CHRISTMAS EVENEW YEAR’S EVE

EASTER

SOME TRADITIONAL DISHES THE POLES EAT ON SPECIAL

DAYS

An old tradition puts it that there should be at least twelve dishes served at Christmas Eve supper in Poland. Among the

most common ones are:

borsch (barszcz in Polish) – a beet soup served with tiny mushroom-filled dumplings, so-called uszka

ruskie pierogi (Ruthenian dumplings) – half-moon shaped dumplings filled with cottage cheese, fried onions and mashed

potatoes, seasoned with salt and pepper; they are usually served steaming hot boiled

fried carp

kutia – a sweet pudding made of wheat kernels, poppy seeds, honey, walnuts and raisins

dried fruit compote (dried pieces of apples, pears and plums are chiefly used)

Poland seems to have no traditional New Year’s Eve dishes but bigos is often served on that day of celebration. It is a kind of stew

containing cabbage, sauerkraut, mushrooms, pork, sausage, bacon as well as a variety of seasonings.

As regards something sweet, cheesecake is one of the Poles’ favourite choices on New Year’s Eve.

Poland’s traditional Easter fare include (among many others):

żurek – a soured rye flour soup with potatoes, sausage and eggs, sometimes served in an edible bowl made of a bread loaf

boiled or smoked ham

ćwikła – a salad made of grated red beets (boiled and then cooled) and grated horseradish (raw), seasoned mainly with sugar, salt and lemon juice

makowiec – a sponge cake with poppy seed filling

mazurek – a cake which is generally decorated with chocolate icing, fruit and nuts

The booklet was made by the students of Leżajsk Primary School No. 2, Poland.