Oscypki, proziaki, fuczki, pyry, potato babka...mmm!
Polish cuisine is replete with unique flavors and aromas. While famous for meat dishes, many other Polish dishes are vegetarian delights: traditional, tasty, and made with local ingredients.
In the Podkarpacie region, traditional proziaki have been a favorite for years. These simple but oh-so-yummy, fluffy soda bread rolls are a symbol of the region and testimony to its rich culinary tradition. Wheat flour, soured milk (or kefir or yogurt), eggs, baking soda and a pinch of salt are the basic ingredients of proziaki. The dough is kneaded and rolled out to a thickness of about 1 cm. The rolls are cut using the rim of a glass and baked in a dry pan on the stove or in the oven until golden. Served with sweet or savory toppings, they are palate-pleasers both ways.
Fuczki are traditional sauerkraut pancakes, typical of the Bieszczady region. Thanks to the combination of cabbage and pancake batter, they have a unique taste and feel: sour, but at the same time delicate and crispy.
How do you make them? You will need sauerkraut, flour, eggs, water, salt and pepper. The sauerkraut is finely chopped, mixed with pancake batter and fried in oil until golden. They are usually served with thick sour cream or yogurt.
Pyry z gzikiem — a potato delicacy from Wielkopolska
Pyry z gzikiem is one of the most recognizable dishes of Wielkopolska cuisine. Pyry is the local word for potatoes, which in this version are cooked with the skin on, while gzik is cottage cheese mixed with sour cream, onion and chives. The dish is light but filling, perfect for all seasons.
To prepare them, boil the unpeeled potatoes, and in the meantime prepare the gzik by mixing cottage cheese with sour cream, chopped onions, salt and pepper. Serve the potatoes with a generous portion of gzik, garnished with fresh chives.
Potato babka — a vegetarian treat from Podlasie
Potato babka is one of the most important dishes of Podlasie cuisine, which for generations has enjoyed great popularity in this part of Poland. Simple to prepare, yet full of unique flavors, it is a casserole made from grated raw potatoes, onions and spices, baked in the oven to a golden color. This dish is extremely filling and loved by Podlasie’s locals and tourists visiting the area, thanks to its characteristic aroma and flavor.
Recipe: .5 kg raw potatoes, 2 medium onions, 2 eggs, 2-3 tablespoons wheat flour, salt and pepper to taste, vegetable oil or lard to grease the baking pan. Mix together the grated potatoes, onions, eggs, flour, salt and pepper. Transfer the batter to a greased baking pan and bake at 180℃ for about 60-70 minutes until the babka has a golden, crispy crust.
Oscypek — unique cheese from Podhale
Oscypek is a traditional smoked sheep’s milk cheese produced in the Podhale region for centuries. It is characterized by a hard, golden rind and a delicate, slightly salty taste with a hint of smoke. It’s just as mouthwatering served hot with cranberries or jam, or cold as a snack.
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Proziaki
These traditional Polish flatbreads, cooked on a griddle, are often served warm with garlic butter, making them a perfect accompaniment to any meal.
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Fuczki
Traditional Polish fritters made from fermented cabbage and flour, served with sour cream and dill, offering a delicious blend of crisp and savoury flavours.
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Pyry with Gzik
A popular dish from the Wielkopolska region of Poland, featuring baked potatoes filled with a fresh curd cheese mixture, flavoured with dill and pepper, creating a hearty and rustic meal.
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Babka Ziemniaczana
A comforting potato pie, crispy on the outside and soft inside, served with pickled vegetables and beetroot salad, bringing a balance of textures and flavours.
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Oscypek with Cranberry
Grilled or baked smoked sheep’s cheese, typically served with a dollop of tart cranberry sauce, providing a perfect combination of salty and sweet.
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Oscypek
Traditional rustic, smoked cheese, made from sfeep milk exclusively in the Tatra Mountains region of Poland.
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