From steaming piles of cream-cheese dough packets dressed in oil (ruski perogi) and deep bowls of blood-red burak soup (barszcz czerwony), to salty herring dolloped with sour cream and herbs, white soup swimming with sausage and egg (Żurek), and schnitzel style cutlets with salty potatoes (kotlet schabowy), Polish cuisine can really pack a punch when it comes to the variety field. But it doesn’t stop there.
While not quite the sprawling street food, hawker markets of Southeast Asia, Polish street food is still very much alive, (and tasty). A stroll through Krakow’s Rynek Główny (Market Square), or the stary miasto (old town) in Warsaw will invariably reveal Polish street food in all its glory, from the hand held, blood red kiełbasa sausage to the pizza style, half baguette, zapiekanki, and a myriad of different soups.
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In Far East nations noodle represents street food, but here East Europe not spot.
ReplyDeleteContrasting. Even no bread seen. No stew. Skewed meat yes. Food cultures there.
Prior tips to keep in mind before you travel there. Even no pancake.