Baku Kitchen! An independent reference of traditional food

Poland

Ask what Poland eats and the answer starts with this: comforting Slavic classics: pierogi, fermented soups, sausages, and cabbage, generous and deeply seasonal. Look for Pierogi (half-moon dumplings: potato-cheese ruskie, meat, cabbage, or berries), Bigos (hunter’s stew of sauerkraut, fresh cabbage, meats, sausage, prunes) and Żurek (sour fermented-rye soup with white sausage and halved egg). Filled dumplings recorded in Poland from the thirteenth century; pierogi ruskie are named after Red Ruthenia, not Russia. This atlas has 39 Poland dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

39 dishes.

BigosBigosHunter's stew of sauerkraut, fresh cabbage, meats, sausage, prunes.CzerninaCzerninaSweet-sour duck blood soup with dried fruit and noodles.FaworkiFaworkiCrisp fried ribbons of dough dusted with icing sugarFlakiFlakiTripe strips simmered with marjoram and root vegetables in beef broth.GofryGofryThick waffles heaped with cream and fruit at seaside stallsGołąbkiGołąbkiCabbage leaves rolled around pork and rice, tomato sauce.Grzaniec galicyjskiGrzaniec galicyjskiMulled wine with honey, cloves and cinnamon, drunk in mountain innsGrzyby marynowaneGrzyby marynowaneBoletus and honey fungus jarred in spiced vinegar for the winter tableKabanosyKabanosyLong thin dried pork sticks, smoky and snappy, eaten as a snack.Kapusta kiszonaKapusta kiszonaSalt-fermented cabbage eaten raw in salads or stewed with meatKarp smażonyKarp smażonyFried carp fillets served cold or hot on Christmas Eve.KaszankaKaszankaBlood sausage with buckwheat groats, fried with onion.KielbasaKielbasaGarlicky smoked sausages, grilled at bonfires or with bread.KompotKompotHomey drink of fruit simmered in water, served with dinner.Kotlet schabowyKotlet schabowyHammered breaded pork cutlet with potatoes and cabbage.KremówkaKremówkaTwo sheets of puff pastry filled with thick custard cream.Kwas chlebowyKwas chlebowyLightly fermented rye bread drink, cloudy and faintly sourMakowiecMakowiecPoppy-seed swirl loaf with raisins and icing, Christmas.MizeriaMizeriaCool cucumber ribbons in soured cream with dill.Obwarzanek krakowskiObwarzanek krakowskiBraided ring of boiled and baked dough sprinkled with salt or poppy seed.Ogórki kiszoneOgórki kiszoneSalt-brined dill cucumbers, sour and cloudy, eaten with vodka or bread.OscypekOscypekSmoked ewe's cheese from the Tatras, grilled with cranberry.PączkiPączkiYeast doughnuts with rose jam, devoured on Fat Thursday.Pierniki toruńskiePierniki toruńskieSpiced honey gingerbread pressed in carved moulds, sometimes glazedPierogiPierogiHalf-moon dumplings: potato-cheese ruskie, meat, cabbage, or berries.Placki ziemniaczanePlacki ziemniaczaneFried potato pancakes with sour cream or goulash sauce.Red borschtRed borschtClear beet broth with tiny uszka dumplings, Christmas Eve.Rogal świętomarcińskiRogal świętomarcińskiCroissant filled with white poppy seed paste, eaten on Saint Martin's DaySernikSernikVelvety baked cheesecake of twaróg curd, sometimes raisins.SmalecSmalecSeasoned lard with crackling spread on bread, with pickle.TatankaTatankaŻubrówka bison grass vodka lengthened with cloudy apple juiceTwarógTwarógFresh white curd cheese eaten with radish and chives or baked into cheesecake.WódkaWódkaClear rye or potato spirit drunk ice cold in one gulp with food.Wściekły piesWściekły piesLayered shot of vodka, raspberry syrup and TabascoZakwas buraczanyZakwas buraczanySour fermented beetroot juice drunk neat or used to build barszczZapiekankaZapiekankaToasted half-baguette with mushrooms, cheese, ketchup; milk-bar nostalgia.

  • Tatanka

    Żubrówka bison grass vodka lengthened with cloudy apple juice. 3 min to prepare. 1 highball. A cocktail recipe from Poland.

  • Czernina

    Sweet-sour duck blood soup with dried fruit and noodles. Ready in 30 min prep and 2 hr cooking. 6 servings.…

  • Faworki

    Crisp fried ribbons of dough dusted with icing sugar. Ready in 40 min prep and 25 min cooking. 50 ribbons.…

  • Flaki

    Tripe strips simmered with marjoram and root vegetables in beef broth. Ready in 30 min prep and 4 hr cooking.…

  • Gofry

    Thick waffles heaped with cream and fruit at seaside stalls. Ready in 20 minutes prep and 25 minutes cooking. About…

  • Gołąbki

    Cabbage leaves rolled around pork and rice, tomato sauce. Ready in 1 hr prep and 2 hr cooking. About 14…

  • Grzaniec galicyjski

    Mulled wine with honey, cloves and cinnamon, drunk in mountain inns. Ready in 10 minutes prep and 25 minutes cooking.…

  • Grzyby marynowane

    Boletus and honey fungus jarred in spiced vinegar for the winter table. Ready in 40 min prep and 30 min…

  • Kabanosy

    Long thin dried pork sticks, smoky and snappy, eaten as a snack. A charcuterie & cured recipe from Poland.

  • Kapusta kiszona

    Salt-fermented cabbage eaten raw in salads or stewed with meat. 40 min to prepare. Fills a 5-litre crock. A fermented…