Silesian cuisine is characterized by a combination of Polish and German culinary traditions.
Silesian Klocki (Kluski śląskie) - oval-shaped potato dumplings with a characteristic recess into which it is convenient to pour the sauce. This is perhaps the most famous Silesian dish.
Silesian roll (Śląska rolada wołowa), consisting of bacon, onions, mustard, and pickles wrapped in thinly sliced beef, which is then cooked. It is usually served with potato dumplings or mashed potatoes and sauerkraut. The meat sauce is a must-have addition to the dish.
Silesian white sausage (Kiełbasa biała) is usually prepared in December and served at Christmas and New Year. The sausage consists of veal meat and pork lard, which are ground into a very fine mixture, to which spices, ice, lemon, and white wine are added. Minced meat is stuffed into pork intestines and boiled for a few seconds. The finished sausage is heated in water, without bringing the water to a boil, or fried in oil. As a typical Silesian dish, it is served on the table along with mashed potatoes and sauerkraut. It is often served with Silesian Tunke sauce prepared from crumbled gingerbread, which is brewed with a broth of smoked meat, celery, carrots, and parsnips and poured with dark beer. Raisins and almonds are also added to the sauce.
Semenetka (Siemieniotka) is an old Silesian Christmas dish. It is a soup prepared from hemp seeds with the addition of milk and butter and is usually served with buckwheat or millet porridge.
Polish pierogies (Pierogi) are essentially filled dumplings, but in Poland, they are more often fried than boiled. The filling can be very diverse, but recently pierogi ruskie stuffed with potatoes and cottage cheese are gaining popularity. Perogies are often served with fried onions, bacon, melted butter, fried pork skin and sour cream.
Kartaczes (Kartacze) are distant relatives of pierogis, which came to Poland from Lithuania. These are potato pies stuffed with meat or cabbage and mushrooms (in Lithuania they are called Zepelins)
Zhurek (Żurek) is a traditional Polish dish. It is, a fermented rye soup and, of course,
Bigos is a staple of Polish cuisine. It is also called "hunter's stew." It is made from finely chopped meat of various kinds, then stewed with sauerkraut and shredded fresh cabbage.
And for those with a sweet tooth, we recommend makówki, a dessert made from sweet white bread and finely chopped poppy seeds, honey, nuts or raisins. In Silesia, it is traditionally served at Christmas.
