Regional Easter dishes look completely different than those considered traditional, eggs or white sausage. What do the Highlanders prepare for Easter and what are buchts? We check how inspiring regional cuisine can be for Easter!

Polish Easter traditionsit is not only Śmigus-Dyngus, blessing palms, or beautiful Easter eggs and Easter eggs, but also a we alth of culinaryEaster recipes.

Polish traditions on the Easter table

In the past, after a strictly followed fast, the end of the forty-day austerities was greeted with great enthusiasm. In Kujawy and Pomerania, thecelebration of Easterbegan by organizing a symbolic funeral of Żuru and Herring. Since they were the mainstay of the menu since Ash Wednesday, on Good Friday or Holy Saturday, the remains of these dishes were buried with joy on the edge of the village. For the festive time, special dishes were prepared - mainly based on meat and cold cuts - which compensated for the lenten sacrifices. And although many dishes were based on simple recipes and ingredients, it is good to return to them - their taste can surprise even the most demanding palates. It is worth finding out what regional speci alties Poles can be proud of, because the dishes that are our culinary heritage are coming back into favor.

Delicious regional Easter dishes

There used to be a rule that on Easter you should neither cook nor bustle around the kitchen - the dishes were to be prepared "without smoke", or "with one smoke". So the food was prepared in advance, only to reheat it on Sundays or even eat it cold. For this reason, Christmascold soups .

Chrzanówkais a soup traditionally served on Easter Sunday, also known as 'bush'. The basis of the dish are pieces of meat and cold cuts from an Easter basket, quarters of hard-boiled eggs and vegetables. The ingredients should be put in a pot with whey, grated horseradish, and when cooked, serve with bread. This soup is characteristic of the Małopolska region, but many of its varieties are also known to the Highlanders.

Easter tables were often visited byjellies- in the Podkarpacie region, people used to eat well, i.e. pork leg jelly, sprinkled with vinegar and seasonedpepper. Christmas pastries were most often prepared on yeast dough. In Małopolska and Silesia - although based on slightly different recipes -buchty , i.e. sweet yeast buns were prepared.

Time for some Easter inspirations!

Unfortunately, the fact that regional dishes rarely appear on our tables is not only due to the lack of knowledge of recipes. Currently, we have little time for Christmas preparations - we often have to spend Good Friday and even Holy Saturday at work. It is difficult to avoid the pre-holiday kitchen fever, but it is worth reaching for support in such a situation. Let our loved ones help and experiment together so that previously unknown delicacies appear on the Easter table. We can reach for the achievements of regional cuisines by preparing a Christmas delicacy from Wielkopolska - roasted veal with garlic or lamb with plums native to Podhale. Eggs can also be inspiring - apart from stuffed, we can prepare tart, roast or even bun with eggs. At Easter, regardless of the region, we reach for mayonnaise. - To enjoy the taste of good mayonnaise, you do not necessarily have to grind it yourself - says Urszula Giża, an expert at Tarsmak, the producer of Table Mayonnaise. - Mayonnaises, tartar and horseradish sauces made of the highest quality ingredients and according to original recipes can worthily replace those made by hand - she adds. The most important thing is that the time spent in the kitchen on pre-Christmas preparations should not be an unpleasant necessity for us, but a pleasant announcement of the joy of a family meeting at the Easter table.

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