Typical Polish lunch, what’s on the menu “na obiad”? Posted by Kasia on May 8, 2013 in Culture
It was really hard for me to get used to eating late diner when I moved to USA. That’s of course because Polish lunch is like dinner her…Poles eat big meal between 12-3pm and sandwiches or salads at dinner time (most of the times, with exceptions of course).
Typical meals are very hearty and often contain a lot of meat. Just sampling them is enough to discover that they are really delicious. The most recommendable dishes are: bigos, kotlet schabowy, pierogi and gołąbki.
A lot of times lunch (obiad) contains 2 dishes: a soup (zupa) and main course (danie główne). Here are some lunch/dinner dishes you may see on the menus in Polish restaurants:
Chłodnik litewski: cold yoghurt-and-beetroot soup served with a hard boiled egg, originally from Lithuania.
Barszcz biały: sour thick wheat starch soup with marjoram, potatoes, sometimes with cream.
Barszcz czerwony: refreshing beetroot soup with vegetables and sour cream or served clear with dumplings.
Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf.
Krupnik: barley soup with a smattering of vegetables and smoked meat.
Kapuśniak: sour cabbage soup.
Zupa ogórkowa: hot sour cucumber soup.
Zupa koperkowa: dill soup.
Rosół z kurczaka: golden chicken consommé with noodles.
Zupa pomidorowa: tomato soup, often with rice or noodles.
Grochówka: thick pea soup.
Zupa grzybowa: mushroom soup with cream.
Flaki wołowe: beef tripe soup.
Eskalopki z cielęciny: veal in a blanket.
Polędwiczki wołowe: beef sirloin, often with rare mushroom sauce.
Ozór wołowy: soft steamed beef tongues.
Sztuka mięsa w sosie chrzanowym: boiled chunk of beef in horseradish sauce.
Zrazy zawijane: beef rolls stuffed with bacon, gherkin and onion or red pepper, in a spicy sauce.
Golonka w piwie: fat, but tasty pork knuckle, sometimes in beer sauce, always with horseradish; very traditional, originally from Bavaria.
Karkówka: tenderloin, usually roasted
Kotlet schabowy: traditional breaded pork cutlet (a tasty choice if you do not want any risk).
Żeberka w miodzie: spare pork ribs in honey.
Kaczka z jabłkami: baked duck in apple.
Kurczak de volaille: chicken steaks spread with butter, filled with mushrooms and bread crumbed
Wątróbki drobiowe: chicken liver.
Baranina: roasted or even grilled lamb – great, especially in the mountains.
Klopsiki: meatloaf, often with tomato sauce.
Bigos: appetizing, seasoned “hunter” stew made from sauerkraut with chunks of various meats and sausages, extremely traditional.
Dziczyzna: game, venison
Fasolka po bretońsku: bean and sausage stew with tomato sauce.
Gołąbki: cabbage stuffed with meat or meat and rice.
Kaszanka: grilled or baked solid pieces of buckwheat blended with pork blood and shaped as sausages.
Szaszłyk: originally Caucasian dish; chunks of meat grilled on a spit.
Karp po żydowsku: carp in aspic with raisins, originally Jewish.
Łosoś: salmon, often baked or boiled in a dill sauce.
Pstrąg: trout, sometimes flambé.
Side dishes are usually ziemniaki (potatoes), frytki (french fries), ryż (rice) and different salads/vegetables
Do następnego razu… (Till next time…)
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