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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

Published in: Education, Self Improvement
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  • 1. POLISH CUISINE
  • 2.
    • Żurek – soured rye flour based soup served with white sausage and hard-boiled egg
  • 3.
    • Barszcz – beetroot soup often served with dumplings
  • 4.
    • Rosół – clear chicken soup served with noodles
  • 5.
    • Bigos – a stew of sauerkraut, meat and mushrooms
  • 6.
    • Kotlet schabowy – a breaded pork chop, served with boiled potatoes or hoof-shaped dumplings (in the picture) and cabbage stew
  • 7.
    • Pierogi - dumplings, usually filled with sauerkraut and mushrooms, meat, potato es or savory cheese
  • 8.
    • Vegetable Salad /Sałatka jarzynowa/ – a mayonnaise based vegetable salad made of potatoes, carrots, apples, onions, leeks, green peas and hard-boiled eggs
  • 9.
    • 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
  • 10.
    • Oscypek - hard, salty , smoked cheese from sheep or goat milk traditionally made by Polish highlanders
  • 11.
    • 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

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