(CNN)— If only one word is used to describe Polish cuisine, “heartfelt” may be the most appropriate choice.
We are talking about delicious and healthy dishes that are appetizing.
Some of the widely acclaimed recipes in this country of Central Europe can be traced back centuries. Although many recipes have developed in the past few years, they retain the long-standing Polish culinary value.
Of course, the best way to sample Polish food is to visit the country and try it in its many restaurants, cafes, milk bars and street food stalls.
Although in most cases it may take a while to choose to travel here, it is always good to be prepared.
From pierogi to bigos, here are 1
This is a fermented soup made with sour rye flour, which is a Polish delicacy.
Zurek is the perfect Polish comfort food.
At first glance, it seems to be just ordinary fermented rye soup, but Poles think that zurek is a national treasure.
This is true for almost all meals that define a country, and every family tends to support their own zurek recipes.
Although this dish varies greatly from region to region, the most recognized dish is rye flour with potatoes, lots of vegetables and lots of meat.
Centuries-old soups are usually served with boiled eggs. Must try zurek w chlebie, basically the same as soup in bread.
The Smakolyki restaurant in Krakow is very popular with locals and offers you a fantastic zurek in a comfortable atmosphere.
Smakolyki, Straszewskiego 28, Krakow 31-113; +48124303099
Fraki is considered to be the favorite of King Jogaila of Poland.
The Polish version of the popular tripe soup does not sound like an appetizer, but it means a lot to this country.
Although it is not unique to Poland-similar recipes can be found in nearby Ukraine, Belarus and Germany-the soup has been popular here since the 14th century and is said to be the favorite dish of the Polish king Jogella.
Not only will flaki give you an insight into the rustic roots of Polish cuisine, it can also prove that if cooked in the right way, the edible lining from the beef stomach can form part of a delightful meal.
For the Warsaw version of flaki, go to the small but locally famous Pyzy Flaki Gorace! Near Praga.
The popular Polish stew is made with sauerkraut, meat and various vegetables.
Bigos is one of the most popular foods in Poland and consists of three ingredients. The first is sauerkraut-the longer it is marinated, the better.
Then comes meat, usually beef and/or pork, although game is also an option. The more meat you use, the stronger the flavor.
Finally, fresh shredded cabbage and various vegetables make this iconic Polish stew simply work its magic.
Challenge the chef to make your best Bigos at the excellent Stol na Szwedzkiej in Wroclaw, where there is no menu, only four tables.
Pierogi are dumplings filled with meat, vegetables, cheese, fruit or chocolate.
Pierogi is undoubtedly the most famous and simple comfort food in Poland.
However, after tasting one of these delicious dumplings, you may find yourself craving more.
Broadway can be cooked or fried; stuffed with meat, vegetables, cheese, fruit, chocolate; served with sour cream or butter.
From street food spots to high-end restaurants, you can find them almost everywhere in Poland.
Enter the real Kingdom of Pierogis in Pierogarnia Mandu, a food agency in Gdansk, which offers more than 35 varieties.
This soup made from duck blood has previously been used to accept or reject marriage proposals.
This sweet and sour soup made from a mixture of duck blood and sweet and sour has a strong connection with Polish culture.
Until a few centuries ago, if a man proposed to marry his lover’s hand, the shadow of Cernina given to him by the bride’s family would answer his question.
The golden Cernina represents “yes”, while the black version of the soup represents a negative result.
Fortunately, diners can now enjoy Cernina in all its regional varieties without worrying about the meaning of the colors.
Similar to steak art, this appetizer consists of a mixture of minced meat, onion and egg yolk.
Composed of raw ground beef, the origins of this delicious Polish appetizer can obviously be traced back to Mongolia, which was introduced to Europe in the Middle Ages.
However, Poles like this variation of steak t, and often start meals from it, tasting the original flavor of minced meat mixed with onion and egg yolk.
Enjoy gourmet food at Szara Ges w Kuchni in the center of Krakow, where the deer and smoked mango gal are just culinary works of art.
Kotlet schabowy-pork chops wrapped in breadcrumbs made from pork.
Viennese schnitzel is an important competitor in the north-kotlet schabowy-although everyone in Poland calls it schabowy.
But the main difference between this breaded schnitzel and the popular Austrian cuisine is that Sabowei is made with pork.
Although you can find it in restaurants in most countries, you can get a truly authentic one at any mleczny bar (also called milk bar).
These buffet restaurants offer traditional Polish dishes at affordable prices in a relaxed atmosphere.
For reasonably priced and reasonably priced roasts, head to Schaboszczak od Dziadka in Poznan, where the portions are large and inexpensive.
These delicious potato dumplings have a hole in the center and are one of the most popular side dishes in the country.
These cooked potato dumplings were originally from the Silesian province of Poland (or wojewodztwo slaskie) with a hole in the middle and are one of the most popular side dishes in the country.
Although they have received universal praise over the years, Silesia has the most coveted Cruskey to date.
Beer and kluski pair well, and the local brewery Browar Mariacki in Katowice is a good place to taste this pairing. The traditional Silesian rolada (beef roll with kluski) is hard to beat.
Sausage containing pig blood, pig offal and buckwheat.
Blood occupies a special place in the Polish kitchen, and Kasanka is a good example.
Although the ingredients of this sausage may seem unusual, their use in Central and Eastern European cuisine is relatively standard.
Kaszanka is made from a strange mixture, including pig blood, pig offal (a mixture of skin, fat, liver, and skin), and buckwheat, which is stuffed in pork intestines.
There is no better place to try Kasangka than a restaurant where buckwheat is king. The Dobra Kasza Nasza from Zakopane can be paired well with many other buckwheat-based dishes.
Cutou-Polish dessert that looks like pancakes.
There is no shortage of high-quality food in Poland when it comes to pleasing sweet eaters. One of the best is Rauchy, a close relative of pancakes.
It follows the same sugar recipe as the popular flat cake, and looks almost the same. Since the savory version of Christmas forms an important part of festive Polish dinners, it is often associated with Christmas.
Unlike many other dishes listed, Ragucci is hard to find in restaurants, but many local families can cook them at home.
In order to enjoy the best casual atmosphere in Katowice, head directly to Zurunnia, a cosy restaurant serving Silesian cuisine. The carpet here is served with apple mousse.
In difficult times, Polish families used potato pancakes instead of bread.
Without these potato pancakes, the list of top Polish cuisine would be incomplete.
Thousands of Polish families rely on placki ziemniaczane instead of bread, which is a scarce food in Poland during difficult economic times, and since then they have become an important part of the country’s culinary tradition.
Placki ziemniaczane is usually topped with meat sauce, sour cream or beef stew.
Those who visit the picturesque spa town of Krynica Zdroj in the Beskid Mountains can taste the Phuket wine ziemniaczane at a local culinary institution, Karczma Cichy Kacik.
Saint Martin Croissant
St. Martin croissants have been added to protected traditional specialty foods.
Few foods can claim special legislative protection, claiming that they can only be produced in designated areas.
In 2008, the European Union filled this coveted horseshoe-shaped croissant with white poppy seeds into a protected traditional specialty food, further consolidating the legendary status of St. Martin’s croissant in Polish food.
The history of delicious pastries can be traced back to the 19th century. It originated in the western city of Poznan and is one of its most famous culinary symbols.
Visitors can learn all about the history of St. Martin’s croissants in the Croissant Museum and Experience Hall in Poznan, or they can be integrated.
Freshly baked gingerbread from the ancient town of Torun.
In the beautiful ancient town of Torun, protected by UNESCO, the air is always filled with the fragrance of freshly baked gingerbread.
In fact, Poles rarely mention the term “gingerbread” without mentioning its production capital.
For hundreds of years, Torun has been proud to produce this delicious baked delicacy, which is based on 700-year-old recipes.
The fact that there are two institutions specializing in the production of gingerbread further proves its importance.
One is the informative Torun Gingerbread Museum, and the other is the interactive Gingerbread Life Museum. In this city, there are not too many gingerbread cookies.
Poppy seed cake
Makowiec-a roll of sweet yeast bread with poppy seeds on top.
During Easter and Christmas, this extremely delicious pastry occupies an important place on almost every table in Poland.
The unpretentious cuisine is closely related to the holidays, only contains a moderate amount of sweetness, and has a unique poppy seed flavor.
You can find makowiec in various forms in bakeries, coffee shops and cafes across the country.
This smoked cheese variety is exclusively produced by traditional shepherds and cheesemakers in the Tatra Mountains.
Only created in the Tatra Mountains of Poland, oscypek is a variety of smoked cheese made with salted goat’s milk.
In Venice, only the boatman can sail, and only the traditional shepherd and Tatra cheese maker “bacas” can make oszczypek.
This cheese can be found in the resort town of Zakopane, also known as Poland’s “winter capital”, to Krakow, the capital of Lesser Poland Province.
Oscypek baked with cranberry jam can be bought at most street stalls in Poland.