Polish cuisine

Sorrel (Rumex acetosa) is a perennial herbaceous plant in the family Polygonaceae. It is also called common sorrel, garden sorrel, spinach dock and narrow-leaved dock ("dock" often used for the genus).

Sauerkraut (; , ) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

species of fish

Meringue ( , ) is a type of dessert or candy, of French origin, traditionally made from whipped eggwhites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear.

Shashlik, or shashlyck ( shashlyk ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union republics.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

A bagel (; ; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.

Bigos (), '''hunter's stew''', is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth.

dairy product produced by souring heavy cream, popular in Eastern and Central Europe

fried pancakes of grated or ground potato

dish of cabbage leaves with a filling

thumb|upright|Aspic with chicken and eggs Aspic () or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

meat dish made from finely chopped raw beef or horse meat

culinary traditions of Poland

Kutia or kutya is a ceremonial grain dish with sweet gravy traditionally served predominantly in Belarusian and Ukrainian cuisine, but also in parts of Lithuania, Poland, and Russia. It is consumed by both Eastern Orthodox Christians and Catholics, though whether it is served on Christmas–Feast of Jordan holiday season or as part of a funeral feast can vary between regions. The word with a descriptor is also used to describe the eves of Christmas, New Year, and Feast of Jordan days.

single slice of bread with food items on top

salt-cured beef product

Cepelinai ( "zeppelins"; singular: cepelinas) are potato dumplings made from grated potatoes and stuffed with ground meat, dry curd cheese, liver, or mushrooms. It has been described as a national dish of Lithuania, and is typically served as a main dish.

A ''''''' (; plural: ', ) is a toasted open-face sandwich made of a sliced baguette or other long roll of bread, topped with sautéed white mushrooms, cheese and sometimes other ingredients, such as ham. Served hot with ketchup, it has been a popular street food in Poland since the 1970s.

thumb|Typical merienda fare thumb|Typical vespertine merienda in the Andalusia|South of Spain thumb|Traditional serving of merienda in Café El Gato Negro, [[Buenos Aires: medialunas (croissants), café en jarrito (a double espresso coffee) and a little glass of sparkling water]] thumb|A typical meryenda in the Philippines, [[tsokolate with suman rice cakes and ripe carabao mangoes]] Merienda is a light meal in southern Europe, particularly Spain (merenda in Galician, berenar in Catalan), Portugal (lanche, merenda) and Italy (merenda), whence the word spread to Serbo-Croatian in, according to di

right|thumb|Haluškár strainer

In English, kasha () is a porridge usually made from buckwheat, a pseudocereal. In the Slavic languages, kasha means porridge. In some varieties of Central and Eastern European cuisine, kasha can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'.

dish made from a poached mixture of ground deboned fish

work of slaughtering domestic pigs to obtain pig meat (pork)

bread made with potato and flour

cold cut non-dairy meat jelly or terrine

Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.

() or vushka ( ; ; ) are small dumplings (a very small and twisted version of pierogi) usually filled with flavourful wild forest mushrooms and/or minced meat. They are usually served with borscht, though they can be eaten simply with melted butter and herbs (usually chives) sprinkled over. When vegetarian (filled only with mushrooms or onion) they are a part of traditional Christmas Eve dishes in Poland, Belarus, and Ukraine, and are either added to the soup or eaten as a side dish. thumb|right|200px|Uszka in traditional Polish borscht|barszcz

A '''''' is a rounded, flat-bottomed, pan-fried meatball of ground meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as (literally "ground cutlets") or regionally ("schnitzels").

Kielbasa (, ; from Polish '''' ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English, it is typically a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage'' (typically pork only).

A powidl (also porvidl, powidła, povidla, or powidel) is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents.

Kabanos (; , plural: ), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are quite long, , but very thin, with a diameter around , and folded in two, giving them a characteristic appearance. Versions made of chicken and turkey are staples in kosher meat markets and delicatessens.

thumb Czernina (, from czarny – "black"; also spelled czarnina or czarna polewka – "black soup") is a Polish soup traditionally made of duck blood and clear poultry broth. Rabbit or pig blood can also be used as alternatives. In English it can be called "duck blood soup".

thumb|267px|Corned Eisbein, with Sauerkraut thumb|267px|Ham hock position

Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

Eastern European bread

thumb|Wedding korovai in Kyiv, 2020 thumb|A korovai and a kolach (bread)| kolach served alongside [[kvass and kefir in a Polish household]]

A rissole (from Latin , meaning reddish, via French , meaning "to redden") is "a ball or flattened cake of chopped meat, fish or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried."

joint on the hog's leg

Mizeria () is a salad which originated in Poland and consists of thinly sliced or grated cucumbers, often with sweet sour cream or kefir and vinegar, although in some cases oil. Other possible ingredients include onions, pepper or lemon juice, sugar, dill, chives, mint or parsley. The dish is usually served alongside a main course and is one of the most popular salads in Poland.

traditional way of preserving herring

Lazanki (, , , singular łazanka or łazanek, , Ukrainian: лазанки) is a Polish, Russian, Lithuanian and Belarusian type of pasta.

food

Zrazy or zrazi (Polish: zrazy , Lithuanian: zrazai or mušti suktinukai) is a meat roulade dish popular in Poland (Silesian rouladen), western Belarus and Lithuania. Its origin can be traced back to the times of the Polish–Lithuanian Commonwealth.

thumb|Mettbrötchenmett on a bread roll

Kluski (singular: klusek or kluska; from German Klöße) is a generic Polish name for all kinds of soft dumplings, usually without a filling.

Grodziskie (; other names: Grätzer, Grodzisz) is a historical beer style from Poland made from oak-smoked wheat malt with a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a strong smoke flavor and aroma. The taste is light and crisp, with primary flavors coming from the smoked malt, the high mineral content of the water, and the strain of yeast used to ferment it. It was nicknamed "Polish Champagne" because of its high carbonation levels and valued as a high-quality beer for special occasions.

Kopytka or kopitka (literally "little hooves") are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines.

thumb|right|400px|A variety of nalewka recipes in various stages of preparation Nalewka (), plural nalewki, is a traditional alcoholic beverage from Poland. Similar to medicinal tinctures, it is usually 40% to 45% alcohol by volume, though some can be as strong as 75%. Nalewka is created by macerating and / or infusing various ingredients in alcohol, usually vodka or neutral spirits. Among the ingredients often used are fruits, herbs, spices, roots, sugar and honey. The name nalewka is currently being registered for national appellation within the European Union. Unlike ordinary liqueurs, nale

'''' (in Slovak), (in Czech), (in Polish), () (in Ukrainian), or Zyntyca (in Goralic), Jintiță (Romanian language) is a drink made of sheep milk whey similar to kefir consumed mostly in Slovakia and Poland. It is a by-product in the process of making bryndza'' cheese.

Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.

Kalduny or kolduny (, , ) are dumplings stuffed with meat, mushrooms or other ingredients, made in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni and the Ukrainian varenyky.

braided ring-shaped bread product

Prepared dish

Sushki (sg. sushka; , plural; , singular) are traditional Eastern European small, crunchy, mildly sweet bread rings eaten for dessert, usually with tea or coffee.

thumb|White thumb|Red '''''' (; ; or ; ; ; ; ; ; ; meaning 'horseradish' in all these languages) is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines (Slovene, northern Croatian, Belarusian, Czech, Slovak, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian, Ukrainian and Ashkenazi Jewish cuisine). comes from Yiddish , which is in turn a loanword from Slavic languages.

yeasted bread roll

cuisine of the Silesians

'''''' () is the Polish name of a dish popular in cuisines of Central and Eastern Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or other carbohydrates such as kasha groats or potatoes.