Traditional Polish cooking has many advocates around the world. Our food traditions have long history dating back to the Middle Ages. Although very few recipes are preserved from that period. Generally speaking, our culinary heritage has roots in rural areas. And it has always been based on local produce. For centuries Poland did not have a wide access to imported spices and vegetables. Therefore, local cooks made very good use of whatever grew in the garden or was available to hunt for in a nearby forest. Moreover, the most popular dishes are strongly rooted in the religious traditions. Catholic celebrations have always been occassions to feast at tables full of traditional Polish delicacies. The staple Christmas or Easter dishes have eventually become symbols of Polish cooking. Examples include: pierogi, pascha, herrings, poppy seed cake, mazurek and many others.
No visit to Poland is complete until you try a selection of Polish starters. Marinated herrings come in all forms and tastes.
Soups play an important part in traditional Polish cooking traditions. My theory is that they gained popularity, because nothing warms you up more effectively than a bowl full of hot chicken broth. As a result of this climate conditions, the list of top Polish soups is long and it includes: żurek, tomato soup with noodles or rice, beetroot soup, mushroom soup and flaki.
Traditional Polish cooking – main courses
Pierogi are definitely on the top of the list of most popular Polish dishes. INvented in China, they made its way to the Polish plates and palates through Ruś (Ruthenia – a part of Ukraine). Consequently, something that started as poor people’s food has now become a fancy comfort food or, if filled with expensive ingredients, a gourmet delicacy.
If you want to learn to make Polish dumplings, please, check the schedule of our workshops.
Schabowy – breaded pork cutlet – this staple Polish main course has its fans in every corner of Poland and beyond. It reminds of Wiener schnitzel, its relative. in some restaurant you can get a schabowy the size of your plate!
Cabage rolls are usually filled with minced meat and served with tomatoe sause.
Pancakes – this may be a dish in an expensive restaurant or a quick breakfast at home.
Bigos – we make bigos of sauerkraut, cabbage and meat, mushrooms and dried prunes. Sounds like a risky combination, but you would be surprised how well it tastes. Plus, we simmer it for at least 5 hours. Another surprise – the older it is the better it tastes. Well, there is a limit to it:-).
Desserts – traditional Polish cooking
apple pie with vanilla ice-cream – best to serve hot
mazurek – are flat cakes covered with fruit or chocolate and served during Easter
ginger bread cakes – Christmas delicacy
Traditional Polish alcohols
Leaving Poland without trying some famous vodkas is a gross mistake. If, you, however are not ready to burn your throat, you should try Polish liqueurs. They are alcoholic extracts from fruits, spices, flowers or herbs. According to research, they cure illnesses. and Poles believe they raise the spirit! The art of nalewki making has been known since the Middle Ages and practitioned by monks. Nowadays some Poles still produce them at home, using secret recipes passed from generation to generation. Many liqueurs take weeks or even months to mature, but some, like those, which you will make during our workshop, you can sample immediately after making.
Please, check up our liqueurs workshops.