Poland on a Plate: Regional Recipes
Delve into the heart of Polish culture with a taste of its regional cuisine and traditional recipes.
KGW and regional craftsPolish Association of Rural Women's Clubs
Poland's regional cuisine offers a delicious window into its cultural heritage. Prepare to explore the unique flavors and time-honored traditions.
Podkarpacie tastes proziakiPolish Association of Rural Women's Clubs
Subcarpathia: proziaki
Proziaki, the characteristic pastries, are one of the symbols of Subcarpathian culture. They're flour pancakes with the addition of "prosa" (baking soda), eggs, sour cream, water and salt.
Proziaki from SubcarpathiaPolish Association of Rural Women's Clubs
Proziaki are traditionally baked on the baking sheet of wood-fired tiled stoves, and can be either round or square in shape.
Pomeranian duckPolish Association of Rural Women's Clubs
Pomerania: Pomeranian duck
Juicy, aromatic roast duck, prepared according to the traditional recipe of Pomorze’s country women, is a true feast for food lovers. Slow roasting ensures tender meat, while the crispy skin locks in a rich blend of herbs and spices.
Chocolate soupPolish Association of Rural Women's Clubs
North-west Poland: czernina, black soup
Czernina, also called "chocolate soup", is one of the most characteristic dishes of old Polish cuisine. Its unique, sweet and sour taste and velvety texture have been present on tables for centuries. It was traditionally made of duck blood and clear poultry broth.
A regional dish in Kashubia, Masuria and Poznań.
Until the 19th century czernina was also a symbol in Polish culture. It was served to young men applying for the hand of their beloved. If the suitor was rejected, he would be served czernina. This custom is immortalized in Adam Mickiewicz's epic poem, "Pan Tadeusz".
Cookies from PomeraniaPolish Association of Rural Women's Clubs
Pomerania: puff cookies with nuts
These shortcrust, buttery cookies are a real decoration of the Christmas table and a unique delicacy for any occasion. They are very popular in the Rural Women's Club in Jezierzany in Pomerania - they are delicate, aromatic and pleasantly crunchy thanks to the nut decoration.
There is strength in field herbs!Polish Association of Rural Women's Clubs
There is strength in field herbs!
Rural housewives know exactly what wonders can be made from local herbs. Homemade remedies and delicious tinctures are just some of the products regularly prepared by Rural Women's Clubs.
Ruchanki Kociewskie zez Fjutem z MaślankiPolish Association of Rural Women's Clubs
Kociewie: ruchanki (fritters)
Kociewie is an ethnocultural region in the eastern part of Tuchola Forest. Ruchanki - fluffy, golden fritters, rising perfectly with buttermilk and served with traditional syrup, are the pride, are the pride of Kociewie’s housewives.
Ruchanki evoke memories of old feasts, where uncomplicated but delightfully aromatic baked treats were the highlight.
PrażuchyPolish Association of Rural Women's Clubs
Lesser Poland, Masovia, Greater Poland, Silesia: prażuchy
Prażuchy is one of those simple but unique dishes that have been present on tables in Poland for years. Prepared from boiled potatoes ground with flour, they have a delicate, velvety texture and unique taste.
In the past, they were a symbol of everyday, filling cuisine, today they are back as a culinary gem of tradition. Served with garnish, cracklings or sour milk, they remind us of the old flavors and hospitality of the Polish countryside.
Buckwheat patePolish Association of Rural Women's Clubs
Buckwheat pâté
Buckwheat pâté is a tribute to the old traditions of rural cuisine, where buckwheat was a symbol of simplicity and nourishment. For generations, it has been a staple on Polish tables, delighting with its flavor and reminding us of our culinary heritage.
Good from the forestPolish Association of Rural Women's Clubs
These flavors connect us to the past, celebrating the enduring traditions of Polish cuisine. Polish cuisine is more than just food - it's a story, a heritage, and a celebration of community.
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