5 Secrets of Polish Chefs: What Is Krośniak, and Why Add a Hard-Boiled Egg?

Using Krośniak - Krośniak is a traditional alcoholic drink made from grains and honey. Polish chefs tend to use it in various recipes to season sauces and meat dishes, adding a sweet and deep touch to the flavors.

Knedle Dumplings - These are soft dough balls usually filled with fruit like plums or apples. The chefs cook them in boiling water and sometimes serve them with a sweet and sour sauce or with butter cream. It's a central dish in Poland, especially during holidays and events.

Frequent Use of Dried Coriander - Dried coriander is an especially popular seasoning in Poland and is widely used in traditional cuisine, mainly in stews and soups.

Żurek Soup - This is a sour soup based on soured wheat, often served with a hard-boiled egg, cubes of meat, or Polish sausage. Polish chefs go to great lengths to prepare the soured mixture at home, which serves as the base for a rich and deep-flavored soup.

Use of Dried Mushrooms - Dried mushrooms are an important ingredient in Polish cuisine and are used widely, especially in winter. They add depth and richness to stews, soups, and stuffed dishes, and are considered a staple ingredient in every Polish home.