Polish national cuisine shares some similarities with

other Central European and Eastern European traditions as well as French and Italian similarities. It is rich in meat, especially pork, chicken and beef (depending on the region) and winter vegetables (cabbage in the dish - bigos), and spices. It is also characteristic in its use of various kinds of noodles the most notable of which are kluski.

We eat about five meals a day:

1. Breakfast

2. Second breakfast

3. Dinner

4. Dessert

5. Supper

Eating habits

Breakfast / Second breakfast / Supper Breakfast is eaten early in the morning and consists mainly of

sandwiches, scrambled eggs, some dairy products, and tea or coffee to drink. Second breakfast usually contains sandwich, fruits and juice.

Dinner consists of two dishes: soup and the main dish; dinner is mainly eaten between 3 and 5 o’clock.

Dinner:

First course – soups: 1. Broth 2. Tomato soup 3. Beet root soup 4. Sour rye meal mash 5. Mushroom soup

Pork chop with potatoes

Cabbage stuffed with rice

and meat (Polish name: pigeons)

Silesian dumplings

with roulade and red cabbage

Łazanki – noodles with cabbage

and mushrooms

Bigos - dish made from

sausage, mushrooms and sauerkraut

Main dish:

Traditional food

They are inseparable part of Thursday before Ash

Wednesday (in Poland we call it fat Thursday).

Pączki (doughnuts) and faworki (angel wings)

Faworki are traditional sweet crisp pastry made out of dough

Oscypek is typical for Polish mountains. What tastes best

in winter is grilled oscypek with cranberry.

Oscypek

is smoked cheese made of salted sheep milk

Pierogi are dumplings with different kinds of fillings: white cheese or

fruits or meat or cabbage with mushrooms.

Eaten with different filling than traditional steamed

dumplings characteristic for Asian regions i. e. marmalade and topped with fruit sauce (blueberry, strawberry etc.)

Kluski na parze

Raw: in oil, in sour cream, pickled, with different

sauces, with vegetables…

Herrings

Baked pancakes with various kinds of stuffing: sauerkraut and

mushrooms, minced meat, minced meat and sauerkraut, minced meat and mushrooms etc.

Eaten solo or with beet root soup

Croquettes

Venison may be eaten as steaks, tournedos, roasts,

sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer

Venison (rabbit, roe deer, boar, deer etc.)