Silesian cuisineHas a long traditionwhich dates back tothe 12th and 13Century when Silesia,which now belongs toPoland, was inhabitedby other people, all ofwhom brought theirdishes and recipeswith them.
Over time…The culinary traditions of various immigrantsfused with the traditions of the Slavic’s.Silesia was for many years a part of Bohemiaand the Empire of Austria, which explains whypeople like pastries and desserts.
German-Silesiansfled the country &took traditionalSilesian cuisinewith them. Silesiancuisine is now keptalive by the oldergeneration.After the 2nd World War…
As a result…Some dishes like"Himmelreich” –"Kingdom of heavens"- smoked pork bellypork with dried fruitand potato dumplingsare rarely cookedanymore.
Main ingredients include…Potatoes, red and white cabbage and beetroot.The rivers in Silesia also provide carp and trout.On the meat-side, pork is preferred over beef.Silesian cuisine is very tasty but uses a lot of fat.It has more calories than usual.
ZurekSilesia is probably thehomeland of Zurek.There are two kinds.One is Lenten, cookedin vegetable broth withpotato and driedmushrooms, and theother has a lot of ham,white sausages, carrotsand sour cream.
Kluski slaskie - Silesian dumplingsAre made frompotatoes and potatoflour. Usually Silesiandumplings are eaten asan addition to meatdishes, usually sauces(e.g. goulash) or salads.
Sunday – main courseThis consists of broth (rosol) with noodles(makaron) and tiny liver dumplings (kluseczki zwatroby), czorne kluski (round shapeddumplings made from boiled, grated andmashed potatoes), modro kapusta (cooked redcabbage) and rolada (beaf roll stuffed withbacon, pickled cucumber and mustard).
Sunday dessertA piece of yeast cakewith cottage cheese(kolocz z serem) orpoppy seeds (koloczz makiem).