Traditional menu
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This document provides a traditional Ukrainian menu consisting of 7 sections: appetizers, main course, soups, salads, breads, desserts, and drinks. Some dishes included are meat assortment and kholodets for appetizers, varenyky and deruny for main courses, borshch and okroshka for soups, olivye and vinigret for salads, korovai and babka for breads, and ice cream for dessert. The drinks section lists tea, coffee, juice, mineral water, and wine.
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Polish cuisine includes many popular soups, breads, meats and desserts. Some traditional dishes are pierogi, which are dumplings filled with meat, mushrooms or fruits; gołąbki, which are cabbage rolls stuffed with meat and rice or barley; and bigos, a hunter's stew made of cabbage, sauerkraut, meats and mushrooms. Soups like tomato soup, beet soup and cucumber soup are also commonly eaten in Poland.
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Polish cuisine includes soups like żurek which is a soured rye flour soup and barszcz which is a beetroot soup. Popular main dishes include bigos which is a stew of sauerkraut, meat and mushrooms and kotlet schabowy which is a breaded pork chop. Common side dishes are pierogi which are dumplings filled with various fillings, and salads like a vegetable salad made with potatoes, carrots and eggs. Polish meals often include sausage, potatoes, pickles and sauerkraut. Traditional snacks include bread with lard and a pickle, and smoked cheeses like oscypek are popular as well. Vodka, beer and mead are common
Polish cuisine
For centuries, Polish cuisine has been influenced by the cuisines of surrounding countries like France, Italy, and others, borrowing from Tartar, Armenian, Lithuanian, Cossack, Hungarian, and Jewish cuisine. It is rich in meats like chicken and pork as well as winter vegetables and spices. Traditional Polish meals take a lot of time to prepare and can involve multi-day preparations for holidays. Famous Polish dishes include kielbasa sausage, sour rye soup, barszcz or borscht beet soup, flaki or flaczki meat stew, and gołąbki cabbage rolls. Popular desserts are pączki doughnuts and gingerbread.
Polish cuisine
Presentation was prepared as a part of the Comenius Project We Guide Our Partners for meeting in Poland
Polish Cuisine
Polish cuisine is diverse, sour, and fatty. It incorporates ingredients foraged from forests like mushrooms and berries as well as potatoes, cabbage, and other root vegetables grown on farms. Popular dishes include soups, stews, dumplings and breads. Fish features prominently in coastal cuisine while inland areas rely more on cereal products. Holidays are celebrated with elaborate feasts highlighting traditional dishes. Overall, Polish food reflects the country's varied landscape and long, cold winters while continuing to evolve with international influences.
Polish traditional cuisine by Adrianna Piekiełek
Traditional Polish cuisine features many soups, including barszcz (borscht made with beetroot and vegetables), żurek (sour rye soup), and czarnina (duck blood soup). Popular main dishes include pierogi (dumplings), schabowy (pork cutlets), gołąbki (cabbage rolls), and bigos (hunter's stew). Traditional Polish desserts include piernik (gingerbread), babka (yeast cake), faworki (fried pastries), makowiec (poppy seed roll), and pączki (doughnuts).
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Polish cuisine includes many popular soups, breads, meats and desserts. Some traditional dishes are pierogi, which are dumplings filled with meat, mushrooms or fruits; gołąbki, which are cabbage rolls stuffed with meat and rice or barley; and bigos, a hunter's stew made of cabbage, sauerkraut, meats and mushrooms. Soups like tomato soup, beet soup and cucumber soup are also commonly eaten in Poland.
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Polish cuisine includes soups like żurek which is a soured rye flour soup and barszcz which is a beetroot soup. Popular main dishes include bigos which is a stew of sauerkraut, meat and mushrooms and kotlet schabowy which is a breaded pork chop. Common side dishes are pierogi which are dumplings filled with various fillings, and salads like a vegetable salad made with potatoes, carrots and eggs. Polish meals often include sausage, potatoes, pickles and sauerkraut. Traditional snacks include bread with lard and a pickle, and smoked cheeses like oscypek are popular as well. Vodka, beer and mead are common
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For centuries, Polish cuisine has been influenced by the cuisines of surrounding countries like France, Italy, and others, borrowing from Tartar, Armenian, Lithuanian, Cossack, Hungarian, and Jewish cuisine. It is rich in meats like chicken and pork as well as winter vegetables and spices. Traditional Polish meals take a lot of time to prepare and can involve multi-day preparations for holidays. Famous Polish dishes include kielbasa sausage, sour rye soup, barszcz or borscht beet soup, flaki or flaczki meat stew, and gołąbki cabbage rolls. Popular desserts are pączki doughnuts and gingerbread.
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Presentation was prepared as a part of the Comenius Project We Guide Our Partners for meeting in Poland
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Polish cuisine is diverse, sour, and fatty. It incorporates ingredients foraged from forests like mushrooms and berries as well as potatoes, cabbage, and other root vegetables grown on farms. Popular dishes include soups, stews, dumplings and breads. Fish features prominently in coastal cuisine while inland areas rely more on cereal products. Holidays are celebrated with elaborate feasts highlighting traditional dishes. Overall, Polish food reflects the country's varied landscape and long, cold winters while continuing to evolve with international influences.
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Traditional Polish cuisine features many soups, including barszcz (borscht made with beetroot and vegetables), żurek (sour rye soup), and czarnina (duck blood soup). Popular main dishes include pierogi (dumplings), schabowy (pork cutlets), gołąbki (cabbage rolls), and bigos (hunter's stew). Traditional Polish desserts include piernik (gingerbread), babka (yeast cake), faworki (fried pastries), makowiec (poppy seed roll), and pączki (doughnuts).
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Підготувала Полковникова Вікторія
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Communicating effectively and consistently with students can help them feel at ease during their learning experience and provide the instructor with a communication trail to track the course's progress. This workshop will take you through constructing an engaging course container to facilitate effective communication.
ANATOMY AND BIOMECHANICS OF HIP JOINT.pdf
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
Wound healing PPT
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
Bed Making ( Introduction, Purpose, Types, Articles, Scientific principles, N...
Topic : Bed making
Subject : Nursing Foundation
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
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https://app.box.com/s/y977uz6bpd3af4qsebv7r9b7s21935vdWhat is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Aberdeen
How to deliver Powerpoint Presentations.pptx
"How to make and deliver dynamic presentations by making it more interactive to captivate your audience attention"
Pengantar Penggunaan Flutter - Dart programming language1.pptx
Pengantar Penggunaan Flutter - Dart programming language1.pptx
Advanced Java[Extra Concepts, Not Difficult].docx
This is part 2 of my Java Learning Journey. This contains Hashing, ArrayList, LinkedList, Date and Time Classes, Calendar Class and more.
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...Nguyen Thanh Tu Collection
https://app.box.com/s/tacvl9ekroe9hqupdnjruiypvm9rdaneRecently uploaded (20)
Mule event processing models | MuleSoft Mysore Meetup #47
Mule event processing models | MuleSoft Mysore Meetup #47
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptx
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptx
How to Create a More Engaging and Human Online Learning Experience
How to Create a More Engaging and Human Online Learning Experience
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Constructing Your Course Container for Effective Communication
Constructing Your Course Container for Effective Communication
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
Liberal Approach to the Study of Indian Politics.pdf
Liberal Approach to the Study of Indian Politics.pdf
Bed Making ( Introduction, Purpose, Types, Articles, Scientific principles, N...
Bed Making ( Introduction, Purpose, Types, Articles, Scientific principles, N...
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
Pengantar Penggunaan Flutter - Dart programming language1.pptx
Pengantar Penggunaan Flutter - Dart programming language1.pptx
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...
Traditional menu
- 1. Traditional Menu Підготував Учень 11 класу Яцько Юрій
- 2. Traditional Menu I. Appetizers. II. Main course. III. Soups. IV.Salads. V. Breads. VI.Dessert. VII. Drinks.
- 3. Appetizers Meat Assortment Cold meats in an assortment or on their own.
- 4. Kholodets Pieces of chopped meat in a set jelly, mixed with spices and garlic
- 5. Main course Varenyky Ukrainian dumplings made with different fillings including mashed potatoes, sour cabbage, tvorog or berries.
- 6. Potato pancakes are shallow-fried pancakes of grated and ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. Deruny
- 7. A dish of boneless chicken breast pounded and rolled around cold unsalted butter, the bread and fried. Chicken Kyiv
- 8. Borshch A vegetable soup most commonly made with beets and often with meat. Soups
- 9. Okroshka A cold soup based on kvas, green onion, herbs and spices such as black pepper, mustard or horseradish.
- 10. Salads Olivye Salad made out of cooked and chopped potatoes, dill pickles, boiled chopped eggs, cooked and chopped ham, chopped onions, canned peas, mixed with mayonnaise.
- 11. Vinigret Salad with cooked and shredded beets, sauerkraut, cooked and chopped potatoes, onions, and carrots, sometimes pickles mixed with some sunflower oil and salt
- 12. Breads Korovai A round, braided bread, similar to the kalach.
- 13. Babka Another Easter bread, usually a sweet dough with raisins and other dried fruit. It is usually baked in a tall, cylindrical form.
- 14. Dessert Ice Cream Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours.
- 17. White Wine Red Wine
- 18. Дякую за увагу!