguation). ... Binomial name (Mill. ... Raisins Percentages are relative to US recommendations for adults. ... St. ...

Notes and references

Gazeta Wyborcza (pronounce: [gazεta vibɔrʧa] , gazeta vibborcha) is, as of 2005, Polands second largest distribution daily newspaper (after the tabloid Fakt). ... Year 2006 (MMVI) was a common year starting on Sunday (link displays full 2006 calendar) of the Gregorian calendar. ... is the 237th day of the year (238th in leap years) in the Gregorian calendar. ...

External links

• Great Source for Authentic Polish Food in US
• short summary on the Polish Cuisine
• Polish cuisine at Poland.gov
• Discuss Polish Food and Cuisine at PolishForums.com
• The gourmet restaurant La Rôtisserie in Warsaw presented by cosmopolis.ch
• Warsaw Life Guide to Polish Cuisine
• Traditional Polish Food Online
• Gourmet Polish Cuisine, recipes and food.