Where to eat?

The traditional Bieszczady cuisine has its roots in the kitchen of the Boyko people and their relatively close neighbours called Łemkowie. It is simple, but also very tasty. It is based on potatoes, cooked in every possible way. The cabbage was equally important, and was often pickled for the winter. Bread and porridge were made from grain – mostly oats. Milk (form cow, goat or sheep) was the basis for making cheese and butter. Meat wasn’t very popular, and was eaten mainly on special occasions, and only in the richer homes. The similar applied to eggs, which were an important commodity in trade. The mushrooms were dried, and used in various dishes, especially in the winter. Boyko people also liked the sourdough soups.

The example dishes from Boyko’s kitchen are:

• żur from oat flour (soup)
• zacierka of the sauerkraut juice
• maczanka -  zacierka with milk and melted sheep cheese
• kulesza – Eastern-Boyko variety of mamałyga
• gołąbki with potatoes
• wholemeal dumplings stuffed with cabbage
• dumplings with buckwheat

The alcohols were also consumed. In the villages the most popular was palinka (or palunka), which in 17th century began to replace vodka. It was made from grains, and  - later – from potatoes. People also drank dark and rather weak beer.

In the selected taverns in Bieszczady there is traditional Boyko cuisine still being served.