From pierogi to soups, from sausages to sweets: here are the 7 dishes you absolutely must taste and eat in Poland.
The origins of Polish cuisine mingle with the culinary typicalities of the peoples who, over the centuries, have invaded and dominated the lands ofPoland.
From the Germans to the French, from Italians to Jews, each of these populations has left its mark on thekuchnia polskahelping to create dishes consisting mainly of potatoes, wheat, meat, mushrooms and fruit.
7 TYPICAL DISHES TO EAT IN POLAND
To resist harsh and cold climates, the Poles have always made carbohydrates and fats the cornerstones of their "diet". Among soups, soups and meats let's find out "what to eat in Poland" through the 7 typical traditional dishes.
Si tratta di una delle pietanze più celebri e più amate di tutta la Polonia, tanto da esser quasi definiti il “piatto nazionale”. I pierogi sono dei ravioli a forma di mezzaluna, cotti al vapore o in padella e serviti con diversi ripieni. Quelli salati sono spesso accompagnati da cipolla, pancetta, burro e panna acida. Quelli dolci, invece, sono riempiti con frutta fresca o frullata, zucchero e burro sciolto. Se vi trovate nella città di Cracovia, sappiate che organizzano dei golosissimi tour con degustazione di cibi e vini!
Cooked especially in the cold seasons, bigos are Polish specialties characterized by sauerkraut, meat and spices. It is a single dish prepared in a different way, in terms of proportions and cooking times, depending on the ingredients used. In addition to the basic ones, in fact, elements such as sausage, smoked bacon, mushrooms, plums, tomato and onion are often added. The classic preparation calls for the sauerkraut to be boiled in a saucepan and the rest in a second pan. Very often bigos are served inside a loaf of bread.
The appearance is that of a real baguette (it can reach up to 50 centimeters!), opened and topped with tomato, white mushrooms, cheese and, very often, ketchup and mayonnaise. Zapiekanka is a typical Polish street food whose name comes from the verb “zapiekać” and literally means “to cook a dish so that its ingredients combine on a crunchy crust with a browned top”. Yes, I admit it's a bit funny!
It is the quintessential Polish soup, consisting of fermented rye flour, mushrooms, onions, bacon, sausage, potatoes and hard-boiled eggs. The specific recipes vary from area to area but one of the main characteristics is the fact that zurek is usually served at Easter in a bread pan!
With its unique shock pink color, chlodnik is the Polish soup of the summer. The basic ingredients are radishes, beets, cucumber, yogurt and hard-boiled eggs (usually used for garnish). It is a dish that is strictly served cold, sometimes with the addition of finely chopped chives. The chlodnik is also found among the typical dishes of Lithuania.
It is strictly stuffed sausage, one of the excellence of these European areas (also in Hungary). Therekiełbasait comes in many varieties and can be found made from beef, pork, turkey, chicken and lamb, depending on the region of origin.
Also known by the name of "baba", this typical Polish dessert has the shape of a leavened cake with a hole in the center. The dough is similar to that of our brioches but without any filling. Very often it is garnished with almonds, candied fruit or vanilla and chocolate icing.