This document provides recipes and information about traditional cuisine from the Podkarpackie region of Poland. It discusses dishes that originated from various ethnic groups that inhabited the region, including Polish, Ukrainian, Jewish, German and Hungarian influences. Specific dishes mentioned include mushroom soup, boar pork, salted deer leg, pickled dogwood, bryndza cheese, proziaki bread, knysze dumplings, and poppy seed filled pastries. The document also provides several recipes for dishes like sour rye soup, sauerkraut stew, beetroot soup, carp in aspic, and poppy seed filled cakes.
Romanian Food:sarmale, tocanite, salata boeuf, ciorba de burta, poal-n brau, papanasi, lapte de pasare, tuica, vin, palinca, afanata, etc.
With romanian music (Orchestra Botgros) after download.
Offering Yeni Rakı to your guests is an opportunity to introduce them not only to the pleasure of the drink, but also to a new experience of established rituals, presentation and gastronomy. Easily spawning its own gastronomy within different cuisines, rakı is the ideal accompaniment to an enjoyable meal, sharing, conversation and entertainment.
The dishes in this guide have been selected as suggestions in order to inspire you to explore rakı gastronomy even further. Together with the mezes that you will prepare thanks to the experience and creativity of your chefs and suggestions from your service team, Yeni Rakı can also assist you in creating new experiences
Offering Yeni Rakı to your guests is an opportunity to introduce them not only to the pleasure of the drink, but also to a new experience of established rituals, presentation and gastronomy. Easily spawning its own gastronomy within different cuisines, rakı is the ideal accompaniment to an enjoyable meal, sharing, conversation and entertainment.
The dishes in this guide have been selected as suggestions in order to inspire you to explore rakı gastronomy even further. Together with the mezes that you will prepare thanks to the experience and creativity of your chefs and suggestions from your service team, Yeni Rakı can also assist you in creating new experiences
Romanian Food:sarmale, tocanite, salata boeuf, ciorba de burta, poal-n brau, papanasi, lapte de pasare, tuica, vin, palinca, afanata, etc.
With romanian music (Orchestra Botgros) after download.
Offering Yeni Rakı to your guests is an opportunity to introduce them not only to the pleasure of the drink, but also to a new experience of established rituals, presentation and gastronomy. Easily spawning its own gastronomy within different cuisines, rakı is the ideal accompaniment to an enjoyable meal, sharing, conversation and entertainment.
The dishes in this guide have been selected as suggestions in order to inspire you to explore rakı gastronomy even further. Together with the mezes that you will prepare thanks to the experience and creativity of your chefs and suggestions from your service team, Yeni Rakı can also assist you in creating new experiences
Offering Yeni Rakı to your guests is an opportunity to introduce them not only to the pleasure of the drink, but also to a new experience of established rituals, presentation and gastronomy. Easily spawning its own gastronomy within different cuisines, rakı is the ideal accompaniment to an enjoyable meal, sharing, conversation and entertainment.
The dishes in this guide have been selected as suggestions in order to inspire you to explore rakı gastronomy even further. Together with the mezes that you will prepare thanks to the experience and creativity of your chefs and suggestions from your service team, Yeni Rakı can also assist you in creating new experiences
Offering Yeni Rakı to your guests is an opportunity to introduce them not only to the pleasure of the drink, but also to a new experience of established rituals, presentation and gastronomy. Easily spawning its own gastronomy within different cuisines, rakı is the ideal accompaniment to an enjoyable meal, sharing, conversation and entertainment
Offering Yeni Rakı to your guests is an opportunity to introduce them not only to the pleasure of the drink, but also to a new experience of established rituals, presentation and gastronomy. Easily spawning its own gastronomy within different cuisines, rakı is the ideal accompaniment to an enjoyable meal, sharing, conversation and entertainment
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Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
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2. Visiting antique baronial mansion walls on
Podkarpackie, walking trough old living rooms,
parlor and dining room we can taste a dish,
which sometime the former owners was eaten
sitting at big, a sumptuous tables.
Visiting ancestral Krasickis’ headquarters, later
Potockis and Sapieha in Krasiczyn around
Przemyśl, in restaurant you should taste
aromatic mushroom soup, pork of boar, baked
pig or salomon with saffron milk cap. Amateur
of wild meat food invite to taste leg of deer in
juniper sauce with buckwheat and salad with
sauerkraut.
3. Pickled dogwood, a polish dishes called proziaki, chrupaczki, krężałki, knysze, Pamuła,
panepuchy and bryndza kozia – it’s just a few popular delights on Podkarpacie which is truly
crucible of tradition, culture and tastes. That is exactly where tourists - gourmets can find the
most various types of food in Poland, in which typical polish court-borderland food entwine
with peasent's (for example lasowiacka or rzeszowska); pastoral wallachian (from which
derived Lemki and Boykos food), also armenian, jewish, german, hungarian and austrian.
4. Vlachs-cowherds following behind their herds they defeat another hogback. In second half XIV age they
appear on Sanok land, on the beginning XV age they reached to Biecz. They bring to Poland cheese
tradition. Feature assign to this nation was „violent lifestyle, barbaric custom, keep up from pastoral life
and also living in mountians”. Vlachs wander of Carpathian ridge, spread forms of pastoral economy on
all of their area. Later culturs of Rusyn (Boykos and Lemkis), found on this tradition, they owe a skill of
making cheese.
From basic stock – milk – they making cheese (cottage cheese), butter, nuttermilk, whey.
Sheep gazed on mountians meadow, after splited from lambs, they give milk from half of may to half of
september between 6 to 30 liers of milk, which is making 6-12 kg of raw cheese called bundz. During
storage bundz dry and lose 25% of wage. The best produced from this milki is cheese type called smoked
ewe's milk cheese made in the Tatra Mountains.
5.
6. Carpathian goat was very popular in
mountian in Carpathia and good adapt to
hard climatic conditions. This
indiscriminate animal can live there where
cows and sheep doesn’t have a chance to
live. Goat cheese are soft, usualy have silky
crust and intensive, lightly salty, spice
flavor. Sometimes it’s coat in ash from
charcoal, dredge spice, herbs and fold into
leaves.
A stock is goat bundz made from milk.
Characteristic tase of milk and their
products is result of specifics of
podkarpackie’s meadow and pasture.
7. Legends of Bieszczady, Beskid Niski, Pogórze and Roztocze for the last 50 years are
eye-catching a lot of tourist impulse in this part of Poland. Old mosaic of nations
and ethnos area of polish-slovak and polish-ukrainian borderland isn’t fortunately a
completely closed card. The history from the ages change humans relations of this
region and there is no longer that scale of element boykos, lemks or jewish.
However heritage of this nation is still here, the food tradition and products made
by Rusyn mountaineer stayd. It’s a simple, cheap and filling dish. They was results
of tradition, availability of products, walth of pantry in different seasons,
geographical location, dominant breeding in the part of region.
8. The Podkarpacki region is most famous for original dish names, behind them we can find very simple
meals deriving from Rusyn mountaineer food called: hreczanyki (chop with groats and minced meat,
eggs, garlic and spices), knysze (deep fried dumplings with filling from buckwheat, cottage cheese and
onion), kugiel (cake from potatos with sauerkraut filling ). There can be mentioned meals called
krĘŻaŁki, haluszki małdrzyki, szbanka or krupniak.
9. For a lot of people borderlands starts very close. Przemysl land, a part
of old russian voivodeship from the 1 Republic times, for a some
historian its the beginning of Borderlands – border Republic of both
nations. Historical and ethic tradition of this area had influence also
on image of food. Borderlands food characterized by simplicity and
economy, it was based on a few basic, universally available and cheap
ingredient. On of this ingredient was potatos. From borderlands their
beginning take a popular potato pancakes, served in roadside bar, a
fancy restaurant or served as hungarian pancakes. Eastern lineage
have also potato’s cake, simply meal to make, which was made, on the
beginning from grated potatos and fired pork fat. Later people started
add a flour and eggs, and also added a sauce, onion or bacon.
Combination potatos with flour creat meal called kartacze – its
noodles about elongated shape with filling from meat and onion. They
captivate by taste and aroma.
10. Jewish started settle on the land of today’s
podkarpackie in a half of XVI age. Their centuries-
old stay had influence on culinary tradition of this
region. Trait of jewish food is substantial using
some spice (nutmag, cloves, saffron, cumin), using
often onion and garlic, and instead illicit lard, they
used poultry fat, they added sugar or honey to fish
or meat meals. Very different dishes of jewish food
came to polish tradition. The most populare are:
jewish carp, matzo, jewish caviar – liver paste or
galician salad and slivovitz.
11.
12. Proziak is a pie made from flour with baking soda. They came from
Podkarpackie, where they have documented tradition of making for more than
150 years. We only need to mix flour with a little baking soda, salt, make a
dough, seperate for piece, roll out to a flat circle and bake on hot sheet. Now,
proziak are baked on frying pan. Proziak was often made when there wasn’t
bread.
Shape of proziak should be circle, square, oval or rhomboid. They can be made
as a sweet delight, when you add more sugar to dough. The taisties are warm
and buttered.
There are gourmets which like eating proziak with honey or jam. The prefect
ectra is garlick butter, which is very simple to make.
Proziak proves basic rule in kitchen - delicious taste often is in simply
components and excution.
13.
14. Ingredients:
0,5l buttermilk or sour milk; 4 yolks; salt to
taste; 1kg wheat flour; 2 tsp banking soda; 2
tsp sugar; oil to fry
Preparation:
Heat the buttermilk and sour milk up so it is
warm. Add the 2 teaspoons od baking soda, 2
teaspoond of sugar and a bitof salt. Thenadd
such amount of flour so the mixture is not
too thickor too thin. Shape small pastries for
the soda farls. Put in a previously greased
baking tray. Bake on both sides.
15. Dough:
1kg flour; 0,5l warm water; 3 tbsp oil; a pinch of salat
Stuffing:
2kg potatoes; 0,90kg cream cottage cheese; salt; pepper;
fresh or dried dill; 2 onions; oil
Preparation:
Knead the dough from the ingredients. Boil the potates,
press and cool. Fry the onion in fat until it is transulcent.
Wash and chop the dill. Mix together all the stuffing
ingredients: potatoes, cream cottage cheese and dill. Season
to taste. Roll out the dough and cut out circles. Stuff tchem,
fold and press together the edges to seal. Cook in lightly
salted water.
16. Shortcrust pastry:
1 glass of icing sugar; 3 glasses of wheat fllour; 250g margarine; 2
eggs; 1 tsp baking powder
Cheesecake:
3 glasses of icing sugar; 2kg ground; semi-skimmed cottage cheese;
2 blocks of margarine; 12 eggs; 2 packets cream custard.
Preparation:
Knead the dough from the ingredients. Divide it into parts. Put one
galf into the frezer. Beat eggs with sugar and add the custard,
margarine and cream cottage cheese in turn. At the end add the
beaten whites and mix. Put one piece of the dough into a baking
tin, place the cheese mixture on top of it and then grate the frozen
dough on the top of the cheesecake. Bake at 180 °C for about 60
minutes. Bake at 180 °C for 1 hour 20 minutes. Serve with
curds or butter.
17. Ingredients:
1 carrot; 1 celeriac; 1 onion; 2 beaten whites; 4 whole eggs; a ring of
white sausage; 2 garlic cloves; a small handful of dried boletus
mushrooms; 2 bay leaves; 3 bay leaves; 3 grains of allspice; 500ml
leaven for sour flour-based soup (can be ready made); 2 tgsp
cream (12 percent); a pinch of marjoram; 4 round loaves of bread
Preparation:
Clean and peel the carrot, celeric and onion. Cook the vegetables in
a large pan until they become slightly soft. Put the mushrooms,
allspice and bay leaves into the pan, season with salt. Cover the
pan with its lid leaving a slight opening and cook over a low heat
for over an hour. When everything is soft and the stock has
inflused the flavour of all the ingredients press through a sieve.
Grate the Garlic or press it and add to the stock with the leaven.
Wgiten the soup with cream and season.
18. Ingredients:
1 glass of „Jaś” beans; 3 mid-size beetroots;
2 mid-size carrots; 1 mid-size parsnip; 0,5
celeriac; 0,25white cabbage; 4mid-size
potatoes; 2,5l water; seasoning
Preparation:
Soak the cabbage overnight. In the morning
don’t pour the water out but add the coarsly
grated vegetables, shredded cabbage and
diced potatoes. Cook until tender, thicken
with cream, add a lot of parsley and
seasoning- lemon juice, salt and pepper.
19. Ingredients:
1kg sauerkraut; 0,5kg raw cabbage; 0,5kg pork(collar, shoulder,ham); 300g
sausage; 200g smoked bacon; 100g lard; a handful of dried
mushrooms(boletus); tomato concentrate; salt; pepper; hunters’ stew
seasoning; „maggi”; ground caraway seed; marjoram; onion
Preparation:
Wash the cabbage, pour over water and boil until soft. First peel and chop the
raw cabbage then pour water over it and cook. Wash the dried mushrooms,
soak and cook. Wash the meat, dice and fry in fat. Then add some water and
add the onion fried in bacon fat. Stew under the lid until tender. Mix the cooked
and slightly squeezed out cabbages(both fresh and sauerkraut). Add the cut
mushrooms with the stock, stewed meat, fried bacon and sausage. Add the
tomato concentrate and spices. If the cabbage is too thick add a bit of wather
and bake in an oven at 120°C for half an hour. Hunters’ stew tastes better if
contains meats of different kinds.
20. Ingredients:
0,5kg beetroot; 2l water; 0,5kg bones with meat( can be smoked
ribs or culinary bones); 300g greens; 100g dried mushrooms;
onion; beetroot vinegar or citric acid; salt; pepper; sugar; 1 large
Garlic clove; bay leaf; marjoram
Preparation:
Wash the beetroot and cook until soft. Pour water over the
previousy soaked mushrooms and washed bones and cook a stock.
Add the vegetables and bay leaf to the slightly cooked meat. Peel
the cooked beetroot and add to the stock. At the end of cookind
add a bit of citric acid so the borscht keeps its nice colour. Press
through a sieve, season with salt and pepper, add the garlic
(pressed or finely chopped) and marjoram.
21. Ingredients:
0,5kg pork fat; 0,5kg bacon; 1 onion; 1 large
apple salt; pepper; marjoram
Preparation:
Melt the pork fat and bacon together. Grate the
apple. Mix together the pork fat, bacon,
translucent onion and apple. Fry for a few
minutes. Season with salt, pepper and
marjoram. Set aside to cool down. Serve with
bread and a gherkin.
22. Ingredients:
1,5kg carp ; vegetables(carrots, parsley, leek, celeriac,
onion) ; bay leaf; allspice; 3tsp gelatine; salt; pepper; 2 hard
boiled eggs; 0,75 lemon; sliced; parsley.
Preparation:
Skin the fish and slice. Cook a stock from the vegetables
and seasoning. Put the slices into boiling stock. Simmer for
25 minutes (counting from the moment of boiling). Then
take the slices out, put the head (without eyes and gills), tail
and fins into the fish on a plater, decorate with egg, lemon
and parsley. Pour the stock over it and leave to solidify.
23. Dough:
0,5kgflour; 30g yeast; 3 eggs; 0,5 glasses of sugar; 0,25 glass of cream;
9tbsp milk; 0,5 block of margarine. Melt the margarine. Mix the yeast
with cream, beat the whole eggs with sugar, add the yeast, margarine,
flour, mil and salt. Mix the dough well, stand in a cool place overnight.
Poppy seed filling:
0,5kg poppy seed; 100g sugar; 50g margarine; 2 eggs; 0,25 glass of
honey; almond essence; raisins; nuts. Blanch the poppy seed and grind
twice. Mix the yolks with sugar, add poppey seed, melted margarine,
liquid honey, beaten whites, nuts and raisins and almond essence.
Divide the dough into two parts, roll out to create 1cm thick rectangles,
put the poppy seed filling on, fold and stand to rise. When the cakes
have risen glaze tchem with the egg and bake.
24. Ingredients:
1,5 carp; 3 eggs; 2 tbsp butter; lemon juice; salt;
breadcrumbs; fat for frying
Preparation:
Clean and gut the carp, divide into slice, sprinkle
with lemon juice and stand in the fridge for 30
minutes. Coat the slices with flour, egg and
breadcrumbs. Fry in deep oil until golden. Put the
carp in a saucepan, add butter and bake in an over
for 15-20 minutes.
