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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 dish from Greater Poland, consists of black pudding, flour, mil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greater Poland
Greater Poland, often known by its Polish name Wielkopolska (; ), is a Polish Polish historical regions, historical region of west-central Poland. Its chief and largest city is Poznań followed by Kalisz, the oldest city in Poland. The boundaries of Greater Poland have varied somewhat throughout history. Since the Late Middle Ages, Wielkopolska proper has been split into the Poznań Voivodeship (14th century to 1793), Poznań and Kalisz Voivodeship (1314–1793), Kalisz Administrative division of the Polish–Lithuanian Commonwealth, voivodeships. In the wider sense, it also encompassed Sieradz Voivodeship (1339–1793), Sieradz, Łęczyca Voivodeship, Łęczyca, Brześć Kujawski Voivodeship, Brześć Kujawski and Inowrocław Voivodeship, Inowrocław voivodeships (the last two known as Kuyavian) which were situated further east, and the Santok, Santok Land, located to the northwest. The region in the proper sense roughly coincides with the present-day Greater Poland Voivodesh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Style Pickled Cucumber
A pickled cucumber – commonly known as a pickle in the United States, Canada and Australia and a gherkin ( ) in Britain, Ireland, South Africa, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made as early as 2030 BC in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. According to the New York Food Museum, archaeologists believe ancient Mesopotamians pickled food as far back as 2400 B.C. while, centuries later, cucumbers native to India were being pickled in the Tigris Valley. Ancient sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Soup
Vegetable soup is a common soup prepared using vegetables (including leaf vegetables, and sometimes loosely mushrooms) as primary ingredients. It dates to ancient history, and in modern times is also a mass-produced food product. Overview Vegetable soup is prepared using vegetables, leafy greens, mushrooms, and roots as the main ingredients. Some fruits, such as tomato and squash, are considered vegetables in such a context. Vegetable soup can be prepared as a stock- or cream-based soup. Basic ingredients in addition to vegetables can include beef, fish, beans and legumes, grains, tofu, noodles and pasta, vegetable broth or stock, milk, cream, water, olive or vegetable oil, seasonings, salt and pepper, among myriad others. Some vegetable soups are pureed and run through a sieve, straining them to create a smooth texture. It is typically served hot, although some, such as gazpacho, are typically served cold. Vegetable soup is sometimes served as a starter or appetizer dish. Ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (Stipe (mycology), stipe), a cap (Pileus (mycology), pileus), and gills (lamellae, sing. Lamella (mycology), lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic Spore#Fungi, spores which help the fungus spread across the ground or its occupant surface. Forms deviating from the standard Morphology (biology), morphology usually have more specific names, such as "bolete", " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boletus
''Boletus'' is a genus of mushroom-producing fungi, comprising over 100 species. The genus ''Boletus'' was originally broadly defined and described by Carl Linnaeus in 1753, essentially containing all fungi with hymenial pores instead of gills. Since then, other genera have been defined gradually, such as '' Tylopilus'' by Petter Adolf Karsten in 1881, and old names such as ''Leccinum'' have been resurrected or redefined. Some mushrooms listed in older books as members of the genus have now been placed in separate genera. These include such as ''Boletus scaber'', now '' Leccinum scabrum'', ''Tylopilus felleus'', ''Chalciporus piperatus'' and ''Suillus luteus''. Most boletes have been found to be ectomycorrhizal fungi, which means that they form a mutualistic relationship with the roots system of certain kinds of plants. More recently, ''Boletus'' has been found to be massively polyphyletic, with only a small percentage of the over 300 species that have been assigned to ''Boletus'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wielkopolska
Greater Poland, often known by its Polish name Wielkopolska (; ), is a Polish Polish historical regions, historical region of west-central Poland. Its chief and largest city is Poznań followed by Kalisz, the oldest city in Poland. The boundaries of Greater Poland have varied somewhat throughout history. Since the Late Middle Ages, Wielkopolska proper has been split into the Poznań Voivodeship (14th century to 1793), Poznań and Kalisz Voivodeship (1314–1793), Kalisz Administrative division of the Polish–Lithuanian Commonwealth, voivodeships. In the wider sense, it also encompassed Sieradz Voivodeship (1339–1793), Sieradz, Łęczyca Voivodeship, Łęczyca, Brześć Kujawski Voivodeship, Brześć Kujawski and Inowrocław Voivodeship, Inowrocław voivodeships (the last two known as Kuyavian) which were situated further east, and the Santok, Santok Land, located to the northwest. The region in the proper sense roughly coincides with the present-day Greater Poland Voivodesh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosół
Rosół () is a traditional Polish soup based primarily on meat broth. Its most popular variety is the ''rosół z kury'', or clear chicken soup. It is commonly served with capellini pasta (polish ''makaron nitki''). A vegetarian version can be made, substituting meat with oil or butter. It is one of the most popular Polish soups, served during family dinners and a traditional soup for weddings; it is also a traditional cold remedy. In the past it was a dish made of salted meat (an old conservation method) cooked in water to make it more edible. Later on, fresh meat was used instead. Over time the dish evolved to that of cooked meat in a soup that is commonly known today. The name "''rosół''" derives from an Old Polish ''rozsół'' and ''rozsol'', which is description of desalting conserved meat (polish ''sól'' meaning salt). There are many types of ''rosół'', as: ''Rosół Królewski'' (Royal rosół), made of three meats: beef or veal, white poultry (hen, turkey or chick ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
