Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 17

3.Then put the oven-pan in the fridge for four hours and when you get it out, wait till
the “turrón” is tender.
4. Lastly, enjoy the flavour!
by Consol Escriva
POLISH CUISINE
Polish Easter dishes
White sausage, rye soup, cakes with poppy seed or cottage cheese: the numerous
traditional Easter delicacies in Poland are surprising, sophisticated and inspired by
Spring.
BIAŁA KIEŁBASA (WHITE SAUSAGE)
White sausage - is an unsmoked minced pork, beef and veal sausage, seasoned with
salt, pepper, garlic and marjoram. It can be served with żurek or- boiled, sometimes
with horseradish, mustard, or ćwikła (horseradish-beetroot relish).
ŻUREK (SOUR SOUP)
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