So, you are coming to Poland and you would like to have an unforgettable culinary experience. Or, you are just fond of virtual culinary travels. What are the special things that Poland has to offer in the food department? Use our cheat sheet and try them all!
"I will make you placki ziemniaczane every day, if you grate the potatoes", said my friend to her boyfriend, and so he did. He brought the ingredient in big jars, she mixed it with eggs and onions, seasoned with salt and pepper, and fried, and fried, and fried. You may follow their example, add some sour cream, and have a yummy - if not nutritionist approved - Polish meal.
Another flat fried comfort food from this part of Europe are "racuchy", traditionally made of sour milk, flour, soda, and apple slices - but you will find plenty of regional versions, so explore and enjoy.
Round, sweet doughnuts with no holes, but usually glazed and traditionally filled with stewed plum jam or rose hip (!) jam. Scrumptious and found in every "cukiernia" (pastry shop) and almost every grocery store. Best bought in the morning. Can also be easily made at home (deep fried, so lots of fat needed, again).
This creamy sour rye soup may be an acquired taste, but once you have acquired it, you cannot get enough of the dish. It is served with boiled potatoes, sausage, and hard-boiled eggs, sometimes in an edible bread bowl!
Poles like it during Christmas, with "uszka" (little dumplings), or even as a (garlic-flavored) drink, but borscht is also served hot during the year and cold on hot days. It is a deep-red soup made of beetroots (traditionally on the basis of fermented beetroot juice), with meat or vegetable stock, often with vegetables.
Traditional housewive's quick and easy lifeline for a meat dinner for the family and/or guests. Minced pork mixed with an egg, the immortal salt and pepper (garlic and sweet paprika for the extravagant), and inevitable onion, shaped into balls, rolled in "bułka tarta" (grated bread rolls), and fried in some fat.
This staple of Polish Sunday dinners is a simple, breaded piece of pork, traditionally served with potatoes and a salad (most frequently cabbage-based).
A stew the basis of which is shredded cabbage, cooked long and nice with meat and or/mushrooms, and occasionally with such delicacies as dried plums.
Uncomplicated but time-consuming dinner dish made of big, cooked cabbage leaves stuffed with rice/barley/buckwheat mixed with meat or with mushrooms, sometimes with the addition of vegetables, seasoned with salt and pepper, and frequently with onion. In Poland, they are usually served with tomato sauce.
Probably the one dish to everyone's taste - simple dough (flour, water, and a pinch of salt) filled with a variety of stuffings, from meat, through mushrooms, to vegetables and fruit. The most popular options are: - "ruskie" (mashed potatoes, curdled cheese, onion, salt and pepper) - "z kapustą" (with - usually sour - cabbage) - "z kapustą i z grzybami" (with sourkraut and mushrooms) - "z mięsem" (with ground meat), and the absolutely beloved - "z jagodami" (with blueberries, usually served with cream).
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