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Polish cuisine
Feasting is and inseparable element of rich and diverse Polish cuisine. Historical changes over hundreds of years have played a big role in the way Polish have been cooking. The country that was under annexation, deprived of independence and integrity more than ever has valued its culture and traditions almost in all of the areas of life . Therefore the Polish cuisine has adopted various dishes from the neighbouring countries and from the immigrants which can be noticed even nowadays in various regions of the country.
The gifts of nature
Also delicious soups rich in vegetables have played an important role here–as well as other vegetable dishes, meat dishes, available at farms, or venison from forests. Forests have also given Poles so many precious mushrooms, fruit and herbs. Sweet water fish was also important, and along with getting access to the sea, sea fish became useful. After many years, we can have access to many products traditionally Polish that haven’t changed its nature and their recipes remain the same over the years.
Feasting
Feasts connected with discussions or singing have been present all around Polish tables. They have played a cultural, religious, political but most of all patriotic role. Probably this is why feasting is so important for Poles when visiting friends, or spending time with family at holidays and various celebrations.
Favoured and valued over the years
We need to draw your attention to soups like borsch, made with beets, often served with meat dumplings ravioli like, zurek, made with rye flour leaven, served with white sausage, hard boiled eggs, horseradish or mushroom soup, made of forest mushrooms. Cold cuts and sausage are also characteristic for Polish cuisine. As a snack you must try herrings in oil, vinegar or cream. Pierogi are also worth recommending– traditional ones come with meat, cheese or fruit, but nowadays they are made in all kinds of different ways and are able to please any gourmet. Fruit preserves are also popular – jams, preserves or compotes. From desserts the most popular are yeast cakes, with crumbs or fruit, as well as poppy seed cake, gingerbread or cheesecake. It is worth to try donuts – filled with rose jam.
Sauerkraut - sour but healthy
Sauerkraut is irreplaceable as a base for many Polish cuisine dishes, also as an excellent stand alone salad. It is made during the process of fermenting chopped cabbage in saltine water. It is valued for its rich source of vitamins C, PP and many vitamins of the B group. Just like pickled cucumbers it is still present on most Polish tables.
Old breweries and excellent fruit liquors
It has been commonly accepted that vodkas are a Polish specialty. It is good to know there is also a brewery tradition of old, and Polish beer is valued not only in the country but also outside. Nobody has mastered better the skill of making all kinds of fruit liquors – with forest fruit or seasonal ones, and the recipes of preparation have been kept a secret and handed down from one generation to another.
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