Category
page 1Pomeranian cuisine
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czernina
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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".

Eisbein
thumb|267px|Corned Eisbein, with Sauerkraut
thumb|267px|Ham hock position
pickled herring
traditional way of preserving herring
pampuchy
Pampuchy (; see alternative names) are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or are served hot: either sweet (e.g. with jam or fruit) or savoury (e.g. with sauce or with the addition of meat).
Pomeranian cuisine
regional cuisine
Ruchanki
Ruchanki is a flat, oval racuszki from bread dough (providing a light sour taste) or sponge cake (sweet taste), fried on hot fat.