Polish and Russian cuisines: two sisters, two fatesPolish and Russian cuisines are often perceived as \"sisters\": both Slavic, both generous, both love hearty soups, porridge, and pies. But if you look closer, they are more like two sisters with different characters, who grew up in different homes and adopted different habits. Polish cuisine is more \"western\", with a sense of German and Jewish traditions, more refined and seasoned. Russian cuisine is more \"eastern\", with its grandeur, long simmering, and love for porridge and pickles. Although they are united by a common Slavic foundation, the differences between them are as interesting as the similarities.Common: soups, cabbage, and breadLet's start with what unites these two cuisines. First of all, it is a love for soups. In both Poland and Russia, soup is not just a first course, but the soul of the meal. Polish żurek and Russian soups are two national symbols. Both are made with sourdough, both have a sour taste, both warm you up and satisfy your hunger. But while in Russia soups are cooked on meat broth with sauerkraut and served with sour cream, Polish żurek is a thick soup on rye sourdough with sausage, egg, and often horseradish. Both are delicious, satisfying, and genially unique.The second common hero is, of course, sauerkraut. It is present in both Poland and Russia, and its importance is difficult to overestimate. Sauerkraut is a way to survive winter, preserve vitamins, and create a foundation for countless dishes. In Poland, it is used to make \"bigos\" — a famous hunting stew with cabbage, meat, and sausage. In Russia, it is used to make soups, vinegars, and simply eaten with oil and onions. What is common here is a respect for fermentation, the ability to value simple products and turn them into something greater. The third common element is bread. In both Poland and Russia, bread is sacred. Polish rye bread on sourdough and Russian rye bread are very similar: dense, dark, with a sour taste. The ... Read more