Galician cuisine

from Wikipedia, the free encyclopedia
Beskid goat's milk cheese
Dumplings (pierogies) with potato filling
Galician cake

The Galician cuisine is the local cuisine of the cross-border region of Galicia in Poland and the Ukraine . It has many influences, especially from Austrian , Hungarian , other Ukrainian and Silesian cuisine.

Geography and classification

To the north, Galicia is based on the Lower Alpine Belt of the Carpathian Mountains and includes the meadow landscape of the Sandomierz Basin and damp valleys between hills and vineyards . In culinary terms, Galicia can be divided into two main parts: West Galicia, which belongs to Poland, with the center Krakow, and East Galicia with the center Lviv in the Ukraine. In contemporary Polish cuisine with its regional specialties, historical influences from the time of the Polish partitions can be seen: You can find specific peculiarities in the central and eastern former Russian Congress Poland , in the western and northern formerly Prussian area and in the formerly Austrian Galicia in the south of the country. Usually Galician cuisine is based on the use of pork , potatoes , sauerkraut and dairy products .

For a long time Galicia was subject to the various culinary influences from all over Austria-Hungary . In the Sub-Carpathians you can find Hungarian goulash as well as Viennese schnitzel , Tyrolean dumplings , Bavarian-style liver , pork knuckle , Krakauer , Pischinger torte, Schmarrn , Spätzle or Galician dumplings ( pierogi ), which, filled with potatoes and cream cheese, come from the most diverse regions of Eastern Galicia .

Here, simple dishes such as homemade dumplings are served on fine, old porcelain plates , which were served at social gatherings together with homemade wiśniówka , a cherry liqueur . A particularly valued Galician classic is the sour flour soup , the sour rye flour soup with pieces of sausage and half a hard-boiled egg.

history

The first printed cookbook for Galician-Precarpathian cuisine is the Książka kucharska by Johann Pellar from 1866 (Reprint Rzeszów 1885; 2001). The 19th century cookbooks contain numerous recipes for simple potato and sauerkraut soups with fat ribs.

cheese

Cheese making has a long tradition in the Polish mountains . The traditional regions of the milk and cheese industry, however, are the Carpathian Arch , where the spicy Brimsen originates, and the Beskids , where the fresh, mild sheep's cheese bundz is made. Most of the sheep cheese and homemade goat cheese come from the east and middle of the Beskydy Mountains. The Podhale region is also known for high quality oscypek .

Wine varieties from Northern Subcarpathia, Jasło (2013)

Country kitchen

Characteristic for the diet of the rural people in the whole of Galicia, like many other peasant kitchens, was the almost exclusive dominance of flour, milk and lard dishes with the addition of vegetables and the restriction of the consumption of meat dishes to the festive times of the year .

beer

Beer is a typical Galician drink, there are mainly traditional beer brands: Żywiecbier , Leżajskbier and Okocimbier .

A variant of the Black Forest cake, Galician style (2015)

Most of the protected traditional specialties are to be found in the extreme southeast of Poland in the Subcarpathian Voivodeship . A total of 149 pre-Carpathian products were registered as traditional protected regional products on the website of the Ministry of Agriculture and Rural Development in 2014.

Regional specialities

See also

Web links

Commons : Galician Cuisine  - Collection of Images, Videos and Audio Files

Individual evidence

  1. ↑ Izabella Byszewska, Grażyna Karpińska. Polskie Smaki. Kulinarna podróż po regionach. Galicja dziś. Województwo podkarpackie. 2013. p. 156
  2. ↑ Wincenty Pol , Pieś o ziemi naszej "Aż do Bogu, aż do Sanu leży, czarna wyorana Ruś czerwona, Ruś hreczna
  3. ↑ "W przypadku Polski różnice w kuchniach Regionalnych są po pozostałością zaborach. Efekt podziału państwa w 1772 dał początek zmian w obyczajowości ale także w kuchni. W tym przypadku dziewiętnastowieczne granice pozostawiły trwały ślad do czasów współczesnych. “In: Krystyna Bockenheim. Przy polskim stole. P. 110
  4. ↑ Gulasz obok strudla i piszingera, paprykarz i ogórki z miodem - zastawiony stół najlepiej obrazuje wielokulturowość Galicji. Prof. Jarosław Dumanowski o kuchni galicyjskiej, magazyn-kuchnia.pl from November 28, 2014
  5. ↑ Juliuszowa Albinowska, Dom oszczędny, Wiedeń 1906; 1907 ;, Lwów (1921); Robert Makłowicz. CK Kuchnia. 2001.
  6. ^ Krystyna Bockenheim. Przy polskim stole. P. 25
  7. ↑ Gabriele Lesser August 6, 2013 The renaissance of Galician cuisine
  8. ↑ "z kapusty kiszonej never płukana lecz odcedzana" Wanda Czubernatowa. Góralskie jadło, na co dzień i od święta. Kwaśnica, 2008, p. 99
  9. ^ Marcin Bielski . Kronika wszystkiego świata, wyd. Kraków: 1551, Niemcy na Pogórzu osadzeni; obrócono je do roli i do krów, bo sery dobrze czynią, zwłacza w Spiżu i na Pogórzu
  10. ↑ Oszczypek, bryndza, redykołki i inne sery. Halina Mamok, konsultacja: prof. dr got Andrzej Drożdż: Sery owcze: dziedzictwo góralskiej kultury ( Memento of the original from May 27, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.owcaplus.pl