Loading AI tools
Found in articles
Director of PKKP 1919-1920 Jan Kanty Steczkowski, Director of PKKP in 1920 Kazimierz Bigo [pl], Director of PKKP 1920-1923 Karol Rybiński, Director of PKKP 1923-1924: 44
soups, which represent an important part of Polish cuisine. Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish
balls), kopytka, gołąbki (meat and rice stuffed cabbage), śledzie (herring), bigos, schabowy, oscypek and much more. Traditionally, food such as soups flaki
or regional dishes are pierogi (filled dumplings), kielbasa (sausage), bigos (hunter's stew), kotlet schabowy (breaded cutlet), gołąbki (cabbage rolls)
take several days to prepare. Among popular Polish national dishes are bigos [ˈbiɡɔs] , pierogi [pʲɛˈrɔɡʲi] , kiełbasa, kotlet schabowy [ˈkɔtlɛt sxaˈbɔvɨ]