Traditional Polish dishes are often hearty and comforting, perfect for the cold autumn and winter months. So what are 5 most popular regional Polish foods and how does Polish food taste like? I found this amazing description of Polish flavors in a Hanoi Times News by Linh Pham and I think it perfectly discribes Polish food: "... it is salty like pickles, herring and salt from the Wieliczka Salt Mine, sour like fresh apples, bitter like offal, black tea and herbs, and spicy like horseradish." Polish cuisine is a rich and diverse blend of flavors, ingredients, and cooking techniques that has ev ..read more

Traveling recently to Kraków, allowed me to stuff my mouth and my belly with tons of these delicious pieces of bread. Obwarzanek krakowski also called Polish bagel made in Kraków can have different toppings: poppies, salt, and sesame seeds. Secret of the Obwarzanek krakowski - Polish bagel from Kraków Obwarzanek is made from thick and chewy dough, and has a big hole inside. Covered in different toppings it is first boiled then baked. That sounds similar to a bagel. And on the first look, they are very similar. Obwarzanek however after being rolled out into a string it is also twisted, and it i ..read more

I have to say that I have been struggling with learning and recognizing all the different types, names and shapes of squashes and pumpkins. That is why I decided to tackle them one by one. There are so many different types of squashes and pumpkins, and the possibilities what to do with them is endless. What is squash? Squash is a fruit that belongs to the gourd family. It is typically classified as either a summer squash or a winter squash, depending on when it is harvested. Summer squash, such as zucchini and yellow squash, have a thin, edible skin and soft seeds. They are typically harveste ..read more

I recently found myself asking questions about Easter and the food that is traditionally server for this holiday in Poland. Here is a short story of the invention of this very tasty soup called Żur or Żurek in Polish. What is Żur? The two legends of Żur (żurek)? The Legend of mean Innkeeper The legend of poor old lady What is Żur? Let’s start with the basics. What is Sour Rye Soup? Żur (Polish: żur, diminutive: żurek; in phonetic spelling: Z uu - r eh k), is the oldest described soup in Polish cuisine and used to be the national dish of Poland. The first mentions of this soup can be foun ..read more

But what exactly is żurek (sour rye soup) and barszcz biały? What do those two soups have in common and what sets them a part? White Borscht (barszcz biały) and ,Żurek can be found on Polish Easter table as well as in some part of Ukraine. Both of them are also served in many Polish restaurants, here in the US. These two traditional Polish soups seem very similar. They are creamy, rich and smokey. But they differ in flavor and appearance. If you never had them you absolutely need to try both of them. First, let’s start with what they have in common: Broth. Usually based on white sausage (kie ..read more

This recipe is perfect for breakfast and quick snack. It is easy to make and I love it to make it with my children. TIME Total: 35-45min Prep: 10-15 min Time: 25- 30 min Oven Temperature: 375 F INGREDIENTS Muffins 1 stick of butter (8 tbsp = 1/2 cup) 1 cup of sugar 2 eggs orange zest 2 tsp of vanilla extract 2 cups of flour 1 1/2 cup of baking powder 1 tsp of salt 2 cups of fresh or frozen cranberries + 1 tsp of flour 1 cup of dry cranberries 1/2 cup of milk Glaze 2 tbsp of orange juice 1 cup of powder sugar 1/2 cup almond flakes to top of the cranberries STEP BY STEP Take the butter o ..read more

Horseradish sauce for Easter on Polish table is a MUST! This recipe is not traditionally Polish, however it is based on Polish ingredients like horseradish and cranberries. It is a mix of Cumberland sauce and horseradish sauce, which makes it the best addition to the cold cuts served during the Easter breakfast. Eating horseradish sauce of some sort is one of the most popular Polish Easter traditions (besides eating and painting eggs). It is a must have on Polish Easter table! It usually comes in different versions with cream, or mayonnaise. However, the Cumberland sauce - like my mom calls i ..read more

Sour rye soup in Polish called ‘żur’ (or diminutive: 'żurek') is a soup made from fermented rye flour (similar to sourdough) with polish white sausage, bacon, mushrooms and vegetable, is a specialty eaten for Easter. Its name comes from German language - 'sūr', meaning sour and it is a star not only in Poland but also in Slovakia, Czech Republic and Belarus. Żurek is traditionally eaten for Easter, but I like to make it when it is very cold outside. During winter it is my go to dish, I make a lot of it and have lunch for 2 -3 days, it tastes especially exquisite after hiking, skiing and snowb ..read more

Have you ever wondered what might be a typical Polish breakfast? How does it different from all the other breakfasts in the world? Is there such a thing as a ,,Polish breakfast at all? Looking at other countries, we could take something from each one. Polish breakfast mostly includes cereal, an open sandwich with a slice of cheese, ham and tomato or cucumber. On weekends I remember having eggs and "parówki" (hot dog). With every breakfast there is a beautiful fresh bread, some butter and almost always cottage cheese or farmers cheese spread with vegetables. This simple spread has infinite pos ..read more

Traveling recently to Kraków, allowed me to stuff my mouth and my belly with tons of these delicious pieces of bread. Some with poppies, salt, and sesame seeds. Which on is it? Obwarzanek or Bagle? Obwarzanek is made from thick and chewy dough, and has a big hole inside. Covered in different toppings it is first boiled then baked. That sounds similar to a bagel. And on the first look, they are very similar. "Obwarzanek" however after being rolled out into a string it is also twisted, and it is often slightly bigger in size than bagel. Servings: 6- 7 obwarzanki Total Time: Time: 1 h prep time ..read more