What are the Famous Local food/dishes of Poland ?Polish cuisine has evolved over the centuries to become very broad because of Poland’s history and it shares many similarities with neighbouring German, Czech, Slovak and Silesian traditions.
Poland is the largest global producer and exporter of apples as well as one of EIT Food’s RIS countries.
One of the most traditional Polish meals, also known as Hunter’s Stew. Bigos is also considered as the national dish of Poland
Also read – Famous Places to see/visit in Poland ?
National Dish of Poland is Bigos stew
A slice of bread topped with cold cuts or kiełbasa, or scrambled eggs is quite famous in Poland as a breakfast
No , Not a at all ! it is not hard to be vegetarian in Poland as Polish People eat a lot of vegetables .
Polish food is not considered to be expensive , it is quite cheap if you eat at a normal restaurant . Compared to other European countries, food in Poland is quite easy to pocket.
You will generally see lot of cream and eggs in Polish food which makes it protein rich but contains fat also . Yes it is considered to be healthy but depending upon what you are having .
Fasolka po Bretonsku
Ryba po Grecku
St. Martin’s croissant is a croissant with white poppy-seed filling traditionally prepared in Poznań and some parts of Greater Poland region on the occasion of St. Martin’s Day.
Martin’s Croissant, better known as rogale marcińskie in Polish .Bakers fold this Polish pastry 81 times into the shape of a horseshoe. Check More at Wikipedia
Goulash is a soup of meat and vegetables usually seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Poland but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Check More at Wikipedia
Kotlet schabowy is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of loin, or with pork chop. Breaded and fried pork cutlets, known as kotlety schabowy (kawt-LEH-tih Sah-BAW-vih) are popular at Polish tables. Check more at Wikipedia
Bigos, often translated into English as hunter’s stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices or wine. Check more at Wikipedia
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of the Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Check more at Wikipedia
Rosół is a traditional Polish meat soup. Its most popular variety is the rosół z kury, or clear chicken soup. It is commonly served with capellini pasta. A vegetarian version can be made, substituting meat with oil or butter. Check more at Wikipedia
Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often then pan-fried before serving. Pierogi are most often associated with the cuisine of Central and Eastern European nations. Check More at Wikipedia
Borscht is a sour soup common in Eastern Europe and Northern Asia. In English, the word “borscht” is most often associated with the soup’s variant of Ukrainian origin, made with beetroots as one of the main ingredients, which give the dish its distinctive red color. Check More at Wikipedia
Mizeria is a Polish salad consisting of thinly sliced or grated cucumbers, often with sweet sour cream or kefir, though in some cases oil. Other possible ingredients include onions, pepper or lemon juice, sugar, dill, chives, mint or parsley. Check More at Wikipedia
In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały. Check more at Wikipedia
Krokiety Polish Croquettes are traditionally served along side Barszcz, a spicy beet broth soup or topped with a mushroom sauce or gravy. They’re filled crepes that’s battered with breadcrumbs and fried until beautifully crisp.
Fasolka po Bretonsku
Baked beans is a dish traditionally containing white beans which are parboiled and then baked at a low temperature for a lengthy period of time in some sort of sauce. This is the usual preparation of the dish in the United States when not using canned beans. Check More at Wikipedia
Ryba po Grecku
Greek-style fish – a dish known in Poland possibly based on Greek Psari Plaki, served hot or cold which is prepared from fried pieces or fillets of fish in vegetable sauce. Basic sauce ingredients are grated carrots, parsley, celery, onion as well as tomato concentrate.Check more at Wikipedia
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Well, you have covered a lot of it but still few main dishes are left 🙂
Hope to get updated version of this article soon