Obwarzanek,+Oscypek,+Chlodnik,+Barszcz

Tim Doody Coming from a Polish background, I have been eating Polish foods my whole life. But, as with all things, food becomes Americanized and what you think is a traditional food sometimes isn’t one. Some tasty authentic foods from Krakow, Poland include the obwarzanek, oscypek, chlodnik and the barszcz. The obwarzanek is like a cousin of the bagel. It gets its name from the Polish word meaning “to boil”. The Obwarzanek has been around since 1394--over 600 years. Though similar to bagels, obwarzanek are larger, woven from two strands of dough rather than one and have a sweeter taste. THey can be sprinkled with salt, poppy seeds, cheese or onion and are not toasted before eating. It is one of the only two foods from Poland on the EC Traditional Foods List. Finding a fresh obwarzanek is a different story! Though they are sold in carts on almost every street corner, the obwarzanek has a sell-by date of roughly THREE HOURS. For the best taste, try to find one that is still warm and enjoy. Another authentic Polish food is oscypek. Around since the 14th century, oscypek is cheese made from the milk of Zackel sheep. Most production of this cheese is in the Tatra Mountains. The shepherds actually make it themselves in small huts that have ever-burning fires. Oscypek also have a unique shape--like a spindle with a decorative band impressed into it. To get this different shape, it takes over an hour of kneading and pressing by an actual person. Oscypek is a source of national pride, but since production of this cheese is small and limited, it is really unheard of beyond the borders of Poland. And, traditional oscypek is produced using unpasteurized milk with hygiene standards that don’t match the criteria set up by European officials. So if you want a chance to try this unique, tasty food, this may be your only chance. Chlodnik is a Polish soup that is perfect for a hot summer day. This is because chlodnik is a soup that is served chilled. It is made with young beet leaves, cucumbers, beets and buttermilk. Chlodnik is a light, watery food that has a vibrant pink color. Sometimes a hard boiled egg is added to the soup. Different variations also call for adding different meats and fish. In the past, venison was the meat of choice, but presently, shrimp is most popular. This dish has a strong Lithuanian influence and one version or another have been around since the 16th century. Why not give it a try? Another common soup served in Poland is barszcz. The main ingredient is the beetroot which gives this soup a deep reddish purple hue, though the Polish version can be produced in a clear, broth-like color. The key to this soup is the acidity. Traditionally, the soup was made and allowed to sit for several day so that it could sour naturally. Nowadays, this is normally achieved by just adding some vinegar. One interesting thing that was uncovered while researching barszcz was this: there is also the rumor that it is almost impossible to imagine a guest in Poland being welcomed with anything but barszcz. Whether it is true or not, this Polish soup is popular and one that must be tried on any visit to Poland.