Soups

White borsch

(ŻUREK)

Prepared on sourdough with marjoram potatoes, sometimes also with the adition of cream.

Beetrot

(BARSZCZ CZERWONY)

On the basis of beetroot with the addition of vegetables and cream or served with dumplings.

Cabbage soup

(KAPUŚNIAK)

Soup made of chopped head cabbage fresh or pickled and vegetables, often on stocked with smoked bacon of ribs.

Cucumber soup

(ZUPA OGÓRKOWA)

A dish of Polish cuisine soup cooked on a meat broth or meat and vegetable with whom grated pickled cucumber or cucumber puree and potatoes.

Chicken soup

(ROSÓŁ)

Uncooked soup that is a meat and vegetable mixture. Made from poultry, possibly from beef or mutton, for example, vegetable broth from Cieszyn Silesia or Upper Silesia from pigeons.

Tomato soup

(ZUPA POMIDOROWA)

Based on tomato paste or fresh tomatoes usually served with rice or noodles.

Mushrom soup

(ZUPA GRZYBOWA)

The main ingredient of the soup are forest mushrooms usually contain cream.

Snap

Herring in sour cream

(ŚLEDZIE W ŚMIETANIE)

Herring belong to one of the healthiest fish in addition they are one of the cheaper and easily available.

Bacon with plum

(BOCZEK ZE ŚLIWKĄ)

Very fast simple and tasty snack rolls of prunes wrapped with slices of bacon and fried. Perfect combination of sweet plum and slighty salty bacon.

Tatar

(TATAR)

The dish is usually an appetizer made of scrambled, minced or finely chopped beef, oil, salt and pepper and optionally egg yolks and onion.

Main dishes

Beef tenderloins

(POLĘDWICZKI WOŁOWE)

A long and relatively narrow muscle along the animal. One of the most valuable species of beef of universal application.

Slips wrapped

(ZRAZY ZAWIJANE)

Dish made of pieces of meat or minced meat, fried and stewed with the addition of vegetables and spices.

Knuckle in beer

(GOLONKA W PIWIE)

Traditional meals include pork shanks with cabbage and boletus as well as roasted bacon and fresh peppers. There is also pork shank with cranberry and fresh horseradish in Hungarian,Bavarian or green pepper filling.

Pork

(KARKÓWKA)

Pork neck is a thick-ribbed meat tissue with connective and fatty tissue.

Pork chop

(KOTLET SCHABOWY)

Breaded pork chop with or without bone, resembling a Viennese schnitzel.

Ribs in honey

(ŻEBERKA W MIODZIE)

Cutting out at the ribs should be a thin layer of meat from bacon. The ribs consist of all rib bones and intercostal muscles.

Duck with apples

(KACZKA Z JABŁKAMI)

A weel-baked duck meat leaving the bone. The easiest way to bake-in a heat-resistant pot with a lid.

Chicken de volaill (KURCZAK DE VOAILLE)

Cutlet breaded in egg and breadcrumbs, deep fried, made of melted chicken breast stuffed with butter and spices.

Chicken liver

(WĄTRÓBKI WOŁOWE)

Crisps fried in crispy with onion, served with pepper, pickled cucumber, croutons, or baked potatoes.

Mutton

(BARANINA)

Meat obtained from sheep. Is one of several meats used in European cuisine. Formerly mutton was very popular, but today its consumption is much smaller.

Other meat dishes

Meatballs

(KLOPSIKI)

Gourmet product, roast of minced meat mass, witch, depending on technique of execution, is divided in Polish cuisine into roast meatballs or stuffed meatballs.

Hunter's stew

(BIGOS)

Traditional dish of cabbage and meat for Polish, Lithuanian and Belorussian dishes of cabbage and meat.

Venision

(DZICZYZNA)

Meat obtained from hunted animals living in the wild state admitted to trading by veterinary supervision. Characterized by low fat content.

Baked beans

(FASOLKA PO BRETONSKU)

A dish that contains boiled or stewed beans with tomato sauce and toppings. This is one of the most popular dishes in Polish cuisine.

Doves

(GOŁĄBKI)

Traditional stuffing ingredients are ground pork and rice or groats and other additives such an onions, mushrooms and spices.

Blood sausage

(KASZANKA)

Sausages made of groats and blood as well as offal: liver, lung tongues, pork skin and fat. also popular in Hungarian and German Slovak cuisine.

Shashlik

(SZASZŁYK)

A dish consisting of pieces of meat stuffed on a skewer and roasted corner or grilled.

Fish