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Traditional Polish cuisine Sauerkraut soup The filling is being prepared of boiled potatoes, roasted buckwheat groats, fat cottage cheese, cream, eggs, salt, pepper and mint. Potatoes and flour are very important elements of the Lublin region cuisine. These are mainly included in such dishes as: lemieszka (or prażucha) kiszka ziemniaczana, babka ziemniaczana, blaszak, zawijas nasutowski and Lublin bliny. Forszmak is a dish famous merely in the Lublin region and grown into the regions dish from Jewish cuisine. This is a kind of goulash. To prepare it, diced roasted meat or cold meat, boiled potatoes and pickled cucumbers can be used. This is merely part of the culinary tradition of this region. The List of Traditional Products includes 84 of them, and there are many that have not been registered so far. Another area in the Eastern Poland is the Podkarpacie. It was not a historically rich region, which is why dishes were prepared there usually of cheap and available ingredients, i.e. potatoes, cabbage and groats. The most popular traditional products of this region include: proziaki, kugiel, bulwiok, haluszki, krupiak, panepuchy, małdrzyki as well as various types of sour soups and dumplings. As many as 100 of these products and dishes were entered on the List of Traditional Products of the Ministry of Agriculture and Rural Development. The Podkarpacie region is famous for dishes with mysterious names behind which simple dishes are hidden. These are e.g. hartacze, krężałki, kugiel, bulwiok, hałuszki, małdrzyki, szabanka, bałabuchy or krupniok. These local delicacies can be bought in local shops, from farmers' wives or at agritourism farms. Delicious dumplings or sour soup that, prepared on the spot, has unique flavor and aroma thanks to great ingredients produced in the Podkarpacie region, can be tasted everywhere. The mysterious names of the dishes come from the Łemkowska and Ukrainian cuisine that have strongly influenced the culture and tradition of this region for centuries. One of the oldest recipes passed by the inhabitants of the region for generations over 150 years are the Podkarpacie proziaki, commonly called prosiaki. These are pancakes, similar in smell and texture to bread, baked on a round or rectangular kitchen table. They taste best with the addition of fresh country made butter, sweat cream or cold milk. The flisacki bread, called also chrupacki and plum jam from Krzeszów fried in large copper cauldrons without sugar. Cabbage has been cultivated in the Podkarpacie region for many years and has been very popular here. Therefore, it is one of the traditional dishes of this region. Both white and sauerkraut (cabbage) is used. Regional dishes prepared of cabbage or with the addition of cabbage include: gołąbki pilzneńskie, sauerkraut soup, lasowiacka cabbage with pearl barley, dumplings filled with cabbage and mushrooms, parowańce with cabbage and mushrooms. In the 15 th century, in the territory of today's Podkarpacie, Wołosi – shepherd people from the Balkans settled down. They had taught the local people to make cheese of goat milk earlier than the territory was entered by sheep-breeding. Such old recipes of Wołosi are used here at present and according to them, Wołoski goat cheeses – natural (white) and smoked are being produced. These are delicious! It can be said that the traditional cuisine of eastern Poland is a very interesting and tasty combination of culinary customs of much diversified origins. These regions are worth visiting and the cuisine of eastern Borderlands is worth tasting! Ewa Woicka-Bekas Agency for Restructuring and Modernisation of Agriculture 60 Autumn 2011
Statistics Chart 1. Average prices of arable land in private and public trade (APA) in PLN/ha Chart 4. Production of beef and its consumption in Poland in 2000-2010 21000 18000 15000 thousand tons 450 400 350 production consumption 8 7 6 kg/person 12000 300 5 9000 6000 3000 0 250 200 150 100 4 3 2 2003 2004 2005 2006 2007 2008 2009 2010 50 1 Sale in private trade APA sale 0 0 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 years Source: APA and GUS (Central Statistic Office) data Chart 2. The number of organic holdings in 2003-2010 Source: Elaboration of MARD based on data from CSO Chart 5. Export of agri-food products in years 2008 - VI 2011 25000 mln EUR 1400 1300 20000 1200 1100 15000 1000 10000 900 800 5000 700 0 2003 2004 2005 2006 2007 2008 2009 2010 January February March April May June July August September October November December 2008 2009 2010 I-VI 2011 Source: Agricultural and Food Quality Inspection (IJHAR -S) Chart 3. Arable land in the organic agriculture system (in ha) Source: Elaboration of MARD based on data from CSO Chart 6. Import of agri-food products in years 2008 - VI 2011 25000 mln EUR 1400 1300 20000 1200 15000 1100 10000 1000 900 10000 800 5000 700 0 2003 2004 2005 2006 2007 2008 2009 2010 January February March April May June July August September October November December 2008 2009 2010 I-VI 2011 Source: Agricultural and Food Quality Inspection (IJHAR -S) Source: Elaboration of MARD based on data from CSO Autumn 2011 61
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Contents 4 The statement of Marek S
Page 6 and 7:
Marek Sawicki Minister of Agricultu
Page 8 and 9:
Participants in the informal meetin
Page 10 and 11:
Polish Presidency in the EU Meeting
Page 12 and 13: Polish Presidency in the EU Substan
Page 14 and 15: Polish Presidency in the EU Confere
Page 16 and 17: Polish Presidency in the EU The RES
Page 18 and 19: Polish Presidency in the EU Interna
Page 20 and 21: Trends and forecasts The impact of
Page 22 and 23: Trends and forecasts Polish process
Page 24 and 25: Trends and forecasts agricultural a
Page 26 and 27: Trends and forecasts Polish fresh f
Page 28 and 29: Trends and forecasts Number of catt
Page 30 and 31: Promotion of Polish food “Once ag
Page 32 and 33: Promotion of Polish food “Jabłka
Page 34 and 35: Producers - Exporters PDŻ mark - t
Page 36 and 37: Producers - Exporters and spices, f
Page 38 and 39: Food safety Beef? With pleasure! Di
Page 40 and 41: Food safety QMP culinary beef taste
Page 42 and 43: Production and food processing Beef
Page 44 and 45: Production and food processing “
Page 46 and 47: Production and food processing Cust
Page 48 and 49: Science and technology 2 nd Congres
Page 50 and 51: Science and technology Minister Saw
Page 52 and 53: Science and technology The conferen
Page 54 and 55: Poland tastes Unforgettable holiday
Page 56 and 57: Poland tastes Kozłówka Palace one
Page 58 and 59: 56 56 Autumn 2011
Page 60 and 61: Traditional Polish cuisine Delicaci
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