Geste beetroot fried with onion Rolnik is the traditional taste of Polish beetroot, fried in sunflower oil, the sweetness of which is broken by roasted onion and freshly ground black pepper.
Beets with horseradish is a well-known, spicy vegetable salad made of boiled beetroots with the addition of aromatic horseradish, vinegar, sugar and salt. It can be both a traditional holiday siding as well as a regular addition to a daily dinner. It fits well with different types of cold cuts, pates, fish and eggs. It is a mandatory vegetable addition to...
Baked beans with sausage, onion and a mixture of spices is a perfect combination with bread, rice or potatoes. It's a well-known and well-liked dinner in many Polish homes.
Baked beans with sausage, onion and a mixture of spices is a perfect combination with bread, rice or potatoes. It's a well-known and well-liked dinner in many Polish homes.
Would you like a delicious salad? Nothing easier. It is enough to reach for Buraczki shavings and enjoy their delicious taste. Perfect as an addition to dinner dishes, especially meats.
Cucumbers are a treasure of Polish gardens and traditional Polish cuisine. However, they are eaten not only raw but also pickled. Biofood cucumber mousse was made from grated high quality organic pickled cucumbers, preserved in the pausterisation process.
Pickled cucumbers are a treasure of Polish gardens and traditional Polish cuisine. It is a product made from fresh cucumbers, in a salty brine with the addition of aromatic spices, subjected to a natural lactic fermentation process. Pickled cucumbers are an ideal addition to meats and other dishes of Polish cuisine, as well as to salads and sandwiches.
Pickled cucumbers are a treasure of Polish gardens and traditional Polish cuisine. It is a product made from fresh cucumbers, in a salty brine with the addition of aromatic spices, subjected to a natural lactic fermentation process. Pickled cucumbers are an ideal addition to meats and other dishes of Polish cuisine, as well as to salads and sandwiches.
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