POLISH FOOD

Soup made with chicken and vegetables (carrots). Served mostly pasta.

ROSÓŁ

Dumplings with cabbage and mushrooms is a traditional Polish dish, which usually guests in Polish homes during Christmas Eve, but throughout the year as well.Filling in these dumplings is prepared with cooked sauerkraut and mushrooms.

PIEROGI

Breaded cutlet of pork (with or without bone) resembling Wiener schnitzel.

KOTLET SCHABOWY

Dish usually made with ground pork raw pork with the addition of raw egg and breadcrumbs, seasoned to taste with salt and pepper, and possibly the addition of fried separately in butter finely chopped onion.

KOTLET MIELONY

Type potato noodles prepared with boiled potatoes and flour, formed into a flattened ball of recess.

KLUSKI

Prepared meat with stuffing wrapped in a roll of white cabbage leaves. Traditional stuffing ingredients are minced pork and rice. Often served with tomato sauce.

GOŁĄBKI

The traditional Polish dish served with horseradish or mustard and pea puree. Pork knuckle skin boiled in water until tender, adding during cooking cleaned and rinsed vegetables.

GOLONKA

The basic ingredients of the stew is fine shreds sauerkraut, fresh cabbage, different types of meat and sausages, dried mushrooms, dried plums, onions and spices.

BIGOS

Soup prepared with broth or vegetable broth. The main ingredient that gives the taste of fresh tomatoes or tomato paste. The soup is served with pasta or rice.

ZUPA POMIDOROWA

Soup with shredded cabbage and vegetables often headed to the broth with smoked bacon or ribs.

KAPUŚNIAK

ŻUREKSoup made with whole meal sourdough with rye flour have a distinctive sour taste. Specialty regional cuisine Polish, Belarusian, Czech and Slovak.