Gastronomy in Poland

Common soups in the country are barszcz (beetroot soup), chłodnik (cold soup made of young beet leaves, soured milk, cucumbers beets and chopped fresh dill), czernina (duck blood soup), grochówka (pea soup), kapuśniak ( sour cabbage soup), zupa grzybowa (mushroom soup made of diverse species of mushroom), zupa szczawiowa (sorrel soup) and żur (fermented rye flour soup with hard-boiled egg and/or white sausage).

Some of the main dishes are mizeria (sliced cucumbers and sour cream), kaszanka ( Polish Blood Sausage), kasza gryczana ze skwarkami (buckwheat cereal with chopped, onions and fried lard), kaczka z jabłkami (roast duck with apples), kotlet schabowy (a breaded pork chop), pierogi (dumplings, commonly filled with sauerkraut and/or meats, mushrooms, potato and/or sweet curd cheese, savory cheese, with blueberries or vanilla), placki kartoflane/ziemniaczane (potato pancakes ordinarily served with sour cream), and sztuka mięsa (a meat dish alike to the Austrian Tafelspitz or Bavarian Tellerfleisch).

The traditional desserts in Poland are budyń (pudding, ordinarily comes in numerous different flavors, such as chocolate, sweet cream and even cherry), faworki/chrusty (light fried pastry wrapped up with powdered sugar), kisiel (jelly-like fruit liquid), makowiec (poppy seed cake), pańska skórka (variety of hard Taffy), and Sernik (cheesecake, chiefly made of twaróg, kind of fresh cheese).