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GRZYBY

GRZYBY

(GZHIH-bih)


In Polish cookery, mushrooms are not only an accompaniment to meat dishes but are often served as the main meal. The most favored are the noble bolete (cèpes, Steinpilz, porcini) known in Polish as borowik or prawdziwek. Fresh boletes are usually stewed in sour cream. Dried boletes, after rehydration and cooking, have a more intense, deep, dusky and delicious flavor. Milky caps (rydze) are usually served pan-fried in butter, as are the white domestic champignons (pieczarki). Kurki (chantrelles) are good in white sauces and with scrambled eggs. The tall kania or umbrella mushroom (portobello) is usually breaded and fried like a pork cutlet. Podpieńki (honey mushrooms), podgrzybki (bay boletes) and maŚlaki (slippery jack) are put a few of the many varieties picked in Poland’s forests. Different varieties of mushrooms are pickled in a seasoned vinegar marinade. Unlike the custom in other countries, oil is generally not added to Polish grzyby marynowane.




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