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Żur
In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white borscht"). Fermented oatmeal is a common ingredient in Belarus and in some regions of Poland. Fermented wheat or sourdough soups are also found in other western Slavic cuisines, in particular in the Slovak (kyslovka), Silesian (Sauermehlsuppe) and Czech (kyselo) cuisines. Poland ''Żur'' ( pl, żur, diminutive: ''żurek'') is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). The recipe varies regionally. In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. In Silesia, a type of sour rye soup known as ''żur śląski'' is served in a bowl, poured over mashed potatoes. In the P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Żurek W Chlebku
In West Slavs, West Slavic countries, as well as in Belarusian cuisine, Belarus, fermentation (food), fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Polish cuisine, Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white borscht"). Fermented oatmeal is a common ingredient in Belarus and in some regions of Poland. Fermented wheat or sourdough soups are also found in other western Slavic cuisines, in particular in the Slovak cuisine, Slovak (kyslovka), Silesian (Sauermehlsuppe) and Czech cuisine, Czech (kyselo) cuisines. Poland ''Żur'' ( pl, żur, diminutive: ''żurek'') is a soup made of fermentation (food), soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). The recipe varies regionally. In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. In Siles ... [...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 , |
Borscht
Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukraine, Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based Sorrel soup, green borscht, rye-based Sour rye soup, white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of Heracleum sphondylium, common hogweed (''Heracleum sphondylium''), a herbaceous plant growing in damp meadows, which lent the dish its Slavic languages, Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone Stock (food), stock with Sautéing, sautéed veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Slavs
The West Slavs are Slavic peoples who speak the West Slavic languages. They separated from the common Slavic group around the 7th century, and established independent polities in Central Europe by the 8th to 9th centuries. The West Slavic languages diversified into their historically attested forms over the 10th to 14th centuries. Today, groups which speak West Slavic languages include the Poles, Czechs, Slovaks, and Sorbs. From the twelfth century onwards, most West Slavs converted to Roman Catholicism, thus coming under the cultural influence of the Latin Church, adopting the Latin alphabet, and tending to be more closely integrated into cultural and intellectual developments in western Europe than the East Slavs, who converted to Eastern Orthodox Christianity and adopted the Cyrillic alphabet. Linguistically, the West Slavic group can be divided into three subgroups: Lechitic, including Polish, Kashubian, and the extinct Polabian and Pomeranian languages; Sorbian in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Podlaskie Voivodeship
Podlaskie Voivodeship or Podlasie Province ( pl, Województwo podlaskie, ) is a voivodeship (province) in northeastern Poland. The name of the province and its territory correspond to the historic region of Podlachia. The capital and largest city is Białystok. It borders on Masovian Voivodeship to the west, Warmian-Masurian Voivodeship to the northwest, Lublin Voivodeship to the south, the Belarusian oblasts of Grodno and Brest to the east, the Lithuanian Counties of Alytus and Marijampolė to the northeast, and the Kaliningrad Oblast of Russia to the north. The province was created on 1 January 1999, pursuant to the Polish local government reforms adopted in 1998, from the former Białystok and Łomża Voivodeships and the eastern half of the former Suwałki Voivodeship. Etymology The voivodeship takes its name from the historic region of Poland called ''Podlasie'', or in Latin known as Podlachia. There are two opinions regarding the origin of the region's name. People ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Podkarpackie Voivodeship
Subcarpathian Voivodeship or Subcarpathia Province (in pl, Województwo podkarpackie ) is a voivodeship, or province, in the southeastern corner of Poland. Its administrative capital and largest city is Rzeszów. Along with the Marshall, it is governed by the Subcarpathian Regional Assembly. Historically, most of the province's territory was part of the Kingdom of Galicia–Volhynia, the Kingdom of Galicia and Lodomeria and the Ruthenian Voivodeship. In the interwar period, it was part of the Lwów Voivodeship. The voivodeship was created on 1 January 1999 out of the former Rzeszów, Przemyśl, Krosno and (partially) Tarnów and Tarnobrzeg Voivodeships, pursuant to the Polish local-government reforms adopted in 1998. The name derives from the region's location near the Carpathian Mountains, and the voivodeship comprises areas of two historic regions of Eastern Europe — Lesser Poland (western and northwestern counties) and Red Ruthenia. During the interwar period (1918-1939) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Easter
Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel Pepys, Volume 2'') as well as the single word "Easter" in books printed i157515841586 also called Pascha (Aramaic, Greek, Latin) or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial following his crucifixion by the Romans at Calvary . It is the culmination of the Passion of Jesus Christ, preceded by Lent (or Great Lent), a 40-day period of fasting, prayer, and penance. Easter-observing Christians commonly refer to the week before Easter as Holy Week, which in Western Christianity begins on Palm Sunday (marking the entrance of Jesus in Jerusalem), includes Spy Wednesday (on whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiełbasa
Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ''sausage'' (typically pork only). Etymology and usage The word entered English directly from the Polish ' and Czech klobása, meaning "sausage". Etymological sources state that originally, the word comes from Turkic ''kol basa'', literally "hand-pressed", or ''kül basa'', literally "ash-pressed" (cognate with modern Turkish dish '), or possibly from the Hebrew ''kol basar'' (), literally meaning "all kinds of meat;" however, other origins are also possible. The terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between cultural groups and countries, but overall there is a distinction between American and Canadian usage. In New Jersey, Pennsylvania and most areas of Gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kievan Rus'
Kievan Rusʹ, also known as Kyivan Rusʹ ( orv, , Rusĭ, or , , ; Old Norse: ''Garðaríki''), was a state in Eastern and Northern Europe from the late 9th to the mid-13th century.John Channon & Robert Hudson, ''Penguin Historical Atlas of Russia'' (Penguin, 1995), p.14–16.Kievan Rus Encyclopædia Britannica Online. Encompassing a variety of polities and peoples, including East Slavic, Norse, and Finnic, it was ruled by the , fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kissel
Kissel or kisel ( et, kissell, fi, kiisseli, Livonian: ''kīsõl'', ltg, keiseļs, lv, ķīselis, lt, kisielius, pl, kisiel, rus, кисель, r=kiselʼ, uk, кисiль, , , ) is a cold-solidified dish with the consistency of a thick gel. If the kissel is made less thick, it can be drunk—this is common in Poland, Russia and Ukraine. Grain kissel / etymology and history Its name is derived from a Slavic word meaning "sour", after a similar old Slavic dish—a leavened flour porridge (or weak sourdough) which was made from grain—most commonly oats, but any grain, and even legumes like peas or lentils could be used, though bean kissels usually were not leavened—and lacked the sweetness of the modern variants. Kissel is first mentioned in the old East Slavic Primary Chronicle where there is a story of how it saved the 10th-century Rus' city of Bilhorod, besieged by nomadic Pechenegs in 997. When the food in the city became scarce and a hunger started, the inhabitan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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_(polskie_kielbasy).jpg "Click for more on -> Kiełbasa")
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