Polish Salads – All Year Round – Both Raw and Cooked

Sałata is the Polish word for lettuce.

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Sałatka is the Polish word  my parents used for salad.

However when I visited Poland for the first time I realised that there is another word for salad and that is – Surówka.

Surówka – this come from a Polish word meaning raw.

There is a distinction between the two in that a sałatka is a dish served cold of mainly cooked vegetables and a surówka is a dish served cold of mainly raw, pickled or fermented vegetables.

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Some ingredients for salads for sale

As it is hard in English to differentiate between the two – I will be writing about many classic cold Polish vegetable dishes and will be calling them all salads.

Fruit, cold meats, fish, either cooked or pickled, and hard boiled eggs also feature in these salads.

A salad accompaniment with a meal is often more usual than hot cooked vegetables and a tomato or gherkin salad is normal fare for breakfast.

Vegetables that have been pickled, fermented, bottled or canned will feature throughout the year at least once a day in Polish meals.  Before widespread refrigeration this is how people preserved food for use throughout  the winter.

Old Polish houses always had cellars, the Polish word is piwnica, from the word piwo which means beer so it means the place where beer is kept.  The ones I have seen in Poland were filled with bottled fruit and vegetables as well as jams, ready to make meals and salads throughout the year.  In blocks of flats there is still in the basement level, cellar space for each flat.

My aunties said they could not imagine life without a cellar. Their cellars were filled with many jars of bottled paprika that they had prepared – what in England we call peppers or capsicums,  various mixed vegetables, cranberries and lingonberries.

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Paprika – Capsicum – Pepper

I am very lucky in having  two cellars in my house and spent a week in spring this year organising them – including an area for tinned and bought bottled vegetables ready for making salads amongst other things.

Cellar – Mainly for Food

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Cellar – Mainly for Drinks

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Salad dressings

Three of the most popular salad dressings used are:

Lemon Juice

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One of my cousins came to visit me a couple of weeks ago and brought me this lovely, large, glass lemon squeezer.

If lemons are scarce or expensive or for convenience in Poland you can buy packets of citric acid which you can mix up with water.

Smetana – Soured Cream

Nowadays you can find soured cream in many English stores but if there is none then lemon juice added to fresh single cream will give nearly the same result.

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Mayonnaise

Although I have made mayonnaise, I tend to buy it now and my favourite is Hellmann’s – original or light (the very low fat version I think is horrid as it has a  strange taste and texture). Sometimes if making the salad ahead of time I think the original is a bit better as it does not get as watery from the vegetables but mostly I use the light version.

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Vegetables waiting to be made into salads

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Salad Garnishes

Garnishes  are chopped fine and sprinkled on the top of the dish of salad,  these are often: flat leafed parsley, dill, chives, the green part of spring onions and hard boiled eggs.  If none of these are available ground paprika might sometimes be sprinkled on the salad.

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Spring Onions and Chives

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Dill Garnish
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Chopped Hard Boiled Eggs

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Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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