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.
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Wściekły pies
Layered shot of vodka, raspberry syrup and Tabasco. 2 min to prepare. 1 shot. A cocktail recipe from Poland.
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Zapiekanka
Toasted half-baguette with mushrooms, cheese, ketchup; milk-bar nostalgia. Ready in 20 min prep and 20 min cooking. 4 servings. A…
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Zakwas buraczany
Sour fermented beetroot juice drunk neat or used to build barszcz. Ready in 20 minutes prep and none cooking. Makes…
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Zsiadłe mleko
Naturally soured milk eaten with hot potatoes and fried bacon. 10 min to prepare. Makes 1.5 litres. A cheese &…
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Żubrówka
Pale green vodka with a blade of bison grass, drunk with apple juice. A wine & spirit recipe from Poland.