Czy napisy są przydatne? A co z pełnoekranowym wideo w tle? Mamy nadzieję, że przyciągniemy jeszcze więcej widzów, sprawiając, że oglądanie nas będzie przyjemniejsze! Jeśli to czytasz i podoba Ci się wideo, rozważ subskrypcję. Mamy buymeacoffee, w którym możesz poprosić o film, jeśli podarujesz kilka kaw: buymeacoffee.com/maxsujyreact . Dziękujemy za wsparcie. Are the subtitles useful? And what about the full screen video in the background? We are hoping to bring even more viewers by making your experience watching us more enjoyable! If you are reading this and like the video, please consider subscribing. We have a buymeacoffee in which you can request a video if you donate a few coffee (link above). Thank you for your support.
i mean on yt there is option to turn them manualy ( if you will add them there) But but if I were to see a language I don't know and see the translation of English into their language it could be something interesting so if I don't know Polish(or another language) it might be interesting but it probably helps polish the English of some Poles, so I guess it's win-win
Hi. Thanks for reviewing Polish food I'm from Silesia region. You are talking 10;20 about those potato dumplings Here is a recepie **KULEBELE** - 1 kg of boiled potatoes - 1-2 eggs - 1 tablespoon of salt and pepper - 200 g of potato starch - 0.7 kg of beef - 0.5 kg of smoked bacon - 0.5 kg of sausage - 0.5 kg of onions - 200 g of mustard - 300 g of pickled cucumbers - A few tablespoons of wheat flour - 2-3 tablespoons of lard **Preparation:** Roast the beef, sprinkle it with flour, and after it cools down, tear it into small pieces. Remove the sausage casing and finely chop it together with the smoked bacon, pickles, and onions. Add mustard, and season with salt and pepper. Prepare the dough for dumplings as you would for Silesian dumplings. Form the dough into uniform balls. Use the roast drippings as a base for the sauce, thicken with flour and water to the desired consistency, and season to taste. Cook the prepared kulebele in salted water. **Silesian Dumplings (Kluski Śląskie)** are a traditional Polish dish from the Silesia region. These dumplings are soft, chewy, and have a unique indentation in the middle. Here's a recipe to make them: ### Ingredients: - 1 kg (2.2 lbs) of potatoes - 1 large egg - 1 cup of potato starch (or as needed) - Salt, to taste ### Instructions: 1. **Cook the Potatoes**: - Peel the potatoes and cut them into even pieces. - Boil them in salted water until tender, about 20-25 minutes. - Drain the potatoes and let them cool slightly. 2. **Prepare the Dough**: - Mash the cooked potatoes until smooth, ensuring there are no lumps. - Place the mashed potatoes in a large mixing bowl and flatten the top. - Divide the mashed potatoes into four equal parts in the bowl. Remove one of the parts and fill the space with potato starch. - Add the egg and a pinch of salt to the bowl. - Mix everything together until a smooth dough forms. If the dough is too sticky, add a little more potato starch. 3. **Shape the Dumplings**: - Take small portions of the dough and roll them into balls about the size of a walnut. - Press your thumb into the center of each ball to create a small indentation. 4. **Cook the Dumplings**: - Bring a large pot of salted water to a boil. - Gently place the dumplings into the boiling water. - Once the dumplings float to the surface, cook them for an additional 3-4 minutes. 5. **Serve**: - Remove the dumplings with a slotted spoon and drain. - Serve the Silesian dumplings hot, often with gravy, roasted meats, or sautéed onions and bacon. Enjoy your traditional Silesian Dumplings!
może być problem z mąką ziemniaczaną i ziemiankami, w Polsce mamy jeden gatunek którego nie eksportujemy ( chyba ) , w UK nie ma jak robiłem placki bądź pierogi trzeba było szukać podobnego
2:30: Ruskie don't use cream cheese, but twaróg - and not by itself either but mixed with potatoes and pepper. 7:14: Yep, it basically is a baguette pizza. 9:07: No. There are two main rivers in Poland: Odra and Wisła. The river you see there is Odra, the river flowing through Warszawa (Warsaw) is Wisła. Seems like you mixed up Wrocław and Warszawa. 10:20: It's not a potato but a stuffed dumpling. The dough is made from cooked potatoes mashed with potato starch or flour, possibly an egg is optional - varies between dumpling types. 14:39: Barszcz czerwony is beetroot-based, but is served as a clear broth. The broth itself is a mixture of stock (typically chicken or vegetable) with brine created by lactic fermentation of the beets. BTW, if you want recipes for the various dishes, look up the culinary blog "Ania Gotuje". Her recipes are solid.
I love 'barszcz' - beetroot soup. Its a bit sweet but much more spicy than sweet, with aftertaste like a bit sour. And it can be served as hot soup for cold days, very warming or as cold soup for hot days and as cold soup it can be realy refreshing :) Its easy to make. And I realy like 'chłodnik' - cold soup from beetroot which can be filled with fresh herbs and boiled eggs, and such way it looks more rosy or pink than red actualy. The warm version is usualy filled with eggs or dumplings, or fat sausages and spicy herbs. Beetroot soup is traditional food for Easter.
your reaction for those sweets is sweet :) our donuts are realy nice and I like the ones with cheese filling and the ones with 'advocaat' filling (the ones with rose filling are too sweet for me) but I realy recomend to try home-made Polish donuts becouse even from the best of bakeries you can not have them as good as those made by a Polish mama or granma :) And the home-made donuts are not as sweet as the ones from bakeries - thats why I like them best. And I remember how my mama made these donuts for Easter and she knew that I dont like them too sweet and so she always left for me some donuts without glaze and without sweet toppings. And the donuts my mama made were much smaller, like 1/3 of typical donuts we see here and much more crunchy. But full of fillings, and love :)
Oh, I like liver with onions fried on butter - thats one of Polish food I like most (beside of beetroot soup and pierogi). Its actualy comfort food and is good for strenght, helps to add Hg. Usualy sick people eat it to get strenght, those who dont have enough Hg. Another such Polish food is "kaszanka" which is basicaly a blood sausage but today there is more rice in it than blood :)
Poland is a mix of different regions and traditions. Of course pierogi and bigos and żurek are made everywhere in Poland but... Not only in different parts of Poland, but also in different families, the same dishes are prepared slightly differently. No McDonald's here ;)
Pierogi ruskie are NOT filled with cream cheese, but with curd cheese , potatoes and fried onions.And yes, zapiekanki are a substitute of pizza invented during communism... and has stayed even when normal pizza is available
Pierogi. Hmm, we have a lot of them. They have different fillings: cabbage with mushrooms, sauerkraut with meat and mushrooms, strawberries, boiled potatoes with cottage cheese, spinach, you can put any meat (beef, pork, poultry, game), various other fruits, not just strawberries. Basically, you can put whatever you want as a filling. However, apart from pierogi, we also have: pyzy, kopytka, dumplings (not to be confused with Czech dumplings, it's a different dish). You can also eat Lithuanian pelmeni here, it's also a slightly different type of pierogi. Bigos. As the author of the film said, every house has a different recipe. However, for me, the best one is with forest mushrooms (not Asian mushrooms like moon mushrooms, and not button mushrooms), on long-cooked sauerkraut with the addition of boiled fresh and game as meat (anything, it can be deer, hare, wild birds, wild boar). And here's an interesting fact: bigos came to Poland from Bavaria in the Middle Ages in Germany. And one more piece of information for Suja. We Poles eat bigos on its own, with bread, potatoes, various potato dumplings (dumplings, kopytka, gray dumplings), so I don't see any reason not to eat it with rice. Well, Silesian dumplings, another dish like dumplings, kopytka, pyzy, etc. And that river is the Oder. In Warsaw, there is the Vistula. So, in potato dumplings there are ground potatoes, salt, pepper (sometimes), potato flour and eggs to stick the mass together. Then you boil such a dumpling. After cooking, you can eat it, or for a bit of a change of taste, lightly fry it in a pan. Definitely in butter or lard. Pączki. As you saw for yourselves, this is just the beginning/introduction to Polish sweet desserts. We have them fried, baked, boiled, cold, in the form of cookies (like doughnuts), cakes, jelly, budyń (our form of pudding)... Oh yeah. The borscht from the movie is a drinkable borscht. As a soup, it has pieces of beetroot, some meat, other vegetables like leek or potatoes. A more substantial version of our Polish borscht is the Ukrainian borscht also eaten in Poland. Poland is generally the kingdom of soups. Cabbage rolls, another dish that can be made with different fillings and different types of cabbage. And yes. We have many more different dishes and desserts, as well as appetizers to try.
Mashed potatoes are mixed with flour and egg. The egg makes the dough sticky. Proportions are about one to five.The best "bigos" is cooked for two or three days. Ingredients, meat, sausage, two types of cabbage, fresh and pickled, dried plum, a bit of wine, garlic, bay leaf and, of course, tomato puree. After two days, the ingredients combine into a whole flavor. Cabbage becomes very soft.
Dumpling are made with mushed potato and cottage cheese and baked onion with salt and pepper. This zapiekanki are made of baquet and fried mushroom with onion and topping of cheese and ketchup (tomato sauce) in original:-) bigos should be made of sauer craut Wild mushrooms gem meat :-)
The recipie for zapiekanka: chop baguiette or regular r bread roll on half, put.a little butter on top- l, put whatever you like bacon, tomatoes, muchrooms etc, cheese on top of that, 150 celcius in oven for like 3-5 minutes, til the bread roll became crispy and cheese will melt ..enjoy 😁
GUys we have a whole one day dedicated to donuts. Its vcall a fat thursday and its the lat turthsday before the lent satrted -(catholic great lent before the easter)-last thursday of carnival (fat thursday). It often common to tesing from sweets and similar pleasures for lent period as a sybol to preparing for easter. So taht day donuts are verywehere in shops and many peoples meke them themsalves (every hose has his own recepie . its the same for gingerbreads and bigos :) ). Donuts are one of the mos common and popular sweets in Poland.
@@jerzypoprawa7107 Matołku... Wisła podobnie jak Odra przepływają niemal przez całą Polskę. Odra płynie między innymi przez Opole , Głogów , Kostrzyn aż do Zalewu Szczecińskiego, Wisła zaczyna bieg w górach i płynie aż do Bałtyku .
@@janhusar9105 No i w czym problem? Napisalem ze Odra jest druga pod wz. wielkosci rzeka w Polsce. Nie jest? A ze nie na calej dlugosci przebiega przez Polske, to jakie ma znaczenie? Hellou?
@@jerzypoprawa7107 Matole- napisałeś , że Odra to Śląsk a Wisła Warszawa. A dlaczego nie Kraków , Toruń lub Płock ? Dzieciaku nie przynoś wstydu ojczyźnie.
The Vistula length over 1000 km and The Odra length about 840 km The Vistula River flows through the very centre of Poland from border to border - from the mountains to the sea, while the Odra flows almost entirely along the Polish-German border
Worst food for foreigner is Kasznka, Flaczki and maybe paprykarz. 1. Kaszanka is a type of sousages but its have inside fragments of liver kidneys and groats soaked in animal blood. Wery good, but only if u don't have problem with blood taste. 2. Flaczki is type of soup maked from vegetables bulion + main indegriend "Flaki" [means guts] maked from cuted in small parts and long boiled beef tripe. Very good, but many people doesn't like it. 3. Is a type of past [like eeg past] of grounded fish meat mixed with ggeounded paprica and rice. U can but it in smal can and use it on bread like past or jam. Very good, but fishy taste and smell can be a challange for some folks.
Właśnie sobie przypomniałem,że dawno nie jadłem kaszanki.Idę kupić!PS Czerniny wielu Polaków też nie lubi ,inni uwielbiają.U mnie w rodzinie pół na pół.
Hi. Subtitles are a great idea. Try watching different videos of polish cuisine. It's quite interesting watching a reaction video from such a diverse couple. PS: I'm about to watch Suji's attempt at polish dumplings and I'm hoping it tasted wonderful.
One note about those subtitles: savory doesn't means "pikantny" (which is spicy) it translates more into "wytrawne "(basically a little salty and/or meaty). Edit: Second note would be to not put subtitles into video itself - In my opinion it would be much better to have them under CC/captions option on youtube.
i'm from poland.. i cant eat pierogi all the time.. but i would love to :P at christmas we make them a lot.. like 4 days I only eat Pierogi Ruskie :P and you never know when it will end - if I or my siuster will end them first :P
Hungarian goulash should not be served with sauce on a plate. When a consumer has a sauce with meat, he or she can measure the amount of sauce and the amount needed
No, potatoes must be boiled first. When they cool down, they are kneaded, potato flour, eggs etc. are added - a kind of dough is made like this. This is used to form dumplings.
Gray dumplings (Szare kluski) are made from raw potatoes - raw potatoes are grated, flour is added, etc These dumplings are not discussed/ shown in the video.
1# Just cook it yourself, its ~easy. For cream find a farmer with cow and u`ll have the best in your life. Pierogi is just dough with filling, so carbohydrates with whatever you like. Just google it. Cottage cheese (twaróg) is easy if you`ll find a cow owner : ) Egg yolks or not, mineral water or not, warm or cold, it depends on the recipe and tradition. Its a dish like - it`s easy, but... 2# So, we`re verry picky about our bread, just France, Italy, and some eastern countrees can try to compare with that. Our best bakeries can have the same leaven (?) multiplied in secret for houndrets of years. But zapiekanka its just pizza on baguette. Butter, fried onion with mushrooms, cheese, ketchup chives on it. 3# This dish is hard to make if you want to master it. But its delicious anyway. 50/50 of cabbage and sauerkraut, more different fried meat is better, best dried mushrooms that you have (porcini mushrooms is the best, here obligatory) and dried plum, allspice, bay leaf, cloves, salt, pepper. Few hours of cooking, best is after few weeks/months in the fridge, and heated, defrosted many times. Our grandmas make just tone of it on christmass, we have it till april sometimes when grandma will overcook herself, hehe. 4# ~Smashed potatoes, potato flour or potato starch, proportions 1:0.2, put whatever inside, boil, and you have softness outside. Sauce and meat its a different thing. 6# Barszcz. You`ll be surprised how delicious and energetic it is. Good, hearty vegetable broth from "italian" vegetables (use recipie, bones can also be used) next a pot stuffed with beets to the brim, do not bring to a boil in broth, best with beetroot sourdough but, not necessary and hard to make. Remove when beets soften, grate on large holes, then about 3 hours of heating minimum. This borscht is not the best because you can see the bottom of the spoon. Easy spices. Gives tons of energy. Does not taste like beetroot. A Christmas Eve dish, obligatory on every Polish table. Also served cold in summer with cream. Served with hard-boiled egg, marjoram, small dumplings inside. Vegetables from the broth that are not beetroot are used for a sałatka warzywna (polish men will like only their mothers sałatka warzywna ; )). 7# google recipie for polish pankakes from potatoes (placki ziemniaczane), making this sauce and good soft meat its more tricky but we eat these pankakes just with sour cream and sugar, or whatever. Fast and Easy. Potatoesa and flour. 8# mizeria, add to every dish just cucumbers with cream but... :) We pickle them also, and love it, full of vitamins. Coleslaw, celery salad with raisins or sauerkraut etc. is always there. Polish kitchen is just good carbs, fats and protein + graded vegetables, cream and love of our wives and mothers, so all u need to be big and crush Russians, hyhy. We don't throw away food, throwing away bread is like a crime. By the way i adore Tom Yam and i`ll go back to Thailand just for this soup. I miss Thai food. Cheers. : )
Polska jest piekna, urodzilem sie w Polsce, pozdrawiam z Koeln Deutschland, a propos lubie bigos, Niemcy tez lubia kapuste kiszona, a w Fetter Donnerstag w Koeln musi byc koniecznie paczek
Polish Flaki/Tripe..... if it doesn't stink, I'm not having it..... but I'm still scared of some of the Thai food..... would try it though, cause I'm not a pig, I'll eat anything
witajcie muszę prowadzić mały na prostowanie. wcale ten przysmak tak zwany kiszone ryby to nie jest przysmak Polski tylko szwedzki albo skandynawski. on się zrobi popularny w Polsce jak i w Europie a nie jest częścią polskiej kultury. jeżeli mówimy na przykład o su-struming.
Czy napisy są przydatne? A co z pełnoekranowym wideo w tle? Mamy nadzieję, że przyciągniemy jeszcze więcej widzów, sprawiając, że oglądanie nas będzie przyjemniejsze! Jeśli to czytasz i podoba Ci się wideo, rozważ subskrypcję. Mamy buymeacoffee, w którym możesz poprosić o film, jeśli podarujesz kilka kaw: buymeacoffee.com/maxsujyreact . Dziękujemy za wsparcie.
Are the subtitles useful? And what about the full screen video in the background? We are hoping to bring even more viewers by making your experience watching us more enjoyable! If you are reading this and like the video, please consider subscribing. We have a buymeacoffee in which you can request a video if you donate a few coffee (link above). Thank you for your support.
Bardzo😊
If a street food is a food eaten while walking then pierogi in Poland are rarely treated that way.
i mean on yt there is option to turn them manualy ( if you will add them there)
But
but if I were to see a language I don't know and see the translation of English into their language it could be something interesting
so if I don't know Polish(or another language) it might be interesting
but it probably helps polish the English of some Poles, so I guess it's win-win
ORKIESTRA ONLINE - Co mi Panie dasz. Proszę o reakcję bo chyba nie było.? :)
Suyi is correct. Silesian dumpling is made with use of potato flour.
Hi. Thanks for reviewing Polish food
I'm from Silesia region.
You are talking 10;20 about those potato dumplings
Here is a recepie
**KULEBELE**
- 1 kg of boiled potatoes
- 1-2 eggs
- 1 tablespoon of salt and pepper
- 200 g of potato starch
- 0.7 kg of beef
- 0.5 kg of smoked bacon
- 0.5 kg of sausage
- 0.5 kg of onions
- 200 g of mustard
- 300 g of pickled cucumbers
- A few tablespoons of wheat flour
- 2-3 tablespoons of lard
**Preparation:**
Roast the beef, sprinkle it with flour, and after it cools down, tear it into small pieces. Remove the sausage casing and finely chop it together with the smoked bacon, pickles, and onions. Add mustard, and season with salt and pepper. Prepare the dough for dumplings as you would for Silesian dumplings. Form the dough into uniform balls. Use the roast drippings as a base for the sauce, thicken with flour and water to the desired consistency, and season to taste. Cook the prepared kulebele in salted water.
**Silesian Dumplings (Kluski Śląskie)** are a traditional Polish dish from the Silesia region. These dumplings are soft, chewy, and have a unique indentation in the middle. Here's a recipe to make them:
### Ingredients:
- 1 kg (2.2 lbs) of potatoes
- 1 large egg
- 1 cup of potato starch (or as needed)
- Salt, to taste
### Instructions:
1. **Cook the Potatoes**:
- Peel the potatoes and cut them into even pieces.
- Boil them in salted water until tender, about 20-25 minutes.
- Drain the potatoes and let them cool slightly.
2. **Prepare the Dough**:
- Mash the cooked potatoes until smooth, ensuring there are no lumps.
- Place the mashed potatoes in a large mixing bowl and flatten the top.
- Divide the mashed potatoes into four equal parts in the bowl. Remove one of the parts and fill the space with potato starch.
- Add the egg and a pinch of salt to the bowl.
- Mix everything together until a smooth dough forms. If the dough is too sticky, add a little more potato starch.
3. **Shape the Dumplings**:
- Take small portions of the dough and roll them into balls about the size of a walnut.
- Press your thumb into the center of each ball to create a small indentation.
4. **Cook the Dumplings**:
- Bring a large pot of salted water to a boil.
- Gently place the dumplings into the boiling water.
- Once the dumplings float to the surface, cook them for an additional 3-4 minutes.
5. **Serve**:
- Remove the dumplings with a slotted spoon and drain.
- Serve the Silesian dumplings hot, often with gravy, roasted meats, or sautéed onions and bacon.
Enjoy your traditional Silesian Dumplings!
th-cam.com/video/kwBiuAur-ls/w-d-xo.html
dobra robota z podaniem tego przepisu ;)
może być problem z mąką ziemniaczaną i ziemiankami, w Polsce mamy jeden gatunek którego nie eksportujemy ( chyba ) , w UK nie ma jak robiłem placki bądź pierogi trzeba było szukać podobnego
Thank you for the recipe!
Sujy smakowały by gołąbki, są z ryżem 🤣❤️🇵🇱
moje ulubione golabki z ryzem, takze flaczki, pozdrawiam z Kolonii z nad Renem
@@thaddausgriech4542 ❤️
2:30: Ruskie don't use cream cheese, but twaróg - and not by itself either but mixed with potatoes and pepper.
7:14: Yep, it basically is a baguette pizza.
9:07: No. There are two main rivers in Poland: Odra and Wisła. The river you see there is Odra, the river flowing through Warszawa (Warsaw) is Wisła. Seems like you mixed up Wrocław and Warszawa.
10:20: It's not a potato but a stuffed dumpling. The dough is made from cooked potatoes mashed with potato starch or flour, possibly an egg is optional - varies between dumpling types.
14:39: Barszcz czerwony is beetroot-based, but is served as a clear broth. The broth itself is a mixture of stock (typically chicken or vegetable) with brine created by lactic fermentation of the beets.
BTW, if you want recipes for the various dishes, look up the culinary blog "Ania Gotuje". Her recipes are solid.
This is Poland ❤️❤️❤️🇵🇱💯‼️
I love 'barszcz' - beetroot soup. Its a bit sweet but much more spicy than sweet, with aftertaste like a bit sour. And it can be served as hot soup for cold days, very warming or as cold soup for hot days and as cold soup it can be realy refreshing :) Its easy to make. And I realy like 'chłodnik' - cold soup from beetroot which can be filled with fresh herbs and boiled eggs, and such way it looks more rosy or pink than red actualy. The warm version is usualy filled with eggs or dumplings, or fat sausages and spicy herbs. Beetroot soup is traditional food for Easter.
your reaction for those sweets is sweet :) our donuts are realy nice and I like the ones with cheese filling and the ones with 'advocaat' filling (the ones with rose filling are too sweet for me) but I realy recomend to try home-made Polish donuts becouse even from the best of bakeries you can not have them as good as those made by a Polish mama or granma :) And the home-made donuts are not as sweet as the ones from bakeries - thats why I like them best. And I remember how my mama made these donuts for Easter and she knew that I dont like them too sweet and so she always left for me some donuts without glaze and without sweet toppings. And the donuts my mama made were much smaller, like 1/3 of typical donuts we see here and much more crunchy. But full of fillings, and love :)
Oh, I like liver with onions fried on butter - thats one of Polish food I like most (beside of beetroot soup and pierogi). Its actualy comfort food and is good for strenght, helps to add Hg. Usualy sick people eat it to get strenght, those who dont have enough Hg. Another such Polish food is "kaszanka" which is basicaly a blood sausage but today there is more rice in it than blood :)
Sujy`s demonic laughter gets me every time :D
Well, feel invited to Poland to taste everything. I love Deanna and Phil, and their review is spot on.
Suji can be happy when try golabki :) if she like rice
Haha!! Typical Thai women laughter ;xd
Poland is a mix of different regions and traditions. Of course pierogi and bigos and żurek are made everywhere in Poland but...
Not only in different parts of Poland, but also in different families, the same dishes are prepared slightly differently. No McDonald's here ;)
SILESIAN DUMPLINGS are made from boiled potatoes and potato flour.
Pierogi ruskie are NOT filled with cream cheese, but with curd cheese , potatoes and fried onions.And yes, zapiekanki are a substitute of pizza invented during communism... and has stayed even when normal pizza is available
Pizza została wymyślona na włoską biedę
Pierogi. Hmm, we have a lot of them. They have different fillings: cabbage with mushrooms, sauerkraut with meat and mushrooms, strawberries, boiled potatoes with cottage cheese, spinach, you can put any meat (beef, pork, poultry, game), various other fruits, not just strawberries. Basically, you can put whatever you want as a filling. However, apart from pierogi, we also have: pyzy, kopytka, dumplings (not to be confused with Czech dumplings, it's a different dish). You can also eat Lithuanian pelmeni here, it's also a slightly different type of pierogi.
Bigos. As the author of the film said, every house has a different recipe. However, for me, the best one is with forest mushrooms (not Asian mushrooms like moon mushrooms, and not button mushrooms), on long-cooked sauerkraut with the addition of boiled fresh and game as meat (anything, it can be deer, hare, wild birds, wild boar). And here's an interesting fact: bigos came to Poland from Bavaria in the Middle Ages in Germany. And one more piece of information for Suja. We Poles eat bigos on its own, with bread, potatoes, various potato dumplings (dumplings, kopytka, gray dumplings), so I don't see any reason not to eat it with rice.
Well, Silesian dumplings, another dish like dumplings, kopytka, pyzy, etc. And that river is the Oder. In Warsaw, there is the Vistula. So, in potato dumplings there are ground potatoes, salt, pepper (sometimes), potato flour and eggs to stick the mass together. Then you boil such a dumpling. After cooking, you can eat it, or for a bit of a change of taste, lightly fry it in a pan. Definitely in butter or lard.
Pączki. As you saw for yourselves, this is just the beginning/introduction to Polish sweet desserts. We have them fried, baked, boiled, cold, in the form of cookies (like doughnuts), cakes, jelly, budyń (our form of pudding)...
Oh yeah. The borscht from the movie is a drinkable borscht. As a soup, it has pieces of beetroot, some meat, other vegetables like leek or potatoes. A more substantial version of our Polish borscht is the Ukrainian borscht also eaten in Poland. Poland is generally the kingdom of soups.
Cabbage rolls, another dish that can be made with different fillings and different types of cabbage.
And yes. We have many more different dishes and desserts, as well as appetizers to try.
Mashed potatoes are mixed with flour and egg. The egg makes the dough sticky. Proportions are about one to five.The best "bigos" is cooked for two or three days. Ingredients, meat, sausage, two types of cabbage, fresh and pickled, dried plum, a bit of wine, garlic, bay leaf and, of course, tomato puree. After two days, the ingredients combine into a whole flavor. Cabbage becomes very soft.
Akurat kluski slaskie nie pochodza z Dolnego Slaska, tylko z Gornego Slaska.
Dumpling are made with mushed potato and cottage cheese and baked onion with salt and pepper. This zapiekanki are made of baquet and fried mushroom with onion and topping of cheese and ketchup (tomato sauce) in original:-) bigos should be made of sauer craut Wild mushrooms gem meat :-)
The recipie for zapiekanka: chop baguiette or regular r bread roll on half, put.a little butter on top- l, put whatever you like bacon, tomatoes, muchrooms etc, cheese on top of that, 150 celcius in oven for like 3-5 minutes, til the bread roll became crispy and cheese will melt ..enjoy 😁
GUys we have a whole one day dedicated to donuts. Its vcall a fat thursday and its the lat turthsday before the lent satrted -(catholic great lent before the easter)-last thursday of carnival (fat thursday). It often common to tesing from sweets and similar pleasures for lent period as a sybol to preparing for easter. So taht day donuts are verywehere in shops and many peoples meke them themsalves (every hose has his own recepie . its the same for gingerbreads and bigos :) ). Donuts are one of the mos common and popular sweets in Poland.
There is the Vistula (Wisła) in Warsaw, and the Odra in Silesia - the second largest river in Poland
@jerzypoprawa7107
Chłopcze co ty za bzdury wypisujesz ? 😂
@@janhusar9105 A czy dziaduniu moglbys doprecyzowac swe stwierdzenie?
@@jerzypoprawa7107 Matołku...
Wisła podobnie jak Odra przepływają niemal przez całą Polskę. Odra płynie między innymi przez Opole , Głogów , Kostrzyn aż do Zalewu Szczecińskiego, Wisła zaczyna bieg w górach i płynie aż do Bałtyku .
@@janhusar9105 No i w czym problem? Napisalem ze Odra jest druga pod wz. wielkosci rzeka w Polsce. Nie jest?
A ze nie na calej dlugosci przebiega przez Polske, to jakie ma znaczenie?
Hellou?
@@jerzypoprawa7107
Matole- napisałeś , że Odra to Śląsk a Wisła Warszawa.
A dlaczego nie Kraków , Toruń lub Płock ? Dzieciaku nie przynoś wstydu ojczyźnie.
07:55 yes U can eat that witch rise :D
8.15 BIGOS jamy ze wszystkim. Z ryżem już jadłem... i nie tylko
the river flowing through Warsaw is the Vistula - the queen of Polish rivers. The one you saw today is this Odra
The Vistula length over 1000 km and The Odra length about 840 km
The Vistula River flows through the very centre of Poland from border to border - from the mountains to the sea, while the Odra flows almost entirely along the Polish-German border
Sujy, in Poland it is similar to Thailand, we Poles have a very long tradition, and we also have rice in cabbage rolls, although I use groats ;)
Worst food for foreigner is Kasznka, Flaczki and maybe paprykarz.
1. Kaszanka is a type of sousages but its have inside fragments of liver kidneys and groats soaked in animal blood. Wery good, but only if u don't have problem with blood taste.
2. Flaczki is type of soup maked from vegetables bulion + main indegriend "Flaki" [means guts] maked from cuted in small parts and long boiled beef tripe. Very good, but many people doesn't like it.
3. Is a type of past [like eeg past] of grounded fish meat mixed with ggeounded paprica and rice. U can but it in smal can and use it on bread like past or jam. Very good, but fishy taste and smell can be a challange for some folks.
czarnina (blood soup) and fruits soup XD
@@adamlubieniecki9074 czernina 😉, and yep i dislike it 😊
Właśnie sobie przypomniałem,że dawno nie jadłem kaszanki.Idę kupić!PS Czerniny wielu Polaków też nie lubi ,inni uwielbiają.U mnie w rodzinie pół na pół.
Hi.
Subtitles are a great idea.
Try watching different videos of polish cuisine. It's quite interesting watching a reaction video from such a diverse couple.
PS: I'm about to watch Suji's attempt at polish dumplings and I'm hoping it tasted wonderful.
It would be awesome if you could make a video about your favorite Thai food💜 I would love to see something like that😅
Zapiekanka without a Baguette would be just a blob of mushrooms and cheese covered in ketchup..... I'd still eat it though, especially covered in dill
Co to są Kulebele???Kulebiaki znam.Jest też słowo kurdebele,ale to nie potrawa.
Tak .
"Cooks everyday" bless you
One note about those subtitles: savory doesn't means "pikantny" (which is spicy) it translates more into "wytrawne "(basically a little salty and/or meaty).
Edit: Second note would be to not put subtitles into video itself - In my opinion it would be much better to have them under CC/captions option on youtube.
Jedz do Polski to sobie smacznie. Pojesz co na zdjęciu wydaje się nie zachęcająco może być pyszne
Placek po węgiersku jest jak ryba po grecku lub schab po żydowsku 😂😂😂
Gulasz po węgirsku nie powinien być podawany razem z sosem na tależu. Konsument kiedy ma sos z mięsem może dozować sobie ilość sosu i potrzeba
POLISH FOOD in Kraków - 14.45 - th-cam.com/video/nVrWmiPI498/w-d-xo.html
Great POLISH FOOD - 4.55 - th-cam.com/video/0YpBR-ebOEM/w-d-xo.html
🥣🥣🥩🥩😋😋😂😂👍👍
Huge portions!!
Su lubi fermentacji food tak jak Polacy kusimy fermentacja wszystkie artykuły jak tylko mogę dlatego azjat jest tak podobne do Polacy Poland love Asia
With Silesian dumplings it’s a DOUGH that is made of potatoes XD
Zapiekanka is not like pizza, because zapiekanka got 1st layer from mushrooms and 2nd from cheese
Ten barszcz byś polubił to jest pysznie doprawiony bulion rozgrzewający do picia
warning, don't watch! because you will eat like crazy!! Polish power it comes from dumplings, bigos and sausage 💪
i'm from poland.. i cant eat pierogi all the time.. but i would love to :P
at christmas we make them a lot.. like 4 days I only eat Pierogi Ruskie :P
and you never know when it will end - if I or my siuster will end them first :P
fermented parts? i want to eat it.. yes im from poland
Yes you may do it with raw potato but then it will be more tuff and will have grey color:-)
Tak są
Wy w Canadzie jecie kanapki na weselach. W Polsce by Was wyśmiano- " obciach".
Besides, the secret has just been revealed why we are so big but not fat😁
Polecam programy telewizyjne Ewa gotuje" i " Okrasa łamie zasady". Programy o gotowaniu. Pozdrawiam
That was definitely not Silesian dumping. It’s pyzy. Silesian dumping are not stuffed.
POZDRAWIAM😋🙏⚪🔴 POLEND
Hungarian goulash should not be served with sauce on a plate. When a consumer has a sauce with meat, he or she can measure the amount of sauce and the amount needed
i think its made with fresh potato but im not an expert in dumplings :)
No, potatoes must be boiled first. When they cool down, they are kneaded, potato flour, eggs etc. are added - a kind of dough is made like this. This is used to form dumplings.
Gray dumplings (Szare kluski) are made from raw potatoes - raw potatoes are grated, flour is added, etc These dumplings are not discussed/ shown in the video.
thats funny - food which smells so bad but taste so good :) I can not comprehend that :)
Pokaż swoje kluski śląskie albo lepiej żelazne / jak nazywamy w Łodzi./. Takie trochę gumowe ale moje ulubione i gulasz ❤
Przepisy można znaleźć bez problemu
1# Just cook it yourself, its ~easy. For cream find a farmer with cow and u`ll have the best in your life. Pierogi is just dough with filling, so carbohydrates with whatever you like. Just google it. Cottage cheese (twaróg) is easy if you`ll find a cow owner : ) Egg yolks or not, mineral water or not, warm or cold, it depends on the recipe and tradition. Its a dish like - it`s easy, but...
2# So, we`re verry picky about our bread, just France, Italy, and some eastern countrees can try to compare with that. Our best bakeries can have the same leaven (?) multiplied in secret for houndrets of years. But zapiekanka its just pizza on baguette. Butter, fried onion with mushrooms, cheese, ketchup chives on it.
3# This dish is hard to make if you want to master it. But its delicious anyway. 50/50 of cabbage and sauerkraut, more different fried meat is better, best dried mushrooms that you have (porcini mushrooms is the best, here obligatory) and dried plum, allspice, bay leaf, cloves, salt, pepper. Few hours of cooking, best is after few weeks/months in the fridge, and heated, defrosted many times. Our grandmas make just tone of it on christmass, we have it till april sometimes when grandma will overcook herself, hehe.
4# ~Smashed potatoes, potato flour or potato starch, proportions 1:0.2, put whatever inside, boil, and you have softness outside. Sauce and meat its a different thing.
6# Barszcz. You`ll be surprised how delicious and energetic it is. Good, hearty vegetable broth from "italian" vegetables (use recipie, bones can also be used) next a pot stuffed with beets to the brim, do not bring to a boil in broth, best with beetroot sourdough but, not necessary and hard to make. Remove when beets soften, grate on large holes, then about 3 hours of heating minimum. This borscht is not the best because you can see the bottom of the spoon. Easy spices. Gives tons of energy. Does not taste like beetroot. A Christmas Eve dish, obligatory on every Polish table. Also served cold in summer with cream. Served with hard-boiled egg, marjoram, small dumplings inside. Vegetables from the broth that are not beetroot are used for a sałatka warzywna (polish men will like only their mothers sałatka warzywna ; )).
7# google recipie for polish pankakes from potatoes (placki ziemniaczane), making this sauce and good soft meat its more tricky but we eat these pankakes just with sour cream and sugar, or whatever. Fast and Easy. Potatoesa and flour.
8# mizeria, add to every dish just cucumbers with cream but... :) We pickle them also, and love it, full of vitamins. Coleslaw, celery salad with raisins or sauerkraut etc. is always there.
Polish kitchen is just good carbs, fats and protein + graded vegetables, cream and love of our wives and mothers, so all u need to be big and crush Russians, hyhy.
We don't throw away food, throwing away bread is like a crime.
By the way i adore Tom Yam and i`ll go back to Thailand just for this soup. I miss Thai food. Cheers. : )
Nie to jest inna rzeka.Nazywa się ODRA i w tym roku spowodowała powódź ,Płynie z południa wzdłuż granicy zachodniej z Niemcami aż do morza Bałtyk .
Polska jest piekna, urodzilem sie w Polsce, pozdrawiam z Koeln Deutschland, a propos lubie bigos, Niemcy tez lubia kapuste kiszona, a w Fetter Donnerstag w Koeln musi byc koniecznie paczek
Polish Flaki/Tripe..... if it doesn't stink, I'm not having it..... but I'm still scared of some of the Thai food..... would try it though, cause I'm not a pig, I'll eat anything
Pierogi Ruskie to nie po rosyjsku ,tylko taka nazwa. Chodzi o nadzienie, tanie i proste .
Zimniaki z ziemniakiem i skwarki z boczku lub słoniny. Lubię
Nazwa RUSKIE nie ROSYJSKIE
Czekam na film z gotowania klusek śląskich ❤ pozdrawiam
To jeden z syfów przecież, glabda bez smaku...
E !!! KANADYJCZYK 😡! NIE POLIN 😡! POLAND -POLSKA !!! POLAND 🇵🇱🦾🇵🇱
If you like the stinky and delicious food there is ultimate pierogi version - filled by pork lunges. I've never eat anything better in my life.
Where is TATAR and ZRAZY...best polish food and of course FLAKI????? WHERE??? 😁
@thefect I żurek 😋
Sujy i so funny :P
SUJI,NO NIESTETY Z TWOIMI ZNAJOMOŚCIAMI ZIEMNIAKA TO PRZEPADNIESZ W EUROPIE
why rice and why bread :) that was funny :)
Wrocław Oder Warsaw Vistula
Rzeka płynie na zachód. To nie Wisła
witajcie muszę prowadzić mały na prostowanie. wcale ten przysmak tak zwany kiszone ryby to nie jest przysmak Polski tylko szwedzki albo skandynawski. on się zrobi popularny w Polsce jak i w Europie a nie jest częścią polskiej kultury. jeżeli mówimy na przykład o su-struming.
haha xD you dont ferment a fish xD thats wrong xD
7:35 w8 what ?! that would be a desecration of this dish! don't do this!😁☠
Kulebiak a nie kulebele 😂😂
Nie topi się to sos w którym kluski się znajdują
th-cam.com/video/StPpvHSpdwI/w-d-xo.html
Masz rację kartofelki i serek śmietankowy plus troszkę masla
5.45 zdecydowanie nie, są lepsze
Nie serek tylko twaróg
Pierogi a nie pirogi.
Bla bla bla bla bla polskie żarło jest Ok 😊
To nie są ...kluski śląskie !
th-cam.com/video/JI9VjXzQA0U/w-d-xo.html First dance Dagmary i Piotra. "Whitney Houston - I Have Nothing"
8.15 BIGOS jamy ze wszystkim. Z ryżem już jadłem... i nie tylko
Pracujać w Elektrowni Kozienice dowiedziałem się ze są dwa rodzaje bigosu tam, tradycyjny i z białej kapusty oby dwa dobre