Polish cousine and meat
Polish cuisine has elements taken from the cooking traditions of the many national groups that lived in the country side by side for centuries, notably the Jews, Ukrainians, Belarussians and Lithuanians. There are also some Russian, German, Czech and Austrian influences as well as dishes from more distant regions: Italy, France and the Middle East.Strange? Not at all if you notice that Poland was the largest European country either in area and in economy in the past. It covered area from almost Moscow in the East till almost Berlin in the West, from Baltic Sea in the North to the Black Sea in the South.Meat is prepared in a variety of ways: roasted, stewed, fried, grilled. It's served both hot, with savoury gravies, and cold, accompanied by mustard, grated horseradish, pickled mushrooms or cucumbers.To read more about Polish cuisine in English, French, German, Polish and Spanish follow...
