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Traditional cuisine what the ancient Poles actually ate
Table of Contents
1. How traditional cuisine came to be
The necessity of obtaining food was an integral part of human life from its very beginnings. The first people worked hard in gathering and hunting. Already in the first half of the third millennium B.C.E. on the present Polish lands began to struggle with agriculture and animal husbandry, it was a turning point in the development of civilization.2. What was eaten in the countryside
Farmer's cuisine was modest and based primarily on vegetables and grains. Sugar was a rarity at the time, with only the most delicious beans on the market. Often beans (dense paprika from grain and water), rice (grain meal) and cereals (grass meal) were eaten in the forests.3. What was eaten in the cities
Despite the development of farming, hunting for wild animals such as beetles, seagulls, bears, wild boars, deer, rabbits, ducks, turkeys and ducks was not abandoned. Already in the Middle Ages many spices were used, which were imported by buyers from far away countries.4. Polish cuisine in the 20th century
In cookbooks even before World War II there is a characteristic division into seasons. It was usually prepared from what was available. Every day a lot of cabbage, cassava, noodles, cheese and potatoes were consumed. The more elaborate dishes consisted of different types of fish (schoupak, sandal, carp, flax), poultry, wild and other meats.5. The story of the most famous Polish dishes
The current Polish diet is very different from what our ancestors ate.. so where did the most popular dishes come from?6. Fresh fruit and vegetables
Most of the foreigners asked about what they associate with Poland, will answer that the pierogi.. the idea of filling a parsha of pieces of cake originated in China, then migrated to us from the east.. in Poland they were known as early as the 12th century.. in the 17th century it was already one of the most famous Polish dishes.. they prepared pierogi with cabbage sweet or sour, mushrooms, onions, and also sweet with cheese or macka.7. Bigos
Cabbage is one of the most important Polish vegetables, so it is not surprising that it forms the basis of this dish.8. It's a rush
It is a soup made from meat sauce thickened with wheat flour. It has a characteristic acidic taste. It is served with steamed sausage, egg or potatoes. It derives from the peasant tradition. The name żur comes from the German word sauer, meaning acid.9. Other, of a thickness of not more than 10 mm
Today it is referred to by some as the king of the Sunday table, but it turns out that this is not a traditional ancient Polish dish. At one time pork did not enjoy a good reputation it was usually eaten by physical workers from the lower classes of society. The idea of panelled in eggs and buns of meat came from Austria, where crushed in thin plaster panelled calf bears the name Wiener Schnitzel, or Viennese cinnamon. In Poland it gained popularity during the PRL, however, the expensive calf was replaced by much cheaper pork.10. Cucumbers
One of the first sourdough products was flour, which was used to make grains. It was also used to bake bread. They were eager to consume fermented milk. Initially, the process of souring was used for prolonging the lifespan of vegetables, and the flavor and health of sour products were quickly appreciated. In the countryside, sourcing was an important event in which the whole family and even the neighbors took part.
