Poland
4 topics — topics in this category.
Pierogi
Poland's crescent dumplings: hand-crimped dough with fillings from potato-cheese (ruskie) to sauerkraut, meat or summer blueberries, boiled and glossed with butter and onion. Ingredients: flour, egg, warm water, sour cre…
Bigos
The hunter's stew: sauerkraut and fresh cabbage braised with smoked sausage, meats and wild mushrooms, reheated for days until it deepens. Ingredients: sauerkraut, white cabbage, kiełbasa, smoked bacon, pork, beef leftov…
Żurek
The sour rye soup of Easter: a tangy, garlicky broth from fermented rye flour, served with white sausage and egg — often inside a bread bowl. Ingredients: żur (fermented rye starter), white sausage (biała kiełbasa), smok…
Kotlet Schabowy
Poland's Sunday cutlet: a pork loin chop pounded thin, crumbed and fried in lard until golden, served with mashed potatoes and mizeria cucumber salad. Ingredients: pork loin chops on the bone, flour, eggs, breadcrumbs, l…
World Cuisines
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