Syrena Polish Deli, Linden, NJ

Total Page:16

File Type:pdf, Size:1020Kb

Syrena Polish Deli, Linden, NJ Syrena 1117 W. St. Georges Avenue Linden, NJ 07036 Orders: 908-486-0677 Email: [email protected] • Beef roll - ups - $3.00 pc • Pork roll - ups - $2.50 pc CATERING MENU • Chicken roll - ups - $2.50 pc HOT DISHES • Beef meatballs in your choice of a sauce o small tray - $60, lg - $120 Prepared in half - size or full - size pans. • Chicken meatballs • Pork chops - $5.00pc o small tray - $50, lg - $100 • Beef chops in horseradish sauce - $6.00 • Roasted pork shoulder - $5.00 portion portion • Pork loin with plums - $5.00 portion • Pork shank with sauerkraut - $6.00 pc • Chicken roulade - $5.00 portion • BBQ pork ribs - $6.00 portion • Pork shoulder with mushrooms - $5.00 • Beef stroganoff portion • Beef goulash - $6.00 portion - $6.00 • Pork meatballs - $2.50 pc portion • Chicken cutlet - $5.00 • Hungarian goulash - $6.00 portion • Chicken breast with feta cheese and • Chicken goulash - $5.00 portion spinach - $5.00 pc • Pork Stuffed cabbage - $2.50 • Stuffed chicken breast - $5.00 pc • Gypsy style stuffed cabbage - $2.50 • Chicken Marsala - $5.00 portion • Beef stuffed cabbage - $3.50 • Stuffed chicken legs - $5.00 pc • Mushroom Stuffed cabbage - $3.00 • Pasta with chicken and spinach - $4.50 • portion Pyzy with meat (potato dumpling) - $3.50 pc • Penne vodka with chicken - $4.50 • portion Grilled polish kielbasa with sauerkraut - $4.50 portion • Baked ziti • Stuffed pork loin - $5.00portion o Small tray - $35, lg - $70 • • Ground chicken with onions - $5.00 pc Baked fresh kielbasy - $3.00 pc • Bigos (Hunter’s stew) o small tray - $35, lg - $70 • Baked salmon - $7.00 pc • Greek style fish - $6.00 portion • Grilled fish with onion - $6.00 pc WE OFFER ALSO: • COLD CUT PLATTERS MEDIUM $45, LARGE $60 • CAKES PLATTERS MEDIUM $45, LARGE$60 HOT DISHES SIDES Small tray - $20, Large tray - $40 SALADS small tray - $20, large - $40 • BARLEY • ROASTED POTATOES • STEAMED VEGETABLES • MASHED POTATOES • GRILLED VEGETABLES • WHITE RICE • PEAS AND CARROT • RICE WITH VEGETABLES • STRING BEANS WITH PARMESAN • FINGER DUMPLINGS • COLE SLAW • POTATO PANCAKES • SAUERKRAUT • SILESIAN DUMPLINGS • WHITE CABBAGE SALAD • NOODLE WITH CABBAGE • CARROTS WITH APPLE • BIGOS • CUCUMBER SALAD • SWEET CABBAGE • NAPA CABBAGE • CROQUETTES (MEAT or MUSHROOMS) • HALF - SOUR PICKLES • CROQUETS WITH MUSHROOMS AND • RED CABBAGE CHEESE • SPRING SALAD • BLINTZES WITH SPINACH - $2.50 pc • MIXED VEGATABLES SALAD • PORK IN JELLY - $4.99 • RED BEET SALAD • CHICKEN IN JELLY - $4.99 • HAMS IN JELLY - $4.99 SALADS & • TURKEY IN JELLY - $4.99 OTHER APPETIZERS PIEROGI • VAGETABLE SALAD - $2.99/ 8oz • HAM SALAD - $2.99/ 8oz Prepared in dozens, half - size (5 doz.),or full - size pans (10doz.). Served with sautéed onions and/or • SMOKED CHICKEN SALAD - $2.99/8oz sour cream $7.00 per doz • LEEK SALAD - $2.99/8oz • HEARING SALAD - $3.59/8oz • SAUREKRAUT AND MUSHROOMS • SEA FOOD SALAD - $3.59/8oz • MEAT • HEARINGS IN OIL - $3.99/8oz • POTATO • HERRINGS IN CREAMY SAUCE - $3.99/8oz • SPINACH • BEEF TATAR - $8.99 /lb • POTATO AND CHEESE • STRAWBERRIES - $8.00/doz BLINTZES - $2.00 pc • BLUEBERRIES - $8.00/doz • PLUMS - $8.00/doz • CHEESE STRAWBERRY • SWEET CHEESE - $8.00/doz • BLUEBERRY • CHICKEN BUFFLO • APPLE • CHEERY .
Recommended publications
  • Katalog Produktów Marki PROSTE HISTORIE 2020
    KATALOG PRODUKTÓW 2019/2020 ... to gotowanie z kilku składników połączonych w pyszne, domowe danie. ... to wiele produktów i smacznych pomysłów na wspaniały obiad. Prostymi Historiami dzielimy się codziennie przy wspólnym stole. Zupa zajmuje szczególne miejsce 1 zupa w polskiej kuchni, a my mamy na nią wiele pomysłów. Każdego dnia inspirujemy 2 drugie danie do gotowania pysznych domowych dań. 3 deser Podpowiadamy, jak przyrządzić proste i bardzo smaczne desery. 2 Składniki i wartości odżywcze Inspiracje kulinarne Sposób przygotowania Informacje facebook.com/niejempalmowego przyprawa w saszetce Przewagi i atrybuty produktu Gwarant jakości 3 Jak rozwijamy sprzedaż produktów Proste Historie? Silnie wspieramy naszą markę! Prowadzimy wysokobudżetowe kampanie reklamowe o zasięgu ogólnopolskim: TV, radio, internet, wsparcie PR. 52% Marki Proste Historie i Iglotex łącznie zna już 52% wszystkich Polaków! 20 mln Polaków Portfolio Proste Historie to TOPsellery oraz innowacje! Rozwijamy kategorie produktowe, wprowadzamy innowacyjne produkty na rynek. 4 Sprzedaż wartościowa marki Proste Historie (Cała Polska, dane półroczne) OOdnotowujemydnotowujemy sidużelne łącznie wwzrostyzrosty ssprzedaży!przedaży! +95% Od 2015 roku nasza sprzedaż Od 2015 roku nasza sprzedaż wwzrosłazrosła o prawie 65%! dwukrotnie! 1H2015 1H2016 1H2017 1H2018 1H2019 Mamy silną Pierogi, uszka - lider kategorii Mamypozycję sirynkową!lną Pyzy, kluski - lider kategorii pLiderozycję kategorii r ynkmącznej,ową! mączno-ziemniaczanejWa rzywa - wicelider kategorii i zapiekanek. Frytki -
    [Show full text]
  • Urzędu Patentowego
    Urząd Patentowy Rzeczypospolitej Polskiej BIULETYN Urzędu Patentowego Znaki towarowe Warszawa 2018 36 Urząd Patentowy RP – na podstawie art. 1461 ust. 1 i 3, art. 1526 ust. 1 i 2 oraz art. 2331 ustawy z dnia 30 czerwca 2000 r. Prawo własności przemysłowej (Dz. U. z 2013 r. poz. 1410 z późniejszymi zmianami) oraz rozporządzeń Prezesa Rady Ministrów wydanych na podstawie art. 152 powołanej ustawy – dokonuje ogłoszenia w „Biuletynie Urzędu Patentowego” o zgłoszonych znakach towarowych. W Biuletynie ogłasza się informacje o: zgłoszonych znakach towarowych, wyznaczonych na terytorium Rzeczypospolitej Polskiej międzynarodowych znakach towarowych, informację o sprzeciwach wniesionych wobec zgłoszenia znaku towarowego lub wyznaczonego na terytorium Rzeczypospolitej Polskiej międzynarodowego znaku towarowego. Ogłoszenia o zgłoszeniach znaków towarowych publikowane są w układzie numerowym i zawierają: – numer zgłoszenia, – datę zgłoszenia, – datę i kraj uprzedniego pierwszeństwa oraz numer zgłoszenia priorytetowego lub oznaczenie wystawy, – nazwisko i imię lub nazwę zgłaszającego oraz jego miejsce zamieszkania lub siedzibę i kraj (kod), – prezentację znaku towarowego, – klasy elementów obrazowych wg klasyfikacji wiedeńskiej, – wskazane przez zgłaszającego klasy towarowe oraz wykaz towarów i/lub usług. Ogłoszenia o wyznaczonych na terytorium Rzeczypospolitej Polskiej międzynarodowych znakach towarowych publikowane są w układzie numerowym i zawierają: – numer rejestracji międzynarodowego znaku towarowego, – określenie znaku towarowego, – datę
    [Show full text]
  • Belvedere Cafe and Restaurant
    BELVEDERE CAFE AND RESTAURANT SOUPS BEEF TRIPE / FLACZKI STAROWIEJSKIE Polish Delicacy 5.25/7.75 RED BEETS SOUP / BARSZCZ CZERWONY Served With Mushroom And Cabbage Croquet Or Mushroom Ravioli 6.25 CHICKEN SOUP / ROSÓŁ ZŁOCISTY Served With Home Made Noodles 3.50/4.75 SOUP OF THE DAY 3.50/4.75 SALADS BELVEDERE SALAD Greens, Tomatoes, Cucumbers, Red Pepper And Onion 6.75 GREEK SALAD Greens, Locally Grown Tomatoes,Cucumbers, Red Pepper, Onion, Olives and Feta Cheese 6.75 SPINACH/ARUGULA SALAD Spinach or Arugula with Strawberries, Blueberries, Raspberries, Dried Cranberries and Raspberry Dressing 8.75 CAESAR SALAD Romaine Lettuce, Parmesan Cheese and Homemade Croutons 6.75 Add Chicken 4 Add Grilled Shrimp 6 SANDWICHES HAM HOT SANDWICH / ZAPIEKANKA Z SZYNKĄ Open Face Sandwich With Mushroom, Ham And Cheese 9.75 CHICKEN HOT SANDWICH / ZAPIEKANKA Z KURCZAKIEM Open Face Sandwich With Mushroom, Breaded Chicken And Cheese 9.75 KIELBASA HOT SANDWICH Open Face Sandwich With Mushroom and cheese 9.75 HOT SANDWICH / ZAPIEKANKA Open Face Sandwich With Mushroom And Cheese 8.75 KIELBASA SANDWICH Grilled Kielbasa And Sauerkraut 9.75 BELVEDERE CAFE AND RESTAURANT APPETIZERS TUNA TARTARE/TATAR Z TUNY* *Tower Of Ahi Tuna, Chopped Avocado,Tomatoes And Onion 13.75 POTATO PANCAKES WITH SMOKED SALMON / PLACKI Z ŁOSOSIEM Pancakes Get Extra Kick With Fraiche And Smoked Salmon 12.75 POTATO PANCAKES WITH MUSHROOM SAUCE / PLACKI ZIEMNIACZANE Z SOSEM GRZYBOWYM 12.75 POTATO PANCAKES / PLACKI ZIEMNIACZANE Served With Apple Sauce Or Sour Cream 10.75 CHICKEN WINGS Mild Or
    [Show full text]
  • Dining in Warsaw — Hints for ETAPS 2003 Participants —
    Dining in Warsaw — Hints for ETAPS 2003 Participants — Andrzej TARLECKI The ETAPS Team Institute of Informatics Warsaw University, Poland. Foreword About the only complaint on ETAPS’02 in Grenoble I heard concerned the fact that no list of restaurants was readily available. Since this was considered a defect in France, I realised immediately that this might be even more of a problem in Poland. So, one of the first resolutions of the ETAPS’03 team was that a list of Warsaw restaurants must be made available for participants. Indeed, you will find more than one such list among the tourist material provided. I looked at them though and realised that they all are so dry: I wouldn’t be able to make up my mind where to go for dinner on this basis. Hence, additionally stimulated by an old, classical paper by Fernando Orejas written I believe for ICALP’83 in Barcelona (once ETAPS’03 is over, you should really look forward to ETAPS’04!), I decided to try to write down at least a few random hints to help. I must admit that I have no good idea how to start, or how to organise whatever I might be able to suggest. I guess I will try to first hint on typical Polish dishes you might encounter in a restaurant menu. Here, the order is pretty obvious: starters, soups, main course, desserts. Then I will try to list some Warsaw restaurants that might be worth thinking about. Basically, the list will be arranged by moving from one area to another, with an occasional insert on some specific motif.
    [Show full text]
  • Polish Foods List (Things You May Find on a Menu in Poland) a Typical Polish Accompaniment to Roast and Smoked Meats and Sausages
    cwikla (CHFEEK-wah) - salad or relish made with grated cooked beetroot seasoned with horseradish; Polish foods list (things you may find on a menu in Poland) a typical Polish accompaniment to roast and smoked meats and sausages. edit: 2017-06-21 by Bruce Henry Lambert, on assignment by the European Commission to EEDRI / AoM in Łódź. cynamonowy - cinnamon Compiled from menus & online resources; particular thanks to Robert Strybel & Wojciech Bienkiewicz. Errors or update suggestions to: [email protected] -- please mention Polish foods list in subject line. cytrynowe - lemon http://reorient.com/polishfoods Aloha & happy eating: Smacznego! czarna porzeczka - blackberry ------------------------------------------------------------------------------------------------------------------------------- aksamitny krem z białych warzyw - velvety cream of white vegetables. czekolada / czekoladowe - chocolate ananasowy – pineapple czernina (chair-NEE-nah) / czarnina – tart, tangy duck or goose soup, contains the fowl's blood & dried fruit; usually served over noodles or potatoes; named for dark chocolate color (czerñ = blackness). anyż - anise czerwony barszcz - ranges from the hearty barszcz ukrainski containing beans, potatoes, other arbuz - watermelon vegetables and meat and/or sausage to the delicate czysty barszcz czerwony - a clear Burgundy-hued avocado z sosem tysiąca wysp i krewetkami z grilla, podane na sałacie - avocado w/ thousand beetroot broth islands sauce, grilled shrimps and salad. czosnek pieczony - garlic roasted; czosnkowym - garlic babka - tall tapered, turban-shaped sweet cake (savory babkas use potatoes, onions, meat, etc.) czysty barszcz czerwony (CHIS-tih BAHRSHCH chair-VAW-nih) - clear, ruby-red beetroot- baklazan – eggplant, aubergine flavored broth with a winey tang, often with a hint of garlic and mushroom; usually served with a hot mushroom- or meat-filled pastry on the side; a standard item on Polish restaurant menus.
    [Show full text]
  • C Spis Treści / Contents
    3 4 10 Od redaktora naczelnego Festiwal Conrada Targi Książki w Krakowie Editorial Conrad Festival Book Fair in Krakow 12 18 22 48 Unsound Sacrum Profanum Wydarzenia Kids in Kraków Events 56 100 106 132 Kalendarium Kluby Wystawy Restauracje Calendar Clubs Exhibitions Restaurants 136 140 c Spis treści Informacje turystyczne Adresy / Contents Information for Tourists Venues Wydawca / Publisher: Skład, opracowanie graficzne / Typesetting: Krakowskie Biuro Festiwalowe Studio graficzne JMP Design | www.jmp.design ul. Wygrana 2, 30-311 Kraków tel. 12 354 25 00, fax 12 354 25 01 Druk / Printed and bound by: Zakład Graficzny Colonel Redakcja / Editors: ul. Dworska 1c, 30-314 Kraków | tel. 12 354 27 30 Reklama / Advertisement: [email protected] Zuzanna Nikiel-Warchoł | tel. 882 167 122 | [email protected] Redaktor Naczelny / Editor-in-Chief: Agnieszka Wyrobek-Kaczor | tel. 515 137 990 | Grzegorz Słącz | [email protected] [email protected] Redagują / Editorial staff: Okładka / Cover: Dorota Dziunikowska | [email protected] Conrad Festival 2019, projekt / design by Przemysław Dębowski Anna Mazur | [email protected] Izabela Osiadły | [email protected] Mapa centrum Krakowa / City map by: Sebastian Rerak | [email protected] Amistad Justyna Skalska | [email protected] Barbara Skowrońska | [email protected] „Karnet” można otrzymać pocztą na terenie Polski pod warunkiem dokonania Bartosz Suchecki | [email protected] przedpłaty na pokrycie kosztów wysyłki: 6 zł (w tym VAT 23%) za egzemplarz. Zamówienia: [email protected]. Korekta / Proofread by: Dorota Bednarska You can receive “Karnet” by post in Poland after pre-payment of p&p costs: PLN 6 (incl.
    [Show full text]
  • JAWO-FOLDER 2019-ENG-Www
    CATALOGUE OF RETAIL DEEP-FROZEN PRODUCTS ABOUT US STRONG TRADITION AND ENERGY OF THE MODERN LIFE . It all began at the beginning of the 1990s in the Actors' House in Częstochowa. In a small rented canteen with kitchen facilities, the owners of our company and six women workers started to make dumplings. All the products were made by hand and only natural ingredients were used, following old recipes. When an order for the first "truck" of dumplings was placed, everyone started to count – to their horror – how many days and nights they would need to work to make such a large number of the increasingly popular products. This dilemma is still valid today, because our Customers expect us to produce more and more, to introduce new fillings and types of products, and at the same time not to lose sight of what is most impor- tant about food, i.e. its natural taste. JAWO is a Polish family business, currently employing over 250 people. We produce using the same well-tested recipes and despite a much larger scale, many of the production processes involve traditional hand-made production. We always carefully select our suppliers and buy only the best ingredients, because excellent taste and the highest quality are of key importance to us. And our Customers' satisfaction is the best proof that they find what they need with us: time savings, products for all kinds of occasions, dishes which will satisfy any palate and cooking ideas for many scenarios that life brings about. Welcome to the JAWO world of frozen foods.
    [Show full text]
  • 36136 HALINKA Catering Menu WEB
    SALADS SIDE ORDERS Half Tray Full Tray Half Tray Full Tray Garden Salad . $25 . $45 Mashed Potatoes . $25 . $45 Salatka Ogrodowa Ziemniaki Tluczone Caesar Salad. $25 . $45 Baked Red Potatoes. $30 . $55 Salatka Zielona Ziemniaki Czerwone Mediterranean Salad . $30 . $55 Country Style Potato Dumplings $30 . $50 Salatka Grecka Kluski Slaskie Vegetable Salad . $30 . $55 Rice with Vegetables. $30 . $45 CATERING Salatka Jarzynowa Ryz z Warzywami Potato Bacon Salad . $30 . $50 Steamed Mixed Vegetables . $30 . $55 Salatka Ziemniaczana z Boczkiem Warzywa Duszone MENU Potato Salad . $25 . $50 Buckwheat . $20 . $40 Salatka Ziemniaczana Kasza Gryczana 438 US Highway 206 • Suite 4 Red Beets Salad . $30 . $55 Salatka z Buraczkow Czerwonych Pork in Gelatin. $3.00/pc Hillsborough, NJ 08844 Galaretka Wieprzowa Homemade Cole Slaw . $25 . $50 Domowe Cole Slaw Chicken in Gelatin . $3.00/pc Galaretka Drobiowa 908-829-3271 Cucumber Salad . $25 . $45 Mon-Fri 8am- 7pm • Sat 8am-6pm • Sun 10am-2pm Mizeria Fish in Gelatin . $3.50/pc Galaretka Rybna www.PolishDeliNJ.com Shredded Red Beets . $25 . $50 Czerwone Buraczki Crepes. $2.00/pc (Cheese, Cheese Blueberry, Cheese Cherry, Cheese Peach) Fried Red Beets . $30 . $55 Nalesniki Buraczki Zasmazane SOUP Minimum 5 Containers of Soup (32oz) When Placing An Order Chicken Noodle Soup . $6.00 Rosol Mushroom Soup. $5.00 PIEROGI Grzybowa Tripe Soup . $9.00 Flaczki Sour Soup with Egg and Kiebasy . $6.00 Pierogi prepared in half-size or full-size pans Zurek HOMEMADE CAKES $7.25/dozen – Half (4-5 dozen) Full (8 dozen) Vegetable Soup. $5.00 *$7.50/dozen* Jarzynowa Potato Cheese • Potato • Potato Cheddar Cheese Red Beets Soup.
    [Show full text]
  • Bamberka - Home and Regional Cuisine
    Bamberka - home and regional cuisine Located at the very center of Poznań’s Old Town, Bamberka serves some of the most traditional dishes of Polish and Poznań regional cuisine. On the menu - żurek (rye soup) served in bread, blood soup, “ślepe ryby” - a regional meatless soup or goose meat with pyzy (steamed dumplings), available all year round. All dishes are prepared from scratch from natural, organic ingredients, tasty and served in hearty portions bringing to mind Sunday dinners at granny’s. The restaurant also offers workshops on how to make traditional “pyry z gzikiem” (boiled potatoes with cottage cheese) as well as beer and liquor tastings. The Bamberka well is a well recognized spot at the very heart of Poznań’s Old Market Square. Situated at the Western wall of the Town Hall, the sculpture depicts a woman in a characteristic Bamber dress, with slings and water jugs used in wine-making. The well pool that the water flowed into was used as a trough for horses and supposedly also as a water well for the local people. Today it is one of the most popular selfie spots in the city. Right behind the Bamberka statue there is a building and in it - the restaurant we are visiting today. It is worth mentioning that the restaurant is much bigger than it seems from the outside. Beef tartare with marinated mushrooms The restaurant we are visiting today, Bamberka, serves dishes of the regional cuisine, mainly from Wielkopolska. It is the ideal place to take your friends to try goose meat with homemade steamed dumplings, żurek served in bread, the famous Poznań “pyry z gzikiem” (boiled potatoes with cottage cheese), grey dumplings or kopytka (a type of gnocchi) - all of it made on the spot, from scratch and from all organic, natural ingredients.
    [Show full text]
  • Katalog Garmażerka Каталог Готовых Кулинарных Изделий Catalogue of Ready-To-Eat Meals
    Katalog Garmażerka Каталог готовых кулинарных изделий Catalogue of ready-to-eat meals w w w.w Ierzejki.pl Zakład Mięsny „Wierzejki” zajmuje się ubojem, rozbiorem i sprzedażą mięsa w szerokim asortymencie oraz produkcją jego przetworów w postaci wędlin i wyrobów garmażeryjnych. W Zakładzie Mięsnym „Wierzejki” wytwarzane są wszystkie produkty z poszczególnych grup technologicznych przemysłu mięsne- go. Produkowane wyroby to tradycyjne polskie wędliny o charakterystycznym wyglądzie i smaku, wytwarzane w oparciu o sprawdzone receptury cieszące się uznaniem konsumentów, wielokrotnie nagradzane w prestiżowych konkursach. Największym sukcesem, jaki udało się osiągnąć w ostatnim czasie „Wierzej- kom”, jest otwarcie nowoczesnego zakładu w miejscowości Płudy. Został on zaprojektowany i wybudowany według standardów i norm obowiązujących w Unii Europejskiej. Docelowo zakład w Płudach może ubijać dziennie 1500 sztuk świń oraz 300 sztuk bydła z czego ponad połowę zaoferuje do handlu w postaci półtusz wieprzowych i ćwierci wołowych. Dziennie Zakład Mięsny „Wierzejki” produkuje około 80 ton elementów wieprzowych i wołowych oraz wyrobów przetworzonych (mięsnych i garmażeryjnych). Oferta „Wierzejek” to: • mięso wieprzowe w postaci półtusz oraz całego asortymentu elementów wieprzowych, takich jak schab, szynka, karkówka, łopatka, itd. • mięso wołowe w postaci półtusz i ćwierci wołowych oraz elementów wołowych: pistole wołowe, rostbef, antrykot, polędwica, mięso z udźca • tradycyjne polskie wędliny - szynki, wędzonki, kiełbasy i inne Nasz zakład surowiec pozyskuje z terenu Podlasia i Lubelszczyzny, które uchodzą za jedne z najczystczych ekologicznie w Europie. Firma „Wierzejki” posiada sieć blisko 150 sklepów firmowych, z czego prawie połowa znajduje się na terenie Warszawy lub najbliższych okolic. Zapraszamy do współpracy ! Мясокомбинат «Вержейки» занимается убоем, разделкой и продажей широкого ассортимента, а также продукцией колбасных и готовых кулинарных изделий.
    [Show full text]
  • Foreign Cuisine in Poland. Adapting Names and Dishes1 (This Article Was Translated from Polish by Jakub Wosik)
    ACTA UNIVERSITATIS LODZIENSIS KSZTAŁCENIE POLONISTYCZNE CUDZOZIEMCÓW 27, 2020 http://dx.doi.org/10.18778/0860-6587.27.13 PERSPEKTYWA KULTUROWA Jolanta Tambor* https://orcid.org/0000-0002-0801-3821 FOREIGN CuISINE IN POLAND. ADAPTING NAMES AND DISHES1 (THIS article was translated FROM POLISH BY JAKUB WOSIK) Keywords: cultureme, borrowing, gastronym, cuisine Abstract. One of the more interesting layers of vocabulary in Polish are lexical items related to cuisine, sometimes, though rarely, referred to as gastronyms. In this text I intend to mainly discuss the names which exist at the crossroads of languages and cultures, as I believe they may, often after various transformations and adaptations, constitute Polish culturemes. I consider them distinctive indicators of a culture. Those include not only bigos [sour cabbage stew], pierogi and schabowy [pork chop], but also fasolka po bretońsku [“Breton beans”, beans, bacon and sausage in tomato sauce] and śledź po japońsku [“Japanese herrings”, pickled herring, hard-boiled egg and pickle salad], as well as bogracz [a stew], a word which despite having Hungarian origins does not operate in Hungarian as the name of a dish. I shall also focus on the methods of Polonising some borrowed names. The problems which I shall discuss offer an opportunity for teachers of Polish as a foreign/second language to help their students more easily accept the cultural differences at the intersection of Polish culture and their own cultures. 1. CuISINE BORROWINGS IN THE CONTExT OF OTHER BORROWINGS Polish absorbs numerous foreign names without losing, which is important, its own identity, as those names quickly become Polonised. Polish culture also absorbs many foreign elements without losing its identity, as culturally distant ele- * [email protected], University of Silesia, Faculty of Humanities, Institute of Linguis- tics, pl.
    [Show full text]
  • A Taste of Poland Tradition a Taste of Poland Tradition
    A taste of Poland A taste of Poland Tradition Tradition PHU „Mateo” Trading and Service Company was founded in 1993 by Stanisław GLUTEN-FREE PIEROGI: Cabaj, who has been its originator and owner from the very beginning. The company has been operating in the food industry for 28 years. The company’s headquarters are located in Dębica at 33 Metalowców Street, where the distribution takes place. Since 1998, production takes place at the production plant in Ostrów. Due to the dynamic development of the company, the Production Plant was completely expanded and modernized in 2019. The company created by Stanisław Cabaj is a family company that respects its roots. Products offered by the company are made for customers with special care according to traditional and proven recipes. From the You can’t eat gluten? Want to take a break from gluten- beginning, the company focused on high quality containing products? You can enjoy the taste of our products, which allowed it to successfully conquer pierogi. We have created a line of gluten-free pierogi stuffed with our customers’ favourite flavours. the domestic and foreign markets. A taste of Poland A taste of Poland Tradition Tradition FOR KIDS: FOR VEGANS AND VEGETARIANS: Products for kids have been tested by kids. Parents can We want everyone, regardless of their diet, to get rest assured that they give their kids the best of nature - to know the taste of our pierogi. That is why we have products without sugar, preservatives or artificial colours. created a series of products for vegans and vegetarians, For our products for kids, we have chosen healthy birch rich in functional dietary ingredients, such as oyster sugar, cocoa fibre, white cheese and natural fruit.
    [Show full text]