Poles usually eat pasta. They like to eat grilled, boiled and stewed dishes, which have a lighter taste. They love to drink coffee and black tea. Polish people generally like bars. They usually drink hard liquor before meals and sweet wine after meals, and the amount of alcohol is usually very large.

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~!

However, they are very particular about entertaining guests.

Eating

Be particular about your meals

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First, taboos Diners are an odd number. They thought this was a bad omen.

Secondly, when eating a whole chicken, duck, or goose, the Poles usually have to have the youngest hostess here cut it into pieces, and then distribute it to each guest one by one. on the food plate.

Third, no matter 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.

Fourthly, talking with food in your mouth is very rude in the eyes of Poles.

Polish cooking has obvious regional characteristics. In the north, there are many dishes based on fish; in the center, there are famous soup dishes; in the south, there is sour cabbage soup and blackened soup made from goat's milk. cottage cheese.

Most Polish dishes do not add chemical additives and are made in purely natural ways. Some masters can make magical dishes that are unique in the world, such as cakes made with lobster butter and coriander and cabbage; elk meat is made with Hawthorn leaves are used as a garnish.

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

There are many types of main meals, common ones include: cabbage rolls (gotabki), filled with rice and meat; fried pork chops (kotlet schabowy); pizza and soft cheese (Nalesniki); and various Western dumplings (pierogi), including meat, potato, cheese or blueberry.

So, what are the specialties of Poland?

Polish pierogi welcome

If you are familiar with Polish cuisine, then pierogi is probably the first dish that comes to your mind. Similar in appearance to ravioli, they are traditionally served with potatoes and cheese, but other popular traditional Polish dumplings are also served with cabbage and mushrooms, or with meat-filled dumplings. There are also sweet pierogi, often served with a sweet fruit filling and actually a big dollop of ice cream.

Kale welcome

Kapusta (kapusta) is a popular traditional specialty among Poles and can be found in Polish restaurants almost everywhere. From side dishes to meat or in sausage rolls, kapusta is everywhere, and you can make a green salad with it.

Polish sausage welcome

In Poland, traditional smoked sausage is one of the delicacies you must try. You can often see Polish sausage on the menu of Polish restaurants. Sausage is a staple dish.

Rye bread welcome

Polish rye bread is bran bread and whole wheat bread. It is a delicious yeast bread mainly made of rye flour and wheat flour. You can see it everywhere in the streets of Poland, and the aroma of rye bread makes people salivate.

Pork Chops welcome

One of the classic Polish dishes is Polish Pork Chops, which are breaded pork chops fried in oil and then served with potatoes and cabbage.

Polish pancakes welcome

Polish potato pancakes are fried pancakes with shredded potatoes and can be served with mushrooms, cabbage or yogurt.

Poppy seed cake welcome

Poppy seed cake (Makowiec) is a traditional pastry for Polish people to celebrate Easter and Christmas.

Each poppy fruit shell contains thousands of tiny seeds, which Poles regard as a symbol of harvest and fertility.

Beetroot soup welcome

Beetroot soup (Borscht) is one of the traditional Polish family dishes that must be eaten on Christmas Eve. It is similar to borscht and uses beetroot. Mainly, the taste is sweeter, and it tastes better when paired with brown bread!

Polish sauerkraut: Bigoswelcome

Polish sauerkraut "Bigos" is a traditional Polish delicacy. It is stewed with a variety of cabbage and a variety of meats. It has a very unique taste , is one of your must-have drinks.

Different styles of regional cuisine:

Silesia:

People in Silesia prefer a variety of potato dishes. The most famous of these is the "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 makówki, 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 Silesia: kartacze, a dumpling filled with meat, mushrooms or broccoli mixed with mushrooms. This dish was especially praised by food critics.

Beskid Mountains:

There is a famous stewed pig's trotters in this area, which is stewed in beer with pig's trotters and a large number of vegetables. There are two kinds of soup that are very popular in this area, the local style "Chu soup" (?ur), which is cooked with egg white and barberry (kwa?nica,), and the other is sauerkraut soup, which is made with sauerkraut and Cooked with lots of pork, including bacon.

Tatras and Poha Highlands:

The famous goat cheese (bundz and oscypek) is absolutely impossible to miss in the kitchens of residents of the Tatras and Poha Highlands. The most common food 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:

Due to the influence of 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:

The dishes in southeastern Poland originate from Lemberg (Lwów) in Ukraine. The typical one is kulebiak, which is stuffed with cabbage, rice, eggs and fish. , using fermented dough as the skin. It is usually served with a Ukrainian-style borscht soup thickened with yogurt and plenty of vegetables.

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