Although polish cuisine characterises with traditionality and is typical for the part of Europe Poland is set in, it’s becoming more and more famous all around the world. For centuries it has been influenced by the kitchen habits of other nations: German, Ukrainian, Hungarian, French, Italian, Jewish, Lithuanian and even Turkish. Medieval chronicles describe polish dishes as full of meat and groats. They were also very spicy and aromatic. Polish aristocracy were eagerly eating roasted, cooked, smoked or dried venison with a whole-grain bread and drinking lots of wine, beer and mead.
Together with Queen Bona Sforza to Poland from Italy came many unknown before vegetables e.g. tomatoes, cauliflower, beans, broccoli, cabbage and spinach, along with italian pasta and spices.
Polish cuisine specialties are flour and wheat dishes (noodle, dumplings, barley), mushrooms, herbs, forest fruit, fish, lots of different kinds of soups especially chicken soup and vegetables soups, bakery (cakes bread and pastry) and many alcohols (vodkas and liqueurs). Polish people are great fans of dishes made of cabbage, herrings and beer. Popular spices in Poland are horseradish, fennel, juniper, black pepper, nutmeg and caraway. Polish like meals with big amount of onion and garlic. Common fruit are blackberries, apples, cherries, gooseberries. It is traditional to pickle different vegetables and sometimes even fruit e.g. cucumbers, cabbage and also tomatoes and apples.
In Poland on 24th December traditionally all families gather at the Christmas table, on which there should appear 12 traditional dishes :
A lways on first place, without carp there can't be Christmas Eve
Boiled potatoes crumple, add potatoes flour, eggs, salt and mix everything for cake. From cake make small balls. In the middle of ball make a small hollow. Then balls cook in boiling water with salt for 2-3 minutes on full fire. To eat pour melt butter.
Cabbage flood water, add allspice, bay leaves. Stir-fry the meat on oil, cut into cubes and add to cabbage. The same with sausages. To cabbage add sliced mushrooms. Cook everything on the small fire. After two hours add tomato concentrate, good mix and add salt and pepper.
Preparing: Filling: Peel and boiled potatoes. Onion cut into cubes and stir-fry the meat on oil. Mash chilled potatoes. Then mix potatoes with cheese, onion, salt and pepper.
Paste: Flour, egg and water add together and knead for 5 minutes, roll out the paste and cut the circles with glass. On circles put mixes potatoes and stick it. Then cook it in boiling salt water for 5 minutes. Give with onion stir-fried on the lard.