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Polish cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Slavic countries, especially Czech, Slovak, Belarusian, Ukrainian and Russian cuisines.〔Nigel Roberts (Apr 12, 2011), (''The Bradt Travel Guide'' 2, Belarus, page 81, ) (2nd), ISBN 1841623407. "Like Ukrainians, Russians and Poles, Belarusians are still fond of borscht with a very large dollop of sour cream (smyetana) and it is particularly warming and nourishing in the depths of winter."〕 It has also been widely influenced by Central European cuisines, namely German, Austrian and Hungarian cuisines 〔Melvil Dewey, Richard Rogers Bowker, L. Pylodet, ''Library Journal'', Volume 110, 1985; "Poland's cuisine, influenced by its German, Austrian, Hungarian, Russian, and other conquerors over the centuries."
''See also:'' Eve Zibart, (''The Ethnic Food Lover's Companion'', p. 114. ) "Polish cuisine displays its German-Austrian history in its sausages, particularly the garlicky kielbasa (or kolbasz), and its smoked meats." (p. 108.)〕 as well as Jewish,〔http://www.myjewishlearning.com/culture/2/Food/Ashkenazic_Cuisine/Poland_and_Russia.shtml〕 French, Turkish and Italian culinary traditions.〔 It is rich in meat, especially pork, chicken and beef (depending on the region), winter vegetables (cabbage in the dish ''bigos''), and herbs.〔( Polish Meals – Polish Food – Polish Cuisine ). Retrieved June 6, 2011.〕 It is also characteristic in its use of various kinds of noodles the most notable of which are kluski as well as cereals such as ''kasha'' (from the Polish word kasza).〔( Kasha, extended definition ) by Webster's Online Dictionary. Retrieved June 6, 2011.〕 Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas eve dinner (''Wigilia'') or Easter breakfast which could take a number of days to prepare in their entirety.
The Polish national dishes are ''bigos'' (:ˈbiɡɔs); ''pierogi'' (:pʲɛˈrɔɡʲi); ''kiełbasa''; ''kotlet schabowy'' (:ˈkɔtlɛt sxaˈbɔvɨ) (type of breaded cutlet); ''gołąbki'' (:ɡɔˈwɔ̃pkʲi) (type of cabbage roll); ''zrazy'' (:ˈzrazɨ) (type of roulade); roast ((ポーランド語:pieczeń)) (:ˈpʲɛt͡ʂɛɲ); sour cucumber soup ((ポーランド語:zupa ogórkowa)) (:ˈzupa ɔɡurˈkɔva); mushroom soup, ((ポーランド語:zupa grzybowa)) (:ˈzupa ɡʐɨˈbɔva) (quite different from the North American cream of mushroom); tomato soup ((ポーランド語:zupa pomidorowa)) (:ˈzupa pɔmidɔˈrɔva);〔"Always home-made, tomato soup is one of the first things a Polish cook learns to prepare." () Marc E. Heine. Poland. 1987〕 ''rosół'' (:ˈrɔsuw) (variety of meat broth); ''żurek'' (:ˈʐurɛk) (sour rye soup); ''flaki'' (:ˈflakʲi) (variety of tripe soup); and ''barszcz'' (:barʂt͡ʂ) among others.〔"Tu się w lasy schroniły wygnane ze zbytkowych stołów, narodowe potrawy, Barszcz, Bigos, Zrazy, Pirogi i Pieczeń" () Jan N. de Bobrowicz. Maxymilian arcyksiąże Austryacki obrany Król polski. 1848. s. 74; "barszcz, rosół, sztuka mięsa, pieczenie huzarskie, bigos, pierogi, kiełbasa z kapustą, przede wszystkim zaś rozmaite kasze" Zbigniew Kuchowicz Obyczaje staropolskie XVII-XVIII wieku. 1975; "pieczeń cielęca pieczona (panierowana), pieczeń cielęca zapiekana w sosie beszamelowym, pieczeń huzarska (=pieczeń wołowa przekładana farszem), pieczeń rzymska (klops), pieczeń rzymska (klops z cielęciny) w sosie śmietanowym, pieczeń rzymska z królika " () Stanisław Berger. Kuchnia polska. 1974.; Polish Holiday Cookery by Robert Strybel. () 2003〕
The main meal might be eaten about 2 p.m. or later. It is larger than the North American lunch. It might be composed of three courses especially among the traditionalists, starting with a soup like a popular ''rosół'' and tomato soup or more festive ''barszcz'' (beet borscht) or ''żurek'' (sour rye meal mash), followed perhaps in a restaurant by an appetizer such as herring (prepared in either cream, oil, or in aspic); or other cured meats and vegetable salads. The main course usually includes a serving of meat, such as roast or ''kotlet schabowy'' (breaded pork cutlet), or chicken. Vegetables, currently replaced by leafy green salads, were not very long ago most commonly served as ''surówka'' (:suˈrufka) – shredded root vegetables with lemon and sugar (carrot, celeriac, seared beetroot) or sauerkraut ((ポーランド語:kapusta kiszona)) (:kaˈpusta kʲiˈʂɔna). The side dishes are usually boiled potatoes, rice or more traditionally ''kasza'' (cereals). Meals often conclude with a dessert such as ''makowiec'', a poppy seed pastry, or ''drożdżówka'' (:drɔʐˈd͡ʐufka), a type of yeast cake. Other Polish specialities include ''chłodnik'' (:ˈxwɔdɲik) (a chilled beet or fruit soup for hot days), ''golonka'' (pork knuckles cooked with vegetables), ''kołduny'' (meat dumplings), ''zrazy'' (stuffed slices of beef), ''salceson'' and ''flaki'' (tripe).
==History==
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