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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 ...
Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions. This type is known in Polish as pierogi ruskie ("Ruthenian pierogi"). Other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).
Simple ingredients including rice, tomatoes, bell pepper, onion, beef broth, and cheddar cheese combine with ground beef for a dish that just might become a family favorite. As one five-star ...
Popular dishes, also known from the aforementioned cuisines, include kartacze (potato dumplings with meat), babka ziemniaczana (potato pie) and pierekaczewnik (meat pie). In addition, famous are the cold beetroot or cucumber soup chłodnik , cheese koryciński and desserts: sękacz (simnal cake) and marcinek [ pl ] (layered cake with cream).
Zrazy (Polish: zrazy, Lithuanian: zrazai or mušti suktinukai) [1] is a meat roulade dish popular in Poland (Silesian rouladen), western Belarus and Lithuania. [2] Its origin can be traced back to the times of the Polish–Lithuanian Commonwealth. [3]
Potato babka is a savoury dish, popular especially in Belarus [1] and northeastern Poland, where it is known as babka ziemniaczana. [2] It is made from grated potatoes , eggs , onions , and pieces of smoked, boiled or fried bacon and (especially in Poland) sausage .
Ingredients. 3 large russet potatoes, sliced. 1 pound ground beef, browned and seasoned. 2 onions, sliced, rings separated. 1 can diced tomatoes. 1-½ green bell peppers, chopped
The dish consisting of the dumplings, fried beef rouladen with rich gravy, and boiled red cabbage is an invariable component of the dinner served on Sundays or feast days in many traditional Silesian families. [5] This dinner is frequently considered a canonical part of Silesian culture, [6] and often tied to coal mining culture as well. [5]