1. Meals in Poland 1

2. as part of the European Union Programme Erasmus +
The presentation was prepared within the implementation of the project :
"European cooperation without language barriers towards the development of new technologies"
PL01-KA
as part of the European Union Programme Erasmus +
The descriptions are based on

3. GOŁĄBKI
Gołąbki – Polish cabbage rolls. The word ,,gołąbki”means small pigeons and refers to the size and shape of the dish. Cabbage leaves are first boiled and then wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. Gołąbki are usually served with tomato sauce. 3

4. PIEROGI
Pierogi are considered as national Polish food. They are half-circular dumplings made of thin, elastic and sticky dough with various kinds of fillings and boiled in salted water baked or fried. 4

5. Kotlet schabowy
Kotlet schabowy –is a Polish dish of pork, which is cut into thin slices, broken with a pestle, breaded in egg and breadcrumbs, and then fried in fat. The dish is usually served with potatoes and salad. 5

6. BIGOS
Bigos is a traditional Polish dish. It is a kind of stew prepared from sauerkraut, fresh cabbage and various kinds of meat, sausages and additives such as dried mushrooms, apples, plums, onions and spices. 6

7. ŻUREK
Żurek soup is eaten traditionally at Easter. It is also called white borscht or zalewajka. The sour soup is traditionally made with soured rye flour (akin to sourdough) with the addition of mushrooms and vegetables. It is sometimes served in a bowl made of bread or with potatoes, sausage or eggs. The recipe varies depending on the region.
Photo made by KLMircea on Foter.com/CC BY-Sa 7

8. ROSÓŁ
Rosół – is a traditional Polish chicken soup. It's made of meat and vegetables. Rosół is one of the most popular Polish dishes served on family meetings and also is a traditional soup for weddings.
Photo by MadPole on Foter.com / CC BY-NC-ND 8

9. ZUPA GRZYBOWA
Zupa grzybowa – soup served at Christmas. It is prepared on the basis of a meat broth with dried mushrooms, cream and pasta. 9

10. FAWORKI
Faworki, chrust, chruścik, chruściki are sweet, crunchy cookies in a shape of folded bow. Faworki are fried in deep fat and sprinkled with powdered sugar. In Poland, they are eaten during the carnival, on a fat Thursday and Shrove Tueasday. 10

11. BABKA
Baba wielkanocna – cake prepared for Easter. First prepared during the Polish-Lithuanian Commonwealth in the 17th century when King Stanisław August Poniatowski ruled. 11

12. OGÓRKI KISZONE
Ogórki kiszone, ogórki kwaszone – pickled cucumbers, made of cucumbers deposited in a wooden barrel, in a stone pot or jar with the addition of garlic, horseradish, whole dill stems with umbels and green seed which are left to ferment. 12