Reaction To 25 Polish Foods You Need To Try - REACTION = YUM

Reaction To 25 Polish Foods You Need To Try - REACTION = YUM

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[TallisKeeton]

Sauerkraut is very healthy as its natural probiotic and also the fresh cabbage has some rare vitamins, like vitamin U. We need it for detoxication process, for healthy skin, for strong immunity, and it eases diabetes.

[PiotrŻelazsk]

4:53 Russian influence on dumplings is a big nonsense. This is a thousand-year-old Proto-Slavic dish of the Slavs and in every Slavic country there are all kinds of varieties of dumplings under their own species and names from a given Slavic country

[piotrjabonski]

Polish Potato Pancakes (Placki Ziemniaczane)
Ingredients:
2 lbs (900 g) potatoes
1 medium onion
1 large egg
3 tablespoons all-purpose flour
Salt and pepper to taste
Oil for frying (vegetable oil or canola oil work well)
Instructions:
Prepare the Potatoes and Onion:

Peel the potatoes and onion.
Grate the potatoes and onion using the fine side of a grater or a food processor. Place the grated potatoes and onion in a large bowl.
Drain Excess Liquid:

Place the grated mixture in a cheesecloth or a clean kitchen towel and squeeze out as much excess liquid as possible. This helps to make the pancakes crispy.
Mix the Batter:

Return the grated mixture to the bowl. Add the egg, flour, salt, and pepper. Mix well until all ingredients are combined. The mixture should be thick but not too dry.
Heat the Oil:

In a large skillet, heat about 1/4 inch (0.5 cm) of oil over medium-high heat until hot.
Fry the Pancakes:

Spoon a heaping tablespoon of the potato mixture into the hot oil, flattening it gently with the back of the spoon to form a pancake. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
Drain and Serve:

Remove the pancakes from the skillet and drain on paper towels to remove excess oil.
Serve hot with your choice of toppings, such as sour cream, applesauce, or sugar.
Tips:
Consistency: If the mixture is too wet, add a bit more flour. If it's too dry, you can add a small amount of milk or water.
Crispiness: Ensure the oil is hot enough before adding the batter, and avoid overcrowding the skillet to keep the temperature consistent.
Serving Suggestions: These pancakes can be served as a main dish, a side dish, or even as a snack. They pair well with a variety of toppings and sides.
Enjoy your delicious Polish potato pancakes!

[samoht.p]

The black soup is very tasty. Black sausage is very, very, very tasty, especially with mustard. Cold, warm, fried, with glilla. Kasznaka is especially delicious. There's more groats than blood there. If no one told you what they were made of, you wouldn't be so scared. I just think that the blood thing is a bit repulsive. But you shouldn't think about it, because these are really delicious dishes.
We make all these dishes at home. They are not complicated. Everyone follows their own recipe and preferences, but the main line is always preserved. For example, one person prefers potato pancakes with onion, another without them and eats them sprinkled with sugar. It depends on who wants what.

[dariuszrutkowski]

Pierogi does not have Russian roots. If anything it's a polish and ukrainian thing. Kievian Rus (todays Ukraine) gives the name to Pierogi Ruskie (Ruskie =from the Rus) Modern day Russia was always called Muscovy or the duchy of Novogrod - a vassal of the Mongols. They stole the name Rus in the late 1700's early 1800's when Poland was devided up between Russia, Prussia (Germany) and Austria. That's when all of todays territory of Ukraine ended up under russian rule. Russia wanted to bolster it's prestige and portray itself as the leader of all Slavic people and the heritage of the Kievian Rus was of great value in this endevour.

[bartoszwerner]

that blood sausage is simply delicious and on bbq woooow its sooo good

[ZorroLondon]

starr larh - I recomed to watch here on YT films where people exploring Poland and tasted polish food . After that you'll be know what polish food worth is .

[PrzemysawNizioek]

Blood sosage "Kaszanka" is my favered gril disch. Blood for the the blod god! 😉

[pawulonpawuloniasty]

czernina jest z wielkopolski - babcia mi mówiła z czego to jest i jak to się robi gdy miałem 5-6 lat. Super dania! Polecam!!!

[jerzypoprawa]

Gogol-mogol :D Google-Mongols?
Just KOGEL-MOGEL. :)

[dees]

I wonder why my homeland is so popular on yt recendly 🤔

[puszekokruszek]

Poznan i ogolnie Polska zachodnia maja bardzo dobre, , rogale marcinskie" z bialym makiem, migdałami itd jako ciasto regionalne i, , tort brzdacowy" tez bardzo dobry a Polska wschodnia, ,ciasto Marcinek" ktore jest w scislej czolowce najlepszych ciast na swiecie oraz slodki przysmak , ,Mrowisko" ktore jest rownie bardzo dobre jako ciasto.
Tego w tym materiale nie widzialam, moze przeoczylam.

[xmmx]

There is lot of blood because those food routs from the poor village people. And when you poor you don't want to waste anything.

[Marekfriday]

I have been served "czernina" at my first meeting with my in laws. It has a surprisingly sweet taste (it was the first time I had this dish).
They were right. I'm divorced.

[herrkulor]

I wondered why the blood soup got such a reaction, since the Maasai people drink blood directly from the cow and sometimes mix it with the cows milk.

[purpleguy]

You would probably dislike czernina, but like kaszanka. All my foreign friends do.

[pawelchmielewski]

black soup "czernina" is not from DOG blood, is from DUCK blood. Is nice and tasty, recommendtet

[Depulas]

The word "Golonka" does not refer to knuckles in a fist, it refers to the word "Goleń" - the part of the leg. In English, the word "knuckle" can mean both, which is where the confusion may have arisen. This is most likely a translation error resulting from the ambiguity of the English word "knuckle".

[TallisKeeton]

Kashanka is very good despite the blood additon - you actualy dont feel that there is blood there - and I m sure that now a days theres more grain than blood there. Though I like it, its not an everyday meal I m sure for most of us. And btw the blood sousage and kashanka are good for those who are weak after a sickness or need to replenish their hemoglobine in older age or during illness - my parents used it as such. And remember that food with lots of fat and blood is typical in colder climes. When you need to work outside in winter and the winter can last 3-4 months with freezing cold, you need your addition of fat in food - of lard, or kashanka or good fat home-made chicken soup - to function and work without much of the sun for 3 months :)

[RuneDeviI]

If I may recommend the best combination of two dishes at the same time... Potato pancakes with sugar + pickled cucumber soup, a combination of flavours sweet and sour