Dessert, Sweet

Apfelkuchen

An apple pie is a pie in which the principal filling ingredient is apples. the earliest printed recipe is from england. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Main

Fleischvögel

Rolled meat, made with pork, veal, beef

Side, Snack, Appetizer

Kluski

Kluski (singular: klusek or kluska; from german klöße) is a generic polish name for all kinds of soft, mushy dumplings, usually without a filling. at times the word also refers to noodles and pasta as well, especially when they are served in soup. there are many different types of kluski, differing in basic ingredients and preparation method. kluski are distinct from pierogi and stand-alone pasta dishes.

Dessert, Sweet

Kremówka Papieska

Papal cream cake, puff pastry with pastry cream

Main

Pieczeń wołowa

Roast beef

Main

Pierogi

Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. they are often pan-fried before serving. pierogi or their varieties are associated with the cuisines of central, eastern and southeastern europe, though they most likely originated in china and came to europe via trade in the middle ages. the widely-used english name pierogi was derived from polish. in ukrainian, they are called varenyky. pierogi are also popular in modern-day american and canadian cuisine, where they are sometimes known under different local names. typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. savoury pierogi are often served with a topping of sour cream, fried onions, or both.

Side, Snack, Appetizer

Zasmażana kapusta

Zasmażana kapusta, known to many polish people simply as kapusta [kah-poos-tah] (which is the polish word for "cabbage"), is a polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. it is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples. the traditional dish is usually served along with boiled potatoes as an accompaniment for pork chops, pork cutlets, other pork dishes, veal, or game meats. in some homes, kapusta is served very thin, almost like a soup. in others, its ingredients are thickened with flour or cooked until it becomes nearly as thick as mashed potatoes. it has been described as less sour in flavor compared to german sauerkraut.cabbage, the primary ingredient, is often pickled, like sauerkraut, which is amplified with a mix of mushrooms and onions and meat—fatty pork—either rib meat, bacon, or occasionally smoked kielbasa. almost always the dish contains a kind of roux.