Starters in Poland
In Poland, in different regions, we have different starters on the menu. It all depends on where you are. It can be a slice of bread with lard and pickled cucumber, herring served in various ways, smoked fish or a plate of regional cold meat, sausages, homemade bread and cheeses.
- Fried cheese (smażony ser)
- Pork jelly (galaretka z nóżek) or chicken jelly
- Scrambled eggs (jajecznica)
- Smoked fish (wędzone ryby)
- Beef tartare (tatar wołowy)
With cranberries, roasted sunflower seeds, blueberries and homemade bread.
2. Pork jelly (galaretka z nóżek) or chicken jelly (more delicate in taste)
It is a very popular starter in Poland. Pork jelly made from pork knuckle and pig's legs is served with vinegar or lemon juice. When it is ready, you pour it into a bowl and put the jelly in the fridge. Then you have to wait, like with classic jelly, this version also has to set. The oldest reports of serving cold legs in Poland date back to 1518. At that time, meat jelly with salad was served at the wedding feast of King Sigismund I the Old and Bona Sforza.
3. Scrambled eggs (jajecznica)
Maybe it's not a typical starter but I love scrambled eggs (jajecznica) fried in butter. And if you add chanterelles, the scrambled eggs will be even more exquisite.
In the land known as the “Land of a Thousand Lakes”, one of the traditional starters will be smoked fish (wędzone ryby) caught in the local lakes. Among the most popular species are vendace, whitefish, eel and trout (raised in ponds).
5. Beef tartare (tatar wołowy)
A traditional Polish starter is beef tartare (tatar wołowy) Beef is finely chopped and served with egg yolk, salt and pepper, diced pickled cucumber and onion. Sometimes marinated forest mushrooms and paprika are added.
