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a bowl of Polish rye soup

Many dishes served in Polish restaurants and homes show the influences of regional Polish cuisines and the ethnic minorities' cooking traditions that have inhabited Poland over many centuries. Traditional Polish cuisine was rich in game, poultry, pork, and fish. Modern Polish cooking brings back a lot of that savory history into delectable appetizers, entrees, and desserts. Various sausages, cured meats, smoked fish, marinated mushrooms are an excellent introduction to any meal.

Most meals start with soup. Much loved in Poland, soup recipes come in many various types and flavor profiles. Most of these soups base is a broth, traditionally prepared from farm-raised chicken, although pheasants or guinea fowl are also used. On its own, it is usually served with thin homemade pasta noodles. Creamed tomato soup is also quite popular, as well as a soup made with pickled cucumbers. You will love żurek, a sour soup made from fermented rye, and sometimes served in a hollowed-out loaf of bread. For the hot summer days, a chilled bowl of red beet soup, chłodnik is a meal by itself. Freshly baked bread is often served alongside soups and stews.  

Pierogi remain a popular choice for casual dining. Cheese and potato, meat or cabbage, and wild mushroom pierogi provide an exciting combination of flavors and textures. Bigos, a stew made from sauerkraut, fresh and cured meats, and dried wild mushrooms is a Polish edition of comfort food in the winter months.

Poles also know how to make excellent desserts. Some special treats include faworki, fried pastries dusted with powder sugar, assorted sponge cakes, poppy seed cakes, cheesecakes, gingerbread, and pączki and babkas. Desserts usually incorporate excellent seasonal fruit like apples, pears, or plums, as well as berries.

Poland has a long and rich tradition of brewing beer, producing mead, and other homemade liqueurs. Today, many local microbreweries offer excellent, unpasteurized beers with original flavors. 

Wine production in Poland dates back to the beginning of the nation and has a grand tradition of producing quality wines. Unfortunately, around the XVI century, wine production started to fade. Political turmoil, climate change, and other factors played a significant part in that unfortunate event. Luckily, the tradition was brought back and restored in the 1990s, and now, over 150 wineries throughout Poland make pretty pleasant regional reds and whites. For something more potent, mead is a way to go. Since there has never been a lack of honey in Poland, people quickly learned how to turn this golden delicacy into a high-proof liqueur. Polish vodkas are produced from cereals (wheat and rye) and potatoes. The long tradition of its production guarantees high quality. Żubrówka, the bison grass vodka, is one of the most popular. Each bottle of this unmistakably Polish rye vodka contains a bison grass blade, which gives the drink its unique aroma. Tinctures and liqueurs are also considered a Polish specialty. Traditionally made using seasonal fruit like quince, blackcurrant, raspberry, or cherry, they serve as a perfect sweet digestif. 

Poland's culinary experience is a delightful one and will undoubtedly alter the perception of what Polish food is and how it is supposed to taste. Using traditional recipes with the freshest produce, innovative chefs and brave cooks make Polish cuisine so exciting and full of flavor that it easily stands up to any other.    

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