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Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
Traditional polish cuisine
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Traditional polish cuisine

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  • 1. Traditional Polish Cuisine Comenius project : „Save the past, Live the present, Imagine the future”
  • 2. FOOD If you want to try traditional Polish cuisine, stop counting your calories. Typical meals are very hearty and often contain a lot of meat. Just trying them is enough to discover that they are really delicious and worth putting on a few ounces.
  • 3. SNACKS •Lard •Blood sousage • Traditional smoked chesse
  • 4. The most recommendable dishes are: •bigos, • kotlet schabowy, •pierogi, •gołąbki
  • 5. BIGOS • known as a hunter's stew,. It is a traditional meat stew typical of Polish, Lithuanian, Belarusians and Ukrainian cuisine, and is a Polish national dish. • Typical ingredients include white cabbage, sauerkraut (kapusta kiszona in Polish), various cuts of meat and sausages and mushrooms.
  • 6. KOTLET SCHABOWY• is a Polish variety of pork breaded cutlet coated with breadcrumbs. It is made of pork tenderloin (with the bone or without), or with pork chop.
  • 7. PIEROGI • are dumplings of unleaven ed dough – first boiled, then they are baked or fried usually in butter with onions – traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit.
  • 8. GOŁĄBKI • is a cabbage roll common in Polish cuisine made from lightly soft boiled cabbage leaves wrapped around minced pork or beef, chopped onions, and rice. It is often served with tomato sauce.
  • 9. SOUPS The most recommendable soups are : • Rosół (chicken soup) • Pomidorowa (tomato soup) • Kapuśniak ( sauerkraut and /or white cabbage soup) • Barszcz (borsch)
  • 10. •Tripe Soup •Sour rye soup •Barley soup •Thick pea soup.
  • 11. PIES
  • 12. The most recommendable pies are: • Mazurek is a type of a cake baked in Poland, particularly at Easter, but also at other winter holidays. It is generally decorated with icing and fruit and nuts.
  • 13. Jabłecznik is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top.
  • 14. Sernik is a sweet dish consisting primarily of a mixture of soft, fresh cheese, eggs, and sugar; often on a crust or base made from crushed cookies, graham crackers, pastry or sponge cake.It may be baked or unbaked.
  • 15. TYPICAL POLISH SWEETS „Krówki” Candies- soft milk toffee candies „Ptasie mleczko” – Chocolate covered candy filled with soft meringue „Prince-Polo” – Crunchy Polish chocolate bar „Choolate Plumps”- Plumps covered with chocolate „Pawełek” – Chocolate bar with a flavored filling that contains a small amount of alcohol .
  • 16. Poland's culture has always integrated elements from its neighbours, and there are also many recipes of Jewish origin. Nowadays the Polish menu is still changing, being influenced by various, sometimes exotic tastes. Apart from traditional restaurants specialising in Polish cooking, restaurants serving Italian, French and Asian foods are mushrooming in Poland's cities, as well as vegetarian bars.
  • 17. THE END

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