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Daria Malinowska

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  • Blood is not water, but it could be a sausage | Kaszanka, a Polish version of blood pudding

Blood is not water, but it could be a sausage | Kaszanka, a Polish version of blood pudding

Kaszanka is a blood sausage made mainly of buckwheat or barley groats mixed with, well, pig’s blood. The exact ingredients as well as the way it is served may differ…

Need for sweet: discovering zupa mleczna, zupa owocowa, makaron z truskawkami | History and recipes

Have you ever wanted to skip dinner and go straight for dessert? Well, in Poland you can! However, rather than from the desire for sugar, it all originates from the…

Polish pierogi leniwe, a quick and easy midweek dinner | Definition and preparation  

It’s a work day. Tired, you are searching for something quick and easy to make for your dinner. Well, you are in the right place! These quark dumplings are filling,…

Szczecin paprikash, a Polish canned fish spread(ing) controversy | History and recipe

Szczecin paprikash (in Polish paprykarz szczeciński) is a fish and rice spread popular especially among Polish students, workers, and travelers. Although this paste holds a special place in the hearts…

Kluski śląskie, history and recipe for easy-to-make Polish potato dumplings

If you want to find something budget-friendly and easy to make, look no further. Kluski śląskie are here to save your day. Also, they are delicious, filling, and perfect as…

Not only vampires drink blood: everything to know about Czernina, a bloody Polish soup

In a ranking of foods that divide the Polish nation, czernina would almost certainly hold a high place. Loved in such regions as Greater Poland, Pomerania, and Kuyavia, in many…

Bigos, everything about the iconic Polish cabbage stew | History and preparation

In Poland, winter is slowly approaching. The days are getting shorter and the nights longer. When the temperatures fall under 0 degrees, all one can think of is a warm…

Pączki, the Polish spin on doughnuts: how to make them? | History and recipe

Pączki – around 60 grams of round yeast dough filled to the brim with whatever you can imagine: rose or fruit marmalade, custard, chocolate, and sometimes even quark. The top…

Żurek: one of the oldest Polish soups | History and recipe

If one were to believe historical sources, two of the oldest Polish soups that can to this day be found on the tables all across this country are żur and…

Polish cemetery snacks: let’s discover pańska skórka, poznańskie rury and obwarzanki

  For the Polish people, the first two days of November constitute a period of reflection and remembrance. Around this time, many travel across the country to visit the graves…