foof

2. Soup made
with
chicken and
vegetables
(carrots).
Served
mostly
pasta.
ROSÓŁ

3. Dumplings with cabbage
and mushrooms is a
traditional Polish dish,
which usually guests in
Polish homes during
Christmas Eve, but
throughout the year as
well.
Filling in these
dumplings is prepared
with cooked sauerkraut
and mushrooms.
PIEROGI

4. Breaded
cutlet of
pork (with
or without
bone)
resemblin
g Wiener
schnitzel.
KOTLET SCHABOWY

5. Dish usually
made with
ground pork raw
pork with the
addition of raw
egg and
breadcrumbs,
seasoned to
taste with salt
and pepper, and
possibly the
addition of fried
separately in
butter finely
chopped onion.
KOTLET MIELONY

6. Type potato
noodles
prepared
with boiled
potatoes
and flour,
formed into
a flattened
ball of
recess.
KLUSKI

7. Prepared meat
with stuffing
wrapped in a
roll of white
cabbage
leaves.
Traditional
stuffing
ingredients
are minced
pork and rice.
Often served
with tomato
sauce.
GOŁĄBKI

8. The traditional
Polish dish
served with
horseradish or
mustard and
pea puree. Pork
knuckle skin
boiled in water
until tender,
adding during
cooking
cleaned and
rinsed
vegetables.
GOLONKA

9. The basic
ingredients of
the stew is fine
shreds
sauerkraut,
fresh cabbage,
different types
of meat and
sausages, dried
mushrooms,
dried plums,
onions and
spices.
BIGOS

10. Soup prepared
with broth or
vegetable
broth. The
main
ingredient
that gives the
taste of fresh
tomatoes or
tomato paste.
The soup is
served with
pasta or rice.
ZUPA POMIDOROWA

11. Soup with
shredded
cabbage and
vegetables
often
headed to
the broth
with
smoked
bacon or
ribs.
KAPUŚNIAK

12. ŻUREK Soup made
with whole
meal
sourdough
with rye
flour have a
distinctive
sour taste.
Specialty
regional
cuisine
Polish,
Belarusian,
Czech and
Slovak.