The strangest meals - Poland

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http://www.joker-herby.pl/spezial/bigos.jpgBigos

 

 

is a traditional stew typical of Polish cuisine that many consider to be the Polish national dish.

A savory stew of cabbage and meat, there is no standard recipe, as recipes vary considerably from region to region and from family to family. Typical ingredients include fresh and fermented white cabbage (sauerkraut), various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms. The meats may include pork (often smoked), ham, bacon, beef, veal, sausage,
and, as bigos is considered a hunters' stew, venison
or other game; leftover cuts find their way into the pot
as well. It may be seasoned with pepper, caraway, juniper berries, bay leaf, marjoram, pimento, dried or smoked plums and other ingredients.

 

 

 

http://www.natureartists.com/art/resized/1080_Wood-Duck-print-.jpg

Czernina

 

 

- a Polish soup made of duck blood
(sometimes hen, rabbit or pig blood would be used) and clear poultry broth. In English it is referred
to as Duck Blood Soup.

Generally the sweet and sour taste of the soup comes from the addition of sugar and vinegar. However, there are hundreds of recipes popular in different parts of Poland and Lithuania. Among the ingredients used are plum or pear syrup, dried pears, plums or cherries, apple vinegar and honey. Like most Polish soups, czernina is usually served with Kluski, fine noodles, macaroni or boiled potatoes.

 

 

 

 Scrambled eggs 

 

 

 

is a dish made from beaten whites and yolks of eggs with pepper (usually chicken). Beaten eggs are put into a hot greased pan and stirred frequently.

 


 

 

http://www.aquaservice.przemysl.de/woda5.png

WODZIONKA

 

 

 

is the Silesian name for a Bread or Water Soup
which is made from stale bread, fat, and water. Traditionally, Wodzionka is prepared by soaking two to three days old stale bread in water or broth and adding garlic, bay leaves, pepper and other seasonings, fried bacon, and lard or butter.
It was reportedly served in late autumn and winter, when cows had less milk.