You know that Ruskie is not from Russia, but from region in old territory of Poland and Ukraine that was called like that. This pierogi are not Ukrainian!
the name actually derives from Ruthenian Voivodship (Województo Ruskie), the center city of which was Lviv (Lwów).. fun fact: the boiled dumplings with potato and cheese inside that we nowadays call "pierogi ruskie" was called in Lviv "pierogi polskie" before the 2nd WW , and the name "ruskie" became common no sooner than after the war... in the XIX century and probably earlier "pierogi ruskie" was the name of a slightly different dish - baked yeast dumplings.
The "Ruskie" in the name of pierogi, its NOT from "russia" but "Ruthenia" (historical region in today Lithuania/Belarus/Ukraine - pol. Ruś). And they have nothing to do with russia at all!
Dzięki, że o tym wspomniałeś... Putni zniszczy moje ulubione danie. Nie chce "z serem i ziemniakami", ani "ukrańskich" - chce ruskie!. BTW. Zamawiając "ukraińskie" musze dopytać, czy przypadkiem nie chodzi restauracji o Pielmieni. (też dobre BTW) Thanks for mentioning it... Putni destroyed my favorite dish. I do not want "with cheese and potatoes", nor "Ukrainian" - i want Ruthenian!. BTW. When ordering "Ukrainian" I have to ask if the restaurant is not about Pielmieni. (also good with vinegar BTW)
as a Polish person i really love seeing people appreciate polishe traditional foods, Poland is known for a lot of things but not many people talk about the food which i don't understand
As a not Polish person, who was in Poland only once and have no Polish restaurants in the near, I have to agree. The food is the most outstanding memory. Love your beautiful country.
Wiedziałam, że będzie żurek. Nie znam Amerykanów, którzy nie lubiliby żurku. Nie wiem co w tym jest ale pierwsze o co ostatnio mnie zapytali Amerykanie to o to gdzie można zjeść żurek bo oni słyszeli w Ameryce, że to jest najlepsza polska zupa. Patrzę na nich jak na wariatów ale dobra zaprowadziłam ich do knajpy gdzie dają żurek. Jak zobaczyli żurek w chlebie to nie bardzo wiedzieli o co chodzi, no ale wytłumaczyłam i poszło. Wiesz co, zamówili drugi raz ale po połowie porcji bo już nie mieli miejsca na kolejne żarcie ale zjedli. Nadmieniam, że była to elegancka knajpa i to był cały obiad. Wszystko im smakowało ale nie będę o tym pisać bo miało być o żurku. Piali z zachwytu ale żurek to nr 1. Nawet kelnerka, która nas obsługiwała się śmiała i opowiadała o potrawach i co w tym jest. Fakt tanio nie było ale zabawa była przednia. Napisałam to po polsku bo mówię po angielsku ale robię koszmarne byki pisane w angielskim. Taka ciekawostka. Pozdrawiam
living in DFW, I go to a Polish restaurant in Southlake and have fallen in love with their Bigos, Pickle Soup and a great wild mushroom soup.....just got back for hometown Milwaukee and Polish Fest... brought back Polish and wisconsin beer....
Tatar is awesome. I even had Salmon steak tartare at a restaurant called Karczma Bida that has I think 3 locations, with the main one I visit when I'm in Poland being just northwest of Lublin. Bigos... it is perfection in a pot. I usually make 5 to 6 quarts of it, adjusting the recipe a bit depending on what flavor I want (more sour vs. more neutral). I usually make it with my own smoky home-made sausage, or smoked pork shoulder. As for serving, it goes great with potatoes, or inside a bread bowl, if I can get my hands on some crispy fresh bread. The thin kabanos you can find in US, but mainly in areas with a large Polish presence. I get a bunch of them when I take my annual holiday road trip to NYC. And for desert - something I haven't had in ages - Napoleonka.
I just ate a delicious steak tartare at Pod Wawelem Restaurant on the Planty in Kraków. So good! It was stinking hot that day so I wanted something not too heavy. They were out of carpaccio and I am allergic to lettuces, as well as several other things. So I ordered their steak tartare. I would definitely order it there again. Plus, they serve it with buttered toast and whole garlic cloves with a garlic press. Poland often has such a direct approach to food like this and the results are incredibly tasty!
When I was a kid, I used to spend my vacation and holidays at my grandma's house in Klobuck near Częstochowa. I loved to eat gołąbki as a cold dish (first cooked, ten chilled), in hand, like if they were sandwiches or spring rolls. It's been years since I last ate them, though. Memories that will never fade away.
Speaking about the soups, the sour selection is always a good choice. Although making sour soups is a bit time-consuming process. There is one soup that is slightly underrated but maybe it's more Polish than aforementioned and at some point even better. This soup is called krupnik. A simple 'everyday' vegetable soup with the addition of barley grits. At my home krupnik was the most common soup. The scent and taste of krupnik is not as appealing as the taste of e.g. żurek but there is something unique in it and you just can't rise from the table till all is eaten. IMO krupnik is our 'daily bread' of the soups. Russel, pls make a video about speedway someday. We are in the middle of the season!
I love the vid as always and I agree with almost all of the picks - my only surprise is that de volaille got the nod ahead of SCHABOWY. Other countries have similar dishes but still schabowy is definitely the king of the Polish table and is still more Polish than de volaille.
Zalewajka is a soup from Łódź. It was a cheap and nutritious meal for the factory workes. People were buying leftovers from the bakery (bread leaven) and from the butcher (the water in which the meat was cooked). They added onions, seasoning and if you had extra money - potatoes.
@@Kobylecaco-2 Tak, ludzie mają to do siebie, że zmieniają miejsce zamieszkania przenosząc ze sobą nawyki. Jednakże zalewajka to zupa łódzkich robotników. Podać Panu bibliografię odnośnie informacji oraz koszta jej przyrządzenia w cenach rubla z przełomu XIX i XX wieku?
They're my favorite pierogi too. That red soup from 7th dish goes very well with sauerkraut+shrooms pierogi. It might be possible to get some in US. Its called barszcz (borsch). The issue here is that there are 2 billions version of borsch, with beans, chopped beetroots etc but only clear ones work well with that particular kind of pierogi.
@@skuadak2 Thanks! Love Borsch. I make my own with my Pierogi; however, I sauté the pierogi slightly in butter before serving. Love sauerkraut soup as well!
@@silverbubbles4728 Pierogi are almost always better sauted in butter. Straight from the boiling water, they just miss something. Seems that you know your pierogi. You're now officially certified pieroger ;)
I'm Finnish and I'm so happy that I found some (spicy) Polish Kabanos in a shop last week. Bought two packages, the first was lunch/snack for a few days last week, the second I'll probably have this week. But it is a weird/difficult snack in that it varies so much. I don't think there exists such a thing as bad Kabanos, but I find I love some and am a bit meh about others. So when I find a new brand I have to taste all the varieties... :-) Usually I like the poultry most, but for this one it was the spicy one.
@@Asptuber I really dislike ones that are thicker than usual - they're extremely greasy and I often feel like I'm eating straight up lard. The general rule of thumb is the thinner and drier the kabanos is the better.
@@Asptuber Moi, terveisiä Puolasta! :) I hosted my Finnish friends last week, served them few Polish dishes/snacks, but totally forgot about kabanosy! They were really surprised how flavourful our cuisine is, cause ''in Finland we only have salt, pepper and bay leaf'' :D Is this true, do you find kabanosy spicy? What's your favourite kind/brand, and where you managed to get them? (Lidl?)
@@Unyielding92 It is both true and not about Finnish food. The very traditional dishes can be a bit bland, but you would almost have to search for that nowadays. Some Kabanosy are spicy, but I don't find the normal or classic varieties overly spicy, no. Not more than the typical Finnish mettwurst (salami-type sausage), but the flavourings are of course a bit different. In general I think people here often have a very blank view of Polish food, if they think of it at all they might imagine some kind of grey and bland mix of Baltic of German. Which in a way is true (the herring continuum around the Baltic sea is very interesting, every country is a bit different), but it is far from grey and bland, of course. Now when I think of it, I actually also have a hard time actually defining Polish cuisine. Except for some specialities (sorry, I just don't like your soups, but then I don't like any acidic soups) when I think of Polish food I just think of _good_ food. North European normal food, but invariably good. Food my great grandmother from the South of Sweden would recognise and approve of. BTW I just yesterday ordered some Kabanosy (and other stuff°) from dodomku.pl ! Things like this are not in every store here (not even Lidl, they seem to think "Eastern Europe" consist only of Balkan for us poor Finns), either a chance thing or very expensive speciality.
I don't understand how you went right past good old, home made, platski (potato(schimyakie) pan cakes). Every Sunday morning my sainted grand father (dziadek), Brunislaw Franeck Rajkiewicz would make them. What a treat that was, a long time ago. Dziekuje for your videos. Thanks, from a 4th generation AmericanPole.B.F. Raykiewicz
Your passion for kielbasa is admirable ;). Still there's a huge difference between Lidl kielbasas and these ones that are manufactured locally. I buy mine in a great local shop in Szczecin, they make and smoke them using real wood, and you can see the whole process through a window in the actual shop. If you'd like to try something like the ones I mentioned in the previous sentence, I could recommend you my hubby's friend who is a certified chef, produces his own meats and sends them to various places in Poland :).
@@emmstill The local shop I mentioned could be found in here: Generała Ludomiła Rayskiego 26 and it's named "Manufaktoria". Once you try their meats, you'll be in love with them ;). And, as my daughter has just added, right by "Manufaktoria" is "Lody Marczak", the best ice-cream place in Szczecin, in our humble opinion ;).
Pomysł sobie co czuje osoba (ja) która przebywa w szpitalu od dłuższego czasu i jest zdana na szpitalne żarcie 😹 Ależ bym zjadł pierogów, kwaśnicę czy w ogóle jakakolwiek zupę która ma smak. Bigosik, gołąbki.. 🤤
The first 3 dishes you mentioned are my all time favorites that my mother made at least once a week. My father was born in Warsaw and fought in the Polish underground. My mother was second generation. There was also a fish in aspic dish she made with a caper mayonnaise sauce (which I had when I went to Poland) bwayia borscht ( I know the spelling is bad) it was a white borscht made with fresh kielbasa and sour cream served with mashed potatoes and pork skin cracklings and sorrel soup. And Christmas Eve was borscht with ewska(again spelling) little ears filled with dried mushroom stuffing. I helped her cook and realized last year when I made pierogi myself that without realizing it I picked up on her tricks. When making the dough you mix the eggs with the water. It all came back to me and they were pretty darn good. Thanks mom! And thank you for a video down my memory lane!
Yeah, but they don't translate, just like the Poles don't translate many English words. Which also creates many funny situations for those who actually know English. Also, we ourselves do not differentiate "ruskie" from "ruskie". We don"t say ruśkie pierogi. Not to mention, that we have a dish called sałatka grecka of which no Greek that has never been to Poland ever heard.
@@Dadas0560 plus many Polish doesn't understand difference between "Ruskie" and "Rosyjskie", mostly because they commonly started to use them as synonyms. So they've changed name recently
The absolutely BEST tatar that I ever had as Poland wide and long is in Warsaw, Lotos Restaurant. The combo of delicious food, the atmosphere of the place, the staff, cold vodka shots and tatar... god, I love this place, and I love this combo.
Gołąbki - do you know what makes them even better? Reheat them next day on the pan, ofc on low heat, but even then cabbage will get brown and then their taste is amazing Pierogi - guess what - tip from above works also here, might sound strange that reheated food is better than fresh, but it's true Bigos - true legend in polish food Żurek - if you eat it in restaurant/zajazd why not żurek w chlebie(sour rye soup in bread) - served in crunchy bread loaf Personally wouldn't agree only with tatar as many people actually don't like raw meat, rest is delicious for everyone xD
The best pierogi are stuffed with sour cream nad field mushrooms and the desert ones with blueberries. I'm with you on frying them. Bigos should be served with cold, 1 cm thick cut of pate made from hare and paptaoes.
Funny you should say that, "many people actually don't like raw meat" - I love beef tatare, and when it is served so that you get to mix it yourself, one would think almost everyone should be able to make it to their liking. (But the portions in Poland are often a bit big...) But the one thing I always have trouble with is soups that are acidic. I can usually eat them if I must, and even appreciate when they are especially delicious ("This is probably seriously yummy if you like it"), but my brain just doesn't accept a certain kind of acidity in a soup or stew. Don't know why. (Even some borscht or selyanka can be problematic for me, which is annoying because these can also be not-sour-at-all; at least with zurek or kwasnica the warning is in the name!) I don't know what it is because I love sour pickled things, but as soon as that tangyness is warm my brain says "this is not edible!!!"
Home run with all your picks Russell…! Totally agree with you on the Kabanosy, we can’t keep them long enough in the office because we eat them all, a much healthier and tasty choice over Slim Jim’s. We’ll have some ‘plumper’ versions for you when you visit LV…! Best from Nevada…! 🇵🇱🇺🇸
Finally new video! Pierogi Ruskie are a dish from Polish and Ukrainian cuisine. Their name comes from Rusi Czerwonej - a historic land in northwestern Ukraine and southeastern Poland so pierogi Ruskie have no connection with Russia. Pielmieni is the equivalent of Polish pierogi in Putinland.
And just to be complete, the Ukrainian word would be vareniki. And in Slovakia it is pirohy (nice illustration of the G=>H change you see in cognates between Russian and Ukrainian.) There's another long thread of comments here about "ruskie" in the name, very educative. Ruthenia/rus is far more complicated than I remembered...
As a Pole living abroad I miss the most sour cucumbers and soup made from this- ogórkowa. And proper sour cabbage. As a child I loved pierogi and bigos and yes, bigos is the best during winter season, while pierogi might be "ruskie/ ukraińskie, with sour cabbage and wild mushrooms (for Christmas mostly) or even sweet in the summer (with cherries, blueberries or strawberries), but remember, it is like in Italy, each family has its own recipe for every dish. My son loves leczo and fasolka po bretońsku for example, while my husband kapuśniak (soup from sour cabbage), żurek, mizeria (did you try it?)...
Thanks for the video. I’m originally from the south east of Poland. My parents moved to the states many years ago. I’m retiring and moving back early next year.
As a Polish-Ukrainian American, #s 1, 2, and 9 are always on our table at Christmas among a variety of typically American dishes, and the meal is always finished with poppy seed roll!
Kwaśnica is without cabbage, only cabbage juice and potatoes, usually paired with small amount of smoked meat. Kapuśniak is with cabbage and other ingredients. I know that over the time it got mixed up, mostly because "kwaśnica" word resembles some country side or folk word, therefore it better serves the marketing
No nie wiem nie wiem. Znam górala który gotuje kwaśnicę i zawiera ona kapustę (nie tylko sam sok). Podobnie w samym zakopanym w popularnej knajpie serwują kwaśnicę z kapustą.
Exactly , kwaśnica is without cabbage , only cabbage juice , the best one is made on golonka , with patatoes boiled seperate , without sousage. My friend from Milówka makes like that and this is the best one I' ve ever eaten.
There's a ton of Polish dishes inspired by other cuisines, but still native to Poland which are absolute bangers, such as "placek po węgiersku", "fasolka po bretońsku" or "śledź po japońsku" just to name a few. Pretty sure you tried them befofe and they just slipped your mind ;)
Wow, I've never heard about ''śledź po japońsku'' before! Looks very unique and impressive. No idea what it has to do with Japan, but I think I'm going to make them for Christmas this year.
Interesting, I have been here in Krakow for 7 years now, (born and raised in Salt Lake City) and Golabki (with tomato sauce and a dash of both Maggi and Tabasco) is my overall favorite Polish dish as well, but for me it is "Winter" food, as it is too heavy and filling to enjoy comfortably during the hot, humid Polsih summers. From one American to another, hope all is well with you and yours. Matthew
I'm Polish and I'm salivating here watching this. As for zalewajka it was the simplest of soups, in which sourdough (rye borsht) was poured over boiled potatoes. Pour over means zalewać, hence the name. The soup had few ingredients because it was a poor man's żur. So no egg, very rarely a piece of sausage or cracklings. So it's a Friday version of Sunday soup.
Super film!Zawsze dziwiła mnie niechęć innych do flaków z racji na nazwę chyba,bo przecież nie z uwagi na główny składnik..Ludzie brzydzą się jeść żołądka roślinożercy ale kiełbaski w jelitach zajadają ze smakiem choć zawartość jelit...To chyba kwestia umysłu..😀
Coś w tym jest. Na Suwalszczyźnie jest taka potrawa: kiszka ziemniaczana. Idea ta sama, co w kiełbasie: napchać jelito startymi ziemniakami (jak na placki ziemniaczane) przyprawionymi wedle woli i wrzucić do piekarnika. Ale jak powiedzieć ludziom, że to jelito grube i pokazać proces płukania, to z jakiegoś powodu przechodzi ochota na jedzenie, choć z kiełbasą nie mają problemu.
W każdym sklepie Walmart można kupić flaki do ugotowania. Nie oznacza to, że hamburgerożercy to jedzą. Jest za to jakieś meksykańskie danie z tej właśnie części krowy 😉
@@karampuk1974 danie flaki tak naprawdę składa się z pokrojonych w paski żołądków wołowych lub wiepszowych. W jedzeniu są trochę gumowate pod zębami, ale za to pyszne. Cztery kajzerki, słoik flaków zamojskich i pół litra, to jest wolność. ua-cam.com/video/33FUu7EgNNs/v-deo.html
@@donpindol778 pojechałem z tatą do rzeźni. Miał "nagrany" flak. Czekał na nas w wiadrze, z grubsza przepłukany przez rzeźnikantów. Właścicielka flaka wisiała jeszczew skórze, ale już bez głowy. Yyyy, chyba wiem, z czego robi się flaki 😜
Classic de volaille should be prepared from a chicken breast with the bone and stuffed simply with a metric ton of butter and some herbs, then breaded and fried. Or thats what they taught us in culinary school Great video as always! :)
Oh yes, I wish Polish kabanos sausages would conquer the tastes of American citizens :) It would be beautiful if we would get someone interested in our Polish product on a global scale - it`s worth noting that it is of good quality, in particular the "Tarczyński" brand I like the most. Jak przystało na mężczyznę nie dziwię się dlaczego smakuje Ci nasze mięso i różne dania z nimi powiązane ;) Polskie kiełbasy są smaczne a śląska jest rzeczywiście najlepsza ;) Jeśli chodzi o ciasto też masz rację, to z galaretką truskawkami i biszkoptem jest jak niebo w gębie. Aczkolwiek reszta ciast biszkoptowych (na bazie oleju czy masła) też jest pycha, ostatnio zrobiłam z gruszkami i jestem zachwycona :) Dziękuję że przedstawiasz naszą kulturę w tak uroczy sposób :)
I cannot find any good kabanos in Polish stores in Michigan. What they offer is just a thin version of kielbasa which they call kabanos. As you know, kabanos is not a thin kielbasa. It is way more dry and tastes differently. I’d give anything for a real, good kabanos here in Michigan.
Love the video. Just returned home to Chicago from a long trip to Poland and if it wasn’t for the abundance of Polish delis in Chicago, I’d have to move to Poland just for the food.
Zalewajka is actually more regional than Żurek. Zalewajka is typical soup for Łódzkie voivodeship and city of Łódź in particular. It is made from sourdough just like żurek, but in opposite it contains potatoes. Not so many Poles knows zalewajka. btw. tatar is great ;) great video!
Yes, I had no idea about zalewajka before I met my boyfriend who's from Opoczno. He prepares it form time to time, it's a part of his identity, haha. He calls this soup ''poor'' cause it's not as it requires less ingedients than żurek, but is also quicker to make :)
Russell zrehabilitowałeś się za sernik 👍 Russian dumplings have nothing to do with Russia. The name comes from Kievan Ruthenia ( Ruś Kijowska ) and Red Ruthenia ( Ruś Czerwona ) which used to be part of Poland. The correct name in English is - Ruthenian. All because there is no more Ruś, so the name started to be associated with Russia. The Polish name should be "Rusieńskie" nowadays not "Ruskie" then there would be no problem. Many Poles and restaurateurs misinterpret the name in English.
@@LoveMyPoland It's because of the war in Ukraine. Restaurateurs want to show their solidarity with Ukraine and aversion to Russia, so they change the name to "Ukrainian", they think "Ruskie" is equal to "Rosyjskie" but Russian dumplings have nothing to do with Russia or Ukraine, it is a Polish dish. This shows that restaurateurs know nothing about the dish they sell. The second point is that the word "Ruski" was rarely used to refer to Ruthenia, so it changed a little bit of meaning. As for dumplings, Poles should change the Polish and English names, as I wrote earlier.
@@LoveMyPoland the adjectiv "ruskie" is from "Ruś" (Ruthenia in English, name of former lands and countries incorporated into Poland and/or Lithuania) and the adjectiv "rosyjskie" is from "Rosja" (Russia in English). Ukraine is a descendant of Kievan Rus.
Gołąbki - yup. I sometimes cook something like "exploded" gołąbki ;D you simply prepare grounded up meat with onions, add to it chopped cabbage, cook it until cabbage soften, then add to it almost cooked rice, give it good stir, let it sit 5-10 minutes on low heat and you have one-pot dish that is extremely good with potatoes. Try to cook it yourself. Pierogi - yes. Yes!! Bigos - also good, best when you freeze it and then unfreeze. I`m not using tomatoes while preparing it and also - i`m using lots of different meats and dried mushrooms. Tatar - big no no for me. I`ve tried it few times and can`t eat this. Kiełbasa - yup, but not every type. Kabanos - yes. Also not every type. Best is like "hunters" (myśliwskie), as dried as you can find. Good video Russel! Thank you for that one :)
Being a Polish American I grew up on Polish food. I agree that all the dishes on your top 10 are great choices for Americans to try. Have you consider doing a video on Polish Beverages?
Ruskie are pretty good with onion, but are much better with the pork scratchings, greaves, whatever they are being called. High cholesterol will kill you, but you have to try those ones as well.
Cześć Russell Spot on with all your comments. Wurst śląski je najlepsze. Kabanosy are the best snack ever. Made kwaśnica for the curling club , everyone loved it. Keep up the good work. Pyrsk
1:52 Ukrainian pierogi are different.Pierogi ruskie -a type of dumplings popular among Poles in Poland and Russia, the name of which comes from Red Ruthenia (Eastern Galicia). It should not be confused, as is often done, with Russia, where this type of dumplings is unknown.
Kabanos is also unique in that way that you can buy a *horse* meat version ('kabanosy końskie', 'kabanosy z koniny'). They are much thicker and darker, and delicious.
Zalewajka is a rather regional soup. Comes from north of Częstochowa: Radomsko- Piotrków -Łódź area. In most of the country people are not familiar with this soup or even word.
I'm so hungry now, because i know all this food, i know how good them can be, and i love them. In Poland all Mather's and Grandmathers are usual are better chef than standard restaurant :)
So true. most of these dishes will taste worse in a restaurant than on a table on Christmas Eve. If you have a Polish friend, ask him to invite you or ask to make an additional portion for him. It would be 2 times better than in restaurant.
Try pajda ze smalcem (it’s a humongous slice of bread with lard). The lard is mixed with cooked diced bacon, and is usually served with a slice of pickle and salt. Sometimes I’m disgusted by the idea of eating lard and the other days I’d kill for a slice of bread with it.
Gołąbki are often called "stuffed cabbage". In US Costco is selling thin sausage similar to kabanos. My neighbor just bought me a package. She called it beef sticks, when she texted me.
Zalewajka is cooked with potatoes inside, you need to cook them soft first as if you add 'zakwas' too early, it will make potatoes skin hard. Also you add sour cream on your plate unlike żurek which you could eat with maggi for extra saltiness. I have never met in person anyone else in Poland who would have known soup called "Zarzucka", which is essentially 'kapuśniak', but cooked on meat with bones and also having potatoes inside(same rule as with zalewajka, you first boil potatoes then add sour cabbage). Remember that cabbage needs to be 'kiszona' ;-), you can wash it under water for less sourness. I think this words is limited to the region of Częstochowa/Kielce and southern regions of Poland. Maybe its' because of Russian annexation or stuff, idk. Anyway one of my favs ever. Also something you haven't mentioned are our seasonal soups, Botwinka and Szczawiowa or even Barszcz Ukraiński(non-seas). I recommend them all a lot. If you couldn't tell I love soups :D
That cabbage roll in this video looks exactly like the rolls that my aunties used to make when I was a kid, in the Kosice/Trebisov region of eastern Slovakia. I have never had such good cabbage rolls since - the cabbage is usually over-cooked and the sauce is not red/fruity enough. BTW, I am not a fan of Tabasco, I like Cikanka sauce, try it one day.
Krokiety also have their originally Russian version, known as 'paszteciki' or 'paszteciki szczecińskie', they are considered to be a symbol of Szczecin, definitely try them, if you ever come here
Americans and Brits find it bizarre but we used to have kabanos made with horse meat. Now it is less popular and hard to find but I remember it being a thing back in the 80s. Horse meat is eaten in many countries (also in Europe) but as far as I know, it is banned in some of the US states and almost non-existent in the UK.
at weddings everything taste so much better , you gotta try tatar at polish wedding , meat quality is insane :) , there will be like dozens of kielbasas and other meat to try , cold buffet etc
I don't know why 'Kwaśnica' name is so popular in restaurants. This is actually old popular soup 'Kapuśniak'. Maybe it just sounds more fancy and stylish
You managed to redeem yourself with this list. Personally there aren't many Polish dishes I don't like, but then this is what I grew up eating so its comfort food
Bigos is the best. The next in line is kwaśnica. The third is zalewajka. Some other foods contain milk which many people are allergic to. However those who aren’t say - żurek is the best polish soup. All foreigners I know loved it once they tasted it. Definitely no 1 soup but contains ..milk.
Oh Ross, wymieniles prawie wszystko co najlepsze. Polskie jedzenie naprawde dobre jest tylko w Polsce. Mieszkam w Szkocji, owszem mozna sobie kupic to wszystko w polskich sklepach, ale to juz nie to samo co swieze. W domu moge zrobic polskie jedzenie z polskich produktow, zurek gotuje zawsze na Wielkanoc, ale i tak smakuje mi inaczej, a moze sie juz przyzwyczailam do pork pies i "globalnego" jedzenia :-) Do domu jezdze bardzo rzadko, ale jak tylko jade to mama zawsze przygotowuje pierogi i golabki. Uwielbiam. Za bigosem nie przepadam ale jak jest dobry to jest dobry :-) Kwasnica przepyszna w nochenku chleba w górach. Krokietow i kabanosow nie lubie za bardzo, ale zjem jak jestem glodna. Tatara uwielbiam ale nie jadlam cale wieki. A kielbasa slaska jest najlepsza, zgadzam sie w pelni.
In my home gołąbki was made without rice inside. They was served with potato and tomato souce. Now i cant eat regular gołabki :D And i loveeeeeeeeeee raw beef meat. Especially in Carpaccio. Kabanosy with cheese
If you live in Częstochowa, make a road trip a little bit south to Silesia (preferably Katowice) and try a traditional Silesian dinner. Kluski, Rolada and modro kapusta. All dipped with the best gravy I know
You know that Ruskie is not from Russia, but from region in old territory of Poland and Ukraine that was called like that. This pierogi are not Ukrainian!
Yes, but people are changing the name on menus nevertheless....
yea, its "rus pierogi" not "russian" (technicaly russian is the adjective form Rus but i wanted to differentiate those to so wrote noun "rus")
like in the name Kievan Rus or Belarus
People are easy ignorant
the name actually derives from Ruthenian Voivodship (Województo Ruskie), the center city of which was Lviv (Lwów).. fun fact: the boiled dumplings with potato and cheese inside that we nowadays call "pierogi ruskie" was called in Lviv "pierogi polskie" before the 2nd WW , and the name "ruskie" became common no sooner than after the war... in the XIX century and probably earlier "pierogi ruskie" was the name of a slightly different dish - baked yeast dumplings.
The "Ruskie" in the name of pierogi, its NOT from "russia" but "Ruthenia" (historical region in today Lithuania/Belarus/Ukraine - pol. Ruś). And they have nothing to do with russia at all!
Dobrze prawi; polać mu 😎
Tłumaczę też każdemu a ludzie i tak swoje xd
Dzięki, że o tym wspomniałeś... Putni zniszczy moje ulubione danie. Nie chce "z serem i ziemniakami", ani "ukrańskich" - chce ruskie!. BTW. Zamawiając "ukraińskie" musze dopytać, czy przypadkiem nie chodzi restauracji o Pielmieni. (też dobre BTW)
Thanks for mentioning it... Putni destroyed my favorite dish. I do not want "with cheese and potatoes", nor "Ukrainian" - i want Ruthenian!. BTW. When ordering "Ukrainian" I have to ask if the restaurant is not about Pielmieni. (also good with vinegar BTW)
And nothing to do whith UKRAINA!!! :)
Raczej nie litwy
as a Polish person i really love seeing people appreciate polishe traditional foods, Poland is known for a lot of things but not many people talk about the food which i don't understand
high five bro ✋
as a proud polish guy, who loves to sit in the kitchen, i agree in 100%
me too
As a not Polish person, who was in Poland only once and have no Polish restaurants in the near, I have to agree. The food is the most outstanding memory.
Love your beautiful country.
Wiedziałam, że będzie żurek. Nie znam Amerykanów, którzy nie lubiliby żurku. Nie wiem co w tym jest ale pierwsze o co ostatnio mnie zapytali Amerykanie to o to gdzie można zjeść żurek bo oni słyszeli w Ameryce, że to jest najlepsza polska zupa. Patrzę na nich jak na wariatów ale dobra zaprowadziłam ich do knajpy gdzie dają żurek. Jak zobaczyli żurek w chlebie to nie bardzo wiedzieli o co chodzi, no ale wytłumaczyłam i poszło. Wiesz co, zamówili drugi raz ale po połowie porcji bo już nie mieli miejsca na kolejne żarcie ale zjedli. Nadmieniam, że była to elegancka knajpa i to był cały obiad. Wszystko im smakowało ale nie będę o tym pisać bo miało być o żurku. Piali z zachwytu ale żurek to nr 1. Nawet kelnerka, która nas obsługiwała się śmiała i opowiadała o potrawach i co w tym jest. Fakt tanio nie było ale zabawa była przednia. Napisałam to po polsku bo mówię po angielsku ale robię koszmarne byki pisane w angielskim. Taka ciekawostka. Pozdrawiam
O ty też z polski
Nie mogę tutaj taki wykład a jedyna reakcja to o ty też z Polski XD
You forgot about Zrazy Wołowe. I love this dish a lot. What about you?
living in DFW, I go to a Polish restaurant in Southlake and have fallen in love with their Bigos, Pickle Soup and a great wild mushroom soup.....just got back for hometown Milwaukee and Polish Fest... brought back Polish and wisconsin beer....
Russel, you are doing a great job by promoting our beautiful country. I thank you for that! I hope you are having a great time here.
I am, thanks so much, friend 💪
Tatar is awesome. I even had Salmon steak tartare at a restaurant called Karczma Bida that has I think 3 locations, with the main one I visit when I'm in Poland being just northwest of Lublin.
Bigos... it is perfection in a pot. I usually make 5 to 6 quarts of it, adjusting the recipe a bit depending on what flavor I want (more sour vs. more neutral). I usually make it with my own smoky home-made sausage, or smoked pork shoulder. As for serving, it goes great with potatoes, or inside a bread bowl, if I can get my hands on some crispy fresh bread.
The thin kabanos you can find in US, but mainly in areas with a large Polish presence. I get a bunch of them when I take my annual holiday road trip to NYC.
And for desert - something I haven't had in ages - Napoleonka.
Salmon and Bida in one sentence sounds like Russian Bentley, or Somali airplane.
I just ate a delicious steak tartare at Pod Wawelem Restaurant on the Planty in Kraków. So good! It was stinking hot that day so I wanted something not too heavy. They were out of carpaccio and I am allergic to lettuces, as well as several other things. So I ordered their steak tartare. I would definitely order it there again. Plus, they serve it with buttered toast and whole garlic cloves with a garlic press. Poland often has such a direct approach to food like this and the results are incredibly tasty!
When I was a kid, I used to spend my vacation and holidays at my grandma's house in Klobuck near Częstochowa. I loved to eat gołąbki as a cold dish (first cooked, ten chilled), in hand, like if they were sandwiches or spring rolls. It's been years since I last ate them, though. Memories that will never fade away.
Speaking about the soups, the sour selection is always a good choice. Although making sour soups is a bit time-consuming process. There is one soup that is slightly underrated but maybe it's more Polish than aforementioned and at some point even better. This soup is called krupnik. A simple 'everyday' vegetable soup with the addition of barley grits. At my home krupnik was the most common soup. The scent and taste of krupnik is not as appealing as the taste of e.g. żurek but there is something unique in it and you just can't rise from the table till all is eaten. IMO krupnik is our 'daily bread' of the soups.
Russel, pls make a video about speedway someday. We are in the middle of the season!
exactly, the smell of krupnik is like ummm ? dog food? but the taste is freaking awsome : )
I love the vid as always and I agree with almost all of the picks - my only surprise is that de volaille got the nod ahead of SCHABOWY. Other countries have similar dishes but still schabowy is definitely the king of the Polish table and is still more Polish than de volaille.
I'm honestly not a huge fan of fried pork cutlets like schabowy. I prefer chicken fried chicken instead.
@@LoveMyPoland not a fan of schabowy either, liked de volaille as a kid, one of very few school foods I actually ate
Zalewajka is a soup from Łódź.
It was a cheap and nutritious meal for the factory workes.
People were buying leftovers from the bakery (bread leaven) and from the butcher (the water in which the meat was cooked).
They added onions, seasoning and if you had extra money - potatoes.
Zalewajka jest że starego Kieleckiego
@@Kobylecaco-2
Tak, ludzie mają to do siebie, że zmieniają miejsce zamieszkania przenosząc ze sobą nawyki.
Jednakże zalewajka to zupa łódzkich robotników.
Podać Panu bibliografię odnośnie informacji oraz koszta jej przyrządzenia w cenach rubla z przełomu XIX i XX wieku?
Favorite Pierogi of mine is stuffed with sauerkraut, onions & mushrooms! Would love to try Kabanos but they don't sell it here in the USA. 😢
They're my favorite pierogi too. That red soup from 7th dish goes very well with sauerkraut+shrooms pierogi. It might be possible to get some in US. Its called barszcz (borsch). The issue here is that there are 2 billions version of borsch, with beans, chopped beetroots etc but only clear ones work well with that particular kind of pierogi.
@@skuadak2 Thanks! Love Borsch. I make my own with my Pierogi; however, I sauté the pierogi slightly in butter before serving. Love sauerkraut soup as well!
@@silverbubbles4728 Pierogi are almost always better sauted in butter. Straight from the boiling water, they just miss something.
Seems that you know your pierogi. You're now officially certified pieroger ;)
that would be pierogi z kapustą i grzybami, that is how we call them in Poland and it means literally pierogi with cabbage and mushrooms :D
Kabanos is sold in every Polish Deli in the US.
I'm british and I LOVE Kabanos! So tasty! I'll have to try the spicy ones!
I'm Finnish and I'm so happy that I found some (spicy) Polish Kabanos in a shop last week. Bought two packages, the first was lunch/snack for a few days last week, the second I'll probably have this week.
But it is a weird/difficult snack in that it varies so much. I don't think there exists such a thing as bad Kabanos, but I find I love some and am a bit meh about others. So when I find a new brand I have to taste all the varieties... :-)
Usually I like the poultry most, but for this one it was the spicy one.
@@Asptuber I really dislike ones that are thicker than usual - they're extremely greasy and I often feel like I'm eating straight up lard. The general rule of thumb is the thinner and drier the kabanos is the better.
@@takzewarto the thicker ones are supposed toe dried, but then they're really hard. Thin ones are definitely better.
@@Asptuber Moi, terveisiä Puolasta! :) I hosted my Finnish friends last week, served them few Polish dishes/snacks, but totally forgot about kabanosy!
They were really surprised how flavourful our cuisine is, cause ''in Finland we only have salt, pepper and bay leaf'' :D
Is this true, do you find kabanosy spicy? What's your favourite kind/brand, and where you managed to get them? (Lidl?)
@@Unyielding92 It is both true and not about Finnish food. The very traditional dishes can be a bit bland, but you would almost have to search for that nowadays.
Some Kabanosy are spicy, but I don't find the normal or classic varieties overly spicy, no. Not more than the typical Finnish mettwurst (salami-type sausage), but the flavourings are of course a bit different.
In general I think people here often have a very blank view of Polish food, if they think of it at all they might imagine some kind of grey and bland mix of Baltic of German.
Which in a way is true (the herring continuum around the Baltic sea is very interesting, every country is a bit different), but it is far from grey and bland, of course.
Now when I think of it, I actually also have a hard time actually defining Polish cuisine. Except for some specialities (sorry, I just don't like your soups, but then I don't like any acidic soups) when I think of Polish food I just think of _good_ food. North European normal food, but invariably good. Food my great grandmother from the South of Sweden would recognise and approve of.
BTW I just yesterday ordered some Kabanosy (and other stuff°) from dodomku.pl !
Things like this are not in every store here (not even Lidl, they seem to think "Eastern Europe" consist only of Balkan for us poor Finns), either a chance thing or very expensive speciality.
Man! The way you presented all the dishes was perfect! I’m polish and I like all these dishes! I’ve not had kwasnica for a long time.
Thanks 🙏🙏🙏
no! its from Ukraine and Poland Podkarpacie were Ruthenia Rubea existed Ruś Czerwona not Ruś
I don't understand how you went right past good old, home made, platski (potato(schimyakie) pan cakes). Every Sunday morning my sainted grand father (dziadek), Brunislaw Franeck Rajkiewicz would make them. What a treat that was, a long time ago. Dziekuje for your videos. Thanks, from a 4th generation AmericanPole.B.F. Raykiewicz
I love polish food, especially during winter!
Your passion for kielbasa is admirable ;). Still there's a huge difference between Lidl kielbasas and these ones that are manufactured locally. I buy mine in a great local shop in Szczecin, they make and smoke them using real wood, and you can see the whole process through a window in the actual shop. If you'd like to try something like the ones I mentioned in the previous sentence, I could recommend you my hubby's friend who is a certified chef, produces his own meats and sends them to various places in Poland :).
Omg I'm going to Szczecin in a coupe of weeks , plz tell me how to find 😍
@@emmstill The local shop I mentioned could be found in here: Generała Ludomiła Rayskiego 26 and it's named "Manufaktoria". Once you try their meats, you'll be in love with them ;). And, as my daughter has just added, right by "Manufaktoria" is "Lody Marczak", the best ice-cream place in Szczecin, in our humble opinion ;).
Aż się pośliniłem oglądając ten odcinek.
😂👍
Tak samo! Oglądam to o 2 w nocy w pracy . Gdzieś w Illinois. Zrobiłem się głodny!
Pomysł sobie co czuje osoba (ja) która przebywa w szpitalu od dłuższego czasu i jest zdana na szpitalne żarcie 😹 Ależ bym zjadł pierogów, kwaśnicę czy w ogóle jakakolwiek zupę która ma smak. Bigosik, gołąbki.. 🤤
@@Notyourdaddy83 zdrowiej kolego!
The first 3 dishes you mentioned are my all time favorites that my mother made at least once a week. My father was born in Warsaw and fought in the Polish underground. My mother was second generation. There was also a fish in aspic dish she made with a caper mayonnaise sauce (which I had when I went to Poland) bwayia borscht ( I know the spelling is bad) it was a white borscht made with fresh kielbasa and sour cream served with mashed potatoes and pork skin cracklings and sorrel soup. And Christmas Eve was borscht with ewska(again spelling) little ears filled with dried mushroom stuffing. I helped her cook and realized last year when I made pierogi myself that without realizing it I picked up on her tricks. When making the dough you mix the eggs with the water. It all came back to me and they were pretty darn good. Thanks mom! And thank you for a video down my memory lane!
1:42 shouldn't it be translated to Ruthenian Pierogi?
Yeah, but they don't translate, just like the Poles don't translate many English words.
Which also creates many funny situations for those who actually know English.
Also, we ourselves do not differentiate "ruskie" from "ruskie".
We don"t say ruśkie pierogi.
Not to mention, that we have a dish called sałatka grecka of which no Greek that has never been to Poland ever heard.
@@Dadas0560 plus many Polish doesn't understand difference between "Ruskie" and "Rosyjskie", mostly because they commonly started to use them as synonyms. So they've changed name recently
The absolutely BEST tatar that I ever had as Poland wide and long is in Warsaw, Lotos Restaurant. The combo of delicious food, the atmosphere of the place, the staff, cold vodka shots and tatar... god, I love this place, and I love this combo.
Bigos czyli "przegląd tygodnia"😏
A jak się robi bigos na winie?
Co się nawinie to do bigosu.
Gołąbki - do you know what makes them even better? Reheat them next day on the pan, ofc on low heat, but even then cabbage will get brown and then their taste is amazing
Pierogi - guess what - tip from above works also here, might sound strange that reheated food is better than fresh, but it's true
Bigos - true legend in polish food
Żurek - if you eat it in restaurant/zajazd why not żurek w chlebie(sour rye soup in bread) - served in crunchy bread loaf
Personally wouldn't agree only with tatar as many people actually don't like raw meat, rest is delicious for everyone xD
The best pierogi are stuffed with sour cream nad field mushrooms and the desert ones with blueberries. I'm with you on frying them.
Bigos should be served with cold, 1 cm thick cut of pate made from hare and paptaoes.
Funny you should say that, "many people actually don't like raw meat" - I love beef tatare, and when it is served so that you get to mix it yourself, one would think almost everyone should be able to make it to their liking. (But the portions in Poland are often a bit big...)
But the one thing I always have trouble with is soups that are acidic.
I can usually eat them if I must, and even appreciate when they are especially delicious ("This is probably seriously yummy if you like it"), but my brain just doesn't accept a certain kind of acidity in a soup or stew. Don't know why. (Even some borscht or selyanka can be problematic for me, which is annoying because these can also be not-sour-at-all; at least with zurek or kwasnica the warning is in the name!)
I don't know what it is because I love sour pickled things, but as soon as that tangyness is warm my brain says "this is not edible!!!"
the reheated food is better because the ingredients have a chance to blend ; |Perhaps !
@@tomkusz3741 no, it's better because it's fried, get nicely carmelized and so on
Russel You like so many dishes with cabbage ❣🥬 My dear aunt would say, that You are cheap to feed 😄🤭
Home run with all your picks Russell…! Totally agree with you on the Kabanosy, we can’t keep them long enough in the office because we eat them all, a much healthier and tasty choice over Slim Jim’s. We’ll have some ‘plumper’ versions for you when you visit LV…! Best from Nevada…! 🇵🇱🇺🇸
Finally new video!
Pierogi Ruskie are a dish from Polish and Ukrainian cuisine. Their name comes from Rusi Czerwonej - a historic land in northwestern Ukraine and southeastern Poland so pierogi Ruskie have no connection with Russia.
Pielmieni is the equivalent of Polish pierogi in Putinland.
And just to be complete, the Ukrainian word would be vareniki.
And in Slovakia it is pirohy (nice illustration of the G=>H change you see in cognates between Russian and Ukrainian.)
There's another long thread of comments here about "ruskie" in the name, very educative. Ruthenia/rus is far more complicated than I remembered...
@@Asptuber I live 3 km from the Czech Republic border and they are called Bramborové taštičky ;)
Powinno sie je nazywac Rusinskie.
As a Pole living abroad I miss the most sour cucumbers and soup made from this- ogórkowa. And proper sour cabbage. As a child I loved pierogi and bigos and yes, bigos is the best during winter season, while pierogi might be "ruskie/ ukraińskie, with sour cabbage and wild mushrooms (for Christmas mostly) or even sweet in the summer (with cherries, blueberries or strawberries), but remember, it is like in Italy, each family has its own recipe for every dish. My son loves leczo and fasolka po bretońsku for example, while my husband kapuśniak (soup from sour cabbage), żurek, mizeria (did you try it?)...
Tatar goes perfect with a shot of ice cold vodka...or 5
Thanks for the video. I’m originally from the south east of Poland. My parents moved to the states many years ago. I’m retiring and moving back early next year.
if i was u, I would think about this... now "polish" gov. try hard to involve Poland in the war with Russia
As a Polish-Ukrainian American, #s 1, 2, and 9 are always on our table at Christmas among a variety of typically American dishes, and the meal is always finished with poppy seed roll!
Flaki po zamojsku with a lot of marjoram, paprika, dried ginger and nutmeg. I love it! ❤️
Kwaśnica is without cabbage, only cabbage juice and potatoes, usually paired with small amount of smoked meat. Kapuśniak is with cabbage and other ingredients. I know that over the time it got mixed up, mostly because "kwaśnica" word resembles some country side or folk word, therefore it better serves the marketing
No nie wiem nie wiem. Znam górala który gotuje kwaśnicę i zawiera ona kapustę (nie tylko sam sok). Podobnie w samym zakopanym w popularnej knajpie serwują kwaśnicę z kapustą.
@@Notyourdaddy83 I guess that such naming is so ambiguous so it doesn't matter
Exactly , kwaśnica is without cabbage , only cabbage juice , the best one is made on golonka , with patatoes boiled seperate , without sousage. My friend from Milówka makes like that and this is the best one I' ve ever eaten.
Russell you should make a video on Polish weddings as I was told by my family from the USA that that's a completly different experience.
I agree with you 100%, all the food you presented is fantastic!
There's a ton of Polish dishes inspired by other cuisines, but still native to Poland which are absolute bangers, such as "placek po węgiersku", "fasolka po bretońsku" or "śledź po japońsku" just to name a few. Pretty sure you tried them befofe and they just slipped your mind ;)
Wow, I've never heard about ''śledź po japońsku'' before! Looks very unique and impressive. No idea what it has to do with Japan, but I think I'm going to make them for Christmas this year.
Interesting, I have been here in Krakow for 7 years now, (born and raised in Salt Lake City) and Golabki (with tomato sauce and a dash of both Maggi and Tabasco) is my overall favorite Polish dish as well, but for me it is "Winter" food, as it is too heavy and filling to enjoy comfortably during the hot, humid Polsih summers.
From one American to another, hope all is well with you and yours.
Matthew
Instead of normal flaki you can try vegetarian version with mushrooms called boczniaki. It's really delicious.
Or with sliced ''kotlety sojowe'' :)
What is flaki made of?
@@joydarling314 sliced beef stomach
I'm Polish and I'm salivating here watching this. As for zalewajka it was the simplest of soups, in which sourdough (rye borsht) was poured over boiled potatoes. Pour over means zalewać, hence the name. The soup had few ingredients because it was a poor man's żur. So no egg, very rarely a piece of sausage or cracklings. So it's a Friday version of Sunday soup.
Krokiety with red borsh so good! Like there is nothing better than that. Żurek so good too!
Ja się pytam: gdzie są zrazy wołowe?
Zawijane z kawalkiem boczku I kiszonego ogorka w sosie grzybowym z kopytkami albo pyzami.
Super film!Zawsze dziwiła mnie niechęć innych do flaków z racji na nazwę chyba,bo przecież nie z uwagi na główny składnik..Ludzie brzydzą się jeść żołądka roślinożercy ale kiełbaski w jelitach zajadają ze smakiem choć zawartość jelit...To chyba kwestia umysłu..😀
Coś w tym jest. Na Suwalszczyźnie jest taka potrawa: kiszka ziemniaczana. Idea ta sama, co w kiełbasie: napchać jelito startymi ziemniakami (jak na placki ziemniaczane) przyprawionymi wedle woli i wrzucić do piekarnika. Ale jak powiedzieć ludziom, że to jelito grube i pokazać proces płukania, to z jakiegoś powodu przechodzi ochota na jedzenie, choć z kiełbasą nie mają problemu.
W każdym sklepie Walmart można kupić flaki do ugotowania. Nie oznacza to, że hamburgerożercy to jedzą. Jest za to jakieś meksykańskie danie z tej właśnie części krowy 😉
@@karampuk1974 danie flaki tak naprawdę składa się z pokrojonych w paski żołądków wołowych lub wiepszowych. W jedzeniu są trochę gumowate pod zębami, ale za to pyszne.
Cztery kajzerki, słoik flaków zamojskich i pół litra, to jest wolność.
ua-cam.com/video/33FUu7EgNNs/v-deo.html
Kiełbaski w jelitach nie pachną jak coś co tydzień temu zdechło w rowie, a flaki tak. Nietrudno się domyślić skąd niechęć do jednego a nie do drugiego
@@donpindol778 pojechałem z tatą do rzeźni. Miał "nagrany" flak. Czekał na nas w wiadrze, z grubsza przepłukany przez rzeźnikantów. Właścicielka flaka wisiała jeszczew skórze, ale już bez głowy. Yyyy, chyba wiem, z czego robi się flaki 😜
From my spanish friends i know they are in love with żurek and chocolate truffles from Wawel, i personally love both of them too.
Classic de volaille should be prepared from a chicken breast with the bone and stuffed simply with a metric ton of butter and some herbs, then breaded and fried. Or thats what they taught us in culinary school
Great video as always! :)
Oh yes, I wish Polish kabanos sausages would conquer the tastes of American citizens :) It would be beautiful if we would get someone interested in our Polish product on a global scale - it`s worth noting that it is of good quality, in particular the "Tarczyński" brand I like the most.
Jak przystało na mężczyznę nie dziwię się dlaczego smakuje Ci nasze mięso i różne dania z nimi powiązane ;) Polskie kiełbasy są smaczne a śląska jest rzeczywiście najlepsza ;) Jeśli chodzi o ciasto też masz rację, to z galaretką truskawkami i biszkoptem jest jak niebo w gębie. Aczkolwiek reszta ciast biszkoptowych (na bazie oleju czy masła) też jest pycha, ostatnio zrobiłam z gruszkami i jestem zachwycona :)
Dziękuję że przedstawiasz naszą kulturę w tak uroczy sposób :)
I cannot find any good kabanos in Polish stores in Michigan. What they offer is just a thin version of kielbasa which they call kabanos.
As you know, kabanos is not a thin kielbasa. It is way more dry and tastes differently.
I’d give anything for a real, good kabanos here in Michigan.
open a kabanos business !
@@tomkusz3741 Yeah… and you open a …. whatever business… Can you?
I am SO glad you mentioned zurek!! I love zurek SO much I had it at a polish restaurant when I was in Krakow. I could eat it everyday!
Love the video. Just returned home to Chicago from a long trip to Poland and if it wasn’t for the abundance of Polish delis in Chicago, I’d have to move to Poland just for the food.
Thanks 🙏👍
Zalewajka is actually more regional than Żurek. Zalewajka is typical soup for Łódzkie voivodeship and city of Łódź in particular. It is made from sourdough just like żurek, but in opposite it contains potatoes. Not so many Poles knows zalewajka. btw. tatar is great ;) great video!
Yes, I had no idea about zalewajka before I met my boyfriend who's from Opoczno. He prepares it form time to time, it's a part of his identity, haha. He calls this soup ''poor'' cause it's not as it requires less ingedients than żurek, but is also quicker to make :)
Kabanos is a classic its hard to not love
Love your video, love all the unique foods you highlighted, and I especially love the Tartar. Thank you for this!
My pleasure, thanks 😊👍😊👍
Russell zrehabilitowałeś się za sernik 👍
Russian dumplings have nothing to do with Russia. The name comes from Kievan Ruthenia ( Ruś Kijowska ) and Red Ruthenia ( Ruś Czerwona ) which used to be part of Poland. The correct name in English is - Ruthenian. All because there is no more Ruś, so the name started to be associated with Russia. The Polish name should be "Rusieńskie" nowadays not "Ruskie" then there would be no problem. Many Poles and restaurateurs misinterpret the name in English.
Yeah, I know so now tell us why restaurants are changing the name ..😀
@@LoveMyPoland because they try to be woke and as always, they end up being stupid
@@LoveMyPoland It's because of the war in Ukraine. Restaurateurs want to show their solidarity with Ukraine and aversion to Russia, so they change the name to "Ukrainian", they think "Ruskie" is equal to "Rosyjskie" but Russian dumplings have nothing to do with Russia or Ukraine, it is a Polish dish. This shows that restaurateurs know nothing about the dish they sell.
The second point is that the word "Ruski" was rarely used to refer to Ruthenia, so it changed a little bit of meaning. As for dumplings, Poles should change the Polish and English names, as I wrote earlier.
@@LoveMyPoland the adjectiv "ruskie" is from "Ruś" (Ruthenia in English, name of former lands and countries incorporated into Poland and/or Lithuania) and the adjectiv "rosyjskie" is from "Rosja" (Russia in English). Ukraine is a descendant of Kievan Rus.
_"Russell zrehabilitowałeś się za sernik"_ *** Uznajemy, ale nie zapomnimy! :P
Gołąbki - yup. I sometimes cook something like "exploded" gołąbki ;D you simply prepare grounded up meat with onions, add to it chopped cabbage, cook it until cabbage soften, then add to it almost cooked rice, give it good stir, let it sit 5-10 minutes on low heat and you have one-pot dish that is extremely good with potatoes. Try to cook it yourself.
Pierogi - yes. Yes!!
Bigos - also good, best when you freeze it and then unfreeze. I`m not using tomatoes while preparing it and also - i`m using lots of different meats and dried mushrooms.
Tatar - big no no for me. I`ve tried it few times and can`t eat this.
Kiełbasa - yup, but not every type.
Kabanos - yes. Also not every type. Best is like "hunters" (myśliwskie), as dried as you can find.
Good video Russel! Thank you for that one :)
Thank you very much. And now I'm feakishly hungry ;)
Yum my mouth is watering!
Being a Polish American I grew up on Polish food. I agree that all the dishes on your top 10 are great choices for Americans to try. Have you consider doing a video on Polish Beverages?
Ruskie are pretty good with onion, but are much better with the pork scratchings, greaves, whatever they are being called. High cholesterol will kill you, but you have to try those ones as well.
Cześć Russell
Spot on with all your comments. Wurst śląski je najlepsze. Kabanosy are the best snack ever. Made kwaśnica for the curling club , everyone loved it.
Keep up the good work.
Pyrsk
Bigos ,smakuje najlepiej na następny dzień.
Idea for an episode: best USA/Texas foods.
Grilled meat, grilled meat, grilled meat, grilled meat,... :)
Lets not forget that the best way to enjoy tatar is pairing it with some cold polish vodka. Great vid!
1:52 Ukrainian pierogi are different.Pierogi ruskie -a type of dumplings popular among Poles in Poland and Russia, the name of which comes from Red Ruthenia (Eastern Galicia). It should not be confused, as is often done, with Russia, where this type of dumplings is unknown.
Noooo! Now I can't stop salivating! Heading to kitchen!
You made me starving! Part 2 required!
Bigos is my favorite Polish dish, hands down
These are really classic dishes, have to agree! Getting hungry just by watching it
Kabanos is also unique in that way that you can buy a *horse* meat version ('kabanosy końskie', 'kabanosy z koniny'). They are much thicker and darker, and delicious.
Traditionally kabanos is made from horse. Kabanos from chicken or pig is not a kabanos.
Zalewajka is a rather regional soup. Comes from north of Częstochowa: Radomsko- Piotrków -Łódź area. In most of the country people are not familiar with this soup or even word.
That's right, thanks 😊👍
I grew up kinda south of Częstochowa, and ate zalewajka many times from different kitchens
I'm so hungry now, because i know all this food, i know how good them can be, and i love them. In Poland all Mather's and Grandmathers are usual are better chef than standard restaurant :)
So true. most of these dishes will taste worse in a restaurant than on a table on Christmas Eve. If you have a Polish friend, ask him to invite you or ask to make an additional portion for him. It would be 2 times better than in restaurant.
Try pajda ze smalcem (it’s a humongous slice of bread with lard). The lard is mixed with cooked diced bacon, and is usually served with a slice of pickle and salt.
Sometimes I’m disgusted by the idea of eating lard and the other days I’d kill for a slice of bread with it.
Gołąbki are often called "stuffed cabbage".
In US Costco is selling thin sausage similar to kabanos. My neighbor just bought me a package. She called it beef sticks, when she texted me.
Believe me. It is not similar :P
Zalewajka is cooked with potatoes inside, you need to cook them soft first as if you add 'zakwas' too early, it will make potatoes skin hard. Also you add sour cream on your plate unlike żurek which you could eat with maggi for extra saltiness.
I have never met in person anyone else in Poland who would have known soup called "Zarzucka", which is essentially 'kapuśniak', but cooked on meat with bones and also having potatoes inside(same rule as with zalewajka, you first boil potatoes then add sour cabbage). Remember that cabbage needs to be 'kiszona' ;-), you can wash it under water for less sourness. I think this words is limited to the region of Częstochowa/Kielce and southern regions of Poland. Maybe its' because of Russian annexation or stuff, idk. Anyway one of my favs ever.
Also something you haven't mentioned are our seasonal soups, Botwinka and Szczawiowa or even Barszcz Ukraiński(non-seas). I recommend them all a lot. If you couldn't tell I love soups :D
Nothing to surprising, they are mostly classics. It's a solid list I can certainly get behind.
That cabbage roll in this video looks exactly like the rolls that my aunties used to make when I was a kid, in the Kosice/Trebisov region of eastern Slovakia. I have never had such good cabbage rolls since - the cabbage is usually over-cooked and the sauce is not red/fruity enough. BTW, I am not a fan of Tabasco, I like Cikanka sauce, try it one day.
Gołąbki are called this because we heard french people has some dish with doves and didn't want to be worse :D
Krokiety also have their originally Russian version, known as 'paszteciki' or 'paszteciki szczecińskie', they are considered to be a symbol of Szczecin, definitely try them, if you ever come here
"They so yummy, they so tasty" perfect description. I think I'll going to make a mem of that :D
laughed my face off, awsome remarks
😎👍
Got next dish for you - rolada with kluski slaskie and modra kapusta.
Agree!!!😊
That was more polish than i am, really man 👍
😎😁
dobry materiał
W zalewajce jest o wiele więcej ziemniaków i bardzo dużo cebuli, dodatkowo zalewajke można zabielić śmietaną
Americans and Brits find it bizarre but we used to have kabanos made with horse meat. Now it is less popular and hard to find but I remember it being a thing back in the 80s. Horse meat is eaten in many countries (also in Europe) but as far as I know, it is banned in some of the US states and almost non-existent in the UK.
This chair you're sitting on and thuja bushes behind you are very Polish setting :D
Man, this video gets me super hungry 😛
It was so yummy to make, too! 😋🤤
at weddings everything taste so much better , you gotta try tatar at polish wedding , meat quality is insane :) , there will be like dozens of kielbasas and other meat to try , cold buffet etc
Omg - these are all of my favourites - Although, I may have led with Ruskie (Ukrainne) Pierogi. Dzienki!!
I don't know why 'Kwaśnica' name is so popular in restaurants. This is actually old popular soup 'Kapuśniak'. Maybe it just sounds more fancy and stylish
I think it's because of the song.
You managed to redeem yourself with this list. Personally there aren't many Polish dishes I don't like, but then this is what I grew up eating so its comfort food
Bigos is the best. The next in line is kwaśnica. The third is zalewajka. Some other foods contain milk which many people are allergic to. However those who aren’t say - żurek is the best polish soup. All foreigners I know loved it once they tasted it. Definitely no 1 soup but contains ..milk.
I love every dish you mentioned except the Polish Tartare ... I've never had that one. All the rest are so good that my mouth is watering now!
You got it all right!
Oh Ross, wymieniles prawie wszystko co najlepsze. Polskie jedzenie naprawde dobre jest tylko w Polsce. Mieszkam w Szkocji, owszem mozna sobie kupic to wszystko w polskich sklepach, ale to juz nie to samo co swieze. W domu moge zrobic polskie jedzenie z polskich produktow, zurek gotuje zawsze na Wielkanoc, ale i tak smakuje mi inaczej, a moze sie juz przyzwyczailam do pork pies i "globalnego" jedzenia :-) Do domu jezdze bardzo rzadko, ale jak tylko jade to mama zawsze przygotowuje pierogi i golabki. Uwielbiam. Za bigosem nie przepadam ale jak jest dobry to jest dobry :-) Kwasnica przepyszna w nochenku chleba w górach. Krokietow i kabanosow nie lubie za bardzo, ale zjem jak jestem glodna. Tatara uwielbiam ale nie jadlam cale wieki. A kielbasa slaska jest najlepsza, zgadzam sie w pelni.
Love kabanos , my dad use to make them and smoked ham- delicious .
In my home gołąbki was made without rice inside. They was served with potato and tomato souce. Now i cant eat regular gołabki :D
And i loveeeeeeeeeee raw beef meat. Especially in Carpaccio. Kabanosy with cheese
You chose my favorite dishes. Yummy.
Fajnie widać jak Ci ślinka cieknie podczas mówienia o jedzeniu :D
If you live in Częstochowa, make a road trip a little bit south to Silesia (preferably Katowice) and try a traditional Silesian dinner. Kluski, Rolada and modro kapusta. All dipped with the best gravy I know
Jako dzieciak mieszkalemw Piekarach Slaskich . Mialem ten obiad pare razy w tygodniu . Ahh the kluski z dziurka .