Polish cuisine is one of the most varied in Europe. Its diversity and refinement owes to the people who lived for centuries within Polish borders: Jews, Ukrainians, Belarusians, Lithuanians, and the influence of Russia, Germany, Czech Republic, Slovakia and Austria. Poland is famous among other with cold meats. Our sausages are prized around the world for the old traditional recipes and methods of smoking in juniper or aromatic fruit trees.
When visiting Poland, try ham, daisy ham, beef, bacon, or great pates with different types of meat. Remember buy them in small shops or in family businesses. then we invite you to a dinner, it consists of two courses: soup ,there are many in Polish cuisine, such as chicken noodle soup, zurek soup (white borsch), beetroot soup (red borsch) , tomato soup, zalewajka soup and for main meal we recommend pork chop dish with potatoes and cabbage, minced meat with beetroots and many others, such as cheese dumplings, dumplings with meat, dumplings with cabbage and mushrooms. You can not miss the Polish national dish: stew of cooked sauerkraut with different meats, sausages and mushrooms, and cabbage rolls (stuffed with meat and rice , wrapped in cabbage leaves with tomato sauce or mushroom sauce).
In addition to these meals every region in Poland has its own special dishes.
Cuisine of Silesia: An important place in this cuisine have potatoes. The most famous dish is the dark potato dumplings made from potato dough. Popular are also dishes cooked using white and red cabbage (prepared with slice of bacon). Of the sweet delicacies worth mentioning is Silesian poppy - poppy seed dessert ground with honey and dried fruits, laid on thin slices of sweet bread and pour with hot milk over the top. Served cold.
Wielkopolska cuisine: In many respects resembles Silesian cuisine. Connoisseurs appreciate kartacze - dumplings stuffed with meat, mushrooms or cabbage and mushrooms.
Beskidzka cuisine - the flagship dish is braised gammon shank with beer and a large amount of vegetables. Among the popular soups is whey soup and sour soup - type of cabbage soup with a lot of pork (including smoked).
Highlander (Goralska) cuisine: Tatras and Podhale are hard to imagine without the roast lamb and famous oscypek - a smoked cheese made of salted sheep milk Oscypek is a protected trade name under the EU's Protected Designation of Origin. The unique flavour of meats, which the secret lies in a special curing and charcuterieing label highlander's cuisine. Here also is a popular sour soup prepared with a pig snout, served with a bowl of potatoes.
Oscypek Dumplings Smoked sausages
Galician cuisine: Reveals the clear influence of Austrian cuisine, especially Vienna. A good example is a cold appetizer: pork brawn (salceson) served with cold mustard sauce.
The traditional Easter dish is white borsch with white sausage, cooked bacon broth, mortar cream. Among the popular desserts cheesecake with egg yolks, covered with vanilla cream or chocolate, known as Viennese cheesecake.
Masurian cuisine: Interspersed German influences, Russian and Polish. A real rarity is a soup made from several kinds of fish and crayfish, cooked with wild herbs, preferably in a cast iron pot over low heat. At the end of cooking the soup is put into a burning birch logs, which greatly enhances its flavour.
Borderland cuisine originates primarily from Lviv. A typical dish from this region is kulebiak with dough stuffed with cabbage, cooked rice, eggs and fish. This dish is served with the Ukrainian borscht cooked with lots of vegetables and sour cream.
Bigos Beetroot borsch White borsch
Vodka, beer, meads: Polish specialty is clear vodka, but very popular are also vodkas with the addition of herbal extracts. The most original is Zubrowka to which are added a blade of grass species from the Bialowieza Forest. The Gdansk Goldwasser enriched with scruples of 22-karat gold . devotees of beer won't be disappointed - Polish beer, like a German or Czech is good quality, and breweries in Zywiec, Warka and Elblag work ever since XIII century. In colder days, we recommend drink of hot beer or wine with honey and spices. The more powerful spirits are fruit and herbal tinctures which occur in a multitude of varieties, and each has different advantages: from healing and warming to only flavouring. You should try a liqueur, mead, or any of the sweet cream and alcohol, made with egg yolks, vanilla or chocolate. They are also used as an ingredient in a dessert.