Silesian cuisine is diverse and very rich. Characteristic Upper Silesian dishes include żur (sour rye soup), karminadle (chops), krupnioki (black pudding) and żymloki (black pudding with bred crumbs instead of grits), wodzionka (diced staled bread in water seasoned with salt and garlic; the stalest leftover bread could be used), hekele (herring salad), as well as roulade with modro kapusta (red cabbage) and dumplings – dinner dishes still present in Silesian homes' menus. During wedding receptions lemon or chocolate szpajza (cream) was served, and there was no Christmas table without siemieniotka (hemp seeds soup), moczki (gingerbread, compote and dainties-based dessert) and makówki (dessert prepared of poppy seeds, challah, milk, butter, honey and nuts). An inherent element of the highlanders' cuisine are sheep milk products - cheese (bundz, bryndza and oscypek) and drink made of sheep milk whey called żętyca. Also a frequently served dish is kwaśnica (soup with sauerkraut and meat) with wholemeal rye bread. In the Częstochowa region, the Christmas Eve supper started with a herring soup and cabbage with peas; ordinary meals included zalewajka (potato soup with soured rye flour), pietruszajka (parsley soup), white roulade with black dumplings and red cabbage, and garus (compote of strained apples, pears and plums thickened with flour and sour cream, served with potatoes and bacon). A typical dinner in Cieszyn Silesia usually consisted of polywka (soup similar to zalewajka), and once a week housewives would prepare nugle (homemade noodles). Stryki with wyrzoski (potato pancakes with cracklings or pieces of meat fat) and favoured by children pancakes called amolety were another frequently served dishes. Traditional sweets were zozworki (ginger cookies), kołocz (crumb cake), ciastka ze szpyrek (cookies made of cracklings)or koszyczki (called 'baskets' for their shape).
Visit our site Silesian Tastes Śląskie Smaki