The culinary traditions of the Slavs and Western Europeans have formed the national Polish cuisine. This influence is vividly reflected in ready-made traditional dishes. Connoisseurs of the art of cooking easily determine the presence of elements of Russian, German, Ukrainian, Turkish, Italian, Lithuanian, and Belarusian cuisines. The main differences between food in Poland are considered to be the varied nature of the dishes, the rapid onset of saturation of the body. National chefs have the ability to prepare a delicious dish using a minimum of additional spices. Poles are hospitable people and this quality is a confirmation of Slavic roots.

Traditional first courses

The feast of the Polish nation has certain traditions. The first dish is soup, borscht. The list of traditional first courses looks like this:

• "Chernina" (goose blood is the basis of soup broth, giblets, dried fruits, vegetables, a set of spices are added);
• "Khlodnik" (cold okroshka soup diluted with beet kvass);
• "Zhurek" (mushroom soup seasoned with thick sour cream, including smoked cuts, chicken eggs, potatoes, spices);
• "Chervonny borscht" (dumplings, meat dumplings seasoned with beetroot broth);
• "White borscht" (soup broth is the basis of rye sourdough, sour cream, marjoram potatoes are essential ingredients of the dish);
• "Krupnik" (barley soup with the addition of smoked meats, vegetables);
• "Flaki" (soup broth is the fat of the stomach of beef, meat, vegetable set);
• Rosul (noodles seasoned with chicken broth, fresh herbs);
• "Zupa ogurkova" (boiled pickled cucumbers make up the liquid broth of the soup);
• "Zupa pomodorova" (boiled rice, noodles, seasoned with vegetable tomato broth);
• Grohówka (traditional Russian pea broth);
• "Zupa mushroom" (baked bread pot filled with mushroom broth).

Traditional second courses

Polish cuisine is famous for its large number of second courses. The recipe for "Bigos" is the most popular. The main components of this food in Poland are lightly braised cabbage seasoned with mushrooms, smoked meats, spices, and table wine. The variety of the recipe is achieved by adding boiled rice, vegetable slices, dried fruits. The same relevance is inherent in a number of traditional second courses:

• Pozhibroda (stewed cabbage seasoned with cold smoked pork belly);
• "Ges" (traditional goose carcass with apples);
• "Golonka" (recipe for baked pork knuckle, side dish - highly boiled peas);
• "Shabovi cutlet" (bread cutlet, the recipe calls for the use of minced pork);
• "Zrazh" (pieces of beef stewed in a creamy sauce);
• "Kachku" (fried duck meat);
• Poledvichki Volove (beef tenderloin seasoned with sour cream and mushroom marinade);
• "Karkuvka" (baked pork meat);
• "Zheberku in Medza" (fried pork sternum dressed with honey sauce);
• "Klopsiki" (chicken roll in tomato sauce);
• "Golabki" (traditional Russian stuffed cabbage rolls).

National fish dishes

The Polish people pay great respect to fish dishes. This food in Poland involves the use of eel, sturgeon, carp, sea red fish, perch. All kinds of cooking methods are used - stewing, frying, boiling, steam cooking, supplemented with filling ingredients. The traditional recipes for the festive feast are the preparation of "Polish-style carp", "Jewish-style carp". The subtlety of the recipe of professional chefs is to serve the fish head as a separate dish. The following recipes are presented to the court of true connoisseurs of Polish traditions:

• "Baked pike";
• “Herring dressed with sour cream sauce”;
• "Fish meatballs with pickles";
• "Hunter's ear" (fish broth made from perch);
• "Fish roll" (pike perch meat is the basis of minced meat preparation);
• Fried tench seasoned with sauce.

If you want to fully experience all the gastronomic peculiarities of the local cuisine, we advise you to come to Poland for the New Year.

It is customary to serve side dishes with fish dishes. Chefs of Polish restaurants offer baked french fries, traditional hoof dumplings (filled with curd filling, minced meat, fried mushrooms, crushed potatoes), favorite buckwheat porridge, vegetable pancakes, pancakes. Mushrooms of all kinds are considered an indispensable ingredient in the national Polish cuisine - fried, boiled, canned, stewed, steamed.

Traditional Polish pastries

The recipe for making bread requires a special training procedure. Polish rye bread has the maximum degree of usefulness. Flour has certain requirements - coarse grades. Homemade bread is a real source of healthy vitamins. Taste, dietary properties of natural food in Poland are of the highest level. Pastries, sweets, bakery products prepared in the style of traditional national recipes will forever be remembered by foreign guests of the Polish country:

• "Kolachiki" (original baked goods with filling, crumbly dough);
• Mazurek (a large shortcrust cake sprinkled with ground sugar);
• "Polska Baba" (rastegai stuffed with dried fruits, butter dough);
• "Favorki" (delicate crispy cakes);
• "Galaretka" (creamy fruit dessert);
• Makovets (poppy pastry);
• "Sernik" (pastry, cheese filling).

National cuisine of Poland, video:

Polish drinks

Healthy drinks (0% alcohol) of natural production are very popular among the people of Poland - currant juices (tap, black), rye kvass, jelly. The category of typical drinks, including alcohol, is - vodka: previously passed herbal infusion as the main food of bison; refined with grains of gold. A wide range of local beers prepared with basic traditional recipes. Collection wines with honey, fruit liqueurs, liqueurs.

Polish national dishes are traditionally related to Slavic cuisine. It is appreciated by gourmets all over the world as one of the most delicious and healthy. A varied menu of simple products never leaves tourists indifferent, so going to a restaurant or cafe is, in a sense, a ritual for travelers across Poland. Almost every housewife knows not only the secret of how to cook Polish cuisine, but also knows how to serve it properly. The uniqueness is ensured by the skillful combination of the main components with a delicate aroma of spices, and the taste perception is enhanced by local drinks.

Photo: Polish Khlodnik

By right, traditional Polish dishes are soups, without which no dinner in every family goes. They are always the first when served. The variety of this type of food is represented by various broths, borscht, vegetable broths, cold leavens. In most cases, the names define the main ingredients of the dishes. These include:
hlodnik - a Lithuanian soup based on beets and eggs;
krupnik - liquid barley product with vegetables and smoked meat;
cabbage - broth from broth of sauerkraut;
chernin - the main ingredient is goose blood combined with vegetables and dried fruits.
Few national cuisines can boast such a special menu.

Outlandish snacks

Photo: Snacks in Poland

Polish cuisine snacks occupy a special niche. They can be tasted as an independent dish or in addition to the main one, especially if traditional alcoholic drinks are present on the table. The Tatars, which are made from raw minced beef with eggs and onions, will give an unusual taste. Herring marinated or with sour cream is perfect for any meal. Different options for cooking bacon, baked or fried with prunes and spices, will leave no one indifferent. And lard with aromatic herbs and pieces of fruit will be remembered for a long time with its unique taste. Delicacies are served before main courses with vegetables, among which sauerkraut is especially spicy.

Amazing meat masterpieces

Photo: Polish meat dishes

However, the main gastronomic advantages of Polish housewives are meat products. Beef can be tasted in the form of an escalope, fillet in a dough or roll stuffed with onions, peppers and cucumbers with a spicy sauce. For those on a diet, steamed dishes from the tongue are suitable. The pork on the menu is presented as a golonka - a special product that came to this area from Bavaria, served in a beer with horseradish. Carbove is baked pork. And breaded chops and brisket in honey are some of the most frequent products of the feast.
Definitely, upon arrival in the country, it is worth eating white sausage with sauerkraut or beer. Chicken stuffed with mushrooms and bread, or duck with apples will leave a pleasant impression of the meal.

Photo: Bigos - a delicious dish of Polish cuisine

The Polish dish bigos can be called the hallmark of this area. It is prepared on the basis of cabbage with the addition of mushrooms, smoked meat, sausages and pieces of vegetables. Bigos is the highlight of the national menu. Gourmets will also delight the masterpieces of fish served in dill sauce or flaming cognac.
You cannot fully enjoy meat without the special Zwikli sauce. This mixture of mashed beets and horseradish with vegetable oil, seasoned with spices is an amazing substitute for any ketchup. Vegetarians will appreciate potato dishes such as pancakes or dumplings, or Polish cabbage dishes - cabbage rolls stewed in a sauce.

Unique sweets

Photo: Favorki - Polish sweets

The selection of pastries is very large. Polish chefs have collected the best recipes from different countries in their menus, turning them into real edible curiosities. You can try fruit jelly with fruit or whipped cream. Fragile cakes - favorites sprinkled with powdered sugar - will amaze you with their unimaginable taste. The best poppy cake is not prepared anywhere in the world - Makovets.
Donuts with fruit jam or Torun gingerbread with chocolate glaze will give you a good mood for the whole day. The kids love a dough delicacy with cottage cheese or jam in the form of envelopes. A very popular dessert is mazurka, which consists of shortbread cakes covered with different types of jam. It was in Poland that the well-known charlotte with apples began to be prepared, and now almost no restaurant can do without this sweet masterpiece.

Photo: Polish croissants are no worse than French ones

Croissants taste like French pastries. And during Easter, one of the main sweet dishes is yeast grandma, which is baked with cherries, candied fruits, raisins and decorated with glaze. Also, Poles love this grandma made of cottage cheese, whipped into a delicate mass that melts in your mouth. Any sweet Polish food can be called a work of art.

Original drinks

Photo: Zubrovka - a popular alcoholic drink

Almost every feast is not complete without alcohol, and in this the local population is also ready to surprise guests. Zubrovka, a traditional liqueur, for which the list of alcoholic drinks in Poland is famous, has gained worldwide fame. The herb of the same name, which is grown in the Belovezhskaya Pushcha nature reserve, gives a special soft taste. Connoisseurs note the extraordinary taste and ease of perception of this product.
Those who have visited these places recommend trying various liqueurs made from fruits and herbs, as well as beer with the addition of honey and spices. And Polish balsams not only have a pleasant taste, but also have healing properties.
Poland can rightfully be called a country with unique gastronomic traditions that is ready to satisfy even the most sophisticated gourmet.

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For centuries, Poland's gastronomic traditions have been influenced by the surrounding states. Jewish kosher food was assimilated into Polish cuisine during the reign of King Casimir III, who patronized the Jews, sweet dishes came from Austrian cuisine, and gourmet dishes from the French. Much of what is found on the Polish menu is taken from Lithuanian, Ukrainian and Russian cuisines. At the same time, the people managed to preserve their own national peculiarities of cooking.

Specificity of Polish cuisine

In Poland, as in Russia, they like canned and pickled vegetables, but they are prepared according to special recipes, so they have a more pronounced taste. The nutritional value and calorie content of many dishes of Polish cuisine is explained by the fact that the patriarchal-peasant way of life prevailed in the country for a long time, so the peasants prepared food that supported physical activity, and meat was the main ingredient for cooking.

Meat dishes are usually accompanied by a tsvikli sauce, which consists of ground horseradish, vegetable oil, ground pepper, vinegar and boiled beets. Having tasted it once, you will no longer want to use ketchups, despite the fact that they are unusually tasty in Poland.

The peculiarities of Polish cuisine include a large variety of soups that are eaten for lunch and dinner, as well as various salads and snacks. For dressing, use sour cream, mayonnaise, vegetable oil, sauces. In addition, in Poland they like to consume milk and dairy products, sweets from fruits (marshmallow, jams, jam), and from alcoholic beverages they prefer beer, bison and mead.

First meal

They begin their acquaintance with Polish cuisine with soups. Here they cook borsch and pickle, pea and tomato soups, cabbage soup and zhurek (it is brewed with sourdough from rye flour). But the most popular is Chernina soup, which is made from goose giblets and blood. To do this, you will need: goose offal (150 g), goose blood (50 ml), 1 tbsp. a spoonful of vinegar, 1 carrot, 1 large onion, parsley root (10-15 g), dried plums and berries (20 g), bay leaf, ground pepper, salt and sugar to taste.

Goose blood is mixed with vinegar, broth is boiled from 350 ml of water, offal, vegetables and seasonings, then it is filtered and dried fruits are boiled in it. At the same time, they prepare lasanki - homemade noodles. When the broth boils, vegetables are returned to it, goose blood, spices, salt and sugar are added and brought to a boil. When serving, chopped offal, fruits, lasankas are placed on a plate and poured over with broth.

What is made from meat?

It is very rare to find a recipe for Polish cuisine that does not use meat. It is fried, stewed, boiled, grilled, meat rolls are made. Examples of dishes include pork loin chops with prunes, minced meat zrazy stuffed with pickled vegetables, mushrooms or smoked meats, oven-baked duck with buckwheat and apples.

But nowhere is pork shank (holonka) so deliciously prepared as in Poland. First, it is boiled for 1.5 hours along with a head of onions and large carrots, after which it is cooled and placed in a marinade for 8-10 hours. For the marinade in 1 liter of light beer, dissolve 5 tbsp. tablespoons of honey, add 2-4 bay leaves, chili pepper (1 pc.), 15 black peppercorns, 1-2 pcs. cloves, salt to taste. When the shank is marinated, it is laid out on a baking sheet with parchment paper and baked in the oven at 200 degrees for 1 hour. Holonka is especially good with beer.

Famous bigos

Noteworthy is the famous dish of Polish national cuisine - bigos. It is prepared from meat, fresh and sauerkraut, tomatoes. Sometimes mushrooms, prunes, rice are added to the dish. To prepare the bigos according to the classic recipe, you will need: 1 kg of fresh and sauerkraut, 500 g of pork or beef, 250 g of smoked sausages and podperevka, 8-10 pieces of mushrooms, salt and seasonings to taste. You will also need a couple of garlic cloves, 3 tablespoons of tomato paste.

Mushrooms, fresh and sauerkraut are cut into pieces, mixed, seasonings and salt are added, placed in a cauldron and put on the fire to stew. Cut the meat, undersheets and sausage into small wedges and fry in a pan over medium heat. When the meat is ready, it is transferred to a cauldron, chopped garlic and tomato paste are added and simmered over low heat for another hour. The finished dish should be thick enough and have a slightly sour taste.

Polish "pies", or just dumplings

You cannot consider yourself a connoisseur of Polish cuisine without trying the dumplings. There are any filling in them: stewed cabbage, potatoes, mushrooms with fried onions, sweet fruits and even chocolate, but dumplings with minced meat mixed with mushrooms and sauerkraut or with cottage cheese and potatoes are especially popular. The dough is made from 2-3 glasses of flour, 1 egg and a glass of boiling water.

To prepare the curd-potato filling, boil 3 small potatoes and make mashed potatoes. In a frying pan, melt the fat from a piece of bacon and fry one diced onion in it, add it to mashed potatoes, put 200 g of fresh cottage cheese of any fat content there and mix well. Next, the dough is rolled out into a layer 1-2 mm thick and circles are cut out with a glass. The filling is laid out, dumplings are formed and boiled in salted water for 6 minutes after the water boils. Served with fried onions and cracklings.

Other meat delicacies

All stories about Polish cuisine will be incomplete if you do not mention the delicious smoked sausages that are cooked according to traditional recipes and smoked over branches of juniper and fruit trees. The sausages include several types of meat, sometimes cereals or potatoes, various spices, garlic and marjoram are added to them. Thanks to the high quality of the product, Polish sausages are popular all over the world. This is especially true for hunting sausages, which are superior in taste to German ones.

The recipe of Polish sausages has not changed for decades, and such a famous sausage as cabanos has been prepared according to one recipe for several hundred years. Other signature delicacies include smoked bacon, ham, pork and chicken fillets, meat pates and many others.

But what about the fish?

Poles love fish as much as meat. It is worth seeing a photo of cooked carp among the recipes of Polish cuisine, and you will immediately want to eat a piece. To do this, the fish is cleaned of husks and entrails, the head is cut off and washed well, then cut into portions. Each piece is salted, sprinkled with pepper and sprinkled with a little lemon juice.

A baking dish is greased with vegetable oil and carrots and onions cut into pieces are placed on the bottom. On top of them put fish, on top of another layer of vegetables and spices: bay leaf, pepper, sesame. The fish is poured with 500 ml of dark beer, the form is covered with foil on top and sent to the hot oven for half an hour. When the fish is ready, make the sauce. Fry 1 tbsp in a separate frying pan. spoon of sugar until dark in color, add 150 ml of wine vinegar, 1 chopped gingerbread and juice, which was formed when stewing carp, to it. The sauce is boiled until tender, then filtered and poured over the fish.

What's for dessert?

Desserts are no less tasty in Poland: charlotte with apples, donuts with jam or condensed milk, cheese cakes, rolls with poppy seeds and raisins have long since migrated to the recipes of dishes in various countries. Kolaczki biscuits with jam, which you can make yourself, are very popular in Polish cuisine.

For the dough you will need: 220 g of butter and cottage cheese, one and a half glasses of flour, 350 g of any jam, a pinch of salt, and a packet of vanillin or vanilla sugar, powdered sugar for sprinkling. It is better to knead the dough from flour, cottage cheese and butter in the evening and put it in the refrigerator until morning so that it becomes plastic. In the morning, roll out the dough into a layer about 4-5 mm thick and cut into squares with a side of 5 cm. Put thick jam or jam in the center of the squares, pinch the opposite corners. They are baked in the oven at 180 degrees for 15-20 minutes, sprinkled with powdered sugar on the finished cookies.

Comparing recipes of Polish cuisine with photos of Russian and Ukrainian dishes, one cannot fail to notice the similarities in cooking and flavor combinations. They combined all the best culinary findings of European, Slavic and Jewish cuisines, but at the same time retained their national identity.

Polish cuisine is a culinary tradition close to Russian cuisine. It has developed over the centuries under the influence of various historical circumstances. Throughout its long history, the Polish people have managed to intertwine with many other peoples of central and eastern Europe, whose influence is also noticeable in modern Polish traditional cuisine. In addition to the Slavs and peoples of central Europe, the French, Italians and Jews also influenced Polish cuisine.

Polish cuisine is distinguished by the wide use of meat (pork, chicken and beef are popular, depending on the region) and vegetables (especially cabbage and potatoes). Also, in Polish cuisine, cereals are very actively used, from which Poles prepare dumplings, numerous cereals, and bake bread. In addition, eggs and dairy products occupy an important place in the diet of Poles. In general, Polish cuisine is very satisfying and usually quite fatty.

Most of the traditional Polish dishes are not easy to prepare. Poles, like many other Eastern European peoples, do not spare their time and prepare rather complex traditional dishes. And festive (Christmas, Easter, etc.) dishes are sometimes cooked here for several days.

Traditionally, the main meal in Poland is lunch, which falls around 2 pm. Lunch consists of three courses. For the first, as in Russia, soup is always served - this is usually the well-known pickle soup, tomato soup, beetroot borscht or a more festive zurek. Along with the soup, as a rule, some kind of appetizer is served at the table (a tradition also typical of Ukrainian cuisine) - chopped vegetables (fresh or pickled), bacon, herring, jerky, etc.

The main dish of the Polish dining table almost always includes meat. Poles prepare meat in a variety of ways - fried, stewed with vegetables and sauces, baked, twisted into minced meat and fried cutlets and meatballs from it, sausages and sausages are made. Meat dishes are usually garnished with boiled potatoes or some kind of cereal.

The lunch meal ends with a dessert. The most popular Polish desserts are poppy biscuits, yeast cake and various filled patties.

It is important to emphasize that modern Polish cuisine is not homogeneous - it differs from region to region. So, in the north-eastern regions of Poland, Lithuanian dishes are very popular, in the east - Russian, Belarusian and Ukrainian, in the west - German and Austrian, in the south - Czech and Slovak.

It is difficult to single out the most popular Polish traditional dishes, because, as mentioned above, they eat completely differently in different regions of Poland. Nevertheless, traditional Polish specialties are considered to be: beet borscht, cold soup (cold borscht with kefir), zurek (soup with sausage and egg), dumplings with various fillings, bigos (stewed sauerkraut with meat), pork cutlets, golonka (stewed pork knuckle), cabbage rolls, goulash, zrazy, hoof (hoof-shaped potato zrazy), makovets (poppy cake) and cheesecake (Polish curd).

There is no dominant drink in Polish cuisine. From alcoholic beverages, Poles, depending on the case and region, prefer vodka, beer, wine or various tinctures, from non-alcoholic beverages - tea, juices, compotes and coffee.

Eggs, cabbage, mushrooms, sour cream and a lot, really a lot of meat. This is what the national Polish cuisine looks like. Hearty and nutritious, warming not only the body but also the soul.

The country's cuisine has taken a lot from neighboring peoples. Gourmets will find in it features of Lithuanian, Russian, Turkish and even Italian meals.

The very beginning is a delicious soup

Polish cuisine, whose soups are sometimes very different from the usual dish, is very diverse in this regard.

Chernina - goose blood soup

The most non-standard of all is "chernina". To prepare a dish you will need:

• goose offal (150 g);
• goose blood (50 ml);
• vinegar (5 ml);
• carrot;
• onion;
• parsley root;
• dried plums and apples;
• lemon juice;
• ground black pepper;
• sugar;
• salt.

To prevent blood clotting, vinegar must be added to it. Ordinary broth is cooked from giblets, vegetables and seasonings. Lazanki is also served with the soup, which can be made from any flour available in the house.

The fruit must be soaked in advance to soften it. Then they are boiled without changing the water.

The finished broth must be filtered and the prepared blood is poured into it. After that, it is brought to a boil again. Vegetables cut into thin strips are added to it and seasoned to taste with salt and sugar. If necessary, it is slightly acidified with lemon juice.

Boiled fruits, lasankas and cut offal portions are laid out in a deep plate and poured over with soup. The dish is a huge success among the inhabitants of the country.

Vegetarian "Cold"

Polish cuisine, the recipes of which are more than unusual, cannot be appreciated at their true worth if you do not try to make Kholodnik.

You will need:

• beets (4 pcs.);
• dried mushrooms;
• onions (2 heads);
• flour (100 g);
• parsley;
• Dill;
• sour cream (150 g).

Boil two beets and chop as for borscht.

Take a large saucepan. Pour all the kvass and a liter of cold water into it. Turn on a high heat under the saucepan. While the contents are boiling, chop the herbs and chop the mushrooms. After the liquid boils, dip the chopped ingredients into it and turn the heat down to medium. Leave the pot for another 10 minutes, after which the resulting broth must be filtered.

Finely chop the onion. Pour some oil at the bottom of an empty pan and turn on the heating under it. Put the onion and chopped beets here and start frying. Stirring vegetables constantly, add flour to them. Then add the strained broth.

Boiled mushrooms and sour cream are placed next to the soup. Everything is thoroughly mixed. After the soup boils, turn it off immediately.

Juice is squeezed out of the remaining raw beets. It must be boiled in a separate bowl. When serving the dish, a little beet juice is poured into the plate and a spoonful of sour cream is placed.

Polish cuisine: recipes for second courses

It is impossible to imagine a Polish table without traditional cabbage cabbage rolls. They are stuffed with minced meat with the addition of rice. During cooking, stuffed cabbage rolls are poured with tomato sauce. In addition to rice, minced meat may contain mushrooms, cereals, potatoes. Stuffed cabbage is a national dish, but it has perfectly "taken root" on our tables.

Bigos

Bigos is the most famous dish of Polish cuisine. It is very similar to Russian cabbage soup, but among the Poles it belongs to the second course.

Polish cuisine: what should you try? If such a question is ripe, then bigos is exactly the same dish.

Ingredients:

• pork;
• sausage;
• smoked meats (brisket);
• cabbage (fresh and sauerkraut);
• Salo;
• onion;
• mushrooms;
• tomato paste;
• ground pepper (black);
• salt;
• sugar.

Preparation

The process is pretty straightforward. And if you follow the recommendations, you get a real Polish bigos.

1. Sauerkraut should be cut into smaller pieces and boiled until soft.
2. Chopped fresh cabbage is boiled with mushrooms.
3. Pork pulp must be fried in a pan until golden brown. After that, together with smoked brisket, it is transferred to sauerkraut and stewed until the latter is ready.
4. Greaves are made from lard and also added to sauerkraut. After it is cooked, meat is taken out of it. Next, combine both types of cabbage and mix thoroughly.
5. The casing is removed from the sausage and cut into slices, meat and brisket - into cubes. And everything is added to the cabbage again.
6. Season the dish with spices and tomato paste. After the bigos boils, turn it off.

Sometimes red wine is added to the dish, which significantly improves its taste.

Polish potato dumplings

Another national dish. To prepare it, you will need the following set of products:

• flour (2.5 cups);
• egg;
• vegetable oil;
• salt.

For the filling you will need:

• potatoes (700 g);
• cheese (150 g);
• butter (2 tablespoons);
• onions (3 heads);
• eggs (2 pcs.);
• salt and pepper.

Knead an elastic dough from flour, eggs, water and butter.

Boil the potatoes after peeling them. Grate cheese on a coarse grater, or better chop finely. Combine it with diced onions and fry.

Mash boiled potatoes and add cheese and onions to it. Mix thoroughly, add egg and butter.

Roll out the dough and cut out the circles using a mold. Further, the filling is placed in the middle of the cake, and the edges are firmly sealed.

Boil the dumplings in salted water until they float. Serve with any sauce (except sweet ones).

And, of course, you cannot talk about Polish cuisine and not mention the famous sausages. They are very similar to German bratwurst, but much tastier. In the cooking process, several types of meat are always used. Sometimes the filling includes cereals or potatoes. Spices give them a special taste - garlic, marjoram, rosemary and others.

desserts

Polish cuisine is ready to pamper you with its sweets. The most famous delicacy is cookies with jam. This is a sandy envelope filled with jam, jam or cottage cheese. And if earlier it was possible to indulge in such “sweet letters” only on Christmas, now they are eaten all year round.

Mazurka

This is a sweet cake, the recipes for which there are many. We chose the Easter Mazurka, which has a bright orange flavor.

You will need:

• flour (300 g);
• egg;
• yolk (2 pcs.);
• butter (200 g);
• orange (3 pcs.);
• lemon;
• icing sugar (300 g);
• orange jelly (2 packs).

Preparation

Cold butter must be chopped together with flour and rubbed with your hands until a homogeneous tiny mass is formed.

Add yolks and a whole egg to the resulting crumb. Knead the dough, which must then be refrigerated for an hour. When it cools well, it is laid out in a baking dish pre-covered with parchment. To prevent the dough from rising, put a layer of washed dry beans on top of it and put in an oven preheated to 180 degrees. Bake for 10 minutes. Then the beans are removed, and the cake is allowed to brown. While the cake is cooling, you can prepare the filling.

Peel the oranges and cut into wedges, just like a lemon. Grind the fruit with a blender until smooth. Pour 1/3 cup of water into it and add the powdered sugar. Heat the mixture for a minute.

We dilute the jelly in accordance with the instructions and mix with the citrus mixture. We spread it on a shortbread cake and send it to the cold until the jelly hardens.

If you think about it, traditional Polish cuisine is very similar to classic Russian cooking. That is why many dishes will seem familiar to you.