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LOCAL DISHES

LOCAL DISHES. THE TABLE OF CONTENTS BARSZCZ WIGILIJNY ROSÓŁ FAWORKI SZARLOTKA MAŚLANKA FESTIWAL ZUPY.

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LOCAL DISHES

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  1. LOCAL DISHES

  2. THE TABLE OF CONTENTS • BARSZCZ WIGILIJNY • ROSÓŁ • FAWORKI • SZARLOTKA • MAŚLANKA • FESTIWAL ZUPY

  3. Barszcz wigilijny (Christmas borscht with dumplings)- a specially prepared red borscht with dumplings postnymi, which is a traditional Polish soup administered during Christmas Eve.Barszcz wigilijny różni się od tej samej zupy przygotowywanej w ciągu roku (np. barszczu wielkanocnego).It is a pure Lenten borscht, boiled only the dried mushrooms and włoszczyźnie, not the meat ingredients. Often before (even two weeks before Christmas) is prepared sourdough beet, which made ​​the soup. Recently, more and more borscht is prepared from concentrate.

  4. Rosół (Chicken soup)- not concentrated (unlike most other soups) soup with poultry (usually chicken or chicken) or beef or lamb, prepared the meat and vegetable broth, may be with the addition of beef. Served with pasta type of thread or ribbon, with potatoes or pie. In some households are served with pasta or cake Prepare meals yourself. Cieszyn Silesia broth shall also the hepatic noodles.

  5. Faworki - wood, caddisflies, also kreple (though this word also means donuts), German RaderkuchenStrauben) - Polish and German and Lithuanian traditional crispy cakes with a sweet taste, in the form of composite bows, fried and sprinkled with powdered sugar. Most often eaten during Carnival and Shrove Tuesday or the remnant, which is the Tuesday before Ash Wednesday. Are made from dodgeball of cream cakes and fried like donuts.

  6. Szarlotka - originating from France confection invention attributed Marie-Antoine Carême'owi, consisting of half fragile or brittle cakes and fruit. Carême had to create a cake called charlotte russe exclusively for Tsar Alexander I, his long-term employer. Apple pie owes its name to the Princess Charlotcie, sister-in-law of the emperor, Empress later. The filling is usually an apple, you can also use pears, peaches, apricots and other fruit, and in addition raisins. The Polish apple pie apples are added spices, usually cinnamon and cloves.

  7. Maślanka (Buttermilk)- milk drink, arose as a result of the separation of fat from zmaślonej cream.Rich in lecithin, proteins and mineral salts. Thanks to the presence of lactic acid increases the secretion of gastric juices, stimulates and regulates digestion.Currently, due to the lack of legal regulations as "buttermilk" refers to the mixture of milk and buttermilk powder and various other additives, which - if it contains milk powder - is not buttermilk.

  8. Festiwal zupy ( Soup Festival) a festival held since 2002 cycles at the end of May, held in New Square in Kraków'sKazimierz district. During the festival, restaurateurs from Kazimierz prepare different kind of soup that you can taste. During the tasting concerts bands, contests and happenings. It is organized as a competition for the best soup. Festival participants will prepare the individual minimum of 10 liters of soup, restaurateurs minimum of 30 liters. All soups prepared by the participants are served free of charge. Soups evaluate the jury chaired by Robert Maklowicz and Peter Bikont, and the top three will be awarded Gold, Silver and Bronze Patera.

  9. Gołąbki- półmięsna dish with stuffing wrapped in a roll of white cabbage leaves. Traditional stuffing ingredients are minced pork and rice or porridge, and other additives, such as onions, mushrooms and spices. There are also other options for filling eg poultry, mutton or without meat. Before serving, stuffed cabbage is braised / fried in fat.

  10. Made by Natalia Bednarz Karolina Krawczyk Aleksandra Trzebunia

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