Polish cuisine draws on the culinary essences of many peoples, especially Jewish, Ukrainian, Belarusian and Lithuanian traditions.

For centuries they lived together on this land.

In addition, Polish cuisine is also greatly influenced by Russia, Germany, the Czech Republic, and Austria, and even further afield, Italy, France, and the Middle East.

Poles eat meat, potatoes and butter as their staple food. They don't eat as much starchy food as the Czechs, and their cuisine isn't as spicy as Hungarian or Belgian food.

Polish food preferences and taboos Food preferences: Specifically, Polish people mainly eat pasta.

They like to eat grilled, boiled and stewed dishes, which have a lighter taste.

In terms of drinks, they also like to drink coffee and black tea.

When drinking black tea, most Polish people like to add a slice of lemon, and they don't like the tea to be too strong.

Polish people drink soup first when they eat. The types of soup include beet soup (barszcz), egg drop cold soup (chtodnik), cabbage soup (kapusniak), barley soup (krupnik). Some barley soup also adds eggs and sausage (zurek).

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There are many types of main meals. Common ones include: cabbage rolls (gotabki), filled with rice and meat; fried pork cutlets (kotlet schabowy); pizza and soft cheese (Nalesniki); and various kinds of pierogi.

Types include meat, potato, cheese or blueberry.

Dietary taboos: In terms of dietary taboos, Poles mainly do not eat pickled cucumbers and steamed dishes.

Polish people like to treat guests to dinner when interacting with others.

When entertaining guests, the Polish people are very particular.

1. It is taboo to have an odd number of diners.

They thought this was a bad omen.

2. When eating a whole chicken, duck, or goose, the Polish people usually insist on having the youngest hostess present to cut it into pieces, and then distribute it to each guest's plate one by one.

3. Regardless of whether the food is to their own taste, the guests should strive to eat more and express their gratitude to the host for their hospitality.

4. Talking with food in your mouth is considered rude to Polish people.

Different styles of regional cuisine of the Silesian region: People in the Silesian region prefer a variety of potato dishes.

The most famous of these are black dumplings (pyzy ?l?skie) made from potato flour and mashed potatoes.

Another popular ingredient is white and red cabbage, the latter often paired with fried bacon.

Dessert mak?wki, usually poppy seeds, raisins, nuts, etc. mixed with honey are placed on bread slices dipped in milk.

Best eaten cold.

Wielkopolska: There is a dish very similar to that of Silesia: kartacze, a dumpling filled with meat, mushrooms or broccoli mixed with mushrooms.

This dish was especially praised by food critics.

Beskid Mountains: This region has a famous stewed pig's trotters, which is stewed in beer with pig's trotters and a large number of vegetables.

There are two soups that are very popular in this region, the local Chu soup (?ur), which is cooked with egg whites and barberry (kwa?nica,), and the sauerkraut soup, which is made with sauerkraut and lots of pork.

(including bacon).

Tatras and Poha Highlands: In the kitchens of residents of the Tatras and Poha Highlands, the famous sheep cheese (bundz and oscypek) is absolutely impossible to miss. Another common dish is roast lamb.

The bacon at this place is smoked with a secret cured meat and has a unique flavor.

At the same time, you can also taste kwa?nica made with pig snout and served with potatoes.

Galicia: The cuisine of this region is heavily influenced by Austrian cooking, especially Viennese cuisine.

A good example of this is a cold appetizer: lean pork tendon in frozen mustard sauce.

White borscht thickened with yoghurt and served with white sausage made from bacon is traditionally enjoyed at Easter.

The most popular dessert in this region is cheesecake covered with vanilla cream or chocolate, called sernik wiedeński.

Masurian region: Deeply influenced by German, Russian and Polish cuisine, the Masurian region has a unique food style.

There is a kind of soup here that uses a lot of fish and shrimp, plus mountain herbs, and is simmered slowly in a large cast iron pot. It is absolutely delicious.

When it is almost finished, some lit birch wood is often added to make it more fragrant.

Southeastern Poland: Dishes in southeastern Poland originate from Lemberg (Lw?w) in Ukraine. The typical dish is kulebiak, which is filled with cabbage, rice, eggs and fish, and is made of fermented dough.

It is usually served with a Ukrainian-style borscht soup thickened with yogurt and plenty of vegetables.

Spirits Vodka Polish vodka (wodka) enjoys a high reputation around the world, and the brands of premium vodka (wyborowa), cowgrass vodka (zubrowka), premium vodka (luksusowa) and Belvedere vodka (belvedere) are famous almost everywhere.

According to historical records, the production of ancient Polish specialty alcoholic beverages was beer, mead (okowita), Polish shochu palikotowka (formerly known as water of life), and then vodka.