https://padlet.com/nasta223/yu0focw839so Wykonane z najlepszymi intencjami en-us 2018-03-03 18:46:15 UTC 2018-03-08 18:05:42 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Apple.png nasta223 https://padlet.com/nasta223/yu0focw839so/wish/237720705 Is a traditional Lithuanian dish of stuffed potato dumplings. So named because their shape resembles that of a Zeppelin airship,^[1] cepelinai are typically around 10–20 cm long.
They are made from grated and riced potatoes and stuffed with ground meat or dry curd cheese or mushrooms.
It's regional food in nothern east Poland because in the past this land was a part of Lithuania.

]]> 2018-03-03 18:54:53 UTC https://padlet.com/nasta223/yu0focw839so/wish/237720705 nasta223 https://padlet.com/nasta223/yu0focw839so/wish/237721980 Stuffed cabbage rolls are the epitome of Polish nourishment.Poles call them gołąbki, which literally means “little pigeons”. For Czechs and Slovaks, it's holubky, while Serbs and Croatians refer to them as sarma. Usually, the sauce is what sets them apart. There's also a less popular version called leniwe gołąbki (lazy cabbage rolls) in which ingredients are chopped, combined together and baked or fried.
Dish consists of cooked cabbage leaves wrapped around a variety of fillings.

]]> 2018-03-03 19:10:21 UTC https://padlet.com/nasta223/yu0focw839so/wish/237721980 nasta223 https://padlet.com/nasta223/yu0focw839so/wish/237722510 The Polish word bigos is probably of German origin, but its exact etymology is disputed. According to the Polish loanword dictionary edited by Elżbieta Sobol, it may derive from German begossen, meaning "doused" or "basted".^[5] Jerzy Bralczyk similarly derives the word from archaic German Beiguss, "sauce".The principal ingredients of bigos are assorted kinds of meat and a mixture of sauerkraut and shredded cabbage. The meats may include pork , beef and veal, poultry , especially various kinds of kiełbasa. Bigos has been traditionally used as a provision for travellers and campers or consumed at outdoor events, such as a hunt or a carnival sleigh ride known in Polish as kulig.Bigos is particularly associated with major Catholic holidays, such as Christmas and Easter.

]]> 2018-03-03 19:15:26 UTC https://padlet.com/nasta223/yu0focw839so/wish/237722510 nasta223 https://padlet.com/nasta223/yu0focw839so/wish/237724113 Barszcz (Borscht)
 is a sour soup popular in several Eastern European cuisines including Polish.
The English word borscht, also spelled borsch, borsht, or bortsch, comes from Yiddish באָרשט‎ (borsht).
Borscht is often associated with its role in religious traditions of various denominations that are common in Eastern Europe. In Poland borscht is usually one of the dishes served at a Christmas Eve dinner.
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed , a herbaceous plant growing in damp meadows, which lent the dish its Slavic name.
The main ingredient of this dish is beetroot. It can be served with sour cream.

]]> 2018-03-03 19:28:23 UTC https://padlet.com/nasta223/yu0focw839so/wish/237724113 nasta223 https://padlet.com/nasta223/yu0focw839so/wish/237725532 Chłodnik (Cold borscht)
This soup probably originated in the Grand Duchy of Lithuania, which comprised the territories of modern-day Lithuania and Belarus, and it is still part of the culinary traditions of these and neighboring nations. In Polish  is known as chłodnik litewski, or 'Lithuanian cold soup'
It consists of beet sour or beet juice blended with sour cream, buttermilk, soured milk, kefir or yogurt. The mixture has a distinctive pink or magenta color.^[22] It is served refrigerated, typically over finely chopped beetroot, cucumbers, radishes and green onion, together with halves of a hard-boiled egg and sprinkled with fresh dill.
It's popular in nothern east Poland because of Lithuanians cultural legacy.

]]> 2018-03-03 19:45:45 UTC https://padlet.com/nasta223/yu0focw839so/wish/237725532 nasta223 https://padlet.com/nasta223/yu0focw839so/wish/237726170 are potato dumplings traditional to the Upper Silesia region of Poland. Also called białe kluski ("white dumplings").
The dough for white dumplings is made of boiled and then mashed potatoes (moderately cooled, but still warm), potato flour and a little bit of salt.

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