Yes, but people are changing the name on menus nevertheless....

yea, its "rus pierogi" not "russian" (technicaly russian is the adjective form Rus but i wanted to differentiate those to so wrote noun "rus")

like in the name Kievan Rus or Belarus

People are easy ignorant

the name actually derives from Ruthenian Voivodship (Województo Ruskie), the center city of which was Lviv (Lwów).. fun fact: the boiled dumplings with potato and cheese inside that we nowadays call "pierogi ruskie" was called in Lviv "pierogi polskie" before the 2nd WW , and the name "ruskie" became common no sooner than after the war... in the XIX century and probably earlier "pierogi ruskie" was the name of a slightly different dish - baked yeast dumplings.

Dobrze prawi; polać mu 😎

Tłumaczę też każdemu a ludzie i tak swoje xd

Dzięki, że o tym wspomniałeś... Putni zniszczy moje ulubione danie. Nie chce "z serem i ziemniakami", ani "ukrańskich" - chce ruskie!. BTW. Zamawiając "ukraińskie" musze dopytać, czy przypadkiem nie chodzi restauracji o Pielmieni. (też dobre BTW) Thanks for mentioning it... Putni destroyed my favorite dish. I do not want "with cheese and potatoes", nor "Ukrainian" - i want Ruthenian!. BTW. When ordering "Ukrainian" I have to ask if the restaurant is not about Pielmieni. (also good with vinegar BTW)

And nothing to do whith UKRAINA!!! :)

Raczej nie litwy

O ty też z polski

Nie mogę tutaj taki wykład a jedyna reakcja to o ty też z Polski XD

high five bro ✋ as a proud polish guy, who loves to sit in the kitchen, i agree in 100%

me too

As a not Polish person, who was in Poland only once and have no Polish restaurants in the near, I have to agree. The food is the most outstanding memory. Love your beautiful country.

I am, thanks so much, friend 💪

Salmon and Bida in one sentence sounds like Russian Bentley, or Somali airplane.

exactly, the smell of krupnik is like ummm ? dog food? but the taste is freaking awsome : )

I'm honestly not a huge fan of fried pork cutlets like schabowy. I prefer chicken fried chicken instead.

@@LoveMyPoland not a fan of schabowy either, liked de volaille as a kid, one of very few school foods I actually ate

Zalewajka jest że starego Kieleckiego

@@Kobylecaco-2 Tak, ludzie mają to do siebie, że zmieniają miejsce zamieszkania przenosząc ze sobą nawyki. Jednakże zalewajka to zupa łódzkich robotników. Podać Panu bibliografię odnośnie informacji oraz koszta jej przyrządzenia w cenach rubla z przełomu XIX i XX wieku?

Thanks 🙏🙏🙏

no! its from Ukraine and Poland Podkarpacie were Ruthenia Rubea existed Ruś Czerwona not Ruś

A jak się robi bigos na winie? Co się nawinie to do bigosu.

Omg I'm going to Szczecin in a coupe of weeks , plz tell me how to find 😍

@@emmstill The local shop I mentioned could be found in here: Generała Ludomiła Rayskiego 26 and it's named "Manufaktoria". Once you try their meats, you'll be in love with them ;). And, as my daughter has just added, right by "Manufaktoria" is "Lody Marczak", the best ice-cream place in Szczecin, in our humble opinion ;).

I'm Finnish and I'm so happy that I found some (spicy) Polish Kabanos in a shop last week. Bought two packages, the first was lunch/snack for a few days last week, the second I'll probably have this week. But it is a weird/difficult snack in that it varies so much. I don't think there exists such a thing as bad Kabanos, but I find I love some and am a bit meh about others. So when I find a new brand I have to taste all the varieties... :-) Usually I like the poultry most, but for this one it was the spicy one.

@@Asptuber I really dislike ones that are thicker than usual - they're extremely greasy and I often feel like I'm eating straight up lard. The general rule of thumb is the thinner and drier the kabanos is the better.

@@takzewarto the thicker ones are supposed toe dried, but then they're really hard. Thin ones are definitely better.

@@Asptuber Moi, terveisiä Puolasta! :) I hosted my Finnish friends last week, served them few Polish dishes/snacks, but totally forgot about kabanosy! They were really surprised how flavourful our cuisine is, cause ''in Finland we only have salt, pepper and bay leaf'' :D Is this true, do you find kabanosy spicy? What's your favourite kind/brand, and where you managed to get them? (Lidl?)

@@Unyielding92 It is both true and not about Finnish food. The very traditional dishes can be a bit bland, but you would almost have to search for that nowadays. Some Kabanosy are spicy, but I don't find the normal or classic varieties overly spicy, no. Not more than the typical Finnish mettwurst (salami-type sausage), but the flavourings are of course a bit different. In general I think people here often have a very blank view of Polish food, if they think of it at all they might imagine some kind of grey and bland mix of Baltic of German. Which in a way is true (the herring continuum around the Baltic sea is very interesting, every country is a bit different), but it is far from grey and bland, of course. Now when I think of it, I actually also have a hard time actually defining Polish cuisine. Except for some specialities (sorry, I just don't like your soups, but then I don't like any acidic soups) when I think of Polish food I just think of _good_ food. North European normal food, but invariably good. Food my great grandmother from the South of Sweden would recognise and approve of. BTW I just yesterday ordered some Kabanosy (and other stuff°) from dodomku.pl ! Things like this are not in every store here (not even Lidl, they seem to think "Eastern Europe" consist only of Balkan for us poor Finns), either a chance thing or very expensive speciality.

They're my favorite pierogi too. That red soup from 7th dish goes very well with sauerkraut+shrooms pierogi. It might be possible to get some in US. Its called barszcz (borsch). The issue here is that there are 2 billions version of borsch, with beans, chopped beetroots etc but only clear ones work well with that particular kind of pierogi.

@@skuadak2 Thanks! Love Borsch. I make my own with my Pierogi; however, I sauté the pierogi slightly in butter before serving. Love sauerkraut soup as well!

@@silverbubbles4728 Pierogi are almost always better sauted in butter. Straight from the boiling water, they just miss something. Seems that you know your pierogi. You're now officially certified pieroger ;)

that would be pierogi z kapustą i grzybami, that is how we call them in Poland and it means literally pierogi with cabbage and mushrooms :D

Kabanos is sold in every Polish Deli in the US.

Tak samo! Oglądam to o 2 w nocy w pracy . Gdzieś w Illinois. Zrobiłem się głodny!

Pomysł sobie co czuje osoba (ja) która przebywa w szpitalu od dłuższego czasu i jest zdana na szpitalne żarcie 😹 Ależ bym zjadł pierogów, kwaśnicę czy w ogóle jakakolwiek zupę która ma smak. Bigosik, gołąbki.. 🤤

@@Notyourdaddy83 zdrowiej kolego!

And just to be complete, the Ukrainian word would be vareniki. And in Slovakia it is pirohy (nice illustration of the G=>H change you see in cognates between Russian and Ukrainian.) There's another long thread of comments here about "ruskie" in the name, very educative. Ruthenia/rus is far more complicated than I remembered...

@@Asptuber I live 3 km from the Czech Republic border and they are called Bramborové taštičky ;)

Powinno sie je nazywac Rusinskie.

Yeah, but they don't translate, just like the Poles don't translate many English words. Which also creates many funny situations for those who actually know English. Also, we ourselves do not differentiate "ruskie" from "ruskie". We don"t say ruśkie pierogi. Not to mention, that we have a dish called sałatka grecka of which no Greek that has never been to Poland ever heard.

@@Dadas0560 plus many Polish doesn't understand difference between "Ruskie" and "Rosyjskie", mostly because they commonly started to use them as synonyms. So they've changed name recently

The best pierogi are stuffed with sour cream nad field mushrooms and the desert ones with blueberries. I'm with you on frying them. Bigos should be served with cold, 1 cm thick cut of pate made from hare and paptaoes.

Funny you should say that, "many people actually don't like raw meat" - I love beef tatare, and when it is served so that you get to mix it yourself, one would think almost everyone should be able to make it to their liking. (But the portions in Poland are often a bit big...) But the one thing I always have trouble with is soups that are acidic. I can usually eat them if I must, and even appreciate when they are especially delicious ("This is probably seriously yummy if you like it"), but my brain just doesn't accept a certain kind of acidity in a soup or stew. Don't know why. (Even some borscht or selyanka can be problematic for me, which is annoying because these can also be not-sour-at-all; at least with zurek or kwasnica the warning is in the name!) I don't know what it is because I love sour pickled things, but as soon as that tangyness is warm my brain says "this is not edible!!!"

the reheated food is better because the ingredients have a chance to blend ; |Perhaps !

@@tomkusz3741 no, it's better because it's fried, get nicely carmelized and so on

if i was u, I would think about this... now "polish" gov. try hard to involve Poland in the war with Russia

Coś w tym jest. Na Suwalszczyźnie jest taka potrawa: kiszka ziemniaczana. Idea ta sama, co w kiełbasie: napchać jelito startymi ziemniakami (jak na placki ziemniaczane) przyprawionymi wedle woli i wrzucić do piekarnika. Ale jak powiedzieć ludziom, że to jelito grube i pokazać proces płukania, to z jakiegoś powodu przechodzi ochota na jedzenie, choć z kiełbasą nie mają problemu.

W każdym sklepie Walmart można kupić flaki do ugotowania. Nie oznacza to, że hamburgerożercy to jedzą. Jest za to jakieś meksykańskie danie z tej właśnie części krowy 😉

@@karampuk1974 danie flaki tak naprawdę składa się z pokrojonych w paski żołądków wołowych lub wiepszowych. W jedzeniu są trochę gumowate pod zębami, ale za to pyszne. Cztery kajzerki, słoik flaków zamojskich i pół litra, to jest wolność. kzfaq.info/get/bejne/aZl2iNhoqs2yfqc.html

Kiełbaski w jelitach nie pachną jak coś co tydzień temu zdechło w rowie, a flaki tak. Nietrudno się domyślić skąd niechęć do jednego a nie do drugiego

@@donpindol778 pojechałem z tatą do rzeźni. Miał "nagrany" flak. Czekał na nas w wiadrze, z grubsza przepłukany przez rzeźnikantów. Właścicielka flaka wisiała jeszczew skórze, ale już bez głowy. Yyyy, chyba wiem, z czego robi się flaki 😜

Wow, I've never heard about ''śledź po japońsku'' before! Looks very unique and impressive. No idea what it has to do with Japan, but I think I'm going to make them for Christmas this year.

My pleasure, thanks 😊👍😊👍

Yes, I had no idea about zalewajka before I met my boyfriend who's from Opoczno. He prepares it form time to time, it's a part of his identity, haha. He calls this soup ''poor'' cause it's not as it requires less ingedients than żurek, but is also quicker to make :)

Yeah, I know so now tell us why restaurants are changing the name ..😀

@@LoveMyPoland because they try to be woke and as always, they end up being stupid

@@LoveMyPoland It's because of the war in Ukraine. Restaurateurs want to show their solidarity with Ukraine and aversion to Russia, so they change the name to "Ukrainian", they think "Ruskie" is equal to "Rosyjskie" but Russian dumplings have nothing to do with Russia or Ukraine, it is a Polish dish. This shows that restaurateurs know nothing about the dish they sell. The second point is that the word "Ruski" was rarely used to refer to Ruthenia, so it changed a little bit of meaning. As for dumplings, Poles should change the Polish and English names, as I wrote earlier.

@@LoveMyPoland the adjectiv "ruskie" is from "Ruś" (Ruthenia in English, name of former lands and countries incorporated into Poland and/or Lithuania) and the adjectiv "rosyjskie" is from "Rosja" (Russia in English). Ukraine is a descendant of Kievan Rus.

_"Russell zrehabilitowałeś się za sernik"_ *** Uznajemy, ale nie zapomnimy! :P

Thanks 🙏👍

Grilled meat, grilled meat, grilled meat, grilled meat,... :)

Or with sliced ''kotlety sojowe'' :)

What is flaki made of?

​@@joydarling314 sliced beef stomach

Zawijane z kawalkiem boczku I kiszonego ogorka w sosie grzybowym z kopytkami albo pyzami.

No nie wiem nie wiem. Znam górala który gotuje kwaśnicę i zawiera ona kapustę (nie tylko sam sok). Podobnie w samym zakopanym w popularnej knajpie serwują kwaśnicę z kapustą.

@@Notyourdaddy83 I guess that such naming is so ambiguous so it doesn't matter

Exactly , kwaśnica is without cabbage , only cabbage juice , the best one is made on golonka , with patatoes boiled seperate , without sousage. My friend from Milówka makes like that and this is the best one I' ve ever eaten.

So true. most of these dishes will taste worse in a restaurant than on a table on Christmas Eve. If you have a Polish friend, ask him to invite you or ask to make an additional portion for him. It would be 2 times better than in restaurant.

open a kabanos business !

@@tomkusz3741 Yeah… and you open a …. whatever business… Can you?

😎😁

Believe me. It is not similar :P

That's right, thanks 😊👍

I grew up kinda south of Częstochowa, and ate zalewajka many times from different kitchens

Traditionally kabanos is made from horse. Kabanos from chicken or pig is not a kabanos.

It was so yummy to make, too! 😋🤤

😎👍

bo w żurku nie ma grzybów..😉🤷‍♂️

@@peteroz7332 Co innego tu słyszę.