CUSTOMIZED TOURS TO POLAND AND BALTIC
Polska Organizacja Turystyczna
American Society of Travel Agents
RDA International Coach Tourism Federation e.V.
Polska Izba Turystyki
The traditional cuisine
Article Index
The traditional cuisine
Page 2
 

What makes the polish cuisine particularly characteristic, are the unusual extraordinary feasts. Once it composed of a dozen various dishes. An important role plays also table decoration, to which belongs fashionable table service. Today the parties aren’t so luxuriant any more, but always sociable.

In the culture of polish cuisine man can catch not only the style of food, but also the characteristic features of polish nation has it’s meaning, among others: heartiness, joy of life and proverbial already polish hospitality.

Caring of these traditions is related with dramatical occurrences in polish history. Religious holidays had also national meaning. They helped the people to save the national identity in times of great oppression. Christmas and Easter are Holidays most celebrated. People prepare to them long and carefully. It is clear that on those days will be prepared dishes, which are commonly known as oldest. The customs that define the Christmas dinner arranging also keep alive. The main course will be served first, when on the sky on December 24th shines the first star. These dinners, though ceremonial and gaudy, contain no meat. According to the tradition there should be twelve dishes prepared. As a snack Poles prepare cold fish: pike in jelly, lox or sander. One of the dishes belonging to joyous dinner is the soup, mainly the red beet soup – known as borsch – with raviolis with mushrooms. As main course, writes the tradition to serve carp according to polish receipt – in dark sauce.

In these days many Poles recede from this tradition, to serve fried carp or baked in pastry without the dark sauce. To the carp is served bread or potatoes with very delicious sauces and white wine to drink. Further on belong to the meal stewed sauerkraut with mushrooms (boletus), dumplings with sauerkraut or stuffed cabbage leaves, filled with rice and mushrooms. For desert are prepared various specialties of red weed with raisins, almonds and honey. Next goes compote of dried fruits. Later is coffee drunk with Christmas cookies. During the Christmastime on the table must stand honey – cakes and little gingerbreads, red weed – cookies and a long sweet cake with delicacies, called “keks”.

To traditional Holiday meals in Poland one can rank Easter breakfast too. The basis of this breakfast is usually ham, hot sausages, horse-radish, colored hard-boiled eggs and cool meat of various types. To this all comes also bread and butter in shape of Easter lamb. Farther on come the sweets and candy, famous traditional cakes, cheesecakes, and “Mazurki”. Mazurki are little cookies, mostly from crusty cake, covered with masses of various art, for example nut, almond or orange crème, lubricated with icing sugar and artistic decorated.

Although by preparing the holidays, changes are being entered for very long time and the tradition plays a great role, one can notice many differences for the last 20 centuries in everyday food culture. In Poland there are usually three meals during the day these days: breakfast, dinner and supper. Often, but not always, there is an afternoon coffee served and additionally cookies or cake baked. The way of nourishment of an average Pole hasn’t change significantly in last time. In the menu appear more vegetables. One can see a trend of resigning of these dishes that take much time to prepare and turning to easier ones, what gives an effect of erasing the most bellowed dishes from the menus. Borsch, white borsch, bigosh, venison and dumplings still appear on polish tables and are treated as a certificate of deliciousness of the polish cuisine.

Our offer: Polish customs and regional cuisine. 12 days trip

 



 
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