Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 18

It is a soup made of homemade or store-bought sourdough from rye flour. It's
garnished with boiled white sausage and with boiled egg halves. In the past, żurek
and herring were the main pre-Easter Lent fasting food.
JAJKA (EGGS)
They're served boiled, stuffed, fried or with mayonnaise.
The decorative devilled egg is a hard-boiled egg, halved and filled with a mixture of
yolks, mayonnaise, mustard, onion and horseradish cream.
Śledź (herring) is served gutted and filleted, in pieces that have been marinated in
vinegar, oil, with or without vegetables, usually smothered with chopped, raw onion.
When Easter comes, home-made herring is very popular.
Chrzan (horseradish). White or red horseradish draws out more of the meat flavour.
The red type is called ćwikła and its colour is due to the addition of beetroot.
MAZUREK
The recipe is considered to have arrived to Poland from Turkey and started
circulating in the 17th century. How mazurek looks- depends on who made it. The flat
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