section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  The cuisine of Poland is eclectic and shares similarities with other regional cuisines. Among the staple or regional dishes are pierogi (filled dumplings), kielbasa (sausage), bigos (hunter's stew), kotlet schabowy (breaded cutlet), gołąbki (cabbage rolls), barszcz (borscht), żurek (soured rye soup), oscypek (smoked cheese), and tomato soup. Bagels, a type of bread roll, also originated in Poland.
  
  Traditional dishes are hearty and abundant in pork, potatoes, eggs, cream, mushrooms, regional herbs, and sauce. Polish food is characteristic for its various kinds of kluski (soft dumplings), soups, cereals and a variety of breads and open sandwiches. Salads, including mizeria (cucumber salad), coleslaw, sauerkraut, carrot and seared beets, are common. Meals conclude with a dessert such as sernik (cheesecake), makowiec (poppy seed roll), or napoleonka (mille-feuille) cream pie.
  
  Traditional alcoholic beverages include honey mead, widespread since the 13th century, beer, wine and vodka. The world's first written mention of vodka originates from Poland. The most popular alcoholic drinks at present are beer and wine which took over from vodka more popular in the years 1980–1998. Grodziskie, sometimes referred to as "Polish Champagne", is an example of a historical beer style from Poland. Tea remains common in Polish society since the 19th century, whilst coffee is drunk widely since the 18th century.