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Poland from the kitchen

 So what unites us in terms of love to eat 


 Polish cuisine has been developing for centuries under the influence of extraordinary flavors, inspirations and diverse traditions. The geopolitical location of Poland is not only a beautiful and complicated story. It is primarily a melting pot of culinary fascinations from all parts of Europe and the world. That is why, today we are discussing the best bond between all cultures – excellent food. See for yourself that Polish culinary art is not just PIEROGI. Check what to eat to taste Poland in the purest form. 


The history of Polish taste – what shaped today’s cuisine? 

Starting from the early Middle Ages Polish culinary culture was based on court and noble traditions, hunting rituals, seasonality of collections and simple recipes of the poorest sections of society.

Over the centuries Polish cuisine was subject to regional and ethnic influences, including the most influences of oriental patterns of the 17th century. With this, spices that were hardly available in Western Europe were obtained much earlier and cheaper. Polish cuisine was becoming more and more aromatic. Very important role in this process was played by minorities inhabiting the area of ​​the Republic of Poland – it was a tolerant mosaic of nations and flavors admired throughout the continent. As a result, the culinary influences of the East (Tatar-Turkish, Mongolian, Ruthenian), German, French, Italian and Jewish are strong in the Polish cuisine.


 The main components of Polish cuisine 

A characteristic ingredient for Polish cuisine were and are still carbohydrates, are cereal dishes – groats, breads and various flour dishes – dumplings, seasoned soups, sauces, as well as ingredients subjected to fermentation. Polish culinary art has a lot of dishes and raw materials from the available forest products, such as mushrooms, berries, nuts and herbs. Over time, carbohydrates in ever greater sizes were supported by potatoes, which became the basic ingredient of everyday cooking.

Due to the milky character of cattle breeding, meat typical of Polish cuisine is made of pork, poultry and a variety of venison – from rabbits or birds to roe deer and wild boar – or freshwater fish. Hardly demanding poultry were grown at bypasses for valuable and nutritious eggs, as well as easily accessible meat. At the slaughter of animals, all edible parts of the animal were used, including offal and blood from which black pudding was made – which was a popular practice throughout Europe and beyond.


 Poland – a country of herbs and salt flowing?

Typical flavors for Polish cuisine are salty and pickled (cucumbers, cabbage, curdled milk), as well as moderately spicy (typical horseradish, mustard, chives, onion, garlic and pepper), spicy and herbal (juniper, overseas nutmeg, anise, caraway ), sour (sour cream) and sweet and sour (obtained typically with apples, cranberries and other fruits added to dishes). Soups and poppyseeds with specific flavors are widely used and typical in Polish and Slavic dishes.

Flavors that are spicy and expressive in Polish and Western Slavic cuisine tend to be softened and topped up with sour cream. Relatively little known in Polish cuisine is reducing or emulsifying sauces and fats with vinegar, wine or other alcohol. However, vodkas and tinctures are traditionally eaten separately as drinks drunk with lavish solemn meals. The reduction of fats and the revival of flavors of fatty food is obtained in Polish cuisine by the addition of sour cream, sour fruit or pickled vegetables or moderately spicy spices – horseradish, onion or mustard. Vinegars are not made in Polish cuisine based on sour wine as in the kitchens of countries that know the wine, but spirit; vinegar is also mainly used for marinades and preservation, but to a lesser extent than in other countries.

The most popular Polish dishes

Beetroot soup – sourdough soup, beetroot, with the addition of ears, or in the version with sweet cream, with potatoes and cracklings

Steak tartare – popular dish made of raw chopped meat, served with spices, egg, cucumber and onion

Bigos – old polish dish, with finely shredded fresh and pickled cabbage, various types of meats and cold meats, dried mushrooms, dried plums, onions and spices

Lithuanian cooler – the base of the cooler is boiled beetroot mixed with sour milk or sour cream, nowadays replaced by kefir, yogurt or buttermilk with additions, such as raw cucumber, dill or hard-boiled egg

Faworki – traditional, shortbread cookies, in the shape of bows. Also popular in Lithuania and Germany

Beef tripe – meat dish in the form of a thick beef stew soup with spices. Tripe is also known in the cuisines of other nations – in Czech, Austrian, French, German, Italian and even Asian cuisines

Pea soup – a soup prepared from split peas, on a smoked bacon with the addition of potatoes, garlic and marjoram

Poultry or pork jelly – minced meat with jelly broth, spices and vegetables

Boiled pork knuckle – also popular in Germany, called Schweinehaxe, as well as in the regions of ancient Galicja pork knuckle, baked or boiled, served with beer

Goulash – an aromatic dish consisting of meat, onion, sauce and a large number of peppers. Together with other dishes with a pepper base, taken from the areas of Hungary and the Balkans

Boiled cauliflower – boiled in water, served with bread crumbs browned in butter

Carp, pike-perch in Polish, eel and other freshwater fish – fried, roasted or prepared on the grill

Sauerkraut – minced cabbage subjected to salting and fermentation

Cabbage soup – a soup based on sauerkraut with the addition of onions, bacon and spices

Buckwheat and other types of cereal – edible seeds of cereals or pseudorabies, often in a slightly crushed form or devoid of hard husk.

Black pudding – sausage made from groats and blood as well as offal: liver, lungs, tongues, pork skin, fat, also popular in Slovak, Hungarian and German cuisine

Sausage, brawn and other meats – pork meat products

Dumplings – also dumplings and quarters (eg with sauerkraut, blueberries, curd or bacon),

Compote – a cool drink from freshly picked fruits

Dumplings – a type of noodles, potatoes, flour, eggs, salt, spices

Pork chop in breadcrumbs – served with vegetables and potatoes, referring to the Viennese schnitzel

Krupnik – soup on vegetable stock or meat, with potatoes, or covered with barley or rice. Usually giblets and dried mushrooms are added to it. You can also eat it with pieces of pork

Kutia – a dish eaten mainly today on Christmas Eve, from mashed wheat, poppy seeds, malt, honey, dried fruits, also known in Ukraine, Belarus and Russia

Poppy-seed cake – a cake made with ground poppy, sugar and nuts and dried fruits

Mizeria – comes from France, a salad of cucumber and cream, served to fried or roasted chicken

Pancakes – dish prepared under the influence of French from the old cakes and breadcrumbs. A simple meal dish fried in a pan. They are served both in China and Europe

Donuts – confectionery in the form of a yeast dough formed in a slightly flattened shape, located in the hand of a ball and fried in deep dark-gold fat or baked at high temperature to light gold

Gingerbread – hard dark brown cake made of a mixture of wheat and rye flour, milk, eggs, caramelized sugar, honey, heavily spiced with cinnamon, ginger and sometimes also cloves, cardamom, nutmeg, aniseed and lavender

Dumplings – pieces of thin, flexible and well-sticking dough filled with the most varied stuffing, boiled in water or steamed, baked, fried or grilled

Pancakes – small, fried to gold color pancakes made on the basis of flour, fresh or sour milk and yeast or eggs

Broth – boiled broth on meat or vegetables only, served with noodles, dumplings or semolina

Pickled cucumber – ground cucumbers deposited in a wooden barrel, in a stone pot or in a jar with the addition of fennel, horseradish roots, cloves of garlic flooded with salt and water, which are subject to ensiling.

Fried chopped liver – a Jewish dish, from chicken liver or calf liver, usually with the addition of fried onion

Włoszczyna – a set of vegetables sold in shops and stalls, serving as a universal collection of plant ingredients for the preparation of a decoction for some soups, sold in so-called bunches. The vegetables consist of portions of the following plants: roots of carrots, parsley, celery, leek and Italian cabbage leaves. Parsley and parsley are often added, occasionally a stalk and celery leaves. The name “włoszczyna” refers to the fact that these vegetables were brought from Italy to Poland in the 16th century by the Queen of Poland, Bona Sforza

Mushroom soup – soup on meat and vegetable or vegetable broth, with the addition of mushrooms, also dried, in the amount that gives the dish a mushroom flavor

Cucumber soup – soup cooked on a meat broth with the addition of pickled grated cucumbers or cucumber puree and potatoes

Sorrel soup – green, slightly sour soup, whose basic ingredient is sorrel, giving it a distinctive flavor

Soups with flour leaven – sour soup, white borscht, zalewajka – soup made on the basis of leaven with a characteristic sour aftertaste. Inflooding also uses inserts in the form of potatoes, sausages or eggs. Specialty of regional Polish, Belarusian, Czech and Slovak cuisine


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