jpg Muesli mix http://en.wikipedia.org/wiki/File:Muesli.jpg Poland Bigos http://en.wikipedia.org/wiki/File:Bigos_in_Krak%C3%B3w_%28Rynek_G%C5%82%C3%B3wny%29.jpg Pierogi http://en.wikipedia.org/wiki/File:Ruskie.jpg Kielbasa http://en.wikipedia.org/wiki/File:Kielbasas.jpg Kotlet schabowy http://en.wikipedia.org/wiki/File:Kotlet_schabowy.jpg France Foie gras http://en.wikipedia
Wieprz - Krzna, on 140 km pikk Rahvastik ØRahvaarv: 38 483 957 (30.06.2014) ØRahvastiku tihedus: 123 in/km² Ø98,7% elanikkonnast on poolakad ØVähemusrahvustest elavad Poolas sakslased, kasuubid, ukrainlased, russiinid, valgevenelased, leedulased jt. Traditsioonilised road Økapsas rullides (kapsalehed liha ja ØZur (kääritatud supp riisi täidisega rukkijahust,serveeritud kielbasa ja Øtäidetud pirukad (pierogi kapsa ja keedetud munaga) seentega, näiteks) Øbarszcz (peedisupp) Øpiirkonna delikatess - Oscypek Øpyzy (lihaga täidetud taignast pallid) (mägedes toodetud juust Økompot (mittealkohoolne jook,mis lambapiimast) on valmistatud keedetud puuviljadest) ja bigos. Suuremad linnad ØVarssavi ØKraków ØLód ØWroclaw
ity is Lovecky salami, which has a character- and contains boiled potatoes, in addition to istic rectangular shape due to its particular spices and seasonings. High fermentation pressing. temperatures (30–35°C) and smoke are applied. The sausages are often heat-treated after fermentation. Poland A typical Polish sausage (kielbasa) is Polska, Norway and Finland which is made from pork meat, stuffed in Typical Norwegian fermented sausages are natural casings, ripened at a low temperature made using “unusual” meats, among them (6°C), and smoked. This semidry fermented mutton, lamb, horse, and reindeer. The use of sausage has a soft texture due to limited
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