Zrazy

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Zrazy

Zrazy are a traditional dish of Polish cuisine , whose origins lie in the country's hunting and aristocratic culture . It is known in numerous variants.

To prepare Zrazy, you take beef slices and wrap them around a filling, then roast and braise the finished rolls. In this respect, Zrazy are comparable to the beef roulade in German cuisine . However, they can also consist of rolled minced meat or a combination of beef slices and minced meat. Meat is often out of the preparation for the beef topside ( zrazowa ) or beef ( polędwica used), while bread , mustard , pickles , mushrooms , rice , liver , bacon and spices can be among the ingredients for the filling. Depending on the filling, there are different types of Zrazy.

Zrazy also knows the kitchens of Poland's neighboring countries, especially the kitchens of Lithuania , Belarus and the Ukraine . In past centuries Zrazy were also known as Suropieki ; the old Polish expression " zrazy " originally meant " beaten meat slices".

literature

  • Stanisław Czarniecki, Compendium ferculorum albo Zebranie potraw , first published in Krakow 1682.
  • Paul Tremo, Nauka dokładna sposobów warzenia i sporządzania potraw , unpublished results , 18th century.
  • Jan Szyttler, Kuchnia myśliwska , Warsaw 1989 (first published in 1823).
  • Jędrzej Kitowicz , Opis obyczajów za panowania Augusta III , Warsaw 1985 (first publication: Vilnius 1840).

Web links

Commons : Zrazy  - collection of images, videos and audio files