The Best Polish Roasts for Your Sunday Lunch with Polish In-Laws

A great choice for a Sunday lunch with your Polish in-laws would be Bigos, often referred to as Sorrel and Meat Stew. This hearty dish, which features sauerkraut, meat, and various flavors, is a staple of Polish cuisine and will surely impress everyone at the table.

Another excellent option is Pieczeń Rzymska, a Polish meatloaf made with a mix of pork and beef. This dish is typically flavored with onions, garlic, and spices, and is often served with a side of gravy, potatoes, and seasonal vegetables. It's a comforting and delicious choice for a Sunday lunch.

For a More Classic Roast

Consider Roast Pork Wieprzowina Pieczona, seasoned with garlic and marjoram and slow-roasted until tender. This dish is traditionally served with a side of red cabbage and potato dumplings (kluski). It is a truly authentic Polish meal that will delight your in-laws.

A Word on Seasoning and Completing the Meal

Any nice roast will impress Polish people but be sure to season it nicely and cook it correctly. Also, make sure to include roast vegetables with your meat and a variety of salads. Polish cuisine traditionally reflects a love for meat, having been historically known as great meat eaters. This is exemplified by the experience of 'Bona Sforza' in the 1500s, who reportedly was mortified by the copious amounts of meat eaten.

It's not necessary to prepare Polish cuisine to impress them initially. However, as relationships grow, consider trying out some Polish dishes. The key is to present whatever you prepare with your unique authenticity, as it is highly appreciated.

Sample Roast Dishes

Whatever meat you choose for your roast, here is a traditional old Polish roast: Roast Goose.

Roasting a goose is a labor of love and can be quite a challenge. Use the following tips to ensure your roast goose turns out perfectly:

Choose the Right Goose: Select a free-range or organic goose for a richer flavor. Look for a goose that is well-fattened and not too old. Preparation: First, defrost the goose, then rinse it and remove the giblets. Pat the bird dry with paper towels. Seasoning: Rub the goose with a mixture of garlic, herbs, and spices. Traditionally, this might include marjoram, thyme, and bay leaves. Roasting: Preheat your oven to 400°F (200°C). Place the goose in a roasting pan, with the breast side up, and truss the legs. Brush the skin with olive oil and cook for about 2 hours, basting frequently with the pan juices. Checking Doneness: Use a meat thermometer to check the inner thigh of the goose. It should reach an internal temperature of 165°F (74°C). Serving: Let the goose rest for 10-15 minutes before carving. Serve with roasted vegetables, a hearty red cabbage slaw, and a side of potato dumplings (kluski).

Remember, the key to impressing your Polish in-laws is not just about the meat you choose, but how you prepare and present it. Whether you opt for Bigos, Pieczeń Rzymska, or a classic roast, these dishes are not only delicious but also resonate well with traditional Polish cuisine, making them a great choice for any Sunday lunch.

Conclusion

The best Polish roasts for your Sunday lunch depend on your personal preference and the specific tastes of your in-laws. Whether you choose a hearty Bigos, a flavorful Pieczeń Rzymska, or the classic Roast Pork Wieprzowina Pieczona, these dishes will surely impress your Polish in-laws with their authentic flavors and cultural significance.