Polish Culinary Paths
of the country, there is a popular savoury dish called babka — a pie made of grated raw potatoes and bacon. In Silesia, one will find white ring-shaped Silesian dumplings and black dumplings made of raw potatoes. The cuisine of the Podhale offers moskole — thick pancakes with pureed boiled potatoes baked in the oven. They taste great with butter, bryndza cheese, sauerkraut, mushrooms and meat sauces. · Another newcomer from America that has recently reappeared on the menus of chefs and gourmets is topinambour, also known as the the Jerusalem artichoke or sunroot — a species of sunflower. It had been cultivated in Poland since 1730 but never gained as much popularity as the potato. Today, it is back in style not only due to its interesting flavour carrying a slight taste of nuts, but also due to its healthy properties. Topinambour roots are rich in iron and potassium. It is recommended for people suffering from diabetes, cardiovascular diseases and anaemia. · For hundreds of years legumes have been an important source of proteins and other nutrients. The Slavs were familiar with broad beans, lentil and peas. The cultivation of beans became more common in Europe in the 16th century. Today, legumes are used in the preparation of soups, fillings and salads but they can also be served as individual dishes, for example Breton beans — a thick, one-pot dish with tomato sauce and sausage. Due to an ever-increasing vegetarian trend, in modern Polish cuisine there are many pastes made of green peas, broad beans and beans. · Nowadays in Poland farmers cultivate many different vegetables. In shops and markets one will find tomatoes, broccoli, cauliflowers, aubergines, courgettes, cabbages, peppers, pumpkins, kale and different varieties of lettuce. Products from all over the world, such as citrus fruit, avocado, Asian vegetables, fruit and herbs, are also readily available. All these products are used in modern Polish cuisine, as well as in fusion, vegetarian and vegan cooking, with the latter two trends gaining more and more supporters in Poland. In large cities there are a number of veggie bars and restaurants. There is also a growing number of local companies selling sandwich pastes, pesto sauces and different vegetable and fruit preserves. · For centuries, people inhabiting Polish lands supplemented their diet with products found in forests. Forests supplied them with game, wild fruit, berries, medicinal plants and, above all, mushrooms, which are especially valued in Polish cuisine. The mushroom season begins in June, when chanterelles pop up. These aromatic yellow mushrooms can be served as an appetiser or an addition to the main course. In favourable weather conditions (high rainfalls and not
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