Uralte Küche - die wahre Ernährung der polnischen Vorfahren

The necessity of obtaining food was an integral part of human life from its very beginnings. The first people were engaged in gathering fruits and berries and hunting, and the first crops grown on Polish territory were mainly wheat, barley, beans, peas, and millet. In the first half of the first millennium C.E., rye became the most popular grain. Only much later, in the first half of the 18th century, potatoes appeared on Polish tables, which are still an important component of the diet today. The rural population mainly fed on plants, while in cities, the diet of the wealthier population was dominated by game and fish. The Polish cuisine, thanks to the influence of the rulers, especially their wives, began to be subject to foreign influences, mainly Italian and French. Queen Bona brought unknown vegetables, some of which are currently part of the well-known Italian mix. The cultivation of celery, cauliflower, leeks, asparagus, lettuce, and artichokes began. Thanks to French influences, such culinary techniques as blanching, stuffing, breading, and marinating became popular.

The countryside cuisine primarily relied on vegetables and grains. Sugar was a rarity at the time, with only the wealthiest being able to afford it. Fruits grown in orchards were often consumed, and berries and mushrooms were gathered in forests. The most popular native seasonings were dill and mustard. Honey was used for sweetening. Bryje (thick paste of grain and water), Prażuchy (dish made from roasted grains), and soups (type of thin soup) were utilized. Milk was rarely drunk, butter and cheese were made from it, primarily for sale. The staple food of the peasants was bread made from coarse flour, groats, peas, cabbage, and lentils. The introduction of potatoes to Polish lands was a salvation from hunger for many people. Meat was rarely eaten, and fish and poultry occasionally appeared on the tables.

The nobility and wealthier townspeople consumed significantly larger quantities of meat and fish, compared to their poorer compatriots. Livestock such as pigs, cattle, sheep, and birds were reared. Despite the development of breeding, hunting for wild animals such as bisons, moose, bears, wild boars, deer, rabbits, ducks, turkeys, and quails was not given up. In the Middle Ages, many spices were used, which were imported by buyers from far away countries. Pepper, cinnamon, saffron, ginger, cloves, nutmeg, almonds, and raisins were known. To the meat dishes, which were usually grilled, strong sauces were served, which often masked the unpleasant taste resulting from the too long storage of products. In documents from the 14th century, there are mentions of dishes such as innards, rolls, fish in saffron sauce, goose with almonds, and stuffed chicken with raisins. The dishes became more and more sophisticated. Pastes, jellies, and cakes with precious spices were prepared. Exotic fruits grown in orangeries – peaches, apricots, and grapes – appeared on the tables. Sumptuous feasts were organized, at which there was no shortage of various dishes. Sausages and vegetables baked in French pastry were served. The most important dish was the roast, which was a stack of roasted meats arranged in the shape of a pyramid. At the bottom were beef and veal, then mutton, and roasted poultry – turkeys, geese, chickens, and quails. Confectioners prepared various desserts. All this was drunk with large quantities of wine, beer, and fermented honey. Such a diet was not conducive to health. No wonder, then, that the rich often suffered from gout, known as the king's disease.

In cookbooks predating the Second World War, a characteristic seasonal categorization was prevalent. Dishes were typically prepared from what was available at the moment. On a daily basis, large quantities of cabbage, kasza, dumplings, cheese, and potatoes dominated the menu. For greater variety, more complex dishes consisted of various types of fish (pike, walleye, carp, flax), poultry, game, and other meats. The soups, which have always been a crucial part of Polish culinary tradition, must not be overlooked. In everyday cooking, simpler soups like krupnik, pea soup, and sour rye soup were predominant. On special occasions and holidays, borscht with uszka, meat broths, and even crayfish soup were served. Interestingly, cookbooks began to divide recipes into those intended for housewives and those for working women. The latter suggestions were simpler and quicker to prepare. Attention was also paid to planning the daily menu in a manner appropriate for the entire family.

The current list of dishes of the Poles significantly differs from what our ancestors consumed. So, where do the most popular dishes originate from?

If one were to inquire most foreigners what they associate with Poland, they would respond that knedle, also recognized as pierogi.. the notion of filling fragments of dough with a filling originated in China, then spread to us from the east.. in Poland they were recognized as early as the 12th century.. in the 17th century it was already one of the most famous Polish dishes.. they cooked knedle with cabbage sweet or sour, mushrooms, onions, and also sweet with cheese or macka.

Cabbage, one of the most significant components of Polish cuisine, forms the foundation of this dish. The traditional Bigos necessitates the inclusion of a variety of meats. Mushrooms, prunes, beans, onions, and spices are also frequently utilized in this dish. In Pan Tadeusz by Adam Mickiewicz, a vivid description of this dish can be discovered.

This soup is prepared based on meat broth, thickened with an acid from rye flour. It has a characteristic, sour taste and is usually served with smoked sausage, egg or potatoes. It has its roots in peasant tradition. The name "żur" comes from the German word "sauer", meaning "sour". In Poland, it can be found for example during the Easter breakfast. The traditional recipe for śląski żur was included in the List of Traditional Products in 2006.

At present, it is referred to by some as the monarch of the Sunday table, but it turns out that this is by no means a traditional dish of ancient Polish cuisine. In the past, pork did not have a good reputation – it was usually eaten by physical workers from the lower classes of society. The concept of breaded meat in egg and bun came from Austria, where the crushed into thin layer breaded veal is called Wiener Schnitzel, or Viennese veal cutlet. In Poland, it gained popularity during the PRL period, however, the expensive veal was replaced by pork, which was significantly cheaper.

Sourdough was one of the first fermented products that were made using the fermentation process. It was made from flour, which was used to make porridge and also for baking bread. Fermented milk was also very popular. Initially, the process of souring was used to extend the shelf life of vegetables, but soon the flavor and health benefits of sour products were appreciated. In the countryside, souring was an important event in which the whole family and even the neighbors took part. Cabbage was shredded and placed in barrels, then stomped with bare feet. Cucumbers and mushrooms were also pickled. Today, dishes from all over the world are available, but it is worth taking a look at the traditional Polish cuisine, which does not have to be heavy and greasy.