|
|
Article: VEGAN POLISH DISHES.(Recipe)
- Article from:
- Vegetarian Journal
- Article date:
- July 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 Vegetarian Resource Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Gorgeous heads of green and creamy white cabbage, noodles made lovingly by hand, slowly simmering soups redolent with caraway and dill, and magenta tureens of red beet borscht are all hallmarks of Polish food--a hearty, simple, flavorful cuisine.
Polish history and geography lent a lot to the cuisine. In the 1400s, Europe developed a taste for products made from flour, and Poland became the largest supplier of grain. With trade came the introduction of many new ingredients. In the 1500s, a Polish king married an Italian princess and she introduced tomatoes, oranges, olives, figs, and chestnuts to the country. Russia, Hungary, and Germany alternately traded with ...