Polish cuisine
Polish cooking rests on dough, sourness and smoke: dumplings, sauerkraut and sausage turn up at almost every table.
Sourness in Polish cooking is not a seasoning but a way of keeping food that turned into a flavour. Sauerkraut, brined cucumbers and żurek on a rye starter all grew out of winters without refrigeration.
Pierogi are not one dish here but a whole category: potato and curd, cabbage and mushroom, meat, blueberries for pudding. One dough, dozens of fillings.
2 dishes
- Pierogi ruskie
Dumplings of potato and curd cheese, served with fried onion and soured cream.
70 min · Medium · Main course
- Żurek
A sour soup on a rye starter with white sausage and egg. The sourness comes from fermentation, not vinegar.
70 min · Medium · Soup