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.
- 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.
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
is the Silesian name for a Bread or Water
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.