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Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bigos
Bigos (), often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth. Etymology The Polish word ' is probably of Italian or German origin, but its exact etymology is disputed. According to the Polish loanword dictionary edited by Elżbieta Sobol, it may derive from German ', meaning "doused" or "basted". Jerzy Bralczyk similarly derives the word from archaic German ', "sauce". Aleksander Brückner has proposed the German ', "piece of lead", as a possible source, referring to a tradition of divining from strangely shaped flakes of molten lead dropped into water. Maria Dembińska rejects this etymology as "doubtlessly erroneous", suggesting instead either archaic German ', "to chop", or old German ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasza
In English, kasha usually refers to the pseudocereal buckwheat or its culinary preparations. In Slavic languages, "kasha" means porridge or puree. In some varieties of Eastern European cuisine, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, but the word can also refer to the grain before preparation, which corresponds to the definition of ' groats'. The word "kasha" is used in Belarus (), the Czech Republic (), Lithuania (), Poland (), Romania and Moldova (), Russia (), Slovakia (), Slovenia (), Kazakhstan, and Ukraine (). The English-language usage of kasha, which refers primarily to buckwheat, probably originated with Jewish immigrants, as did the form ''kashi'' (literally translated as "porridges"). In Ashkenazi Jewish culture As an Ashkenazi-Jewish comfort food, kasha is often served with onions and brown gravy on top of farfalle, known as kasha varnishkes. Kasha is a popular filling for knishes and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flaki
''Flaki'' () or ''flaczki'' () is a traditional Polish tripe stew. It is one of the many Polish soups, which represent an important part of Polish cuisine. Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine. Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in - which can also be literally translated to "guts"). Etymology The Polish name , literally meaning "guts" being the plural of ("guts"), came from German ("spot"), from Middle High German Old High German , from Proto-Germanic ''*flekka-'' ("spot/mark"). , the diminutive of , is also used to refer to tripe soups in Poland. Croatian is a cognate. German names for tripe soups include and ("tripe soup"), as well as and ("sour tripes"), as the words , , and can all mean "tripe". History Flaki has been consumed on Polish territory since at least the 14th century. It is known to have been one of the favorite dishes of King Władysł ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
żurek
Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms. The most notable, żur (also called żurek, zalewajka, keselica or barszcz biały), is considered a part of the national cuisine of Poland. Made with soured rye flour (sourdough starter), sometimes also with soured oatmeal, bread or wheat, it has a characteristic slightly sour, thick and tangy taste, and is served hot. Sour cereal soup can be also found in Lithuanian, Ukrainian or Belarusian cuisine (as žur, kiselycia or kisialica), a reminiscence of all these countries' current territory being once in the Polish–Lithuanian Commonwealth. Though it is also prepared in the mountainous regions of Bohemia in the Czech Republic, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosół
Rosół () is a traditional Polish soup based primarily on meat broth. Its most popular variety is the ''rosół z kury'', or clear chicken soup. It is commonly served with capellini pasta (polish ''makaron nitki''). A vegetarian version can be made, substituting meat with oil or butter. It is one of the most popular Polish soups, served during family dinners and a traditional soup for weddings; it is also a traditional cold remedy. In the past it was a dish made of salted meat (an old conservation method) cooked in water to make it more edible. Later on, fresh meat was used instead. Over time the dish evolved to that of cooked meat in a soup that is commonly known today. The name "''rosół''" derives from an Old Polish ''rozsół'' and ''rozsol'', which is description of desalting conserved meat (polish ''sól'' meaning salt). There are many types of ''rosół'', as: ''Rosół Królewski'' (Royal rosół), made of three meats: beef or veal, white poultry (hen, turkey or chick ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Soup
Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Many countries have their own versions of tomato soup which all vary in taste, portions and ingredients. History The first published recipe for tomato soup appeared in N. K. M. Lee's ''The Cook's Own Book'' in 1832. Eliza Leslie's tomato soup recipe featured in ''New Cookery Book'' in 1857 popularized the dish. The Campbell Soup Company later helped popularize the dish with the introduction of condensed tomato soup in 1897. In America, tomato soup was generally not consumed throughout the pre-civil war era due to a widespread belief that tomatoes were poisonous. Nutrition Depending on the recipe, tomato soup is generally low in calories and high in potassium and vitamins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber Soup
Cucumber soup is a traditional Polish and Lithuanian soup (, ). It is made from sour, salted cucumbers and potato. Occasionally, rice is substituted for the potatoes. Cucumber soup is also any soup using cucumbers as a primary ingredient, and is present in various cuisines. The two major varieties are fresh cucumber soup and pickled cucumber soup. A similar soup is also common in Russia and Ukraine, where it is known as '' rassolnik''. There is another cucumber based soup known as tarator in Bulgaria, which is served cold. Fresh cucumber soups Some fresh cucumber soups are just a blend of ingredients (cucumber, spices, other vegetables or fruits, etc.) served cold; others are cooked, possibly in some kind of broth, and served either hot or chilled. File:CucumberMintSoupYogurtDumpling (8363451507).jpg, Fresh cucumber-mint soup with a yogurt dumpling File:Cucumber and zucchini soup.jpg, Pork-stuffed cucumber and zucchini soup in pork broth. See also * * * * * Mizeria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zrazy
Zrazy ( Polish: ''zrazy'' , Lithuanian: ''zrazai'' or ''mušti suktinukai'') is a meat roulade dish popular in Poland (Silesian rouladen), western Belarus and Lithuania. Its origin can be traced back to the times of the Polish–Lithuanian Commonwealth. Ingredients Classic zrazy have a rolled shape and are made of thin slices of beef, which is flavored with salt and pepper and stuffed with vegetables, mushrooms, eggs, and potato. History It is unknown exactly when this dish was invented as well as which region of the former Polish–Lithuanian Commonwealth first produced it; both Poland and Lithuania claim to have created zrazy. In its traditional shape, it probably comes from Lithuanian cuisine, although its name comes from Polish and means a slice of meat or roast cut off from the whole. See also * Roulade – general French-origin word for rolled meat dishes * List of beef dishes * List of stuffed dishes This is a list of stuffed dishes, comprising dishes and foods t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kotlet Schabowy
Kotlet schabowy () is a Polish variety of a breaded cutlet of pork coated with breadcrumbs. It is similar to Viennese schnitzel or Italian cotoletta,Mieczysław Czuma, Leszek Mazan. ''Austriackie gadanie czyli encyklopedia galicyjska.'' 1998, page 465. Quote: "...jedna z najpopularniejszych potraw w całej byłej monarchii austro-węgierskiej, w wersji wieprzowej, jako kotlet schabowy - w całej Polsce. Pierwotna nazwa ''costelette alla milanese'', gdyż potrawa (smażona na maśle) pochodzi z Włoch. Zwrócił na nią uwagę w czasie kampanii włoskich dowódca wojsk austriackich w Lombardii i Wenecji sędziwy marszałek Radetzky." French ''côtelette de veau frite'' (or ''côtelette Menon''), North and South American milanesa, and Japanese tonkatsu. The history of ''schabowy'' dates back to the 19th century. Different recipes for cutlets such as ''schabowy'' are featured in an 1860 cookbook by Lucyna Ćwierczakiewiczowa, ''365 obiadów za pięć złotych'' (''365 Dinners for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kielbasa
Kielbasa (, ; from Polish ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English, it is typically a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the ''Wiejska'' ''sausage'' (typically pork only). Etymology and usage The word entered English directly from the Polish ' and Czech ', meaning "sausage". Both these forms can be derived from a Proto-Slavic ''*kъlbasa'', which is also the source of Russian колбаса, Ukrainian , Croatian ', etc. This in turn was borrowed from a Turkic form equivalent to ''*kol basa'', literally "hand-pressed", or ''*kül basa'', literally "ash-pressed", making it cognate with modern Turkish '. The terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between cultural groups and countries, but overall there is a distinction between American and Canadian usage. In New Jersey, Pennsylvania and most areas of Great ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Easter
Easter, also called Pascha ( Aramaic: פַּסְחָא , ''paskha''; Greek: πάσχα, ''páskha'') or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial following his crucifixion by the Romans at Calvary . It is the culmination of the Passion of Jesus, preceded by Lent (or Great Lent), a 40-day period of fasting, prayer, and penance. Easter-observing Christians commonly refer to the last week of Lent, before Easter, as Holy Week, which in Western Christianity begins on Palm Sunday (marking the entrance of Jesus in Jerusalem), includes Spy Wednesday (on which the betrayal of Jesus is mourned), and contains the days of the Easter Triduum including Maundy Thursday, commemorating the Maundy and Last Supper, as well as Good Friday, commemorating the crucifixion and death of Jesus. In Eastern Christianity, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wigilia
Wigilia () is the traditional Christmas Eve vigil supper in Poland, held on December 24. The term is often applied to the whole of Christmas Eve, extending further to Pasterka— midnight Mass, held in Roman Catholic churches all over Poland and in Polish communities worldwide at or before midnight. The custom is sometimes referred to as "wieczerza" or "wieczerza wigilijna", in Old Polish meaning evening repast, linked to the late church service, ''Vespers'' from the ''Latin''. The word ''Wigilia'' derives from the Latin '' vigil''. The associated feasting follows a day of abstinence and traditionally begins once the First Star has been sighted. Christmas is also sometimes called "''Gwiazdka''", "little star". Traditions and customs Children usually decorate the Christmas tree. Sometimes a handful of hay is placed under the tablecloth of the dining table to symbolise Jesus's birth in a manger. Another tradition is to make an extra place-setting for the "unexpected guest" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
