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FOOD

Traditional food is still being served at the breakfast, lunch & supper table. You can still experience eating blood sausage ( worzta) or salty pork, sometimes potato pancakes for breakfast. Pickled herring ( sledz ) or sauerkraut ( kwasno kapusta) for lunch. Pork hawks, pig tails, potato dumplings, liver & onions, savoury baked ham, head cheese, fish burgers for supper.

     Potatoes are a big staple for the Kashub as is vegetables such as carrot, peas, corn, beats, turnips, pickles. They still can and pickle, such favourites like dill & cherry leaf pickles, crock pickles, beet pickles, ripe cucumber pickles, rhubarb relish, green tomato relish, horseradish.

      For dessert you could have krosoka ( fried twisted bread dough dip in good Canadian maple syrup. Bread was a big staple, homemade white, ginger, rye breads were served at all the meals. Buns & Doughnut were also big favourites. Old fashioned raisin cookies, oatmeal cookies, jam jams, sour cream cookies, honey cookies. They also made the own homemade wines, from rhubarb, chock cherry, dandylion , and also moonshine. There is a cook book available at the Heritage Park & Museum in Wilno which was put together by the Kashubs.

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Traditional Kashubian cooking still takes place on a wood cook stove.
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Local Kashubians serve traditional fare at the Annual Chicken Supper.
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