taste of polish kitchen

There were meat and fish pâtés.The beef here is complemented by a touch of smoke, black pepper and salt—a combo that tastes natural and less processed per our test kitchen's sarah tramonte.As the name would suggest, milk bar canteens traditionally offered dishes that centered on milk instead of meat, due to meat rations during tough times.We laugh, we cry, we make time fly.Lil' ed & the blues imperials.

We're talking about traditional polish favorites like cabbage and kielbasa with potatoes, comforting borscht soup, quick and savory halushki, and much more.Chicken with onions & sumac on flat bread.Allow the pot to simmer until the sausage is cooked.Place the pot over a stove on a high heat and bring to the boil.Zurek a popular soup made from fermented rye flour, the zurek is a clear polish soup made with zakwas culture.

Our dishes often include sauerkraut, potatoes and sausage.Fill the pot ⅔ full with water and add the additional seasonings to the pot.