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For today's video, we have surveyed over 100 people to find out the top ten foods of Poland.
Check us out at tuesdaybingo.com for the full blog post.
The Country that we know as Poland has changed rule, size, shape throughout its history. This suggests that there is a lot of diversity in the Country's roots and it's evident in our list today.
Starka
Let's kick off our list with number 10, Starka!
This whiskey-like vodka drink is made from distilling fermented rye twice, then aging it in oak barrels. The distiller will add leaves from apple and pear trees to the barrel for extra flavor.
Zurek
Number nine goes to zurek soup.
In Poland, this popular soup is traditionally made using fermented rye, but in some regions, you might find this made with fermented oatmeal instead. The fermentation gives this dish a flavor similar to sourdough bread.
Placki Ziemniaczane
The next spot on our list goes to the Polish potato pancake, placki ziemniaczane.
These shallow-fried disks of grated potato delishioness are often topped with a meat sauce, applesauce, sour cream, cottage cheese, or a fruit-based syrup.
Silesian Dumplings
The number seven goes to a potato dumpling from Poland's Silesia region. The next spot on our list goes to Silesian dumplings!
The dough for these dumplings is pretty straightforward: mashed potatoes, potato flour, salt, and sometimes egg. They can be rolled into individual balls by hand, or the entirety of the dough can be rolled into a thin log and sliced. They are similar to the Italian gnocchi; soft and delicious.
Kielbasa
Number six. Kielbasa, aPolish staple that’s known worldwide.
Kielbasa refers to any sausage from Poland and can be either fresh or smoked. It can be stuffed with any kind of meat, but one will generally be consuming pork when having kielbasa. Other meats used include beef, lamb, turkey, veal, or chicken. Each region of Poland has its own preference.
Vodka
Originating in Poland, Russia, and Sweden, vodka makes our list at number five!
This clear distilled libation is made from water and ethanol alcohol at its simplest state. The ethanol comes from the distillation of something. Traditionally, one would distill the juice from different cereals, like barley or wheat, or potatoes. However, for vodka the range of things you can use is nearly endless; one can use the juice of fruits, vegetables, or anything else.
Sauerkraut
Number four, Sauerkraut!
This fermented Polish staple is everywhere in Poland. Sauerkraut is shredded cabbage and (sometimes) carrot that's been fermented. This fermentation process changes a lot about the cabbage. Texturally, the cabbage gets limper. Its flavor becomes sour due to lactic acid production. It also becomes wetter due to added salt extracting the water from the vegetable.
Golabki
The number three spot on our list goes to golabki, a Central European staple.
Simply put, golabki is stuffed cabbage. A cooked mixture of ground pork or beef, rice or barley, and onion are wrapped inside boiled cabbage leaves, almost like a Polish cabbage burrito. The stuffed cabbage is then baked.
Borscht
Number two! Borscht!
This Eastern European beet soup is incredibly popular amongst the Polish people. This soup is made with beets, bone broth, different vegetables, including cabbage, onion, carrots, tomato and potato, and sometimes meat. Once the soup is poured into its bowl, it is generally topped with a dollop of sour cream, some potato, or hardboiled egg. Its viscosity can be either thick or thin, and its clarity can be opaque or clear.
Pierogi
The number one spot goes to pierogi!
This world-famous Polish dumpling can be either savory or sweet, boiled or fried, and must be made using an unleavened dough that conceals whatever’s inside.
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