Polish national dishes

1. Authors: Jagoda, Anya, Mateusz, Irminka
Teacher: Monika Walkowiak

5. Hello, my name
isJagoda
Eng. –berry.
I do love
dumplings.

6. „Pierogi” areservedin a varietyformsand
taste.
In Poland „pierogi”are often filled with fresh
white cheese, boiled and minced potatoes
and onions. This typis called "pierogiruskie"
-Rutheniandumplings.
There are also „pierogi”filled with minced
meat, mushrooms and cabbage or for dessert
any assortments of fruits -various berries:
stawberriesor blueberries.

7. We traditionallypreparetwo
typesof pierogi for
ChristmasEvesupper–one
kindisfilledwith
Sauerkrautand dried
mushrooms,another-
Small uszka filledonlywith
driedmushrooms.

10. GOŁĄBKI ang.”Pigeons” arenot onlybirds
but alsoourPolishFood. We makethem
with meatand riceorbuckwheatand
mushrooms(the latterratherserveas a
dishon ChrismasEve). First,let’sgetout
the cabbageleavesin boilingwater, then
fillstuffing(shownabove),pourtomato
sauceand bakedin the over.
BON APPETIT:)))

12. PierniczkiarePolishgingerbread
cookies. The Polishcityof Torun, has
beenfamousfor it’sgingerbread
cookiesand cakes-piernik-sincethe
Middle Ages. Chocolate-glazed, heart-
shapedpierniczkiarepassedout to
childrenon Dec. 6 by Święty Mikołaj-
St. Nicholas.
Storein anairtightjar and glazejust
beforeserving.

13. Ingredients:
2 largeeggs
1 cupsugar
1 teaspooncinnamon
1 teaspoonginger
1/2 teaspooncloves
1 teaspoonbakingsoda dissolvedin 3 tablespoonswater
1 cuphoney
3 cupsall-purposeflour
.
ChocolateGlaze(optional):
4 ounceschoppedsemisweetchocolate
4 ouncesbutter
1 tablespoonwater

14. Preparation:
1.In a largebowl, beat eggswith sugaruntillightand lemon-
colored. Addthe spices, bakingsoda-watermixtureand
honey. Mix well. Addflourgraduallyand mix untila stiffdough
forms. Shapeintoa ball, wrapin plastic and letitrestfor 30
minutes.
2.Heatovento 400 degrees. On papercutto fityourbaking
pans, rollthe doughto a 1/4-inch thickness. Cutintowhatever
shapeyoudesire. Lift the parchmentpaperby oppositecorners
and place on the bakingpans. Seethesestepsfor rolling and
cuttinggingerbread.
3.Bakefor 10 minutesoruntillightlybrownaroundthe edges.
Letcoolcompletelybeforestoringin anairtightcontainer. It's
bestto iceorglazethesecookiesrightbeforeserving.
4.To makethe glaze, combineallthe ingredientsin a
microwaveablebowland nukefor 20 secondsata timeuntil
almostcompletelymelted. Stiruntilsmooth. Useimmediately.

16. Polish Rye Soup -The traditional Polish soup
with a sour taste, which comes from
fermentation of rye flour and bread crusts.
Żureksoup is especially eaten during the
Easter holidays. To serve it like the Polish do,
hollow out a round loaf of bread and pour
żurekin it,. This soup is often accompanied
with hard-boiled eggs, a roll, and polish
sausage, usually a white sausage.

17. THE END

18. linksto images
http://w-
spodnicy.ofeminin.pl/Tekst/Przysmaki/527064,1,Przetwory-z-
ogorkow--przepis-na-przetwory-z-ogorkow.html
http://commons.wikimedia.org/wiki/File:Pierogi_frying.jpg
http://kuchnianiewyszukana.blogspot.com/2012/10/goabki.ht
ml
http://slodkiezakupy.blogspot.com/2011/10/pieknie-
lukrowane-pierniczki.html