Culinary discoveries are an inseparable part of all travels. When traveling abroad, we eagerly reach for local products and delicacies, and yet we should approach trips around our own country in the same way. Check out what culinary treasures Łódź cuisine has to offer.

Zalewajka

This name is indeed used for soups in various regions of Poland, and the first mentions come precisely from the Łódź area. It is a traditional village soup prepared on the basis of potatoes and żur (rye sourdough) from fermented bread. The name of the dish comes from the way it is prepared. Peeled and diced potatoes are cooked with spices, and then covered with żur. A pot of traditional zalewajka should contain garlic, onion and pepper, and in some versions also mushrooms and carrots.

Kluski żelazne

Humorously, people say these are dumplings as grey as Łódź. Perhaps they don't impress with their appearance, but once you try them, you can't pull yourself away from the plate. Kluski żelazne have been part of Łódź's culinary tradition for centuries. The basic ingredient needed to make them is potatoes; some also add an egg. However, they should not be confused with Silesian kluski, as the method of preparing both dishes differs significantly. They can be served, for example, with ribs and cabbage, but they are so delicious that gently drizzled with cracklings and served with browned onions will also be excellent.

Kapusta z grochem

Cabbage with peas is known to all Poles thanks to a popular saying. In many homes it also appears among the twelve dishes on the Christmas Eve table, and certainly in the homes of Łódź residents. It has become a permanent part of the city's culinary history. Both the poor and the rich enjoyed it, eaten daily and on special occasions. The popularity of this dish resulted from the widespread availability of cabbage and its ease of storage. It formed the basis of nutrition for Łódź residents. The dish was served during Lenten periods, during Christmas and Easter meals, as well as during weddings. Today it mainly serves as an accompaniment to meat dishes.

Tatarczuch

This mysterious name conceals a rectangular pastry made from buckwheat flour with a sweet, honey flavor, traditionally baked in the Radomsko area. The tradition of this delicacy dates back to the 19th century and is connected with the presence of Tatars in the Stobiecko Miejskie (today's Radomsko) area. They were engaged in, among other things, the grain trade, and their wives baked a pastry from buckwheat flour, which they then sold at the market.

Piernik marchewkowy

A sweet accent among Łódź delicacies is carrot gingerbread, which could successfully find its place on a festive table. The cake tastes best when sweet carrots are used in its preparation, adding raisins and spices such as cloves, candied orange peel or nutmeg. Thanks to this, the gingerbread is aromatic and pleasantly moist.

Polewka gruszkowa

Pear soup in the 19th century was one of the favorite and most frequently prepared traditional dishes in Łowieckie. It is a thick soup with a brown color and a sweet-sour taste. It has a wonderful aroma of ripe pears. The fruit often grew on field boundaries and near fields, and over time became so popular that various varieties began to be planted. Pears thus found their way not only into desserts, but also into soup, becoming a local delicacy.

Wodzianka

Wodzianka, contrary to appearances, is not a rare dietary soup, but a thick, nutritious soup with cracklings. It is prepared from stale bread cut into cubes and poured with boiling water with the addition of grated garlic with salt and fat. Cracklings work best for this purpose. It is an example of a dish that can be prepared even when the refrigerator is empty. In some regions of Poland, wodzianka is also called "broth on an axe."

Prażoki

A simple dish made from potatoes, wheat flour and a pinch of salt. They can appear on the plate as an accompaniment to the main course, for example cabbage with prażoki in the Łódź style. Preparing prażoki is trivially simple and simply cannot fail. The dish turns out tasty and filling.

Śledzie pod pierzynką

The dish called herring soup or herrings under the eiderdown often appeared on the tables of Łódź residents on fasting days, in workers' homes. The dish consists of herring served cold in the company of roasted or boiled potatoes. Both ingredients were the cheapest and most readily available. However, proper preparation of herring required soaking it in water for a long time, followed by a 2-3 hour bath in milk.

Knedle z truskawkami

Knedle with strawberries are most often served in the company of fried cabbage and bacon, which creates an unusual flavor combination. It is an example of a dish very characteristic of Łódź residents, which still appears in their homes today. Strawberries or plums enclosed inside the knedle can also be served on their own in a sweet version.