The Polish cuisine was built in distant times mainly on not very elaborate and uncomplicated dishes. Kitchen’s base were simply an agricultural produce, so everything what the mother earth could offer.
Mainly it were all kinds of cereal crop but also the plant papilionaceous. The meat base was based on farm animals but also on wild living. The kitchen had all kind of fish to disposal. Of course fruits, mushrooms, spices as well as herbs should be mentioned. Qualified pickers dealt with these last positions. Diet was provided by a simple access to eggs, cheeses and dairy products.
The ancient kitchen was known mainly from applying the ability of the salt and the dominance by meals of goats. Was it very high-calorie cuisine which was accompanied by drinking a lot of beer. In some respects such an appearance of the Polish cuisine held out until today’s times. However in the Polish cuisine elements of different culinary traditions are present, which through mass of centuries were next-door neighbors. West Slovanic and Central-European traditions of cultures of nations are being talked about: Ukrainians, Byelorussians, Lithuanians and Russians or Austrians.
With time as well as with the development of the trade the kitchen underwent adding variety but also erasing of its basic features. Despite everything one should remember about such specificities of the Polish area as Polish stewed dish made of sauerkraut and mushrooms, the pork cutlet, the black pudding, the dumplings (which are also appearing in different variants in different culinary cultures), stuffed cabbage (known in Czechs and Slovakia as holubce. Here as the curiosity one should recall that that dish is also well-known even in the United States as glubkis) or a dozen positions of soup.
Poland’s kitchen it’s a certain group of carbohydrates – cereal dishes, mealy dishes or earlier recalled soups. If kitchen it of course drinks and home brews. Polish typical drinks it the ones to catkins of herbal and fruit stock, it kvass and also honey and beer.
With time a tea was also express in tradition. On present times the Polish cuisine is lightly modified. Potatoes took the place of goats, however a pork and a poultry took the place of the popular game. Into the area of the Polish cuisine a pepper and tomatoes are slowly permeating. Outside the boundaries Poland is well-known from all kind of cold cooked meats and of sausages. Is also often confused with German or Russian’s cuisine because of appearing of the sauerkraut and beer in the first one and appearing of the vodka in the second’s one.
Similarly as in different countries also Poland is abounding in regional delicacies. It is dependent from the place to which we will go. Sea delicacies on the sea, Mazurian freshwater fishes, mushrooms from Wielkopolska, grapes in Slask or also sheep’s dairy products on the South of the country.