Romanian students about Polish cuisine

 

Romanian students about Polish cuisine

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  Polish cuisine is rich in meat, especially pork, chicken and beef, in addition to a wide range of vegetables, spices, and herbs. It is also characteristic in its use of various kinds of noodles as well as cereals and grains. In general, Polish cuisine is hearty and heavy in its use of butter, cream, eggs and extensive seasoning. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas Eve supper (Wigilia) or Easter breakfast, which could take a number of days to prepare.

  Among the well-known Polish national dishes are bigos ; pierogi ; kiełbasa; pork loin kotlet schabowy breaded cutlet ; gołąbki cabbage roll ; zrazy roulade ; sour cucumber soup (zupa ogórkowa) ; mushroom soup, (zupa grzybowa) tomato soup (zupa pomidorowa); rosół meat broth ; żurek sour rye soup ; flaki tripe soup ; and red beetroot. 

  A traditional Polish dinner is composed of three courses, beginning with a soup like the popular rosół broth and tomato soup. At restaurants, the soups are followed by an appetizer such as herring (prepared in either cream, oil, or in aspic); or other cured meats and vegetable salads. The main course usually includes a serving of meat, such as roast, breaded pork cutlet, or chicken, with a coleslaw-like surówka , shredded root vegetables with lemon and sugar (carrot, celeriac, seared beetroot), sauerkraut or mizeria salad. The side dishes are usually boiled potatoes, rice or less commonly kasza. Meals often conclude with a dessert including makowiec, a poppy seed pastry, napoleonka cream pie or sernik cheesecake.