Traditional Polish recipes

Polish cuisine is very diverse. Its current shape was largely influenced by historical changes and the influx of many cultures and religions. Poland has been a tolerant country for centuries, so the influx of new people naturally led to the enrichment of culinary traditions.

Much of Polish cuisine comes from rural cottages and manor houses. They created various dishes based on what was obtained from the surrounding fields and forests. Hence, Polish cuisine is dominated by meat and flour dishes.

Vegetables are also an important component of the Polish menu. Here you will find, among others: potatoes, cabbage, beets, cucumbers and tomatoes. Polish dishes are well seasoned, but not spicy. In addition to salt and pepper, you will find a wide range of herbs, such as juniper, tarragon, lovage, cumin and the most popular marjoram.

Nowadays, many other herbs available around the world are also used. It is also worth paying attention to the use of many species of mushrooms used in sauces and stuffing.

Old Polish cuisine is based largely on game. In a land full of forests, there was no shortage of such meat. Additionally, a lot of forest resources were used, such as mushrooms. A slightly more modern kitchen also has many vegetables and fruits that are equally eager to use.

At the turn of the last century, Polish cuisine was under the influence of three invaders. This had a significant impact on the ingredients used in it. Despite everything, the trend of Old Polish cuisine dating back to the Middle Ages has remained. However, each region has developed its own unique character based on available resources.

Among the Polish regions, we can distinguish, among others, Bieszczady, Kashubian, Greater Poland, Masovian, Warmia and Masuria, Podlasie, Silesian, highlander , Lesser Poland or borderland cuisine. Each of them has common features, but certain recipes are unique only to some or one region.