Let's start from the beginning...
Over the centuries,
traditional Polish cuisine has been constantly changed due to
historical changes. It was influenced by various nationalities and ethnic minorities who
lived in Poland in different years such as Russian, German, Italian, French or Jewish.
In
the Middle Ages, Polish cuisine was considered heavy with a lot of
meat and groats. while cooking, people used a very large amount of
spices compared to other European countries, mainly pepper, nutmeg
and juniper. The
basis of this kitchen were households in which they grew vegetables,
had chicken coops and an orchard. Honey
peas and turnips were also very often used.
In olden times beer, vodka and mead were popular in Poland. Over time, tea became popular in Poland, followed by coffee.
Retrieved from:http://gocook.pl/event/kuchnia-polska/
The
main flavors dominating in Polish cuisine are:
Polish cuisine is rich in meat, which is always a component of the main dish, usually served with potatoes. However, during a traditional Polish dinner on the table you cannot miss the soups, which are very popular in Polish cuisine.
In my family, when serving dinner soup could not be missing. My favourite are tomato soup with noodles and cucumber soup with tomatoes.
Why? Because I really like the sour taste in Polish cuisine.
- salty
- sour
- slightly spicy
Polish cuisine is rich in meat, which is always a component of the main dish, usually served with potatoes. However, during a traditional Polish dinner on the table you cannot miss the soups, which are very popular in Polish cuisine.
In my family, when serving dinner soup could not be missing. My favourite are tomato soup with noodles and cucumber soup with tomatoes.
Why? Because I really like the sour taste in Polish cuisine.
Retrieved from: https://dietmap.pl/pl/przepisy/lista-przepisow/758-zupa-pomidorowa-z-makaronem
Retrieved from: https://szefpoleca.pl/przepis/tradycyjna-zupa-ogorkowa/
The most famous traditional polish dishes:
Pierogi
Retrieved from: https://www.kingarthurflour.com/recipes/homemade-pierogi-recipe
The main ingredient are dough combined with various stuffing, can be cooked, fried, baked or grilled. The dough is made of yeast, flour with the addition of water, eggs, fat and sour cream. One of the most famous are dumplings stuffed with cabbage and mushrooms, meat or cheese and potato. This culinary concept comes from China, in Poland probably appeared in the 13th century.
Bigos
Retrieved from: https://www.thespruceeats.com/polish-hunters-stew-bigos-recipe-1136773
Traditional Polish dish made of a combination of cabbage and meat. The main ingredients are sauerkraut, fresh cabbage and various types of meat, onion and spices. The whole should be stewed, it is said that preferably a few days but a few hours are enough. After preparation, the dish should have a spicy and slightly sour-sweet taste and thick consistency.
Barszcz czerwony
Retrieved from: https://www.przepisy.pl/przepis/barszcz-czerwony-z-uszkami-i-majerankiem-1
The type of soup that is served in Poland during Christmas Eve on December 24th.
This is a sour soup whose main ingredient is beetroot, most often served with eggs or ravioli.
Barszcz is boiled from peeled and chopped beets which are flooded with water and seasoned.
Rosół
Retrieved from: https://www.zajadam.pl/przepisy-zupy/rosol-domowy
Soup whose ingredients are meat and vegetables, is one of the national polish dishes, usually serve with noodles or with batter noodles.
The preparation of this soup involves cooking meat, most often poultry but sometimes also beef or muttonin, in water with vegetables.
Kapuśniak
Retrieved from: https://cookidoo.thermomix.com/recipes/recipe/en-US/r512583
Cabbage and vegetable soup often made on brew from ribs or bacon, often served with potatoes.
Żurek
Retrieved from:https://aniagotuje.pl/przepis/zurek-wielkanocny
Soup made from rye flour based on sourdough. usually cooked with white sausage, smoked bacon and served with egg.
How is today?
Today's Polish cuisine is different in every region of Poland.
Polish is divided into 10 regions and each of them has its own specific type of Polish cuisine and its own names.
References:
- Szymanderska, Polska kuchnia tradycyjna, Warszawa: Świat Książki, 2009
- Kuchnia polska. Maria Librowska (red.). Warszawa: Państwowe Wydawnictwo Ekonomiczne, 1982.
- Gerard Labuda: Słowiańszczyzna starożytna i wszesnośredniowieczna. Poznańskie Towarzystwo Przyjaciół Nauk, 200
- Polska Tradycja. Regiony. Retrieved from https://www.polskatradycja.pl/kuchnia-polska/regiony.html
- Retrieved from:https://aniagotuje.pl/przepis/zurek-wielkanocny
- Retrieved from: https://cookidoo.thermomix.com/recipes/recipe/en-US/r512583
- Retrieved from: https://www.zajadam.pl/przepisy-zupy/rosol-domowy
- Retrieved from: https://www.przepisy.pl/przepis/barszcz-czerwony-z-uszkami-i-majerankiem-1
- Retrieved from: https://www.thespruceeats.com/polish-hunters-stew-bigos-recipe-1136773
- Retrieved from: https://www.kingarthurflour.com/recipes/homemade-pierogi-recipe
- Retrieved from: https://szefpoleca.pl/przepis/tradycyjna-zupa-ogorkowa/
- Retrieved from: https://dietmap.pl/pl/przepisy/lista-przepisow/758-zupa-pomidorowa-z-makaronem
- Retrieved from:http://gocook.pl/event/kuchnia-polska/
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