Food of Poland
While travelling from Warsaw to Krakow recently I met a character that detested root vegetables. I asked why, and she replied that the sisters in her boarding school as a child forced her to eat all sorts of them, leaving a bad memory – and taste – in her mouth. I wondered why she was travelling in Poland, Motherland of all Root Vegetables, but soon realized the beauty of the countryside and the friendly people was a major reason for anyone to visit here.
Some of the best things to eat here are anything made with the abundance of fresh produce to be found in Poland. Here are some of the things I tried, and liked.
Soups – Zupa Grzybowa is cream of mushroom soup, and made with the local bolete mushrooms for the best flavor. Grochowka is a yellow split pea soup with potatoes, carrots, and also sausage. A rather hearty stew indeed. Although I didn’t try it, Flaki is also a popular soup in Poland. It’s tripe soup, with lots of pepper, ginger and marjoram – an unusual flavor combination, and the Warsaw natives add a topping of grated cheese. I did enjoy a bowl of Zupa Szczawiowa, which is another cream soup, made with sorrel leaves, and included a hard-boiled egg. But one of the most popular offerings for soup seemed to be Czysty Barszcz Czerwony, a clear red soup made with beet roots, garlic and mushrooms.


