We owe the rich history of the region to the very diverse flavours in the kitchen. You will find here dishes that are associated with the plates of our neighbours.
Beverages – with percentages and without 😊
A non-alcoholic beverage produced by fermenting wholemeal bread. Although it is the national drink of Ukrainians and Russians, there is no shortage of it in Podlasie. This is another example of the interpenetration of cultures and traditions in the region. The inhabitants praise, apart from their own, kvass from Lithuania, but Belarusian, however, has no equal.
Every real housewife could prepare an excellent tincture, which cured all possible diseases. For this reason, the recipes are passed down from generation to generation and are closely guarded secrets. Be sure to look for your favourite flavour.
Although Poles do not want to talk about it out loud as we do not want our guests to get drunk, Vodka has been our national drink known for centuries. Throughout history, it has probably caused as many problems as benefits. Be careful! Vodka is addictive, only adults are allowed to drink it!
Krynka mineral water
Spring water of exceptional purity, known to the inhabitants of Podlesie for centuries. According to local tradition, it cured Queen Jadwiga of stomach problems.
Traditional dishes – lick your fingers 😊
Kartacze – Podlasie potato dumplings
This unique delicacy with a slightly grey colour consists of raw potatoes and stuffing, usually beef and pork. It came to Poland from Lithuania, where it is known as cepelin. Its shape is a bit like an airship 😊 it’s a large, elongated dumpling with stuffing inside. Why is it so delicious? Because a pinch of love and bacon cracklings are added to each one. It entered the list of traditional products.
Another local delicacy originally came from Belarus. This highly caloric dish consists of potatoes and bacon. The rest of the ingredients are up to the cook. It can be meat, mushrooms or Lithuanian sausage – kindziuk.
It owes its name to the base on which it was cooked, i.e. fish stock and acid from pickled cucumbers. Over time, the recipe evolved; today the soup is made with meat. This dense and satisfying soup originating from the Russian countryside is also number one in Ukraine and Poland.
The finished dough is similar to a cut tree trunk, and there are legends about its origin. It does not change the fact that in Poland the best sękacz is prepared in Podlasie. Poles learned how to prepare a tree cake from the Yotvingians tribe.