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POLISH FOOD

POLISH FOOD. POLISH FOOD.

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POLISH FOOD

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  1. POLISH FOOD

  2. POLISH FOOD Polish cuisine (Polish: kuchniapolska) is a mixture of Eastern European (Lithuanian, Belarusian, Ukrainian, Hungarian, etc.) and German culinary traditions, with some Russian, Italian, and Turkish influence due to historical reasons. It is rich in meat, especially beef, chicken and pork, and winter vegetables

  3. BORSCHT Borscht (also borsch, bortsch, borstch, borsh, borshch, or barszcz, Ukrainian: борщ) is a soup of Ukrainian[1] origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient,[2][3] giving it a deep reddish-purple color. In some countries tomato may occur as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green borscht (sorrel soup).

  4. BEIGLI Beigli (sometimes spelled bejgli)[1] is a Hungarian pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling. The filling is a paste of either walnuts or poppy seeds. It is a popular cuisine in other parts of Central Europe, Eastern Europe and in Israel as well. Beigli is commonly eaten at Christmas and Easter time.

  5. ZRAZY Classic zrazy have a twisted shape and are made of thin slices of chopped beef, which is flavored with salt and pepper and stuffed with vegetables, mushrooms, eggs, and potato. However, there are numerous stuffing combinations as new ones are encouraged, such as pickles and bacon.

  6. SALCESON Salceson is a type of head cheese found in Polish cuisine. There are several varieties of salceson which depend on the ingredients.

  7. PIEROGI Pierogi (Polish pronunciation: [pjɛˈrɔɡʲi]; also spelled pierógi, pyrogy or perogi) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines.

  8. ASPIC Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Similar dishes, made with commercial gelatin mixes instead of stock or consommé, are usually called gelatin salads.

  9. BIGOS Bigos (Polish pronunciation: [ˈbiɡɔs]), known as a Hunter's Stew, is a traditional meat stew typical of Polish, Lithuanian, and Belarusian cuisines, considered to be the Polish national dish. Bigos is usually eaten with rye bread and potatoes. As with many stews, bigos can be kept in a cool place or refrigerated then reheated later—its taste actually intensifies when reheated. A common practice is to keep a pot of bigos going for a week or more, replenishing ingredients as necessary (cf. perpetual stew).

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