Polish cuisine focuses on combining nutrition with simplicity and use of most available ingredients. Harsh Polish winters enhance development of many soups recipes strongly anchored in (culinary) culture. Because of many historically-political reasons, Polish people found themselves under oppression of different nations, therefore extreme poverty and hunger was everyday life in many periods of Poland’s history. That obviously also impacted the way people eat, and in this case rather excluded fancy dishes.
Ingredients
Most common ingredients come straight from the Polish countryside. Lots of wheat, potatoes and apples are the most common ones. Also, “foresty” food like forest berries, mushrooms, and meat like deer or boar also play a significant part. We cannot forget all fermented vegetables like pickles or “kapusta kiszona” (sauerkraut) that helped people conserve these veggies for winter and also keep themselves healthy. Also, “wloszczyzna” (directly translates to “italian”) plays a significant role in soup making. It’s a set of vegetables, initially brought by queen Bona from Italy, that is boiled to make a vegetable broth which is a base for the majority of Polish soups. “Wloszczyzna” contains carrot, celery, parsley root and leek.
Dishes
Schabowy
Schabowy is a Polish variation of a pork schnitzel. It is usually served with (sometimes mashed) potatoes, topped with dill, and “mizeria” which is a salad made with sour cream, fresh cucumber, salt and pepper. Schabowy is the absolute king of polish cuisine, undoubtedly the most popular dish in that country. I am pretty sure every single citizen had at least one in their lives.
Żurek
Zurek is a rather dense soup made especially with sourdough. It gives it a very unique taste. It is usually served with boiled egg, roasted sausage and bread. For special occasions like Easter, zurek can be served inside a hollowed round loaf of white bread. I believe it’s one of the most unique Polish dishes.
Ogórkowa
Ogorkowa is basically a pickle soup, made both with pickles itself and even more importantly; pickle juice. It can be served with potatoes, rice or even pasta, depending on preferences. It is usually topped with dill and possibly other “greenery”
Szarlotka
Szarlotka is basically a apple tart, made with certain type of Polish apples; “Szara Reneta” or “Antonowka”. Of course you can make it with other types as well, but these 2 give it a unique taste. It is topped with “kruszonka” which can be translated into “crumble”.
Sernik
“Sernik” which is basically a cheesecake, even though it is not a fully Polish dessert, but a world famous cake, in Poland it is made with a certain type of cheese that makes it rather unique and respected. That cheese is “Twarog” which is semi-solid cottage cheese made from “Zsiadle mleko”; curd. It gives it a more fresh feeling, but still cooperates very well with other sweet tastes.
Pierogi
“Pierogi” are Polish dumplings. Probably the most popular dish from Poland anywhere abroad. Pierogi’s dough is made simply with flour, water and a little bit of oil. The fillings can differ significantly. Most popular ones are with sauerkraut and mushrooms or “Ruskie”; with potatoes and onion. Pierogi with meat are also rather popular. You can serve them with melted butter and onion. It is very common to have pierogi for christmas eve; the most important dinner of the year for Poles.