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CHLEB

CHLEB

(KHLEP)


Chleb
Chleb
According to Polish tradition, the term chleb (bread) is mainly reserved for bread containing some proportion of rye flour. Chleb zwykły (regular bread) is anywhere from a 30-70, 40-60 to 50-50 combination of rye (the first figure given) and wheat flour. Razowiec is a darker bread (sometimes erroneously referred to in the US as pumpernickel) made with whole-rye (also called dark-rye) flour. The best breads are baked using a sourdough starter (na zakwasie).
Chleb razowy
Chleb razowy
Traditional Polish loaves are round or oval. Some varieties of bread are sprinkled with poppyseeds, caraway or black cumin. Things such as Vienna or French bread are referred to as biała bułka (white loaf) or bułka paryska (Parisian loaf) and the thin French bread is called a bagietka (baguette). American-style white bread is known in Poland as pieczywo tostowe (toast loaf). Note: Bread is buttered when served together with cheese, cold cuts, eggs, cold fish, etc. It is unbuttered when served with soup, since the latter is believed to already contain enough fat.




BABKA
BARSZCZ
BIGOS
BITKI
BLINY
BOCZEK
BUDYŃ
BURACZKI
CHLEB
CHRUST, CHRUĆIKI
CHRZAN
CIASTKO
CIASTO
ĆWIKŁA
CZERNINA
CZYSTY BARSZCZ CZERWONY
DZICZYZNA
FLAKI/FLACZKI
GALARETA
GAŁECZKI, GAŁUSZKI, HAŁUSZKI
GOŁĄBKI
GOLONKA
GROCHÓWKA
GRZYBY
INDYK
JAJECZNICA
JARZYNKA
KACZKA
KAPUSTA
KARTOFLE
KASZA
KISIEL
KLUSKI
KNEDLE
KOLACJA
KOŁDUNY
KOPYTKA
KOTLET
KRUPNIK
KULEBIAK
KURCZĘ PO POLSKU
MAKARON
MAKOWIEC, STRUCLA Z MAKIEM
MAZUREK
NALEŚNIKI
NALEWKA
OBIAD
OKRASA
PĄCZKI
PASZTECIKI
PASZTET
PIECZEŃ
PIECZYSTE
PIERNIK
PIEROGI
PIEROŻKI
PLACEK
PODWIECZOREK
POLĘDWICA
PRZEKĄSKA
PRZYSTAWKA
PYZY
RACUCHY, RACUSZKI
ROSÓŁ
RYBA W GALARECIE
SCHAB PIECZONY
SERNIK
SKWARKI
ŚLED
ŚNIADANIE
SZARLOTKA
TATAR
ZAKĄSKA
ZIMNE NOGI
ZRAZY
ZRAZY ZAWIJANE
ZUPA
ZUPA GRZYBOWA
ZUPA OGÓRKOWA
ZUPA POMIDOROWA
ZUPA SZCZAWIOWA
ŻUREK