Dance and Music

 

   

Poland has a long tradition of folk music and dance. Although the country was heavily affected by the large-scale migration to urban areas that took place following World War II, Poland’s folk traditions still exist today, and are displayed for audiences by the well-known Mazowsze ensembles.

The best-known Polish composer is Frédéric Chopin (Polish Fryderyk Chopin), a pianist of the romantic school of music who lived during the first half of the 19th century. Chopin, who died at a young age, spent much of his life in France. However, he remained deeply loyal to Poland and many of his compositions were based on traditional Polish folk music and dances, such as the mazurka and the polonaise. The early 20th century composer Karol Szymanowski is regarded as the most important figure in Polish music after Chopin. Szymanowski is known for bringing together elements of Poland’s folk tradition and European musical styles. After World War II ended in 1945, a school of music emphasizing avant-garde elements developed in Poland. Krzysztof Penderecki was a well-known composer of this school. Important Polish musicians include the harpsichordist Wanda Landowska and the pianist Ignace Jan Paderewski.

 

 

Folk music in Poland varies widely from region to region and is closely associated with festivals and celebrations. Weddings, Christmas commemorations, and harvest festivals are all occasions for processions and songs. In most rural areas musicians are amateurs, picking up their instruments only after putting in a full day’s work in the fields. In this example, a group of rural musicians from the Rzeszów region of southeastern Poland play a polka on two violins, a clarinet, a contrabass, and a cymbaly (a hammer dulcimer that is played throughout Poland).

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 Polish Cuisine             

   

Polish cuisine is mix of influences: Russian, German, Italian, Ukrainian, Lithuanian, and Jewish traditions have left their mark. The blending of this diversity with traditional favorites results in a menu that is varied and delicious. All the food groups are represented, with a little something from each group in every dish. Polish food ranges from kielbasa, which is a type of sausage, to gołąbki, or cabbage rolls, hunter's stew to stuffed eggs, and from dumpling soup to mushrooms in sour cream.  It is a cuisine you can feel at home with.

Pork is the main meat in the cuisine of Poland. Bread is a traditional Polish food. After summer harvest in villages all over the country farmers have a special celebration day called Dożynki. On that day, people gather together to sing, dance, thank God, and taste the first bread made from the 'seeds of the summer'.

Polish cuisine is characterized by dishes with a well-defined taste. They can be hot, sweet or sour. The palate ranges from the the finest cuisine to simple peasant dishes. 

It is impossible to cook the Polish style without using some of the following ingredients: sauerkraut, vegetables, fruit and fresh or dried mushrooms. The main meal in the Polish culinary tradition is Obiad, which is eaten early in the afternoon. A normal Obiad would consist of soup, the main course and also dessert

 

      Traditional Polish Food

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Ingredients

Preparation

Christmas Eve borsch with ravioli

 

 

500 ml sour beetroot juice

5 medium size beetroots,

1 parsnip, 1 onion, 1 piece of celerial

60 g dried cep mushrooms

150 ml red wine

2 tablespoons lemon juice, 1 teaspoon honey

1 bay leaf, 4 grains allspice

2 garlic cloves, salt, pepper, 1 teaspoon sugar

1 and 1/2 l water

 

Traditional Christmas Soup

 

1. Rinse the mushrooms, cover with 500ml of water and leave to stand for 3 hours.

Cook them in their soaking liquid until soft.

Remove mushrooms from the stock and finely chop them. Keep the stock.

2. Peel and wash vegetables. Cut them into strips and cover with the remaining water. Add salt, sugar, pepper, bay leaf, allspice and lemon juice. Cook for 30 minutes and then strain the vegetable stock through a sieve.

3. Prepare the stuffing:

Melt butter in a frying pan. Add onions and mushrooms and fry them until golden, add bread crumbs, egg, salt and pepper.

Mix thoroughly.

 

4. Prepare the pastry:

 

Mix flour, eggs and water in a bowl. Knead until a soft dough is formed. Roll out thinly and cut into 4cm x 4 cm squares. Place a teaspoon of filling in the center of each square. Fold the pastry diagonally, pinch along the edges of the ravioli to seal them tightly.

Next seal together the opposite corners of the triangle.

Cook in salted boiling water until they emerge on the surface. Take them out and drain.

 

5. Blend together the vegetable and mushroom stocks, add wine, beetroot juice, honey, salt, pepper and garlic crushed to a smooth paste. Bring back to a boil and remove immediately from the  heat. Place ravioli in soup plates, pour borsch over them and serve.