Apart from cereals, a large portion of the daily diet of mediaeval Poles consisted of beans, mostly broad beans and peas. Most commoners did not eat bread and instead consumed cereals in the forms of kasza or various types of flatbread, some of which (for instance kołacz) are considered traditional recipes even in the 21st century. The latter consisted initially of proso millet, but later in the Middle Ages other types of cereal became widely used. Two main ingredients were meat (both game and beef) and cereal. A high calorific value of dishes and drinking beer or mead as a basic drink was typical of Middle Ages Polish cuisine.ĭuring the Middle Ages the cuisine of Poland was heavy and spicy. It was known above all for abundant use of salt from Wieliczka and permanent presence of groats ( kasza). Polish cuisine in the Middle Ages was based on dishes made of agricultural produce and cereal crops ( millet, rye, wheat), meats of wild and farm animals, fruits, forest berries and game, honey, herbs, and local spices. History Middle Ages Flaki (or flaczki) is a tripe soup, known since the Middle Ages and favourite dish of king Jogaila. Internationally, if a Polish culinary tradition is used in other cuisines, it is referred to as à la polonaise, from French meaning 'Polish-style.' In French cooking, this term is used for techniques like using butter instead of cooking oil frying vegetables with buttered breadcrumbs using minced parsley and boiled eggs ( Polonaise garnish) and adding horseradish, lemon juice, or sour cream to sauces like velouté.
Meals often conclude with a dessert including makowiec, a poppy seed pastry, napoleonka cream pie, or sernik ( cheesecake). The side dishes are usually boiled potatoes, kasza, or less commonly, rice. 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. 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. Ī traditional Polish dinner is composed of three courses, beginning with a soup like the popular rosół broth and tomato soup. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas Eve supper ( Wigilia) on December 24, or Easter breakfast, both of which could take a number of days to prepare in their entirety.Īmong the well-known Polish national dishes are bigos, pierogi, kiełbasa, kotlet schabowy (pork loin breaded cutlet), gołąbki (cabbage roll), zrazy (roulade), zupa ogórkowa (sour cucumber soup), zupa grzybowa (mushroom soup), zupa pomidorowa ( tomato soup), rosół (meat broth), żurek (sour rye soup), flaki ( tripe soup), and red beetroot soup barszcz. The traditional dishes are often demanding in preparation. In general, Polish cuisine is hearty and heavy in its use of butter, cream, eggs, and extensive seasoning. It is also characteristic in its use of various kinds of noodles, cereals, and grains.
Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, mushrooms, and herbs. Polish-styled cooking in other cultures is often referred to as à la polonaise. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similarities with other regional cuisines. Polish cuisine ( Polish: kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland.
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