Cookbook:Cuisine of Poland
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Cookbook | Recipes | Cuisines | European cuisines
The traditional cuisine of Poland is characterised by meat and vegetables, especially potatoes and dills. Lunch and dinner tend to be heavy.
Breakfast is usually simple, often meatless, and taken at 6-9 o'clock. Lunch is taken at 2-3 o'clock and dinner is taken at 4-7 o'clock.
The most well-known dish outside Poland is perhaps bigos. It is a sauerkraut (pickled cabbage) and meat (usually beef) dish.
Poland has recently provided well for those who are vegetarian, and the desserts are usually fruity in nature.
Contents |
[edit] Specialities by Region
- Pomerania
- Warmia and Mazuria
- Mazovia and Lublin Voivodship
- Małopolska
- Silesia
- Wielkopolska
- Tatra Mountains
[edit] General Dishes
- Wiejska - a popular variety of kielbasa sausage
- Rosół z kury - poultry soup
- Ogórkowa - sour-salted cucumbers soup*
- Pierogi - a stuffed type of dumpling
[edit] Methods of Cooking
[edit] Meals for Special Occasions
(This is Polish Christmas Eve).
(This is Polish Easter).
