Kuchnia Słowian: podpłomyki, kiszonki, żur, ale też desery. Wszystkie Tajemnice Słowian.

Subscribe to the channel and turn on 🔔 to never miss new adventures and inspiration for your own trips! 👉🏼 https://www.youtube.com/@nationalgeog... 💬 What surprised you most in this episode? Let us know in the comments! In the fifth episode of the series "All the Secrets of the Slavs," Szymon Zdziebłowski talks with Małgorzata Krasna-Korycińska – archaeologist, culinary historian, and author of the book "At the Slavic Table: or Early Medieval Culinary." The guest reveals the secrets of Slavic cuisine from pre-Christian times, reconstructing the daily menu based on excavations and experiments. A significant amount of space is devoted to flatbreads – a favorite Slavic dish, simple flatbreads made of flour and water, baked in ovens up to 500°C and served with honey, herbs, or meat. This episode will also feature stories about other dishes that have stood the test of time and can be enjoyed, for example, during Christmas or Easter. We're talking about pickles, dried fruit, and żurek (a rye soup). We also discuss the role of food in Slavic rituals and the desserts enjoyed by the early Slavs. 0:00 Introduction and guest presentation – Małgorzata Krasna-Korycińska 1:01 Favorite Slavic dish – flatbread with toppings 2:23 Ingredients and preparation of flatbread – flour, water, oven at 500°C 4:21 Polish vs. Slavic culinary traditions 8:40 Home-preserved food – pickles and salting 10:14 How do archaeologists reconstruct the Slavic menu? 13:16 Biomarkers and Skeletal Analysis – A Bone-Based Diet 15:48 Slavic Spices – Wild Herbs, Horseradish, Black Cumin 18:09 Feasts and Famines – Differences Between Peasants and Princes 25:48 Cutlery and Tables – Knives, Boards, Spoons in Dungeons 29:22 Slavic Desserts – Honey, Poppy Seeds, Beekeeping 32:20 Rites and Sacrifices – Bread, Mead, Grave Gifts 37:59 Return to Tradition – The Slavic Diet in Contemporary Cuisine   / natgeopl