TASTE OF POLAND

Recipes


Poultry broth a clear soup cooked with vegetable and meat stock, it can be made of poultry (chicken, ducks, geese), beef, lamb or a mixture of meats. Depending on the region, it is served with pasta, dumplings or even potatoes. Because of the long preparation time and the quality of ingredients needed, broth used to be served in Poland only on special occasions. It was served during Sunday family lunches or at wedding receptions.

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By the end of the 1990s, the consumption of the of offal had dropped significantly. Now, the “fifth quarter” is experiencing a revival thanks to its rich flavour and an interesting texture. Dishes made of stomach, hearts, livers and kidneys are served as appetizers or main dishes. Offal is also used as stuffing for savoury pastries and pierogi ( filled dumplings). It is also perfect for pates.

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All the dishes that required a number of cooking techniques and cooking time used to be served on special occasions. Even today, rolls –i.e. tenderized pork or beef rolls with stuffing – are considered to be a very special dish. They are roasted and very often served with thick and aromatic sauces.

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Steak tartare (also known as a beefsteak tartar) is a popular appetizer in Poland. It is most frequently made of beef tenderloin. Altough it is questionable, many people ascribe the name of the dish to Guillaume Le Vesseur de Beauplan (1600-1673), who was a French soldier and cartographer. In his book Description of Ukraine, he presented the manner in which horsemeat was prepared by Tatars, Eastern Europeans and North Asians societies ruled by Genghis Khan.

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There are a few hypotheses about the origin of the Word „pierogi”. One of them states that it originated from the Uralic languages. Anothr theory indicates that the word derives from an Old Church Slavonic word “piru” which means “celebration” and “holiday”. For many centuries, all women living in particular village would gather in one house to make pierogi together.

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Herring always tastes great, There are so many herring based recipes that one can never get borred. In Polish cuisine, herring is always served for Christmas Eve and during Lent, but Poles eat it all year round. Herring can be served in the form of fillets brined in salt, but it can also be served fresh – fried in a pan or battered. It is served with sweet and savoury toppings, It tastes perfect with spices

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Small, large, light, dark, round, oval – Polish cuisine is rich in dumplings,. Served with scratchings or melted butter, they are a dish on their own. Often, dumplings replace potatoes and groats and they are served as a side dish to meat or fish dishes. Sunday lunch is special meal for Poles.

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Potato-based dishes are relatively ne to polish cuisine. In the 19th century, in the territory of the Greather Poland, people started making a dish called bambrzok. It was made of grated potatoes mixd with wheat flour, eggs and seasonings. The mixture was put in a pan and roasted. The savoury version of bambrzok was served with a sausage or bacon. The sweet alternative was bambrzok with plum butter. Today, one of the most popular Polish dishes is golden and crispy potatoe pancakes.

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