Kulebiak

The traditions of the pie go back to the 16th century. It is one of the most famous dishes of Russian cuisine – now known and highly valued in international cuisine. The classic pie consists of yeast dough, stuffed with cabbage stuffing. Kitchen … read on

Roots

This name is misleading, because most of the so-called. "Roots" is by no means roots. To the roots, popular in Polish cuisine, we include:. in. pepper, cinnamon, cloves, nutmeg, ginger, szafran, lemon zest and orange, paprika, kminek, … read on

Corinthians

Dark, almost black, small raisins produced from a special variety of grapes. The main producer of Corinthians is the Ionian Islands. Before drying, the currants are subjected to various treatments, whose purpose is to preserve their aroma and sweetness. W kuchni polskiej … read on

Garden fennel (Anethum gravelens)

In ancient Egypt, fennel enjoyed a double fame: as a spice and as a medicine. He came from Egypt to Rome, enriching the aroma of many dishes with a new and initially exotic touch. He has been at home in Polish cuisine for centuries. Great … read on

Horseflesh

Horse meat was considered to be the meat of the poor in Poland. We ate it during the war. Meanwhile, if it comes from young animals, specially for farmed meat, it is an excellent meat, especially the tenderloin, which are most appreciated by gourmets in French cuisine … read on

Jam

The oldest Polish mention of preserves comes from the Middle Ages and speaks of apples fried in honey.

Today we call jam fruit fried in a very thick sugar syrup, the fruit should keep its shape, color and (partly) taste and aroma. … read on