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Prażonki
Prażonki (also known as pieczonki or duszonki) is a dish traditionally originating from Poręba, a small city near Zawiercie. In Poręba, Silesian Voivodeship, the locals host an annual "Światowy Festiwal Prażonek" (''Worldwide Prażonki Festival''). Prażonki are prepared from sliced or diced potatoes, braised with lard, onions, kiełbasa or alternatively with beetroot and carrots, covered with a leaf of cabbage. To continue, the ingredients are then tightly sealed in a special screwed container. Served with kefir and mizeria. The dish is also known as ''pieczonki'', ''duszonki'', ''duszaki'', ''maścipula'', ''dymfoki'' and ''prażuchy''. The ''dymfoki'' variation is cooked from potatoes, kiełbasa, bacon and white cabbage with the addition of pepper and salt. Traditionally, prażonki are prepared in a cast-iron kettledrum, over an open fire - as the dish is prepared in Poręba (where original cast-iron kettledrums are still produced), Myszków and Zawiercie. Aluminium cauld ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poręba
Poręba is a town in Zawiercie County, Silesian Voivodeship, Poland, with 8,525 inhabitants (2019). The town has the area of , and lies along National Road Nr. 78; it also has a rail station on a line from Miasteczko Śląskie to Zawiercie. Almost half of Poręba's area (49%) is covered by forests. History Poręba belongs to Lesser Poland, and until 1795 (see Partitions of Poland), it was part of the Kraków Voivodeship of the Lesser Poland Province of the Polish Crown. First mention of the Poręba settlement comes from 1375, and at that time, it was called Black Poręba, located by a lake called Black Lake. Until the 16th century, the area was sparsely populated, and covered by dense woods. The development of industry resulted in influx of settlers, and in the 16th century Poręba became a center of early steel and iron plants. The village belonged at that time to the Pilecki family. In 1795, after the Third Partition of Poland, it was annexed by Prussia. The first blast fur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zagłębie Dąbrowskie
Zagłębie in Polish means coalfield. It can refer to: *Górnośląskie Zagłębie Węglowe, a mining region *Zagłębie Dąbrowskie, a mining region *Zagłębie Sosnowiec, an association football club *Zagłębie Lubin, an association football club *Zagłębie Wałbrzych, an association football club *Zagłębie Steelers, a Polish club of American football *KH Zagłębie Sosnowiec KH Zagłębie Sosnowiec is an ice hockey team from Sosnowiec, Poland Poland, officially the Republic of Poland, is a country in Central Europe. It is divided into 16 administrative provinces called voivodeships, covering an area of . ... an ice hockey club * MKS Zagłębie Lubin, a women's handball team {{disamb, geo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefir
Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Circassia, Karachay and Balkaria, from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains. Kefir is a breakfast, lunch, and dinner drink popular across Russia, Belarus, Estonia, Hungary, Latvia, Lithuania, Poland, Romania, and Ukraine - where it is known as an affordable health drink. It is also known in Norway, Sweden, and Finland, where buttermilk-type fermented dairy drinks are common. Kefir is common particularly among Russian and Estonian minorities. In South Slavic countries, kefir is consumed at any time of the day, especially with zelnik/zelja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Polish Dishes
This is a list of dishes found in Polish cuisine. Soups * ''Barszcz'' - its strictly vegetarian version is the first course during the Christmas Eve feast, served with ''uszka'' (tiny ear-shaped dumplings) with mushroom filling (sauerkraut can be used as well, depending on the family tradition). * ''Barszcz biały'' - sour rye and pork broth with cubed boiled pork, kielbasa, ham, hard boiled egg, and dried breads (rye, pumpernickel) * ''Chłodnik'' - cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill * '' Czernina'' - duck blood soup * ''Flaki'' or ''flaczki'' - beef or pork guts tripe stew with marjoram The word “Flaki” means guts. In some areas it is made out of a cow's stomach which is cut in stripes. * '' Grochówka'' - pea and/or lentil soup * ''Kapuśniak'' - cabbage/sauerkraut soup * ''Kartoflanka'' - potato soup * '' Kiszczonka'' - traditional Wielkopolska cuisine, consists of black pudding, flour, milk and spices. * ''Krupn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characteristic in its use of various kinds of , |
Frying
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further advanta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cauldron
A cauldron (or caldron) is a large pot (kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet. There is a rich history of cauldron lore in religion, mythology, and folklore. Etymology The word cauldron is first recorded in Middle English as ''caudroun'' (13th century). It was borrowed from Norman ''caudron''T. F. Hoad, ''English Etymology'', Oxford University Press, 1993 (). p. 67. ( Picard ''caudron'', french: chaudron). It represents the phonetical evolution of Vulgar Latin ''*caldario'' for Classical Latin ''caldārium'' "hot bath", that derives from ''cal(i)dus'' "hot". The Norman-French word replaces the Old English ''ċetel'' (German ''(Koch)Kessel'' "cauldron", Dutch ''(kook)ketel'' "cauldron"), Middle English ''chetel''. The word "kettle" is a borrowing of the Old Norse variant ''ketill'' "cauldron". History Cauldrons can be found from the late Bronze Age period - vast cauldrons with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myszków
Myszków is a town in Poland, with 31,650 inhabitants (2019). Situated on the Warta river in the Silesian Voivodeship (since 1999), previously in Częstochowa Voivodeship (1975–1998), it is the capital of Myszków County. Myszków historically belongs to Lesser Poland, and the area where the town is now located, until the Partitions of Poland was part of Kraków Voivodeship’s County of Lelów. Myszków is located along one of the oldest Polish rail lines – the Warsaw–Vienna railway, also, near the town goes another important rail line – the Central Rail Line Coat of arms Myszków has for years been a center of heavy industry, which is reflected in the town's coat of arms. Created in 1969, it shows four black smokestacks, with fumes coming from the two in the middle. Above the smokestacks is the White Eagle, on the sides are two heads of corn, and the blue ribbon symbolizes the Warta river. History The history of the town called Myszków is very short, and goes back ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an Annual plant, annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (Brassica oleracea, ''B. oleracea'' var. ''oleracea''), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's Biological life cycle, life cycle, but plants intended f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic ''*bakkon'', meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist. Curing and smoking Before t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mizeria
Mizeria is a salad which originated in Poland and consists of thinly sliced or grated cucumbers, often with sweet sour cream or kefir, though in some cases oil. Other possible ingredients include onions, pepper or lemon juice, sugar, dill, chives, mint or parsley. The dish is usually served alongside a main course and is one of the most popular salads in Poland. Mizeria is also customarily made in the Hungarian-American community in Toledo, Ohio. See also * List of salads * Polish cuisine * Tzatziki Tzatziki ( el, τζατζίκι), also known as tarator or cacık (), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic ... References {{Salads Polish cuisine Salads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
