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Kuchnia[2]En
 

Kuchnia[2]En

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Slide show by Ms Kasia Smentek (history teacher); translation JH4 English language Department

Slide show by Ms Kasia Smentek (history teacher); translation JH4 English language Department

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    Kuchnia[2]En Kuchnia[2]En Presentation Transcript

    • POLISH CUISINE
      • Żurek – soured rye flour based soup served with white sausage and hard-boiled egg
      • Barszcz – beetroot soup often served with dumplings
      • Rosół – clear chicken soup served with noodles
      • Bigos – a stew of sauerkraut, meat and mushrooms
      • Kotlet schabowy – a breaded pork chop, served with boiled potatoes or hoof-shaped dumplings (in the picture) and cabbage stew
      • Pierogi - dumplings, usually filled with sauerkraut and mushrooms, meat, potato es or savory cheese
      • Vegetable Salad /Sałatka jarzynowa/ – a mayonnaise based vegetable salad made of potatoes, carrots, apples, onions, leeks, green peas and hard-boiled eggs
      • Polish sausage comes in a wide variety of versions (raw, cooked, smoked or white etc. )
      • Polish dinner is served with potatoes; a popular supplement is a dill pickle and sauerkraut salad
      • Oscypek - hard, salty , smoked cheese from sheep or goat milk traditionally made by Polish highlanders
      • A traditinal hors d'oeuvre is a slice of bread served with lard ( w hich contains some onion, marjoram and some times apple or prune ), a dill pickle and creamed herring
      • The most popular alcoholic beverages in Poland are vodka and beer
      • Mead is one of Polish original alcoholic beverage s