Polish food vs Ukrainian food

Anyone here who tried both Polish food and Ukrainian food? Which tastes better? I wanna hear your opinions.

Thanks.

Certainly polish except Ukrainian barsz(soup) is very popular and Ruskin pierogis

What is ducks blood soup

I think it is soup made from duck's blood.....

My boyfriend goes on about it all the time and wants to have it the idea of that is disgusting I wonder if it's a real thing

Something I'm sure your boyfriend has eaten a lot of (personally I like it but the restaurant version is rather different).

More likely to be eaten by Polish Americans than by Poles. Ate it often when I was growing up in Scranton. You could even buy the blood in the supermarket. But never even saw it during my twelve years in Poland. Can't even say I ever met any Pole who ever ate it, in fact.

Delicious, if homemade. I had it in a restaurant once in Chicago, though, and it was God awful. Nothing at all like the homemade version.

Most everything between the two are essentially identical.

I grew up in a neighborhood (Detroit) that was about 30% Ukrainian, 50% Polish background, here, parents were first generation American-born. Gołómki are a classic difference that I noticed between the two. Ukrainian's fill them about 8/10ths rice, Poles about 8/10ths meat (ideally 1/3 ground beef, 1/3 ground veal, and 1/3 ground pork). The Ukrainian ones are way bigger than the Polish ones. Otherwise they taste the same. Pierogi are exactly alike, far as I could tell. I never saw a Ukrainian (or myself) eat czarnina. Poles made the best babkas, Ukrainians I knew there, put together tortes to die for. I spent many a cloudy depressing early March day making pisanki at my Ukrainian neighbor's house. Poles just used Paa's easter egg dye on Good Friday.

What's that? Did you mean "gołąbki"?

@NoToForeigners

Yes.. that is most likely what Bejma meant. I really don't know how it came to be but I grew up calling them Golomki also. I'm 2nd generation Pole in the US. When I first found out they were actually call golabki, I thought perhaps my family just called them Golomki because one of the oldest children couldn't say it right and it just caught on with the rest of the family. As I got older I found that many of the Polish families here called it that. No idea why.

Polish and Ukrainian cuisine to the outsider are virtually the same. The two countries are neighbors, have similar climates and use the same ingredients. The differences are so minute as to be basically irrelevant. These are your classic Slavic cuisines from Eastern Europe and are also akin to Russian foods.They rely heavily on cabbage, beets, potatoes, mushrooms, salted and cured meats. There are few fruits or non-root vegetables,due to the cold climate. These cuisines are hearty and heavy, but lack diversity or any real expertise in preparation.

White Barszcz Zurek is purely Polish.

Have Polish people adopted Ukrainian dishes or cooking techniques since the arrival of refugees?

Not really. But we have had Ukrainian borsch for decades or even centuries.


Not so minute.
Two examples which instantly come to my mind: Ukrainians relish on dried fish while Poles/Polesses don`t.
Ukrainians eat a lot of salo aka lard, even use it as a snack while in Poland it is used mainly for frying by a few people.

Lard sandwich below. The fact that I love such deli food means nothing coz I am not a good representative.

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Not directly though maybe indirectly... a lot of pierogi places with Ukrainian workers have opened up and some stores for Ukrainians (who had been an established presence in for years before the war).

I noticed a different way of making pierogi though I don't know if it's national or commercial or what...

The way I was familiar with the dough is rolled out into a sfoglia (large sheet) and a glass is used to make round pieces to which stuffing as added and then it's closed by hand.

The way I've seen in one place with Ukrainians in the (open) kitchen... there's a very large lump of dough and the maker pinches off a piece and pats it flat and round (almost like very small mexican tortillas) when there's a nice stack of them the cook adds stuffing to them and closes them by hand.

My favorite (Polish) commercial pierogies are made from sfoglias....

Anyone up on comparative pierogi techniques or pierogi recipes?

In another thread I wrote:

and jon commented on it this way:

I disagree on borscht though.

I have eaten Ukrainian borsch a dozen times in my life because it was served as a fixed element of the full board and I couldn`t change it. But I have never made it myself.

My charges against it are the following, Your Honour:

1/ it isn`t sour enough.
2/ It contains a lot of green parts of various leafy veg which unnerves me in soup and when they are big, I try to remove them manually. If they are too small to be removed, I close my eyes and eat them coz I have no choice.

Naturally, you can guess that my version of Polish red borsch isn`t troubled with the flaws mentioned above.

It depends on the cook and - for the most part - on the quality of the food. Polish food was great a few decades ago; now with EU's pesticides all over the fields, its quality is average (unless organic). Ukraine's food is where Poland was 20-30 years ago. I'd choose Ukrainian ingredients for that reason.