Poland food

Fat Thursday in Poland/ Tłusty czwartek - one of the tastiest and sweetest days in Poland:) We all eat Pączki

The sour rye soup (Polish: żur, żurek) is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. The recipe varies from region to

typical food from Krakow, food ideas

These traditional Polish potato dumplings - Pyzy with meat are a comforting and hearty dish. Perfect for a main course, this recipe brings a taste of Poland to your kitchen.

Foodies, get ready to embark on a culinary adventure through the heart of Poland, from the pierogi-filled streets of Kraków to the hearty bigos stew of Warsaw, where diverse and delectable offerings await to delight the senses.

These central and eastern European dumplings are stuffed with anything from potatoes and cheese to sauerkraut or even prunes (the prunes being a sweet, dessert-style peirogi). These little bundles of comfort are so popular, you can even find them in American supermarkets. I’ve purchased them many times myself. Our version uses some cheddar, but for even more authenticity go for straight farmer’s cheese. Still, despite the convenience, I wanted to try my hand at making them. We’re living in…

Place meat in a big pot, cover with water and add salt. Bring to boil, then lower the heat to a minimum - the soup should simmer very, very gently. Let the soup simmer for around 2h, removing any scum that appears on the surface while it cooks.