Pojęta

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Pojęta

  1. 2. <ul><li>Typical Polish meals are very good and tasty!!! </li></ul><ul><li>The most typical ptoducts used in Polish cuisine </li></ul><ul><li>are meat, cucumbers, beetroot, cabbage </li></ul><ul><li>(sauerkraut),potatoes, </li></ul><ul><li>bread, sour cream, </li></ul><ul><li>kohlrabi, mushrooms, sausages and herrings </li></ul><ul><li>These products have become an essential </li></ul><ul><li>elements in Polish cooking. </li></ul>
  2. 3. DINNER
  3. 4. SOUP <ul><li>1. „BARSZCZ CZERWONY” </li></ul><ul><li>2. „ŻUREK” </li></ul><ul><li>3. „KAPUŚNIAK” </li></ul><ul><li>4. „ROSÓŁ” </li></ul><ul><li>5. „ZUPA POMIDOROWA” </li></ul>
  4. 5. BARSZCZ CZERWONY <ul><li>Traditional Polish beetroot soup with sour cream or served clear with dumplings. </li></ul>
  5. 6. ŻUREK <ul><li>Sour rye soup with potato, sausage or an egg,sometimes served in a bread loaf. </li></ul>
  6. 7. KAPUŚNIAK <ul><li>Sour cabbage soup. </li></ul>
  7. 8. ROSÓŁ <ul><li>Traditional Polish chicken soup, usually served with noodles. </li></ul>
  8. 9. POMIDOROWA <ul><li>T omato soup, often with rice or noodles. </li></ul>
  9. 10. MAIN COURSE <ul><li>„ KOTLET SCHABOWY” </li></ul><ul><li>2. „KLOPSIKI” </li></ul><ul><li>3. „BIGOS” </li></ul><ul><li>4. „FASOLKA PO BRETOŃSKU” </li></ul><ul><li>5. „GOŁĄBKI” </li></ul><ul><li>6. „KASZANKA” </li></ul><ul><li>7. „PIEROGI” </li></ul><ul><li>8. „KLUSKI ŚLĄSKIE” </li></ul>
  10. 11. KOTLET SCHABOWY <ul><li>Typical Polish meat dish, usually served with boiled potato or chips and salad. </li></ul>
  11. 12. KLOPSIKI <ul><li>Klopsiki: meatloaf, often served with tomato sauce. </li></ul>
  12. 13. BIGOS <ul><li>A stew, called bigos is a combination of cabbage, </li></ul><ul><li>mushrooms, and various meats— </li></ul><ul><li>traditionally pork,bacon, and delicious Polish sausage. </li></ul>
  13. 14. FASOLKA PO BRETOŃSKU <ul><li>Cheap bean and sausage stew served with bread. </li></ul>
  14. 15. GOŁĄBKI <ul><li>Boiled cabbage leaves stuffed with beef, </li></ul><ul><li>onion and rice before being baked in a tomato sauce. </li></ul>
  15. 16. KASZANKA <ul><li>This is the Polish variation of blood sausage (pig’s blood mixed with groats). </li></ul>
  16. 17. PIEROGI <ul><li>Very traditional small white dumplings filled with sauerkraut with mushrooms, cottage cheese and potatoes or with fruit. </li></ul>
  17. 18. KLUSKI ŚLĄSKIE <ul><li>Silesian dumplings, made from boiled potatoes, eggs and flour. </li></ul>
  18. 19. BIBLIOGRAFIA <ul><li>1.www.magma.ca./~pfeiffer/sharon/polish.htm </li></ul><ul><li>2.www.images.google.pl </li></ul>
  19. 20. Prezentację przygotowała: Aleksandra Pojęta z klasy IIe Gimnazjum nr 16 w Lublinie

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