BootsnAll Travel Network



Polish Food

Tessa

To be honest, I had dreaded having to face three weeks of Polish food. Like most other travelers, I found pierogies to be the most accessible cuisine, and borscht (barszcz) to be tolerable, but was expecting a bland meat- and potato- heavy diet. Turns out I was very wrong.

Żurek, a rye-based soup with sausage and whole hardboiled egg, turned out to be one of my favorites. This is certainly not for vegetarians, but I did discover another soup, ogórek, based on sour pickles, dill, and potatoes, that was wonderful. One place in Płock featured naleśnik, a pancake filled with just about anything and covered with your choice of tomato or garlic sauce. The tomato sauce was excellent, including basil and other Italian spices. The Polish are crazy about mushrooms, and typically distinguish between several different kinds of mushrooms (including pieczarka, a favorite). Polish pizza can be very good, although interestingly, the sauce often comes in a teapot and you have to add it yourself. One of my favorite restaurants in Kraków served only pierogies, but about 30 variations. The “Mexican” pierogi was the best, though I’m still not exactly sure what all was inside it. In Warsaw, food was about as eclectic and good as anywhere else in the world.

In short, this is a perfect diet for a genealogist, student, or tourist.



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