Known for its medieval architecture and Jewish heritage, Poland in Eastern Europe boasts of a food scene that can lure even the most contained eaters. Melt-in-the-mouth meat dishes, butter-fried dumplings, warming spiced wine, mushrooms galore and, not-to-forget, the juiciest apples in the world
They often say – to get to know the history, culture and tradition of a country, you must sample its cuisine. And if the country would be Poland, you’d never want to book a return ticket back home. Yes, there is so much to eat and explore.
The soul of Poland lies in its food. The main meal of the day is dinner, eaten in early afternoon. Sunday dinner, prepared at home, belongs to family tradition and usually involves inviting family and close friends. What lies on most Polish dining tables is pork, but there is no shortage of beef, poultry and fish. Hearty soups are also popular. To prepare some of the tastiest local dishes, Poles often use seasonal vegetables and horseradish together with Mediterranean garlic and dill, exotic pepper, paprika, marjoram and oriental pink spice and cinnamon. But at the core of Polish taste are sweets: apple pies, poppy-seed cakes, Papel cake, cheesecakes, gingerbread etc. An obligatory addition to every Easter meal are mazurka (sweet cakes made with honey and filled with nuts and fruit) – a confection entirely unknown outside Poland.
PIEROGI – POLISH DUMPLINGS
If you thought it were the Chinese who had their copyright over delicious dumplings, you’ll be glad to know that the Poles too have their own buttery version of this light treat. Similar to Japanese gyoza or the Italian ravioli, Polish pierogi are made of thinly-rolled dough, boiled or fried and stuffed with various fillings, both sweet and spicy. There’s a lot to choose from – white cheese, meat, potatoes, cottage cheese and onions, spinach, mushrooms, groat, lentils, fruits and more. Another speciality is uszka (small, twisted version of pierogi) filled with dried wild mushrooms, dished up in clear borscht (beetroot soup of Ukrainian origin).