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Traditional cuisine what the ancient Poles actually ate
Table of Contents
1. How traditional cuisine came to be
As early as the first half of the third millennium B.C.E., agriculture and animal husbandry began to struggle on our present-day Polish lands, which was a turning point in the development of civilization. The first culinary techniques such as care, sun drying, smoking and soaking were used to extend the durability of products. Interestingly, this coincides with today's recommendations, although the science of farming was not known at the time.2. What was eaten in Polish?
Fruits grown in salads were eaten, and strawberries and mushrooms were harvested in the forests. Honey was used to sweeten the beans. Frequently brie (dense poppy from grain and water), raisins (roasted grain meal) and flatbread (a rare type of soup) were consumed.3. Translate this page to Switch Polish: Switch
Despite the development of crops, hunting for wild animals such as elk, elk, bears, wild boars, deer, rabbits, ducks, turkeys, and chickpeas was not abandoned. Pepper, cinnamon, saffron, ginger, mushrooms, mustard beans, almonds, and roosters were known. In documents dating back to the 14th century, there were already references to foods such as flakes, rays, fish in safflower sauce, goose with almonds and fastened chicken.4. The story of the most famous Polish dishes
Today's Polish diet is very different from what our ancestors ate, so where did the most popular dishes come from?5. I'm not sure I'll ever be able to do that
In the 17th century, it was already one of the most famous Polish dishes. In Poland, they were known as early as the 12th century.6. It's a rush
It has a characteristic acidic taste. It is derived from the peasant tradition. On Polish guest tables, e.g. during Easter breakfast.. It is served with roasted sausage, egg or potatoes. The name żur comes from the German word sauer, meaning acid.
