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Polish traditional cuisine by Adrianna Piekiełek


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Polish traditional cuisine by Adrianna Piekiełek

  1. 1. TraditionalTraditional PolishPolish cuisinecuisine
  2. 2. Soups:
  3. 3. BarszczBarszczPolish barszcz (borscht) recipe includes red beetroot, onions, garlic and vegetables such as carrots, celery or parsley root. The ingredients are cooked together to produce a clear broth. Some recipes include bacon which gives the soup a distinctive "smoky taste".
  4. 4. ŻurekŻurekThe sour rye soup is a soup made of soured rye flour and meat (usually boiled sausage, bacon or ham). It is specific to Poland, where it is known as żur or żurek, and a variant is known as barszcz biały ("white borscht ") which is made with wheat flour instead of rye.
  5. 5. CzerninaCzernina  Czarnina is a soup made of duck blood and clear poultry broth. The sweet and sour taste of the soup comes from the addition of sugar and vinegar. It is usually served with fine noodles or boiled potatoes. Until the 19th century czarnina was also a symbol in Polish culture. It was served to young men applying for the hand of their beloved ones after the parents rejected their proposal. It is a plot element in Pan Tadeusz, a famous Polish epic poem by Adam Mickiewicz.
  6. 6. KapuśniakKapuśniak Kapusniak is made of sauerkraut white cabbage which is very filling but stodgy. Cabbage soup is common in Polish cuisines under the name Kapusniak. Kapusniak is served hot, in some regions with sour cream and sprinkled with chopped parsley and dill.
  7. 7. RosółRosół Broth - not concentrated soup with poultry or beef or lamb, prepared for decoction of meat and vegetables, may be with added beef. Served with noodle. Preparation consists in cooking the meat together with a set of vegetables - root vegetables.
  8. 8. KrupnikKrupnik Krupnik is a Polish soup broth in vegetable or meat, potatoes, or buckwheat buried. Typically it is added to dried mushrooms.
  9. 9. GrzybowaGrzybowa Mushroom soup - soup on meat and vegetable broth or vegetable with the addition of mushrooms, also dried in an amount giving the dish a sourdough flavor. Mushroom soup can be prepared from a variety of fungal species or the same species.
  10. 10. FlaczkiFlaczkiThe Polish name is Flaki or Flaczki which is a traditional Polish meat stew. Its name is derived from its main ingredient: thin, cleaned strips of beef tripe.Flaki has been consumed on Polish territory since the 14th century.The method of preparation may vary slightly depending on the region. Some common ingredients include beef tripe, beef, bay leaf, parsley, carrot, beef broth, and spices to taste.Tomato concentrate is sometimes added to flak. The soup is traditionally served during Polish weddings – as one of 'hot meals'. Flaki is eaten with fresh bread, usually with bread roll.
  11. 11. Entree
  12. 12. SmalecSmalec Smalec - animal fat used in cookery for cooking, as well as direct consumption. Slice of bread with lard was a staple food in traditional.
  13. 13. TatarTatartartare - made (usually as an entree) prepared with finely chopped scraped or beef, egg yolks, onions, oil and spices. By optional extras are marinated mushrooms, cucumbers. Meat for steak tartare should be thin and soft and fresh. Tatara eaten raw, without thermal treatment....
  14. 14. Śledzie w śmietanieŚledzie w śmietanie Herring in sour cream is a traditional Polish dish. Consisting of tracks oblanych cream with onions. Often served with apple.
  15. 15. Main dishes
  16. 16. Pierogi ruskiePierogi ruskieDumplings - popular in Poland and Ukraine. The dough prepared from flour, water and salt, and the weight of the stuffing-potato cottage cheese with salt, pepper, fried onions and a small amount of crackling. The dough is rolled out, stuffing sticks to the dough and boiled in water. The dish is served with bacon, fried onions and sour cream. In Lviv popular administration was sprinkled with caraway dumplings Ruthenian. Some gourmets particularly appreciate dumplings cooked, then Fried. Even in the nineteenth century under the name understood dumplings dumplings baked with various fillings (also with meat, cabbage and mushrooms).
  17. 17. Schabowy zSchabowy z ziemniakamiziemniakami Pork cutlet - breaded pork loin (with or without bone) History of Polish pork chops dates back to the nineteenth century. For a typical Polish classic Sunday lunch is considered to be chicken noodle soup and pork chop with fried potatoes and sauerkraut.
  18. 18. GołąbkiGołąbkiDoves - półmięsna dish with stuffing wrapped in a roll of white head cabbage leaves. Traditional stuffing ingredients are minced pork and rice or porridge and other additives, such as onions, mushrooms and spices. There are also other variants with fillings such as poultry, mutton or without meat. Before giving pigeons are fried in fat.
  19. 19. Kluski ŚląskieKluski Śląskie Dumplings - a kind of potato noodles prepared with boiled potatoes and flour, formed into a flattened ball with a recess, cooked in boiling water. Dumplings are a popular dish in the Lower and Upper Silesia.
  20. 20. BigosBigosBigos - traditional Polish cuisine, Lithuanian and Belarusian dish with cabbage and mięsa.Istnieje many ways of preparing stew, and its variants. All are based on these same basic ingredients, differing only in certain additives and the order of their addition. The basic components of traditional Polish bigos is fine shreds of sauerkraut, cabbage fresh, different types of meat and sausages, dried mushrooms, dried plums, onions and spices.
  21. 21. GolonkaGolonka Knuckle is a front or rear part of the carcase with or without bone, from which we get delicious food. This dish is a delicacy mainly men, as they often say, "I want a knuckle of pork with sauerkraut and potatoes with a glass of beer." Rather it too often can lead to obesity.
  22. 22. Fasolka poFasolka po BretońskuBretońsku Baked beans - a dish that includes beans, boiled or fried with tomato sauce with toppings. It is one of the most popular dishes in Polish cuisine.
  23. 23. KopytkaKopytka Dumplings - belong to the flour dishes. Are made from the following ingredients: boiled potatoes, wheat flour, eggs,salt spices. Dumplings - can be the main dish, or added to other dishes, such as stews. Szagówki differ slightly from dumplings consistency (softer), and that can not be used in their manufacture of cottage cheese. From lazy pierogi differ mainly in that a lot of uses lazy curd.
  24. 24. RacuchyRacuchyPancakes - small pies with a specific smell and taste, based on flour, fresh or sour milk and yeast, and in some regions, boiled potatoes and potato flour, fried to the color złoty.Potrawa in traditional Polish cuisine. Typical pancakes are small pancakes with apple sliced ​​ or grated, or rhubarb or plums. Served on a sweet, sprinkled with powdered sugar. In some regions, appear to bite down mushroom soup during Christmas Eve.
  25. 25. Desserts
  26. 26. PiernikPiernikGingerbread - a hard dark brown cake made ​​ from a mixture of wheat and rye flour, milk, eggs, sugar, honey, heavily spiced with cinnamon, ginger, and sometimes cloves, cardamom, nutmeg, anise and lavender. Gingerbread name derives from the Old Polish word "pierny," or peppery.
  27. 27. BabkaBabka Shortcake - a cake made with yeast mixed​​ with flour and sugar and a pinch of salt. Such a solution is put aside to rise. When you grow up, are added to the eggs, flour and a variety of delicacies. After baking, the cake is iced icing grandmother or rosewater or orange.
  28. 28. FaworkiFaworkiFaworki, wood, caddisflies, also kreple - Polish and German and Lithuanian traditional crispy cakes with a sweet taste, in the shape of a composite bows, fried and sprinkled with powdered sugar. Most often eaten during Carnival and greasy Thursday or on the remnant, which is the Tuesday before Ash Wednesday. Are made from dough of cream dodgeball and fried like donuts.
  29. 29. SernikSernikCheese cake - type of sweet dough whose main ingredient is a white ser.Sernik is no cheese-cake-like cheesecake, wherein the curd obtained is replaced by a combination of mass custard, cream and slaughtered chicken egg proteins or a combination of puddings, eggs and yogurt.
  30. 30. MakowiecMakowiecPoppy seed cake, or strudel with poppy seeds - cake wrapped with mass. Typical dish Christmas Eve in Polish cuisine. According to folk belief poppy eaten on Christmas Eve was to provide happiness, while "girls rubbing poppy on Christmas Eve to get married soon." In the Christian tradition poppy - the plant, which contains thousands of seeds poppy head - is a symbol of abundance and fertility, and restful sleep.
  31. 31. SzarlotkaSzarlotka Apple Pie - confectionery, consisting of a short pastry or półkruchego and fruits. Fillings are usually apples, you can also use pears, peaches, apricots and other fruit, and as an additive raisins. Polish apples in apple pie are added spices, usually cinnamon and cloves.
  32. 32. PączkiPączkiDonut - plump cake yeast with flour in the shape slightly flattened sphere, fried dark golden color, in deep fat. Traditionally, donuts filled with stuffing (jam) before frying. Currently, however, are often stuffed after frying rose jam or fruit, but also liqueur, pudding, and even cheese. Ready is usually iced or showered with powdered sugar, can also be sprinkled with candied orange peel or clearing chocolate.
  33. 33. Thanks for your attention