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Polish cuisine (Polish: kuchnia polska [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation originating in and widely popular in Poland. Due to Poland's history , Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines.
Kołacz or korowaj – traditional sweet breads, also known as yeast cakes, customarily served at weddings; Kiełbasa – sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, or veal with every region having its own specialty
This is a list of Polish desserts.Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Central European cuisines, especially German, Austrian and Hungarian cuisines, [1] as well as Jewish, [2] Belarusian, Ukrainian, Russian, [3] French and Italian culinary traditions.
Marinated mushrooms are forest or cultivated edible mushrooms preserved in various ways using vinegar and possibly additionally pasteurized; used as a spicy addition to food. Marinated mushrooms are a traditional dish in Polish cuisine and are characteristic of other national cuisines as well.
Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions. This type is known in Polish as pierogi ruskie ("Ruthenian pierogi"). Other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).
Traditional Speciality Guaranteed products from Poland (10 P) V. Polish vodkas (1 C, 21 P) W. Polish wine (2 P) Polish food writers (8 P) Pages in category "Polish ...
List of cabbage dishes; Cassoeula, a Lombard stew of Savoy cabbage with pork; Choucroute garnie, an Alsatian dish of sauerkraut and large chunks of various meats and potatoes; Kapusta kiszona duszona, braised sauerkraut usually served as a side dish in Polish cuisine; Podvarak and svadbarski kupus, Serbian dishes of sauerkraut or cabbage stewed ...
Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. [1] The cuisine is particularly renowned for its poppy seed and knödel dishes.