Poland is extraordinary

Poland - culture and tradition on the business card.

Culinary delights - from "Oscypek" to "Cebularz"

Coming to Poland without tasting “Bigos” would be like visiting Paris without the Eiffel Tower.

There is no free-standing recipe for bigos, the Polish national dish that was originally served as a hearty breakfast to aristocratic hunting parties. The ingredients are varied from time to time and are often simply chosen based on availability. Not least because of this, there are many different Bigos versions, even spicy versions with chili have been created recently.

The basic ingredients for the hunter's pot are definitely: sauerkraut, white cabbage, mushrooms, smoked sausage and pork - plus bacon, onions and spices. Lard, carrots, apples, prunes, tomato paste or red wine are always popular.
Bigos is a stew and is simmered gently for about 2 - 3 hours.

The most popular soup is “Barszcz”, the main ingredient of which is beetroot - “Zurek”, a rye meal soup with or without bacon, is also extremely popular.

Polish home cooking is traditionally rather hearty and rich. The restaurants in which such local specialties are offered are mainly located in the big cities, for example in Warsaw (Warszawa) or Krakow (Kraków), around the magnificently restored old towns.
The guest rooms often offer a unique ambience, some of which has a medieval feel: furnishings made of old wood, dishes made of Polish ceramics and glass - frescoes or old engravings on the walls.

When visiting the mountains, you should definitely try the sheep's cheese "Oscypek", which cannot be found anywhere else in the world. It has the shape of two connected cones. And because aesthetics are important to the mountain dwellers in addition to quality, these pieces of cheese are decorated with beautiful ornaments. Oscypek is not only a delicacy, but also a nice souvenir from Poland.

There is also a common wisdom: “Anyone who has been to Poland without eating a“ cebularz ”(onion bread) has not been there Definitely not to be missed and can have a say from now on when - in upscale circles it is quite the order of the day - the great taste of the Cebularz is discussed.

An institution of Polish cuisine is the so-called “milk bar” (Bar Mleczny), in which anything but milk or ice cream is consumed. Rather, hearty dishes such as "Pierogi" - these are dumplings with a wide variety of fillings, similar to Russian pierogi, soups and salads over the counter. Breakfast, a quick snack or just coffee or juice can be enjoyed here.