Polish food evolved with the availability of the ingredients during hard winters. Root vegetables such as beets, parsnips, and carrots stored easily. Smoking and curing hams or Kielbasa was done as a necessity. Pierogi were created as a staple to feed hungry families with the simple ingredients of flour, water and potatoes. Farmer cheese became important as a rich source of protein and was used in the pierogi. Cabbage, also a cold weather veggie, became equally important. The fresh leaves were used to make the golabki, pronouced "gowamki", which is stuffed cabbage. The cabbage was also turned into sauerkraut. The Kraut was used most often in a dish called bigos, which is a mixture of Kielbasa, pork, cabbage, and kraut. Mushrooms were readily available in the Polish woods. They were used in many of the soups and sauces, and of course inside the pierogi. Desserts in Poland are as in most cultures associated with holidays. Poppyseeds were among some of the most popular ingredients because of availability. They were ground and sweetened and used to make cakes and rolls.
We are continuing the tradition of Polish food here at Polonia. We try to keep the food as authentic as possible. That means using real butter, farmer cheese, and real mashed potatoes. The meat is fresh and the cutlets are made to order, pounded and breaded for each customer. Every salad is cut fresh to order. When you visit us, please give us time to prepare your meal, this is by no means fast food.