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Sałatka warzywna (sałatka jarzynowa) – vegetable salad, a traditional Polish side dish with cooked and finely chopped root vegetables, potato, carrot, parsley root, celery root, combined with chopped pickled or dill cucumbers and hard-boiled eggs in mayonnaise and mustard sauce. Also made with carrots, red paprika, corn, red beans, peas ...
Poland has a number of unique regional cuisines with differences in preparation and ingredients. For an extensive list of the dishes typical of Galicia, Kresy, Podlaskie, Masovia (including Warsaw), Masuria, Pomerania, Silesia, Lesser Poland, the Tatra mountains, and Greater Poland, see the List of Polish cuisine dishes.
Polish food writers (8 P) Pages in category "Polish cuisine" The following 122 pages are in this category, out of 122 total.
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.
Schlesisches Himmelreich ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices [2] Rolada z modrą kapustą (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice ...
Lublin cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Lublin. It is a subtype of Polish and Galician cuisine with many similarities to and signs of the influence of neighbouring cuisines.
Prazoki - kluski-like dish made from boiled potatoes and steamed flour, served with fatback and onion [18] Rakowiski ziemniak pieczony - originating from the village of Dębno ; sweet taste [ 19 ] Słupiański siekaniec dworski - rouladen dish, sliced into c. 1.5 cm wide pieces; includes gentian and groat kasza [ 20 ]
To underscore that the feast represents an exotic bygone world of pre-partition Poland, Mickiewicz added to this a list of random dishes, ingredients and additives, whose names he found in Compendium ferculorum and which had already been forgotten in his own time: kontuza (soup of boiled and sieved meat), arkas (sweet milk-based jelly), blemas ...
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