Menu Guide
Polish cuisine is a mixture of foreign culinary tradititions. A typical lunch is composed of at least three courses, starting with soup, then there is a main course, and finally dessert.
SOUPS
· barszcz – beetroot soup,
· chłodnik - cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill
· czernina – duck blood soup,
· flaki - beef or pork tripe stew with majoram,
· rosół - clear chicken soup
· żurek - soured rye flour soup with white sausage and/or hard-boiled egg, sometimes with addition of potatoes
· grochówka - pea soup
· kapuśniak - sour cabbage soup
MAIN COURSES
· pierogi - dumplings, usually filled with sauerkraut or mushrooms, meat, potato, savory cheese, sweet cheese or fruits.
· bigos - a stew of sauerkraut and meat
· kotlet schabowy - a pork chop
· kaczka z jabłkami - roast duck with apples
· gołąbki - cabbage leaves stuffed with spiced minced meat and rice served with tomato sauce
· placki ziemniaczane – potato pancakes, usually served with sour cream
· pyzy – potato dumplings
· naleśniki - creps which are either folded in to triangles or rolled into a tube, servings include sweet white cheese with sugar and sour cream, various fruits
· golonka - stewed pork knuckle or hock
DESSERTS
· kutia - a small square pasta with wheat, poppy seeds, nuts, raisins and honey
· makowiec - poppyseed-swirl cake
· pączek - closed donut filled with rose marmalade and other fruit conserves
· krówki – Polish fudge, soft milk toffee candies,
· pierniki - soft gingerbread shapes iced or filled with marmalade of different fruit flavours and covered with chocolate
· sernik – cheesecake
· faworki (chrust) - light fried pastry covered with powdered sugar