Polish Easter Food
Easter in Poland is characterized by the great variety of sophisticated and surprising traditional delicacies. Rye soup, white sausage and delicious cakes with poppy seed is only a small part of traditional Easter delicacies in Poland.
Biala Kielbasa (By-wah knew-basa)
Meats and ham define Polish Easter celebrations. In this field, Biala Kielbasa is the most popular Easter food. This is a traditional white sausage, which is made of unsmoked minced pork with added traces of beef and veal. The white sausage is covered with pork casings and seasoned with garlic, pepper, marjoram, and salt. Usually, the sausage is served boiled, but sometimes with mustard or horseradish. Irrespective of when it is served, white sausage is still popular as Polish Easter food.
Sourdough, which is made from rye flour, is the primary component of Zurek. It is a soup that rarely misses in Polish Easter food basket. The soup is garnished with boiled egg served in halves and boiled white sausage. Traditionally, Zurek which was served with herring were the main two the pre-Easter Lent fasting dishes. When the time comes to Holy Saturday when the residents have had enough of these dishes, they gave them a festive burial. A pot of Zurek should be buried or poured a pot in the ground. However, Zurek is consumed all year round in Poland, except when people attend a funeral.
If you are going to visit Poland during Easter, you’ll definitely eat eggs because there is no break on them. It is all you will eat as the most popular traditional Polish Easter food. The eggs also symbolize a new life and resurrection of Christ. Poles go to the extent of coloring the eggs with different patterns and blessing them in church (as the part of Easter basket). Different patterns have different meanings. These eggs are not served ordinarily; they are all seasoned and served as fried, boiled, stuffed, or with mayo.
This is a fish dominated delicacy. It is also common in Denmark and Netherlands not only during Easter but also on Christmas. The fish, which is either filleted or gutted is marinated in oil and vinegar and smothered with chopped, raw onion. The fish is served with or without vegetables, depending on the guests and their preferences. Herring is a common ingredient in Polish supermarkets all year round. However, Polish Easter traditional foods increase usage of herring. In fact, it is home made during Easter celebration.
Polish food for Easter cannot be completed without the horseradish roots. They are like onions in the sense that your waters are likely to get itchy and watery while cutting them. Both red and white horseradish produces a pungent smell. Fiery relish is known to mimic meat flavor thus popular among people during Easter, considering the holiday is more of meat and eggs. The red type is because of beetroot in addition to enhancing its appearance and nutritional value. Red horseradish is also called Cwikla.
This cake traced back to the 17th century when Turkey was a strong ally of Poland. The recipe, which has lots of different types, originates from Turkey. Mazurek is one of the few freshly cakes in Polish Easter tradition foods. There is no standard way of making this cake because of the wide assortment of ingredients allowed. Hence, its appearance and content depend on the preference of whoever who made it. Common kinds of topping and dough, used in making the flatbread are chocolate glazing, marmalade, nuts, and also dried fruit.
Polish Easter food is also characterized by this cheese and cream cakes. While it is full of cheese, it should not be mistaken for the American counterpart in cheese. Sernik is made from special cheese called “twarog”, which is sweet, denser, and less wet. It is also less smooth than the others, including quark, ricotta, and curd cheese.
Traditional Easter Polish food does not get enough of cakes as well as a variety of toppings and creams. Makowiec can be the best described as a poppy seed roll spun like a strudel. Just like the babka, this cake is made with a seasoned type of dough. It is covered with sugar and icing to improve the taste. It is popular among teenagers and ladies, because of the sugary element. Makowiec also has a crunchy and nutty texture.
We cannot go before mentioning this center piece of Easter tables and celebrations. This is evidence of creativity and religion aspect in Easter. People not only mark this Easter period with food, but also attach and demonstrate spiritual meaning in celebrating Christ’s resurrection. The red flagged lamb is wholly coated with sugar fot taste. Typically, it is white in color to create a conspicuous appearance on the feasting table. Besides, the lamb lies on a lime green base. Evidently, the ingredients, toppings, and seasonings are not complete without the colors. Easter in Poland is incredible, no doubt!
You may ask “What is tradition Polish food for Polish Easter?” All the food and decorations are to simply recognize and celebrate the gift of new life as a result of Christ’s resurrection.