Polish Food

Polish cuisine has elements taken from the cooking traditions of the many national groups(due to historical reasons) that lived in the country side by side for centuries, notably the Jews, Ukrainians, Belarussians and Lithuanians. There are also some Russian, German, Czech and Austrian influences as well as dishes from Italy, France and the Middle East.

It is rich in meat, especially beef, chicken and pork.Polish cuisine is hearty and uses a lot of cream and eggs.

The most popular soup in the country is barszcz (fermented beetroot soup), often served with beans or uszka, ravioli-type pastries stuffed with meat or mushrooms.

Another tasty fermented soup is żurek - made of rye-flour and cooked with mushrooms kielbasa and potatoes.

Perhaps the best-known Polish culinary classic is kotlet schabowy - fried pork loin chop coated in

breadcrumb

Bigos is a traditional meat stew considered to be the Polish national dish.

The Polish cuisine is noted for superb dumplings, especially pierogi, which are made from noodle dough, stuffed with minced meat, chopped brined cabbage mixed with mushrooms, cottage cheese, or fruit, and boiled.The most popular are ruskie perogi made with potatoes and cheese .