Polish Culinary [#04] - On the Poznań Plate

It's hard to surprise on this topic – it's going to be about the potato. Or rather the "pyra," as this vegetable is called in Poznań. It reigns supreme on the menu in various forms. But which of these forms is the most famous?

Probably the "pyza," which are potatoes turned into dumplings filled with meat filling. They must be served with cracklings. There’s also another type of potato dumpling, the grey one – "przotruha," most often served with boiled sour cabbage or with bigos. Potatoes can also be fried after being mashed, turning into "plendze," or potato pancakes. But the proud potato can also simply be boiled in its skin and served with properly seasoned cottage cheese. In this case, it's no longer just a potato – it's a "pyra z gzikiem." The potato can even disguise itself as fish – a thick soup made from cooked potatoes is called “blind fish.”

What happens when the potato is no longer enough? Then there’s meat and its processed forms. This could be "czernina," made from duck blood, or chicken broth, a festive dish, once served with peas, beans, or croutons. However, the queen is the duck. Most often roasted and served with red cabbage. And with "pyzy." Or "pyrami." ;)

There’s also dessert. Without potatoes. Without meat. But with icing, white poppy seeds, nuts, and raisins. All wrapped in puff pastry shaped like a crescent. This is the Saint Martin's croissant. Theoretically available only on November 11th, the feast day of its patron. In practice, you can indulge in it guilt-free all year round. Cheers!

Author of the photos and text - Bogusława Bandyk