Polish Cuisine - Epicurean Travels

7/31/2019 Polish Cuisine - Epicurean Travels

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Polish Cuisine

Epicurean Travels

Pol sh Tour st Organ sat onul. Chau s ego 8, 00-613 Warszawa

tel. +48-22 536 70 70fax +48-22 536 70 04

e-ma l: [email protected], www.pot.gov.pl


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in Western P land will treat u t ar matic duck dishes; Suwalszcz zna in the n rth-east tip P land

ers the best p tat dishes and P dhale at the t the Tatra M untains is am us r kwanica sauerkrauts up and sc pek a sheeps milk sm ked cheese.Wherever u g , u will enj delicacies that rcenturies have been made r m pr duce harvested inthe rests, elds, mead ws, lakes and rivers P land.

An experienced P lish che will tell u the real P lishcuisine is inc mplete with ut cereals, sh, cra sh,venis n and ruits the rest. T better understandwh P lish delicacies taste s g d u sh uld alskn w that the are made r m rganic pr duceprepared b natural meth ds, c ked in the traditi nalh me-made st le with ut arti cial ingredients. The best

che s pass r m generati n t generati n the earlrecipes r pancakes made turnip cabbage, l bsterbutter and pickled wild hawth rn ruit r dec ratingvenis n.

Traditi nal P lish c ker b ks are ull recipes usingingredients that reigners will nd ver ex tic. S urcabbage and cucumber, cereals, dried mushr ms,curdled milk and s ur r e are but a ew the unusualingredients t be sav ured. But ab ve all, c king theP lish wa als means putting ur heart int it.

Polish Tourist Organisation

HeartC king

Entering a P lish h me, whether u are an ld riend ra stranger, u will be greeted with warm h spitalit anda sumptu us meal. A guest in the h me isG d in the h me, as the ld P lish pr verb g es. Evenseeing whats n the menu can reall make ur m uthwater. F r centuries the P lish kitchen has been thearena r c mpeting infuences r m France and Italand it als b rr wed extensivel r m m re ex tictables: Tartar, Armenian, Lithuanian, C ssack,Hungarian and Jewish.

The traditi nal P lish cuisine c mbines the re ned andelegant fav urs intr duced t P land centuries ag bthe French c urt Henri de Val is the rst electedP lish king, with the wild, m steri us fav urs theLithuanian rests, the sweet ar ma the dishes

served r the Jewish Sabbath supper, and the erce,rare taste the sanguine us steak Tartar riginallmade b the h rse riding h rdes Genghis Khan whused t place slices raw bee under their saddles tbe tenderised.

L call made dishes speci c t di erent parts P landwill als sp il u r ch ice. Fresh water sh is the

av urite dish in the n rth P land where lakes are inabundance; r m the sand plains Maz via in centralP land c mes urek a s ur r e s up, and the Easternbelt is kn wn r the w rld am us pierogi .Wielk p lska


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Goose Roulade

Ingredients:4 thin slices goose breasts with skin,

200 g. veal, 150 g. dried apricots,

hand ul o dried ruits and walnuts,

1 egg, breadcrumbs,

salt, pepper,

a teaspoon o apricot l iquor.

Marinate g se breasts in the c gnac and triple

mead marinade. Prepare the stu ng:

c k ruit in small am unt water, mix them

t gether with veal and walnuts. Add an egg,

liqu r, salt, pepper and breadcrumbs.

Arrange the stu ng n fat g se breasts, r ll and

wrap with a thread, rub the remaining marinade

int the r ulade. R ast until the skin bec mes

g lden and crispy.

G se R uladeGooSE IS BACK

B the 15th centur g se was a specialitn the menu served at the r al c urt and in

statel h mes. It was c nsidered a delicact be sav ured with alm nds r ther ex ticspices which were usuall s expensive the

had t be kept under l ck and ke until used.

Jar saw K mar, the Master Che at the GrandH tel, has his wn, m re h mel recipe. A g sebreast is s aked vernight in P lish brand calledwiniak with a dash ne mead (trjniak).Mixedwith small bits veal t taste, g se stu ng isr lled up in the p unded g se breast with agener us serving apric ts, walnuts, raisins and

ther dried ruit. R asted then rem ved r m theven the r ulade n w has a crisp g lden skin.

A special sweet and sm k fav ur is pr vided bprunes. The r ulade is served with blackberr

sauce with a whi c gnac r brand t add adelicate, permeating fav ur.

In the past, g se was the nl meat dish all wedn Christmas Eve, b th in the Cath lic Warmia

regi n and in the neighb uring Pr testant Mazuria.Served r asted, it ccupied a pr minent p siti nam ng ther Christmas dishes. G se sausageswere als served. The am us gsie pipki werecreated b Jewish c ks, and the sav urpgsek, a pickled and sm ked g se breast,was a am us delicac served at the tables thelanded gentr .


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P eperch

Ingredients:

1 pikeperch, 50 g. chanterelle,

200 g. French pastry,

salt, oil, bchamel sauce.

Rem ve the b nes and skin r m the pikeperch,

cut int pieces and add salt. Simmer chanterelle in

il. C at the llets with thin layer French pastry.

Bake in a h t ven. Use the pastry t make t ast,

serve the sh and chanterelle n t ast with

bchamel sauce.

Pikeperch THREE PoLISH GIFTS

This dish per ectl c mbines the three m st imp rtantgi ts P lands natural w rld: sh r m cr stal-clearlakes, mushr ms r m deep in the rests andcra sh r m ur cr stal-clear rivers. Adam Michalski,Master Che at the S tel Vict ria H tel and thecreat r this recipe, drew his inspirati n r m man

ld c ker b ks. This is h w he came up with anidea t serve pikeperch with mushr ms. He alspr p sed, quite unusuall , the additi n cra sh.

Adam Michalski explains that cra sh impr ve thec l ur harm n the wh le c mp siti n.

The white, delicate meat the sh is nicelc mplemented b the subtle br wn hue b iledchanterelles and the range c l ur cra sh tails,lightl ried in cra sh butter. The best sh recipes canbe tasted in the Mazurian regi n, which als ab undsin cra sh, which are rather scarce in ther parts the c untr . Descripti ns midnight expediti ns thunt r th se m st edible crustaceans are ten

und in mem irs describing a l ng-g ne wa li ein the c untr areas P land.

The neighb uring Suwaki regi n is slightl di erent incharacter. Being less expl ited b t urism, it ersscenic lakes teeming with sh and surr undings thatcan trul enchant visit rs with the quiet pace li eand Nature et unsp ilt.


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ure w th egg

Ingredients:

100 g. whole-wheat rye four, 250 g.

carrots, leak, celeriac and parsley,

200 g. white sausage, water, salt,

four, garlic, marjoram.

All w the f ur t s ur in the water r a ew days.

Make a st ck r m mixed vegetables, strain,

add s ur f ur liquid (ur), spice with f ur,

bring t the b il, add salt. Add white sausage

cut int small pieces, spice with garlic

r marj ram. Serve with hard b iled eggs

cut int halves.

ure A SPECIAL SoUP FoR EVERyoNE

S metimes called yesterdays menu s up,ure is a dish that has been enj yed by manygenerati ns P les.

ure brings back t li e the alimentary canala ter last nights abuse caused by liqu r, j kes

Grzeg rz Kazubski, Master Che at the orbisH tels Gr up.

There are as many recipes r c king ure asthere are regi ns P land. It is made di erentlyin Krakw (with vegetables) than in Kielce,P dlasie, Namysw and elsewhere. The neessential, c mm n ingredient is the leaven made

ermented rye f ur with a piece wh le-mealbread crust.

Lenten ure is a very plain s up, served with aminimum basic ingredients. When asting is

nished, ure bec mes a rich s up gener uslysupplemented with the c ks special reserves sausage, spare ribs, bac n crackling r ahard-b iled egg. F r c king the riginalure la Mazov a, Grzeg rz Kazubski uses hism thers recipe. He als adds h rseradish,s ur cream, a ew cl ves garlic, nely cutmushr ms and sliced, white sausage.Seas ned with marj ram it is a delici us, lightlys ur s up.


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Duc w th apples

Ingredients:

duck, kg. apples,

marjoram, rosemary, salt,

goose at, triple mead,

blueberry preserve.

Marinate a y ung duck in a triple mead,

rub with salt, marj ram and r semary. Sprinkle

hal the apples (with ut pips) with marj ram

and stu int the duck. R ast the duck,

ccasi nally basting with juice r m the meat.

Arrange the duck n a plate, c ver

with blueberries and baked apples.

Duck with ApplesLUCULLUSS FAVoURITE FoWL

Lucius Licinius Lucullus, that sel -indulgentR man general, was particularl nd g edducks. In the P lish recipe, r reas ns availabilit , the ex tic ruit was replaced withnative apples. Duck with apples, nce the dish ch ice r alt and arist crac , is t da served

in P lish restaurants.

The che s Wielk p lska take s pecial cre dit rpr m ting duck delicacies. Darek Pazik wski,Master Che at Warsaws Grand H tel, marinatesduck meat acc rding t a recipe he und in an

ld c ker b k, in clear, rub -c l uredtrjn amead, the nest liqu rs, nce kept

nl in r al wine cellars. It gives the meat extratenderness and an excepti nal fav ur.Prepared in this wa , the duck is served with asauce made red bilberr pure e and apples.

y ung, six-m nth- ld ducks are delici us,

especiall when acc mpanied b resh earlautumn apples.

Assuming tha t there is a t picall P lish wa garnishing duck dishes, it w uld certainl be withapples. Slightl s urish, rather unremarkableapples certain ld varieties rare in therparts the w rld are still gr wn in P land. The se e m t be the per ec t match r Luculluss

av urite wl.


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Stuffed ca age rolls

Ingredients:

large cabbage leaves,

200 g. pork, 250 g. rice,

50 g. onion, 30 g. oil,

salt, pepper.

Blanch cabbage leaves, rem ve the hearts.

Simmer the rice slightly, drain it, add previ usly

br wned ni n, minced meat, salt and pepper.

Arrange the stu ng n the cabbage leaves

and r ll them. Place in b iling, salted water,

then bake in the ven u ntil br wn. Serve t pped

with melted lard r t mat sauce.

Stu edCabbage R lls

DELICIoUSGObki TAKE TIME AND PATIENCE

In a mythical land where pe ple indulged in never endingeasting with ut even li ting a nger, it was en ugh t pen

y ur m uth t make a r ast pige n nd its way int it. Tg d t be true!

It is p ssible that stu ed cabbage r lls were calledgobkibecause their shape resembles a pige ns breast. That mightbe true r n t, but ne thing is certain makinggobki requires m re than just li ting a nger.

First the stu ng is made minced meat mixedwith br wnedni n, c ked rice and b iled dried mushr ms. once ready,

it is care ully wrapped in large leaves b iled cabbage andc ked.

The ld P lish stylegobkiwere made with buckwheat gr atsinstead rice and served with a mushr m and s ur creamdressing. Be re putting them in the ven, the c k w uld

sprinkle them with urek, beetr t b rscht r mushr m st ck.

Even quite recently, perceptive armers used t put a ewcabbage heads between the layers shredded cabbage,leaves used r making sauerkraut. The ll wing year theywere used r the preparati n stu ed cabbage r lls. T daythey are m re ten made c ked cabbage leaves.

The m st traditi nal way servinggobkiis with resht mat sauce. They are the specialty Marian Mar , MasterChe at Warsaws N v tel Airp rt H tel.


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P erog stuffedw th ca age and mushrooms

Ingredients:

dough 350 g. four,1 egg, 1 liter water,

800 g. cabbage,

200 g. dried,cooked mushrooms,

50 g. onion, salt, pepper, oil,

vegetable garni.

C k the cabbage and br wn the ni n. Mix

cabbage with mushr ms and ni n. Add salt

and pepper. R ll ut the d ugh, cut int small

circles, arrange the stu ng in the middle each

circle and stick edges t gether. First c k in alted

water and then stir- ry. Serve h t with garni.

P erog AS PoLISH AS IT GETS

Making d ugh r traditi nal P lishpierogiisquite simple: just knead t gether f ur, water and eggswith a pinch salt.

During summer m nths the P lish menu is ull pierogi stu ed with a variety ruits: strawberries, bilberries,

cherries, etc. P les l vepierogiwith a sweet c ttagecheese lling, ten d tted with raisins. F r the traditi nalb rscht c ks make a special kind tinypierogicalleduszka. The jumb -sizedpierogiserved in the Suwakiregi n are usually stu ed with a lling made l cally undmushr ms. In the Ma p lska regi n y u will nd a varietycalled Russianpierogi. These are lled with c ttagecheese, mashed p tat es and ch pped ni n.

A particularly tasty variety pierogi r m st visit rs aremade in a very traditi nal way stu ed with ch ppedmushr ms and shredded cabbage. The fav ur thestu ng is enriched by a pinch salt and pepper

added t taste. A tumbler is used t cut ut r und shapesr m thinly spread d ugh. Next, the mushr m and

cabbage stu ng is placed n each circle. Then the circle islded in hal and cl sed by rmly pressing y ur ngers

al ng the edges. The hal -m n shapedpierogiare readyt be c ked.

Wherever y u happen t be in P land, y u will nddelici us l cal pier gi. I y u want t indulge inpierogi, theP dlasie regi n w uld be an excellent ch ice r ag urmet break. A sumptu us meal g es d wn well withan ass rted er active h lidays in the P dlasie regi n!


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Papal Cream Ca e

Ingredients:

r lled ut and baked French pastry,

cream: liter milk, 4 egg y lks, 1 egg,

100 g. sugar, 30 g. p tat f ur,

p wdered sugar, vanilla.

Mix egg, y lks, sugar and vanilla t gether.

Prepare the cream: b il liter milk, add remaining

c ld milk mixed with p tat f ur. Add eggs t

b iling mixture and mix. Thicken the mixture by

heating and mixing. C l the mixture in c ld water,

still mixing. Arrange c ld mixture n the French

pastry, c ver with pastry n the t p and sprinkle

with p wdered sugar.

Papal CreamCake

A SWEETER KIND oF NoSTALGIA

Its n t ten that a casual remark can elevate a tastbut rdinar cake t stard m. During the 1999 visit this h me t wn Wad wice P pe J hn Paul IIsumm ned up mem ries his unger da s.

What he said then had great c nsequences n theentire P lish c n ecti ner business. The P pereminisced ab ut the sweet taste a cream cakecalled, remw a, which he and his sch l riendsused t bu in a pastr sh p in the market square.on the ver next da , remw a, becamethe rder the da in all the l cal tea-r ms andc n ecti ner sh ps! The cake has been kn wn eversince as, Papal remw a.

Henr k P dsiad , the c n ecti nar che at WarsawsEur pejski H tel rec mmends his wn remw a:a thick la er cream and custard lling sandwiched

between tw squares delicate French pu pastr ,with a whi brand t taste.

I u have a sweet t th, the Ma p lskaregi n in the s uth P land is the ideal placet visit. And n t nl an ther attracti n beck ningvisit rs is a walk in the splendid Tatra M untains.While visiting Ma p lska, d n t miss the r al cit Krakw, P lands rmer capital. The cit is steeped inhist r and has a vibrant s cial li e. Its man p pularca s, disc s, bars and restaurants ar und Eur peslargest medieval market square are pen l ng int thenight, alwa s cr wded with guests.


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New York

Moscow

Warsaw

Stockholm

Berlin

BrusselsLondonParis

Madrid

Amsterdam

Vienna Budapest

Rome

Kiev

Tokyo

P r a

c t i c a l i n f o r m

a t i o n

Republic P land Area: 312,000 sq km.Location: Central Europe.Poland borders on Germany, the Czech Republic, Slovakia, Ukraine,Belarus, Lithuania, and Russia. Its northern border 500 km long runs along the Baltic Sea coast.Population: 38,000,000.Flag: White and red.Ofcial language: Polish.Capital city: Warsaw.Other major cities: d, Krakow, Wrocaw, Pozna, Gdask,Szczecin, Katowice, Lublin. Climate: Temperate, the averagetemperature in July is 19C (67F), but there are many summer dayswhen temperatures rise to 30C (86F). The best time of the year forpractising winter sports is between January and March.

Use ul teleph ne numbersNationwide toll-free 24 hour emergency phone numbers are:

Ambulance 999, Fire Brigade 998, Police 997. Mobile Phone Assistance 112,

Tourists can use the following emergency number during thesummer season:

800 200 300, +48-608 599 999.

Tra c regulati nsThese are compatible with the regulations in EU countries. Speed

limits on Polish roads are: 50 km/h for all vehicles in built-up areas; 90 km/h on two lane roads; 110 km/h on expressways; 130 km/h on motorways; Headlights must be switched on at all times while driving.

TaxiTaxi stands are marked with the TAXI sign. Taxis are best be bookedby telephone. Higher rates are charged for travel out of city limits, onSundays and holidays; a special night fare is applied between 10 pmand 6 am.

Bus Any place in Poland can be easily reached on the extensive network of national and local roads. Coach services are operated throughoutthe year by state and private bus companies across the country.

TrainPoland has a well-developed rail network. Major Polish cities areinterconnected by Intercity express trains running between Europeancities. The national railway network is administered and servicedby the Polish State Railways (PKP). All necessary information canbe found on the PKP website: www.pkp.pl, www.intercity.pl, www.rozklad-pkp.pl and tel. +48 42 194 36.

AirThere are airports in Poland in the following cities: Warsaw, Krakow,Gdask, Katowice, od, Pozna, Rzeszw, Szczecin, Wrocaw andBydgoszcz. LOT Polish Airlines is Polands national carrier. In order tond the necessary information, all travellers planning to come to Po-land and move around the country by air should visit the LOT website:

www.lot.com. In addition, there are other carriers, including budgetairlines such as Easy Jet www.easyjet.com, Germanwings www.germanwings.com, WizzAir www.wizzair.com, Ryanair www.ryanair.com, Norwegian www.norwegian.no, Aer Lingus www.aerlingus.com

Cust ms regulati nsCustoms rules and procedures are similar to those prevailing in themajority of EU countries. Detailed information is available from theMinistry of Finance, tel. +(48-22) 694 31 94, www.mf.gov.pl.

H w t Pay?The Polish currency is the zloty (PLN). You can pay using other

currencies e.g. Euro, after you have come to an agreement with thevendor, but this is not always the case. Most transactions are done inzloty. Money can be changed at banks or exchange counters (Kan-tor). Credit cards are accepted in most shops and for services in thewhole of Poland. Cash dispensers of the different banks are available24/24 in cities and towns. The ofcial money is the zloty divided into100 groszy. Polish money is in circulation as coins and banknotes.Coins: 1, 2, 5, 10, 20, 50 groszy and 1, 2, 5 zloty. Banknotes: 10, 20,50, 100 and 200 zlotys.

Public h lidays and w rk- ree daysNon working days are Saturdays, Sundays, and following holidays:New Years Day (Jan. 1st), the Easter (Easter Sunday and Mondayare moveable holidays), Labour Day (May 1st), the anniversary of theConstitution of May Third (May 3rd), Corpus Christi (Thursday, movablefeast), Feast of the Assumption (Aug. 15th), All Saints Day (Nov. 1st),National Independence Day (Nov. 11th), Christmas Holidays (Dec. 25th and 26th).

in partnersh p w th the Pol sh Tour st Organ sat on in partnersh p w th the Pol sh Tour st Organ sat on

Where t stay? All hotels are classied and their categories range from inexpensiveto luxurious. Rooms can be booked by telephone or Internet:

www.discover-poland.pl, www.hotelsinpoland.com,www.polhotels.com, www.hotelspoland.com, www.polhotel.pl,www.warsawshotel.com, www.visit.pl, www.orbisonline.pl,www.pph.com.pl

Many historic and old buildings (palaces, castles, manors, mills)have been adapted for tourist purposes tel. +(48 22) 412 50 13,+48 507 842 552, www.goscinnezabytki.pl

Booking of rural B&B accommodations:tel. +(48-52) 398 14 34, mobile +(48-602) 459 137,www.agritourism.pl, www.agroturystyka.pl, [email protected]

Youth hostels: tel. +(48-22) 849 81 28, fax 849 83 54,www.ptsm.org.pl

Camping: tel./fax +(48-22) 810 60 50, www.pfcc.eu Polish Tourist Country Lovers Association: www.pttk.pl.

Pu l sher: Pols a Organ zacja Turystyczna / Pol sh Tour st Organ sat onul. Chau s ego 8, 00-613 Warszawa, tel. +(48-22) 536 70 70, fax +(48-22) 536 70 04, e-ma l: [email protected], www.pot.gov.plEd tor: Mac ej Twardows , www.art ntro.com.p; Text: Danuta kul c a, Tomasz Z eja; Translat on: Jan k. M lenc ; Ed tor al consultat on: PrzegldGastronom czny; Photographs of d shes: compos t on: Magdalena brejdygant; Photos: M cha Woln a , Roman Andras , Andrzej amojda, POT and PrzegldGastronom czny Arch ve.

Branches of the Polish Tourist Organisation Abroad

AUSTRIA Vienna tel. +(43-1) 524 71 91 12 fax 524 71 91 20 www.polen.travel [email protected] BELGIUM Brussels tel. +(32-2) 740 06 20 fax 742 37 35 www.polen.travel [email protected]

www.pologne.travel [email protected] FRANCE Paris tel. +(33-1) 42 44 29 92 fax 42 97 52 25 www.pologne.travel [email protected] GERMANY Berlin tel. +(49-30) 21 00 920 fax 21 00 92 14 www.polen.travel [email protected] GREAT BRITAIN London tel. +(44-0) 300 303 1812 fax 300 303 1814 www.poland.travel [email protected] HOLLAND Amsterdam tel. +(31-20) 625 35 70 fax 623 09 29 www.polen.travel [email protected] HUNGARY Budapest tel. +(36-1) 269 78 09 fax 269 78 10 www.lengyelorszag.travel [email protected] ITALY Rome tel. +(39-06) 482 70 60 fax 481 75 69 www.polonia.travel [email protected]

JAPAN Tokyo tel. +(81) 3-5908-3 808 fax 3-5908-38 09 www.poland.travel [email protected] SPAIN Madrid tel. +(34-91) 541 48 08 fax 541 34 23 www.polonia.travel [email protected] RUSSIA Moscow tel. +(7-495) 510 62 10 fax 510 62 11 www.poland.travel [email protected] SWEDEN Stockholm tel. +(46-8) 21 60 75 fax 21-04-65 www.polen.travel [email protected] USA New York tel. +(1-201) 420 99 10 fax 584 91 53 www.poland.travel [email protected] UKRAINE Kiev tel. +(38-044 ) 278 67 28 fax 278 66 70 www.polscha.travel [email protected]

Polish Cuisine - Epicurean Travels

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