Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines.[1] The cuisine is particularly renowned for its poppy seed and knödel dishes.
List of Silesian dishes
- Żymła - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian Kaisersemmel.
- Kluski śląskie/Schlesische Kartoffelklöße (Silesian dumplings) - round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour, and potato flour
- Schlesisches Himmelreich ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices[2]
- Rolada z modrą kapustą (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with kluski śląskie for Sunday dinner
- Szałot - a salad made of cubes of boiled potatoes and carrots, peas, ham, various sausages, pickled fish, boiled eggs, seasoned with olive oil or mayonnaise
- Kaszanka/Krupniok/Grützwurst - a type of blood sausage made of kasha and animal blood
- Żymlok - like krupniok but instead of kasha, bread roll (żymła) is used
- Wodzionka/Brotsuppe - soup with garlic and cubes of dried rye bread
- Siemieniotka/Hanfsuppe - soup made of hemp seed, a main Christmas Eve meal
- Knysza - pita bread filled with meat and cabbage
- Moczka/Motschka/Lebkuchensauce/Polnische Sauce[3] - a traditional Christmas Eve dessert, its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote, and almonds.
- Makówki/Mohnpielen - traditional Christmas Eve dessert, based on finely ground poppy seeds, with raisins, almonds, candied citrus peels, honey, sugar, and pudding, and flavoured with rum
- Hauskyjza - strongly flavored, home-made cheese with caraway seeds
- Kopalnioki - hard candies made of sugar, anise oil, and the essences of St John's wort, melissa, and peppermint, its black colour comes from charcoal food dye.[4]
- Streuselkuchen/Kołocz śląski - made of a yeast dough covered with a sweet crumb
- Liegnitzer Bombe - small chocolate-covered gingerbread cakes filled with marzipan and fruit or nuts, historically a speciality of Legnica (Liegnitz)
References
Wikimedia Commons has media related to Cuisine of Silesia.
- ^ Harald Saul: Familienrezepte aus Schlesien. Geschichten und Rezepte aus alter Zeit, Leipzig 2003, ISBN 3-89798-088-6
- ^ Pelz, Henriette (1994). Schlesisches Kochbuch / Schlesisches Himmelreich (in German). Würzburg: Wilhelm Gottlieb Korn. p. 439. ISBN 3-87057-020-2.
- ^ Grandel., Hanna: Spezialitäten aus Schlesien - 107 Rezepte; Rautenberg, Leer 1994, p. 68.
- ^ Szołtysek, Marek (8 October 2010). "Śląskie kopalnioki". Dziennik Zachodni. Retrieved 8 August 2011.
Regional cuisine of Germany | ||
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* also a regional cuisine of Poland |  | |
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This page was last edited on 1 October 2023, at 21:37