Poland is famous for its pierogi, żurek and meat. These dishes are only a small part of rich variety of meals offered by polish cuisine. There are some meals that you won’t find in a typical tourist restaurant… and reading the description will not convince you to order it! If you are brave enough, this is the list of meals which you should try to get a true impression of polish cuisine!
Kaszanka is a traditional blood sausage in east and central European cuisine. It is made of a mixture of pig’s blood, pork offal (commonly liver, lungs, skin, and fat), and buckwheat (sometimes barley or rice) kasza stuffed in a pig intestine. It is usually flavoured with onion, black pepper, and marjoram. Kaszanka may be eaten cold, but traditionally it is either grilled or fried with some onions and then served with potato and sauerkraut.
In Polish: flaki – which can also be literally translated to “guts”. Traditional Polish meat stew can be an acquired taste, but is one of the many soups that are an important part of the Polish diet. Its name is derived from its main ingredient: thin, cleaned strips of beef tripe. Flaki has been consumed on Polish territory since the 14th century. It was one of favourite dishes of Polish King Władysław II Jagiełło.
Czernina is a Polish soup made of duck blood and clear poultry broth. Sometimes known as “duck soup”, hen, rabbit or pig blood can also be used. In English it can be called “duck blood soup”. Until the 19th century czernina was also a symbol in Polish culture. It was served to young men applying for the hand of their beloved ones after the parents rejected their proposal.
Lard is commonly used in Polish cuisine in Poland as a cooking fat or shortening, but mostly as a spread similar to butter. Bread with lard is one of the most popular snack eaten while drinking vodka. It is common to put slices of pickled cucumber on top of it. We promise that after a couple shots of vodka, lard is going to taste like heaven.
Paprykarz szczeciński is a canned fish spread made from ground fish, rice, tomato paste and vegetable oil, seasoned with onion, salt and spices. It has the form of a reddish-brown paste with visible rice grains. The recipe, inspired by a West African dish sampled by Polish fishermen, was developed in the 1960s. A popular snack, especially with students and hikers, it remains a symbol of Szczecin’s local identity.