Category:Polish recipes: Difference between revisions

Traditionally, the main meal is eaten about 2 p.m., and is usually composed of three courses, starting with a [[soup]], such as popular bouillon or [[tomato]] or more festive [[Barsczyk (Polish beetroot soup)|Barsczyk (Polish beetroot soup)]] or żurek (sour [[rye]] meal mash), followed perhaps in a restaurant by an appetiser of [[herring]] (prepared in either cream, oil, or vinegar). Other popular appetizers are various cured [[meats]], vegetables or [[fish]] in [[aspic]]. The main course is usually meaty including a roast or kotlet schabowy (breaded pork cutlet). Vegetables, currently replaced by leaf salad, were not very long ago most commonly served as 'surowka' - shredded root vegetables with [[lemon]] and [[sugar]] ([[carrot]], [[celeriac]], [[beetroot]]) or fermented [[cabbage]] (kapusta kwaszona). The sides are usually boiled [[potatoes]] or more traditionally kasha (cereals). Meals often conclude with a dessert such as makowiec, a [[poppy seed]] [[pastry]], or drożdżówka, a type of yeast cake. Other Polish specialities include chłodnik (a chilled [[beetroot]] or fruit soup for hot days), golonka ([[pork]] knuckles cooked with vegetables), kołduny ([[meat]] [[dumplings]]), zrazy (stuffed slices of [[beef]]), salceson and flaki ([[tripe]]).

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