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Decorated with bilberry leaves. Blessed food is eaten at Easter breakfast. Polish Easter breakfast Wigilia – traditional Christmas Eve supper in Poland Traditional Polish wedding breads kołacz and korowaj served alongside homemade kwas chlebowy and kefir. This is a list of dishes found in Polish cuisine.
Afrikaans; العربية; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български; Bosanski
Polish cuisine (Polish: kuchnia polska [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation originating in and widely popular in Poland. Due to Poland's history , Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines.
This is a list of Polish desserts.Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Central European cuisines, especially German, Austrian and Hungarian cuisines, [1] as well as Jewish, [2] Belarusian, Ukrainian, Russian, [3] French and Italian culinary traditions.
The Polish name flaki, literally meaning "guts" being the plural of flak ("guts"), came from German Fleck ("spot"), from Middle High German vlëc Old High German flec/flek, from Proto-Germanic *flekka-("spot/mark"). Flaczki, the diminutive of flaki, is also used to refer to tripe soups in Poland. Croatian fileki is a cognate.
Gołąbki (Polish pronunciation: [ɡɔˈwɔmpki] ⓘ) is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice and/or kasza. Gołąbki are often served during festive occasions such as weddings, holidays, and other family events ...
Rosół (Polish: ⓘ) is a traditional Polish soup based primarily on meat broth. Its most popular variety is the rosół z kury, or clear chicken soup. It is commonly served with capellini pasta (polish makaron nitki). A vegetarian version can be made, substituting meat with oil or butter.
According to Polish food historian Maria Dembińska, bigos may derive from a medieval dish known in Latin as compositum, or "mixture". It was made from various vegetables, such as cabbage, chard and onions, that were chopped or shredded, layered inside an earthenware three-legged Dutch oven and braised or baked. [47]