Some traditional dishes the Poles eat on special days version 1
Some traditional dishes the Poles eat on special days - version 1
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CHRISTMAS EVENEW YEAR’S EVE
EASTER
SOME TRADITIONAL DISHES THE POLES EAT ON SPECIAL
DAYS
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An old tradition puts it that there should be at least twelve dishes served at Christmas Eve supper in Poland. Among the
most common ones are:
borsch (barszcz in Polish) – a beet soup served with tiny mushroom-filled dumplings, so-called uszka
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ruskie pierogi (Ruthenian dumplings) – half-moon shaped dumplings filled with cottage cheese, fried onions and mashed
potatoes, seasoned with salt and pepper; they are usually served steaming hot boiled
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fried carp
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kutia – a sweet pudding made of wheat kernels, poppy seeds, honey, walnuts and raisins
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dried fruit compote (dried pieces of apples, pears and plums are chiefly used)
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Poland seems to have no traditional New Year’s Eve dishes but bigos is often served on that day of celebration. It is a kind of stew
containing cabbage, sauerkraut, mushrooms, pork, sausage, bacon as well as a variety of seasonings.
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As regards something sweet, cheesecake is one of the Poles’ favourite choices on New Year’s Eve.
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Poland’s traditional Easter fare include (among many others):
żurek – a soured rye flour soup with potatoes, sausage and eggs, sometimes served in an edible bowl made of a bread loaf
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boiled or smoked ham
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ćwikła – a salad made of grated red beets (boiled and then cooled) and grated horseradish (raw), seasoned mainly with sugar, salt and lemon juice
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makowiec – a sponge cake with poppy seed filling
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mazurek – a cake which is generally decorated with chocolate icing, fruit and nuts
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The booklet was made by the students of Leżajsk Primary School No. 2, Poland.