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Polish Cuisine

Polish Cuisine. Comenius Project 2011-2013 Szkola Podstawowa Nr 13 Ruda Śląska Poland . Pierogi.

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Polish Cuisine

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  1. PolishCuisine Comenius Project 2011-2013 Szkola Podstawowa Nr 13 Ruda Śląska Poland

  2. Pierogi Pierogi is a dishmade ​​fromthinlyrolled-outdoughcooked and filledwith a variety of fillings. In Poland, the most commonfillings: meat (ground and pre-friedin kołdunach Lithuanianraw), sauerkrautwithmushrooms (alsotogether and mixed), seasonalfruits (blueberries, strawberries, etc.), cheesewithfriedonions (Russiandumpling

  3. Kluski • Kluski – collective term for a group of foodflour, oftenwiththeaddition of potatoes and eggs. OftenfoundinPolishcuisine, as well as othercountriesinthekitchen, usuallyinaddition to meatdishes and soups. Depending on theingredients, place of origin, shape and method of preparation of many types we canfind: • gnocchi • kluski czarne • kluski śląskie • kluski ziemniaczane • kopytka • knedliki • lane kluski • pierogi leniwe • pyzy

  4. Gołąbki • Gołąbki – halfmeatdishwithstuffingrollwrappedinwhitecabbageleaves. Traditionalstuffingingredientsaremincedpork and riceorbuckwheat and otheradditives, such as onions, mushrooms and spices

  5. Kotlet schabowy Kotlet schabowy – breadedporkloin (boneinor not) like a Vienneseschnitzel. Thehistory of Polishchops schabowy reachesthenineteenthcentury. How do I do that? : Typicalingredients:1.eggs2.lard or oil3.seasoning (salt and pepper)4.pork on theboneorboneless5.crumbs6.flourPreparationPorkloin, cutintoslices and Whippestle. Packed and sliced ​​porksurroundinflour, theninegg, theninbreadcrumbs. Putthe pan on medium heat and we pour oil orlard. Preparedporkisputintothe pan and fryuntil golden brown on one side and theother. Serve on a platewithpotatoes, grits, riceornoodles, and steamedorfriedmushrooms, cookedvegetables, salads, pickles, etc.

  6. Bigos Bigos – traditionalPolish, Lithuanian and Belarusiandish of cabbage and meat. How do I do that? : . Ingredients:1.1 kg sauerkraut,2.0.5 kg of freshcabbage,3.meat (variousspecies),4.2 onions,5.about 15 grams of driedmushrooms6.about 10 grams of dried plums, 7.spices: bayleaf, allspice, pepper, cumin, marjoram Rinsesauerkrautinwater, cut and throwintothe pot. Addtheshreddedfreshcabbage, pourwater - enough to coverthecabbage. Cutrawmeat and add to stew. Cook food for about one hour of stirringoccasionally. Add to stew alongwithcoldcuts and pre-soakedonions and driedmushrooms and possiblysomeprunes. Seasonwithspices. Attheend of cooking, youcanadd a glass of red wine. Remember to not burn stew!

  7. Tomato soup Tomato soup - soupprepared on thebasis of brothorvegetablebroth. Themain ingredient, givingtheflavor of thefreshtomatoesortomatopaste. Soup servedwithnoodlesorrice, and sometimeseventheso-called. zacierką and castcake. Oftenused to improvethetaste of theherbs, such as basilorparsley and creamwhitewashes. Itisgood for theend to add a bit of sugar and a pinch of cinnamon. Tomato soup isthetraditionalPolishcuisine dinner

  8. Żurek • Composition • -5 eggs • -500g bacon • -500g sausage • -3 medium onions • -6 largepotatoes, peeled • -1 smallcream 20 or 30% • -small jar of horseradish • -salt • -pepper • -garlic • -marjoram • -decoction

  9. Rosół Rosół is a delicious soup that is perfect to eat on Sundays

  10. OtherSoups • Ogórkowa- soup madefromcucumbers: • Grzybowa-soup madefrommushrooms Kapuśniak:soupmadefromsourcabbage:

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