Traditionally, women stay and work in the house, but that is slowly changing. For example, the percentage of women in school has been increasing steadily through the past 20 years. The ideal life would be to have three generations in one house: wife and husband, their children, and their parents. There are more men than women that have been educated, and by 20, you are expected to be married, be you man or woman. If by 20 you are not married, then you are ridiculed by your community. Also, Poles are great believers in politeness and etiquette. If your aren’t polite, then you will be shunned and pushed away by your community.
Polish food can be spicy, but usually isn’t. There are soups like barszcz, which is a vegetarian dish served with dumplings called uszka. One main course is baranina, which is roasted or grilled muffin. Below is the recipe for red borscht soup:
Ingredients: 1 (16 ounce) package pork sausage; 3 medium beets, peeled and shredded; 3 carrots, peeled and shredded; 3 medium baking potatoes, peeled and cubed; 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 (6 ounce) can tomato paste; 3/4 cup water; 1/2 medium head cabbage, cored and shredded; 1 (8 ounce) can diced tomatoes, drained; 3 cloves garlic, minced; salt and pepper to taste; 1 teaspoon white sugar, or to taste; 1/2 cup sour cream for topping; 1 tablespoon chopped fresh parsley for garnish
1. Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
4. Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.