Silesia was once a humble region of Europe, considered to be home mostly to miners and their families. With a humble lifestyle comes traditional, oftentimes simple, homestyle cooking and in Silesia, this was also known as peasant fare. That's not to say the cuisine from this region wasn't good; in fact, Silesian food is quite delicious in its own diverse, unique way. With influences from both Poland and Germany but also what was once Eastern Prussia, the dishes coming out of this region make strong use of local ingredients and bold flavors.
These dishes are often rich with an unmistakable flavor profile and those who grew up in German or Polish families will likely recognize many of the ingredients used. From gingerbread to beer and even smoked cheese, Silesia is responsible for some of the most unique dishes in European cuisine.
Kluski Śląskie
Silesia had its own version of pasta in the form of noodles that were similar to the Polish pierogis, only these came without any type of filling. These dense, potato-based balls of pillowy goodness are served alongside the main dish and go well with gravies and sauces. Despite the heaviness of this accompaniment, they're considered to be a traditional - and one of the most recognizable - staples in Silesian cooking. They're usually topped with cooked mushrooms and/or bacon and with a subtle (and very little) flavor, they're intended to go with almost any heart dish.
Rolada Śląska
Rolada Śląska translates to 'roulade' in English, and they're usually beef roulades. These rolled beef dishes are smothered with a rich gravy (similar to homestyle meatloaf) and are filled with pickles, onions, and bacon. The combination might sound a bit strange but somehow all of the flavors work surprisingly well together, creating something with a satisfying and slightly zingy flavor profile. Traditionally, it's served along with kulski (see above) and fried sauerkraut or red cabbage to round out the dish. This, according to In Your Pocket, is one of the most traditional and authentic tastes of Silesia.
Szałot
And now, for something completely different. Szałot is a dish that's served cold with a base of cooked potatoes (as is the base for many German and Polish foods). This deli-style salad, as we would refer to it now, consists of boiled potatoes, pickled cucumbers, carrots, peas, and hard-boiled eggs. As a second protein, bacon, brined herring, or sausage is usually added to the salad to give it a little extra meatiness. The dressing for the salad is simple: Mayo, salt, pepper, and occasionally some mustard to give it some depth. The salad is common throughout Poland with its Silesian history and is served with a slice of good, fresh bread.
Knysza
This dish is now a Polish street food and commonly found from vendors around the country. Knysza is a stuffed bread that's baked in a semicircle and can be filled with anything from strictly vegetables to various meats or cheeses. These baked snacks are usually topped with a garlic sauce, but can also be found with a mayo-based sauce as well as a hot sauce for a decent kick.
Moczka
This dish is specific to Upper Silesia and has quite the flavor profile compared to many other dishes from the region. The interesting thing about moczka is that it varies so much in flavor that it can be made as anything from an appetizer to a dessert. The base of this dish is a soup that's made with gingerbread which sounds strange but is actually quite delicious and warming. The gingerbread is soaked in a dark beer, but can also be soaked in plain water or stock. Nuts and dried fruits are also thrown in the mix, evoking scents and flavors reminiscent of the holidays. If being served as a dessert, dark chocolate is added to the pot along with butter and flour. It is traditionally served around Christmas but comes as a welcome dish anytime the weather has a bite to it.
Gołka
That's right - Silesia even has its own cheese. This smoked cheese is made with cow's milk and is placed into a mold just prior to being smoked, giving it a decorated and festive appearance. Once the cheese is smoked, its color becomes a lovely golden-brown, filling out the crevices in the cheese and making it appear to be more of an ornament than something that's to be eaten. The cheese is often paired with fruit preserves and has a taste that's not overwhelming but subtle in a delicious way.
Szpajza
Perhaps one of the most simple desserts from all of Germany and Poland combined, Szpajza consists of only gelatin, eggs, and sugar. For an extra boost in flavor, lemon zest and juice are used. For more 'complex' versions of the dish, ingredients such as cocoa powder and even dried fruits are used. For a more 'adult' version, vodka is sometimes added. The dessert is also decorated simply with fresh mint and whipped cream and for plain szpajza, jam or fruit.