The cuisine of Wielkopolska

www.wielkopolska.travelwww.turystyka-kulturowa-wlkp.pl

Lo ca tionWiel ko pol ska Pro vin ce is lo ca ted in the ba sin of War ta ri ver, in the cen tral part of Wiel ko pol -sko -Ku jaw ska Low land. Si mul ta ne ously, it is si -tu ated on the cros sro ads of the ma in Eu ro pe an East -West track le ading from Ber lin to Mo skow (via Po znań, Ko nin and War saw) and the trackfrom Pra gue to wards the north (via Wro cław,Lesz no, Po znań). As a re sult, the pro vin ce hasve ry fa vo ura ble trans por ta tion con nec tions withother Eu ro pe an co un tries as well as the rest ofthe world.

AreaThe pro vin ce oc cu pies the area of 29 826 km2,which is 9,5% of the Po lish ter ri to ry.

Po pu la tionWiel ko pol ska is in ha bi ted (ap pro xi ma te ly) by 3,4 mil lion pe ople, which is 8,7% of thewho le po pu la tion of Po land.

The Ca pi talThe ca pi tal of the pro vin ce is Po znań, a ci ty with po pu la tion of 600 000 pe ople. Due to its eco no mic, com mer cial, scien ti fic, cul tu ral andto urist si gni fi can ce, the ci ty is con si de red thecen tre of we stern Po land. Al so, Po znań has itsown air port (Ła wi ca air port) per for ming bothna tio nal and in ter na tio nal func tions.

Im por tant Ci tiesGnie zno, Ka lisz, Ko nin, Lesz no, Ostrów Wiel ko pol ski, Pi ła.

Project co-financed by the European Union through the Regional Development Fund, as part of the Wielkopolska Regional Operational Program for the years 2007 – 2013

EUROPEAN FUNDS FOR INNOVATION AND DEVELOPMENT IN WIELKOPOLSKA

Wielkopolska

ISBN 978-83-61454-82-3

Over the centuries Wielkopolska maintained itsstatus of one of Poland's best developed regions.This fact was reflected in Wielkopolska's

cooking – on tables in landowners' manors as well as in morehumble abodes in both towns and the countryside. It is thenineteenth century, however, that had the largest influence onshaping the cooking tradition's unique character. The Prussianpartition, too, exerted a considerable impact on Wielkopolska'scuisine. Under the influence of German culinary traditions,a number of previously unknown recipes were added to theexisting heritage. After the Second World War, in effect of theinflow of repatriates from the East, Lithuanian and Ukrainianspecialities travelled along with the newcomers. Today, as Polandhas opened up to the world, culinary borrowings keep arrivingon a daily basis not only from all over Europe but also fromother more distant parts of the globe.

Despite those processes, Wielkopolska's cuisine has preservedits unique regional character. It may not be a very sophisticatedcuisine in the variety of tastes it offers but we can eat well here.

Until not long ago, Wielkopolska was associated with potatoes(dialectal pyrki) and cabbage, which constituted a staple elementof the diet. The names of the dishes were not very revealing topeople in other regions of Poland, either. Today, some of thetraditional dishes like pyry z gzikiem (potatoes served withcottage cheese), duck blood soup or duck served with yeastdumplings and red cabbage or golonka (pork knuckles) canbe ordered not only in Wielkopolska's restaurants but also inmany places all over Poland.

Wielkopolska's cooking traditions are strengthened with allsorts of competitions, fairs and regional festivities at which wecan try traditional regional specialities. Cooking programmes ontelevision enjoy a tremendous popularity, too. To get a taste ofWielkopolska's cooking, visitors are invited to dine at one of theold inns or restaurants. For every recipe, we supply informationon where the particular dish can be tasted. In selecting therestaurants for the present brochure, we were not guided byany sophisticated ratings – we simply chose places located invarious parts of the region where we liked the dish the most.

Cooking traditions in Wielkopolska are as old as the region'shistory. Archaeologists and historians alike are scrupulouslyinvestigating into the mysteries of our ancestors' eating habits.

The tastes of Wielkopolska

C Ingredients:2 glasses of duck blood100 g giblets (duck, hen or goose)soup vegetablesprunes, dried pears1 tablespoonful creammarjoram, cinnamon, clovesalt, pepperdumplings or lazankiapple vinegar

Recipe: Prepare stock from the giblets and soupvegetables such as celery, carrots, leak and parsley.Steep the dried fruit in warm water and then boilthem, in the same liquid. Add the fruit and thesour to the broth. Prepare a blood, flour andcream mixture and add it to the broth. Heat thesoup through gently without bringing it to a boil,stirring frequently. Add, salt, sugar, lemon juice,clove, marjoram, cinnamon and pepper to taste.Serve with traditional Polish lazanki(square-shaped noodles) or other kinds of pasta(for example, Polish laid dumplings).

Czernina is a thick soup known all overPoland. Its key ingredients are blood(usually duck blood but chicken, rabbit

or goose blood may sometimes be substituted forduck blood) and clear poultry broth. Thecharacteristic sweet and sour taste of the soup isowed to the addition of sugar, apple vinegar anddried fruit (pears, plums or raisins). There are stillmany amateurs of this soup in Wielkopolska. It isusually served in restaurants where the traditional duck dish is served too. In some regionsof the country it is known as czarna polewka (blacksoup); in the past, when a young man was serveda bowl of black soup, it meant that his marriageproposal had been rejected. Czernina is servedwith dumplings or other kind of pasta, andsometimes with potatoes.

Rycerska Restaurantul. Chrobrego 364-500 SzamotułyTel. 61 292 00 94, 61 292 00 94 Tel./Fax 61 293 21 [email protected]

The restaurant is located in Szamotuły on theexit road in the direction of Poznań, by road no184. The old cafeteria building was convertedfor restaurant purposes in 1979. The restauranthas seating for 100 guests and it specializes inWielkopolska's cuisine. There are two stylishrooms available to guests: the knight hall andthe hunter hall, with furnishing to match theirnames. The chef prepares dishes according tothe oldest known regional recipes. Besidesczernina, other specialities of the restaurantinclude duck served with yeast dumplings andred cabbage and venison dishes.

2 | The cuisine of Wielkopolska

Duck blood soup (czernina, czarnina or czarna zalewajk

a)

PHO

TO M

ICH

AŁ

BEN

DKO

WSK

I

The cuisine of Wielkopolska | 3

Sour rye soup with sausage

TIngredients:2 tablespoonfuls of cooking oil1 tablespoonful of lard100g smoked bacon100g onion (finely chopped)6 berries of allspice4 bay leaves4 cloves of garlic (chopped)150g Polish white sausagemarjoram - to taste2l smoked broth100g potatoes (diced)0.5l sour rye starter0.25l cream (18% fat content)egg - 0.5 per bowl (hard-boiled)1 small onion-flavor bread per personsaltpepper

Recipe:Heat oil and larder in a pot, fry bacon cut intosmall cubes. Add onion, allspice, bay leaves andcloves of garlic. Add half-slices of white sausage,fry for a while and then add marjoram. Stircarefully and add the broth cooked on smokedbacon. Then add the potatoes and simmer untilthey're cooked through. Toward the end, add thesour rye mixture and then the cream. The soupshould best be served with a half of a hard-boiledegg, in a miniature loaf of bread.

The popular żurek or borscht soup isa popular dish served in homes andrestaurants alike, not only in

Wielkopolska. In shops, mainly at greengrocers',we can buy a readymade bottled sour rye starter.The original sour takes 4-5 days to make so itis often substituted with the ready product tosave time. Żurek is served with a boiled egg,potatoes or dumplings. It has recently becomea fashion to serve żurek in a dish made ofa hollow roll or a small loaf of bread.

Olandia RestaurantPrusim 564 – 420 KwilczTel/Fax 61 29 15 379Mobile 608 467 [email protected]@olandia.pl

Olandia is a restaurant located in Prusim,a village 1 kilometer off no 24 road, betweenKwilicz and Kamionna. The village is situatedin the Olandia Heritage Park, itself a part ofa manor house complex located by LakeKuchenne. The restored Baroque buildinghouses a restaurant spread on two floors, withseating for 150 guests, and hotel rooms. Theneighboring Spichlerz (Granary) hides theOlenderska Inn and Winiarnia (wine cellar).The restaurant serves Olandia-style, Europeanand Polish dishes.

PHO

TO A

RCH

IVES

OF

REST

AU

RAN

T

H Ingredients:1 hensoup vegetablesfresh lovagesalt, peppersugaronion

Recipe:Dress the hen and put into a large pot. Pour inwater. Add salt, a pinch of sugar and bring to a boilon a high heat. Skim off any foam that rises to thesurface. Turn down heat and simmer gently forabout half an hour. Add the vegetables andcontinue to simmer until the meat is tender.Towards the end, add an onion char-grilled overopen flame. Serve the soup with homemadenoodles or rice.

Hen soup is Wielkopolska's mostpopular meat soup. As much as beef,pork and lamb were used to make this

soup in the past, now it is predominantly thechicken or hen. A real hen soup is a dish servedon religious holidays (Easter, Christmas) andduring family celebrations. The best additionto the hen soup is homemade egg noodles.

Pięterko Staropolska Restaurantul. Zamkowa 1262-800 KaliszTel. 62 757 53 02

The Pięterko Staropolska restaurant is locatedin the very center of Kalisz in the tenementhouse. In a few separate rooms, the restaurantoffers seating for 180 guests. The kitchen servesa wide selection of Polish dishes with Europeanaccents.


Wielkopolska-style hen soup

PHO

TO A

RCH

IVES

OF

REST

AU

RAN

T

PIngredients:700g pork shoulder young savoy cabbage 3 carrots1 parsley root half a celery roothalf a leek5 average-sized potatoes 2 stock cubesallspice saltpepper

Recipe:Pour 1.5l water into a large pot. Place the meat inthe pot and bring to a boil. Over the next fiveminutes, gather the foam off the surface. Addshredded carrots, chopped leak, parsley and celeryroots. Add 1 tablespoonful of salt, allspice andstock cubes. Simmer for 15 minutes. Shred thecabbage and add it to the pot. In a separate potcook cubes of potatoes in salted water, until half-cooked. Drain the potatoes and add them to thesoup. Continue simmering for another 10-15minutes. Season with pepper before serving.

Parzybroda is one of Wielkopolska's mostcharacteristic dishes made of vegetables.The soup is known also in other regions

of northern Poland. The unusual name of thesoup comes from the hot cabbage leaves, whichscalded the chin (the Polish name of the dishcomes from „scalding the chin”). Parzybroda isprepared from savoy cabbage and potatoes, ona meat broth base, often with an addition ofdried wild mushrooms.

Pomarańczowy Fortepian Restaurantul. Paderewskiego 1464-920 PiłaTel./Fax 67 353 23 [email protected]

Pomarańczowy Fortepian is a restaurantlocated in the center of Piła, in theneighborhood of the Stanisław Staszic PublicPark. It is a large gastronomical complexspecializing in organization of and providingservices for mass events, such as conferences andtrainings. The restaurant with the eponymousorange grand piano organizes events withparticipation of various artists and music groups.The restaurant features a rustic-style interiordesign and comprises four dining rooms with240 seats and a summer garden, with seating foranother 150 guests.


Parzybroda cabbage soupPH

OTO

ARC

HIV

ES O

F RE

STA

URA

NT

P Ingredients:1 kg potatoes3 tablespoonfuls of wheat flour1 egg1 onionfrying oilsalt

Recipe:Peel the potatoes and the onion, shred both intoa bowl. Add an egg and stir well. Heat oil ona frying pan. Pour the batter onto the pan,forming small oval pancakes. Fry until goldenbrown on both sides. Serve with a little salt or thesweet way, with sugar, cream, jam or home-made fruit preserve.

Potatoes (called pyry in Poznań) have beena staple food in Wielkopolska at leastsince the 19th century. They are served

in a number of different ways. One of the easiestand most popular dishes to make was and stillis plyndze, or potato cakes, a dish made ofshredded raw potatoes fried on oil.


Potato pancakes (Plyndze plendze)

IIngredients:300 g cottage cheese 1 glass of sour cream 1 onion and chives2- 3 potatoes per serving buttersalt and pepper

Recipe: Combine the cottage cheese with sour cream andmix well into a smooth paste. Add cream and stiragain. Add chopped onion, chives and mix again.Season with salt and pepper to taste. The pasteshould best be served with potatoes cooked in theirskins, with soured milk or buttermilk.

It is Wielkopolska's flagship Lenten dish.Potatoes, or pyrki, as they are called inWielkopolska, or kartofle, as they are called

in some other parts of Poland, must be boiledin their jackets. It is best to use the original ruralcottage cheese, preferably with a high fatcontent. The same holds true for thecream – both can be bought from farmers' wivesoffering their products at rural marketplaces.Ready half-products are available at everygrocer's shop. Potatoes served with cottagecheese mixed with cream, onion and chives area fasting dish whose popularity is now expandingbeyond the borders of the Wielkopolskaprovince.

Hotel Poznański ***ul. Krańcowa 462-030 Luboń k/PoznaniaTel. +48 61 649 99 88Tel./Fax 61 649 99 [email protected]

Restaurant of the Poznański Hotel is situatednear the exit from the motorway connecting Berlinand Warsaw. This convenient location allowstravellers to get acquainted with Poznań, the capitalcity of Wielkopolska, without the necessity oftaking a detour. The Hotel’s modern interiorscontain elements which are characteristic of thewhole city. The casual atmosphere of the restaurantand club are perfect for relaxing, and the exquisitedishes recommended by the Chef will satisfy alltastes. In the menu of the restaurant you will findregional dishes such as pyry z gzikiem (potatoeswith cottage cheese), żur staropolski (old Polish sourrye soup), Poznań-style beef roulade with beetsalad and potato dumplings (pyzy). The restaurantcan seat 150 Guests.


Potatoes with cottage cheese (pyry z gzikiem)

PHO

TO A

RCH

IVES

OF

REST

AU

RAN

T

Ingredients:2 carrotssoup vegetables0.5 kg potatoesonionsalt, pepper marjoram, bay leafcream200 g smoked pork ribs

Recipe:Cut the smoked ribs into smaller chunks and cookthem with vegetables in a large pot of water. Peelthe potatoes and steam them separately. Fry finelychopped onion on butter mixed with flour toprepare the roux. Add the roux to the soup. Rubthe cooked vegetables through a sieve. Separatethe meat from the bones and add the meat to thesoup. Bring the soup to a boil, adding the cream.Season the soup with salt and pepper to taste.

TIn gre dients:0.6 kg pump kin 3 glas ses of milk1 ta ble spo on ful of but tersalt, su garclo ve, cin na mon

Re ci pe:Peel the pumpkin and cut into cubes. Cook thepumpkin cubes in a small amount of water.When cooked, cool the pumpkin, rub througha sieve, and blend well with an electric blender.Put the pumpkin back into the pot, add milk andspices, bring to a boil. Season to taste. The korbolsoup can be served with millet groats, dumplingsor potato balls.

The korbol soup is one of Wielkopolska'smost unique dishes. Korbol isa dialectal word for the common

pumpkin, ubiquitous in the region's kitchens.Pumpkins are used in Wielkopolska to makesoups, cakes, fillings for dumplings andpancakes. The korbol soup is sometimes servedwith potato balls or groats.

TThere are no beads of fat in thistraditional fasting soup of Wielkopolskahence its dialectal name Ślepe ryby (in

Polish we speak of „eyes” of fat, not „beads”).Contrary to its name, the soup has nothing todo with fish. Its other names include rzadkiepyrki (rare potatoes), leek soup with myrdyra(roux) or potato soup with cream. In wealthierhomes, the soup was cooked on smoked meat orsausages, with vegetables. The soup was servedwith bread and butter. In the past the soupwould often be the sole dish served for dinner soit had to be thick and nourishing. Today it isusually prepared on a meat broth base, mainly inthe countryside.


Korbol pumpkin soup

Ślepe ryby („blind fish”) soup

Gryszczeniówka Guesthouse64-605 Wargowo II nr 87Tel. 61 2972 067Tel. 509 443 085 [email protected]

The guesthouse is situated halfway betweenPoznań and Oborniki, by road no 11, in theneighbourhood of Chludowo. To reach theguesthouse, turn off the main road towardsWargowo II (300 meters). The guesthouse wasbuilt in 2003 in an old orchard. Its interiorfeatures a country-style design. The restauranthas seating for 40 guests. Gryszczeniówka runsalso an agritourist business, which canaccommodate up to 24 guests. The kitchenprepares a wide range of dishes typical ofWielkopolska. The most popular are Wargowo'spierogi, registered as a Traditional Product withthe Ministry of Agriculture and RuralDevelopment. We recommend also homemadedeli meats (venison pates, salo, blood sausage,brawn, liver sausage) and homemade jams andother fruit preserves, fruit juices, pickles.

TIngredients:wheat flour, type 4503 kinds if meat (pork, poultry and beef)1 onionsalt, pepper, mild paprikaeggsbutter

Recipe: Mince the meat. On a frying pan melt butter andfry the chopped onion. Add eggs and spices to themince. Fry the mixture stirring carefully. Knead thedough from combined flour, eggs and some water.Roll the dough on a floured board and cut circlesof dough with a cookie cutter or drinking glass. Oneach dough round place a small ball of filling andfold the dough over forming a semi-circle. Press theedges together with the tines of a fork. Put thedumplings into a large pot of boiling salted waterand cook gently until they float to the surface.Pierogi dumplings taste best when served with friedsmoked bacon and onion.

The history of pierogi dumplings iscenturies long. They were importedinto Wielkopolska from the eastern

borderlands of Poland, where a large variety ofpierogi dumplings is known. At present pierogiare some of the most popular dishes in Polishdiets. We can order them at nearly every bar andbistro, less commonly also at restaurants. Thekinds that have become particularly popular inWielkopolska are pierogi with meat andsauerkraut fillings, Russian-style pierogi stuffedwith sweetened cottage cheese paste and pierogifilled with fruit. Unfortunately, most of thedumplings available are readymade deep-frozenproducts. We should appreciate then even morean opportunity to taste freshly made dumplingsoffered at selected eateries.


Dumplings (pierogi)

P Ingredients:1 kg potatoes1 egg5 tablespoonfuls of wheat flour 30 g lard or smoked bacon 1 onionsalt

Recipe:Peel, wash and grate the potatoes. Press to drainthe excess juice. Combine the potatoes with flourand egg, mix well, season to taste. Form smallshapes and use a spoon to put them in a pot withsalted boiling water. The dumplings are ready whenthey float to the surface, after about 5 minutes.Melt the lard or bacon on a frying pan, fry thechopped onion. Drain the dumplings, place themon a plate and pour some fat on them. Serve withsauerkraut or butter poached carrots.

Potato dumplings make some of the morepopular dishes in Wielkopolska, sincepotatoes became a staple food in the 19th

century. They are prepared in a number of waysfrom raw potatoes, flour and eggs. The reciperemained unchanged over the decades. Thedumplings are known under a variety of namesdepending on a particular region (szare kluski,kulanki, skubanki, kulachy, kluchy z pyrek, kluchyiz pokrywki). Until recently, the dish wasconsidered to be a meal for the poor but todayit is served in elegant restaurants, replacingpotatoes. Potato dumplings are often served withsmoked bacon and braised sauerkraut.

Kołodziej Innul. Poznańska 1062-085 SkokiTel. 61 812 4046

Just outside Skoków, by road no 196 leadingfrom Poznań to Wągrowiec, an old inn is situated,built there at the beginning of the 20th century. Ina few rooms on the ground floor and in the cellarsthere is seating for 100 guests. The inn's cooking isbased on traditional local recipes. Apart from thedumplings, the roast pork chop in herbs isrecommended (served with kopytkadumplings). Wecan try also the traditional duck blood soup(czernina) with specially made egg noodles.


Potato dumplings (szare kluski)

IIngredients:1 kg cooked potatoes2 eggs1 glass of wheat flour1/2 glass of potato floursalt

Recipe: Wash the potatoes and cook them in their skins.When ready, peel them and pass them througha mincer. Add flour, eggs, salt and knead thedough. Roll out the dough into a snake shapeabout an inch high and thick and cut on the biasinto shapes resembling hooves (hence thedumplings' other name kopytka, Polishdiminutive of „hooves”). Boil in batches until theyrise to the surface. Serve with fried bacon or asa side dish with meat.

It is a meal typical of Wielkopolska as it ismade of its traditional vegetable – thepotato. Szagówki are ubiquitous on

Wielkopolska's tables as they are made of theregion's staple product and flour. Their namecomes from the way they are cut: on the bias(Polish: na szagę). They can be served on theirown or as a side dish accompanying the maincourse of roast or poached meat. A mealcomposed of szagówki, braised or poached spareribs, sauerkraut or vegetables is becomingincreasingly popular in various parts of thecountry.

Stajenka RestaurantGłosiny 663-810 Borek Wielkopolski Tel. 65 571 6739; 604 609 326www.reges.pl/stajenka

The restaurant is situated just outside BorekWielkopolski, by the road from Gostyń toJarocin. It occupies a new building (1997) witha glass veranda and a winter garden. Inside thebuilding there are two dining rooms with seatingfor 48 guests. The chef prepares regional dishestypical for the region of Wielkopolska.


Potato dumplings (szagówki)

T Ingredients:1.5 kg veal5 tablespoonfuls of vegetable oil1 onion1 glass of white winesalt, pepperchef's choice of herbs

Recipe: Scald the meat (preferably a leg of veal) withboiling water on all sides. Dry the meat andseason it with herbs and spices, roll the meat.Place on hot oil in a large pot and braise onmoderately high heat for about one hour, bastingthe roast and pouring some white wine on itfrom time to time. When the veal is tender, carveit into slices. The veal tastes best with potatoes orrice and vegetables.

The meat from young calves used to bereserved for the most affluent tablesonly. Roast veal has never been

a common dish. It was served at Easter andduring the most important family celebrationssuch as wedding receptions. Today veal still isone of the more expensive meats and not manyrestaurants are offering it in their menus (vealshanks or roast veal chops). Veal is served inWielkopolska as a hot dish with cookedvegetables or rice on the side or as a cold horsd'oeuvre.

Przystań RestaurantBorgowo 163-100 ŚremTel. 61 2832 739, 602 795 880 [email protected]

The restaurant is situated by the exit roadfrom Śrem (no 434) leading to Dolsk. Thebuilding of a complex architectural designhouses small club rooms and a larger diningroom ideal for large celebrations. There's also anoutdoor garden terrace available to diners,beautifully located by a pond and Pyszczycastream. Przystań has seating for a total of 150guests. The kitchen is run by young talentedchefs serving Wielkopolska's regional dishes,including venison.


Veal shanks

GIngredients:700 g cured pork knucklesvegetables: celery, carrot, parsley2 onions2 apples500 g sauerkraut100 g peas2 tablespoonfuls of lardgarlicallspice, bay leafsalt, pepperhorseradish

Recipe: Cured pork knuckles should first be rinsed well.Place the knuckles in a large pot, pour in boilingwater, add the vegetables, allspice, bay leaf andcook on a low heat for about two hours. Pressthe sauerkraut to remove excess liquid and putinto a pan on hot lard. Add spices, fried choppedonion, some pork bouillon, and braise until thesauerkraut softens. Serve on peas, with potatoesor bread, with grated horseradish or mustard.

Golonka is a dish that came toWielkopolska from beyond its westernborder nearly one hundred years ago,

when the region was part of Prussia. Itspopularity quickly spread into other provincesof the country. The dish is delicious and easyto make, which makes it one of Wielkopolska'sfavourites. Not all the eateries, however, offer anequally delicious, properly cured golonka.Wielkopolska's pork knuckles are usually servedwith potatoes, bread or, less commonly now, ontraditional peas.

Husarska InnCzaczul. Wielichowska 164-030 ŚmigielTel. 65 5180 228 Tel. 605 893 684 www.karczmahusarska.pl

Czacz is a well-known village situated on no 5road between Kościan and Leszno, near Śmigiel.The inn occupies the interior of a late-Classicalbuilding, erected between in years 1960-1970.The two rooms of the inn offer seating for 100guests. The local cuisine is typical ofWielkopolska. Its specialities include sour ryesoup żurek and beef roulades (zrazy) with yeastdumplings (pyzy) and Bavarian-style porkknuckles (golonka).


Pork knuckles (golonka)with cabbage

Ingredients:1 duck4 average-sized apples4 orangesmild paprika powderparsley100 ml cooking oilsalt, pepper, marjoram

Recipe:Dress, wash and dry the duck. Rub the salt-pepper-marjoram mixtureinside the duck. Stuff the duck with peeled apple quarters and sew it up.On the outside, rub the duck with salt, pepper and paprika powder.Sprinkle the duck with oil. Heat the oven to 160 degrees Centigrade andbake the duck for about 2 hours, basting it with the fat melted fromthe bird every 20 minutes or so. To prevent the duck from browning too quickly we can cover the moresensitive parts (wings, legs) with some orange slices. Use the remainingoranges to make some juice. Save the orange zest, too. When the duck is browned, take it out of the oven and cut it into halves.Remove the bones carefully (leave the bones in wings and legs only). Putthe bones into a pot, add orange zest, parsley and half the orangesquash. Add some fat melted from the duck and any apple quarters thatremain. Heat the sauce, substituting the evaporated liquid with someduck broth. Place the duck halves on a baking tray and pour the sauceover them. Put the tray back into the oven and continue baking until themeat is tender. Before serving, thicken the sauce with flour, season withsalt and pepper to taste.


Roast duck with red cabbage and yeast dumplings

RRoast duck with braised red cabbage andyeast dumplings cooked over steam ona cloth (pyzy) is a typical Polish meal

served in Polish homes on Sundays and publicholidays. Fortunately, it is also served in allrestaurants for demanding gourmets. The duckshould be golden brown and crunchy, on theplate always accompanied by yeast dumplingscalled pyzy in Wielkopolska but known undera different name in some other parts of Poland(kluski parowe), which often leads to amusingconfusions.

FOT.

ARC

HIW

UM

RES

TAU

RACJ

I

RED CABBAGEIngredients:1 head of red cabbage250 g lard100 g bacon 2 onions1 applevinegar, sugar, salt, pepper

przepis:Shred the cabbage and scald it with boilingwater. Do not boil or it will turn too soft. Melt lard in a pot, add chopped onion, cubedbacon and apple. Fry the ingredients fora while and then add the cabbage, stirringwell. Finish the side-dish with sprinkles ofvinegar, some sugar, salt and a pinch of freshlyground pepper.

Morena RestaurantMickiewicz Tourist Centerul. Jarocińska 3563-210 ŻerkówTel. 62 740 20 82Fax 62 740 20 [email protected]

Morena Restaurant is situated in Żerków,a small town in the center of the Żerkowsko-Czeszewski Landscape Park. The building ofthe restaurant is the town's former bathhouseerected in 1943. The building is a part of theMickiewicz Tourist Center, a complex of hotel-conference-training premises and open-airswimming pools. The restaurant has fourseparate dining rooms and it specializes inregional cuisine.


YEAST DUMPLINGS (pyzy)– about 5 servingsIngredients:500 g flour10 g sugar300 ml milk2 eggs25 g yeast50 g buttersalt

Recipe:Mix the yeast, sugar and salt in lukewarmmilk. When the starter has risen, add eggs andflour, knead the dough. Add melted butter,knead again. Put aside in a warm place untilthe dough rises. Form the dough into smallball shapes. Pour some water into a large pot,tie a clean loose weave cloth around the pot.Find a bowl matching the size of the pot sothat it can be covered with it and the vaporcannot escape. Place the dumplings on thecloth over boiling water, cover the pot withthe bowl and steam for about 15 minutes.

B Ingredients:1 kg beef 2 onions wholemeal bread5 tablespoonfuls of butter1 glass of clear stock lardsalt, pepper

Recipe: Slice the beef and pound each slice out thin.Divide the lard, chopped onion and breadcrumble among the steaks. Roll each steaktightly, securing with a toothpick, by sewing upor using special pins. Place the beef rolls ina roasting pan and braise on a low heat until themeat is tender, pouring some water or stock overthe meat from time to time. The best side dishesinclude potatoes (or bread) and braised beets.

Beef for roulades used to be selected frompremium cuts of beef only. For thisreason roulades were served mainly in

affluent homes and on important familyoccasions. Today beef roulades are much moreubiquitous. The recipes vary depending on theparticular region of the country. Largestdifferences are observed in the filling put insidethe rolled meat. The main ingredients for theWielkopolska-style filling are lard, breadcrumbles, onion and sometimes alsomushrooms.

Zamkowa Restaurantpl. Zamkowy 164-130 RydzynaTel./Fax 65 538 85 39Tel. 510 043 882 [email protected] www.zamek-rydzyna.com

Rydzyna is a charming little town situatedjust off no 5 road (Poznań – Wrocław), outsidethe town limits of Leszno. The restaurant islocated in the Baroque castle, formerly theresidence of Stanisław Leszczyński, King ofPoland and Duke of Lorraine, and theSułkowski princes. King Leszczyński's daughterMaria became Queen-Consort of France as wifeof Louis XV. The castle restaurant has seatingfor 150 guests in two adjoining dining rooms,in rooms located in the corner tower and ina drink bar. Zamkowa Restaurant servestraditional Polish and regional dishes as well asa selection of European specialities.


Beef roulades (zrazy)

CCheese has long been one ofWielkopolska's basic products madefrom milk. The widespread use of fried

cheese is attributed to German settlers(Hauländer) arriving in Wielkopolska in the18th century. Because the region of NowyTomyśl was the area with the largest numberof Hauländer settlements, we should not besurprised at the fact that the best fried cheesesare produced just there. The fried cheese ofNowy Tomyśl is a registered regional productprotected in the European Union.

In gre dients:1/2 kg cot ta ge che ese1 ta ble spo on ful of but ter2 eggssalt, pep per, ca ra way

Re ci pe:Crumble the cheese (it is best to use thehome-made rural cheese) and rest it in a warmplace for 2 or 3 days. When a yellowish rind startsto appear on the cheese, when the cheese hasmatured, it is ready to fry. Melt the butter ona frying pan, add the cheese and scrambled eggs.Fry the cheese on a low heat, stirring intoa smooth paste. We can add a tablespoonful ofcaraway seeds or chopped dill. Pour the cheeseinto small bowls and let the cheese set.


Fried cheese

T Ingredients:Dough:1 kg wheat flour 6 eggshalf a cube of butter (125 g) 2 tablespoonfuls of sugar50 g yeast1 glass of milk

Filling:1.5 glass of caster sugar 200 g almonds and walnuts 100 g white poppy seedcream

Recipe:Whip eggs with sugar. Melt butter and combine with beateneggs. Continue whisking, adding flour, lukewarm milk andyeast dissolved previously in a small amount of milk. Kneadthe dough until it starts to bubble. Rest in a warm place untilthe dough rises. Scald the almonds, walnuts and poppy seeds with hot water,grind with sugar and cream for a smooth thick paste. Rollout the dough and cut into squares. Place a portion of thefilling on each square, form the croissants and rest in a warmplace until they rise. Bake in a hot oven.

The tradition of baking St. Martincroissants (rogale świętomarcińskie) issaid to date back to pagan times. It was

subsequently taken over and bound to the figureof St. Martin by the church. St. Martincroissants were begun to be baked in Poznań,where tons of them are consumed every year,as late as the break of the 20th century. Thetradition was initiated in Poznań by a bakerbased near St. Martin church. Today this mostcharacteristic product of Poznań cake shops,baked to celebrate the 11 November (St.Martin's Day), must first be approved for saleby a special Chapter of the Poznań TraditionalSt Martin Croissant, which was established onthe initiative of the Poznań Chamber of Craftsand the City Office. In 2008, St. Martincroissant was registered as a protected productname and a protected geographical indicationin the European Union.


St. Martin croissants

T Ingredients:0.5 kg flour 3 eggs1 cube of butter1 glass of milk 50 g yeast1 teaspoonful of salt1 tablespoonful of sugar

Recipe:Prepare the yeast dough. Dissolve the yeast inlukewarm milk and rest the mixture in a warmplace. Cream the sugar with melted butter andeggs, adding flour, salt and yeast. Knead thedough until it's no longer sticky. Roll out the dough into small snake shapes andspiral each „snake” inward. Rest the buns ina warm place until they rise. Top them withstreusel and bake in a hot oven (about 250°Cuntil golden). Let them cool before you sprinklethem with caster sugar or top with icing.

The popular Polish bun (drożdżówka) iscalled szneka z glancem in Wielkopolska.It is of course a relic of the partitions of

Poland, one of the few Germanisms surviving inthe colloquial language. A yeast bun rolled andiced is one of the many sweet snacks consumedeverywhere, often virtually on the run. We can getit in the street and at every cake shop. There area number of varieties of the specialty: with sweetcream cheese, poppy seeds, plum preserve or fruit.


Szneki z glancem buns

Wielkopolska in Internetwww.wielkopolska.travel

www.turystyka-kulturowa-wlkp.pl

PoznańRegional Tourist Information Centre61-772 Poznań, Stary Rynek 59/60 tel. 61 852 61 56

61 855 33 79 [email protected]

City Information Centre61-816 Poznań, ul. Ratajczaka 44 (entrance, ul. 27 Grudnia) tel. 61 851 96 45


City Information Centre – Branch at Poznań International Fair60-734 Poznań, ul. Głogowska 14tel. 61 869 20 [email protected]

City Information Centre – Branch at AirportŁawica 60-189 Poznań, ul. Bukowska 285tel. 61 849 21 [email protected]

Tourist Information and Services „Glob-Tour FB”at Poznań Railway Station60 – 801 Poznań, ul. Dworcowa 1tel. 61 86 606 [email protected]

GnieznoDistrict Tourist Information Centre62-200 Gniezno, ul. Rynek 14tel. 61 428 41 [email protected]

KaliszTourist Information Centre 62-800 Kalisz, ul. Zamkowatel. 62 598 27 31 [email protected]

KoninTourist Information Centre 62-510 Konin, ul. Dworcowa 2tel. 63 246 32 [email protected]

LesznoTourist Information64-100 Leszno, ul. Słowiańska 24tel. 65 529 81 91

65 529 81 9265 529 81 92

[email protected]

PiłaDistrict Tourist Information Centre 64-920 Piła, al. Niepodległości 33/35tel. 67 210 94 [email protected]

Nowy Tomyśl Commune Tourist Information Centre64-300 Nowy Tomyśl, pl. Niepodległości 10tel. 61 44 23 [email protected]

PuszczykowoEkoinfo Centre62-040 Puszczykowo, ul. Poznańska 1tel. 61 633 62 83


ŚremUnion of the Śrem Region – the Śrem Centre for the Support of Small Business63-100 Śrem, ul. Okulickiego 3tel. 61 283 27 [email protected]

WolsztynCommune Tourist Information Centre64-200 Wolsztyn, ul. Roberta Kocha 12a tel. 68 347 31 [email protected]

Selected incoming travel agencies

MARPOL TRAVELul. Dworcowa 164-500 Szamotułytel./fax 61 292 38 [email protected]

Travel agency „ATUR” ul. Mielżyńskiego 18/361-725 Poznań tel. 61 85 16 292, 61 85 60 881fax 61 85 13 604www.atur.com [email protected]

Travel agency – Karolina Gnusowska-Weiss ul. Mścibora 62/961-062 Poznańtel. 61 65 33 650 fax 61 65 33 [email protected]

Tourist information

Map of Wielkopolska

www.wielkopolska.travel www.turystyka-kulturowa-wlkp.pl

Publisher: Wielkopolska Tourist Organisationwww.wot.org.pl

Text: Zbigniew Szmidt

Photo: Zbigniew Szmidt

Map: Autografwww.autograf-poligrafia.pl

Translation: Piotr Woryma

ISBN 978-83-61454-82-3

Poznań 2012

Brochures promoting Wielkopolska are supported by mobile technologies.

You can find a QR code reader at www.odkoduj.pl

The cuisine of Wielkopolska

Documents

Transcript of The cuisine of Wielkopolska