Local cuisine in Poland

Just look at some of the names: bigos (stew of cabbage and meat, sometimes with wine or mushrooms), kotlet schabowy (similar to Viennese schnitzel but made of pork tenderloin, coated with breadcrumbs), golabki (cabbage wrapped around pork meat with rice) in tomato sauce, or smalec (lard). You can also fancy a cuisine tour to some of the regions of Poland. Visit Lesser Poland with the Tatra Mountains to eat bryndza (sheep milk cheese) or oscypek (its smoked version), kwasnica (sauerkraut and potato soup) and drink some wonderfully strong plum brandy – sliwowica. For a dessert try pischinger (chocolate oblaten cake) or makowiec (poppy seed cake). Go a little west to Silesia to try delicious kluski slaskie (Silesian dumplings) after eating wodzionka (soup with garlic and bread). Don’t forget to have a bite of krupniok (also called kaszanka or kiszka, which is blood sausage made of kasha and animal blood). In Greater Poland the potato is the king of the dishes: you can meet it in kopytka (potato dumplings), plendze (potato pancakes served with sugar) and in the main dish which is pyry (local name for potatoes) with gzik (cottage cheese with onion and/or chives). For those who love sweets there are rogale swietomarcinskie (croissants eaten on St. Martin’s day). In the region where the capital is found, Masovia, the beef meat is in the limelights: zrazy wolowe (rolled beef strips in sauce) or zrazy wolowe zawijane (onions wrapped in strips of beef) and pyzy with meat (round potato dumplings stuffed with meat). Luckily for the vegetarians, you do not necessarily have to eat meat to be full. Poland waits for you with pierogi (dumplings) with different fillings: fruits, cabbage, cottage cheese; nalesniki (crepes) and above-mentioned plendze. Smacznego!

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