The daily food of Dolinians was dominated by dishes of plant origin. The farm and the forest provided all the products to live. Basic cereal crops were grown. Wholemeal bread was baked from rye flour, ground on querns at home. The wheat, also ground on the querns, gave flour for noodles and dumplings. Various types of groats were popular, and so, for example, a stalk was obtained from mashed barley. Garlic and caraway soups were often cooked, as well as fresh or dried fruit: apple - apple, pear - pear, plum - plum, pumpkin soup, and noodles were added to them. Wild cherry fruits were used and added to the dumplings. The dumplings were also stuffed with groats, cabbage and potatoes. Potatoes were eaten in various forms: baked, boiled, and potato cabbage rolls were made. Bean soup, pea soup, cabbage soup, borscht, sour rye soup and barrel acid were often eaten as first courses. The daily dish was boil (the flour was thrown over hot water and the pan was stirred until uniform, sometimes salt was added to taste). Popular in these areas are beans with plums, roosters with poppy seeds (after making the dough from pieces, finger-sized rolls were rolled, thrown into hot water. When cooked, sprinkled with poppy seeds, sometimes poured with honey) - these dishes were eaten at Christmas. Strips (a kind of bun baked for Easter) were popular. Broad beans were eaten with borscht. Potatoes were the basis for the preparation of gratings - grated raw potatoes were mixed with flour and salt, the resulting mass was put on the scalded cabbage leaves, wrapped and put into a pot and then baked in the oven. The tradition of regional dishes has practically not been preserved to this day. Easter strips are baked less and less. It is also common to make proziaki, which, by the way, entered the list of traditional products of the Ministry of Agriculture. The mills are oval in shape, approx. 10 cm wide, approx. 2 cm high. Proziaki is a dish eaten by the inhabitants of the Sanok region for over 100 years. A simple recipe for proziaki is passed down orally from generation to generation. It is known from word of mouth that proziaki was made of wheat flour - preferably wholemeal flour, eggs, sour milk and cream, adding a small amount of soda, salt and sugar. Nowadays, Proziaki is one of the real delicacies of Old Polish cuisine. Today they are still eagerly prepared and eaten. Their taste and aroma differ significantly from modern products. The irreplaceable additions to the dumplings are fresh country butter or sweet cream. They can also be served with cold milk. Due to their quick preparation, they often replaced the basic product - country bread. They were baked without fat directly on the hob. Due to the interest in this product, Proziakownia was established in Sanok, a place where traditional and modern proziaki are served.

The text comes from the study "INVENTORY OF CULTURAL RESOURCES OF THE BORDERLAND" realized by the Maria Curie-Skłodowska University for the District Museum in Rzeszów.

Author: Mr. Marcin Krowiak.

Valley dishes:

• dishes of plant origin from products provided by the farm and the forest,
• wholemeal rye bread, groats and noodles,
• hemp and linseed oil,
• soups: garlic, caraway, bean, pea, cabbage soup, sour soup, beetroot leaven, fruit soups: apple, pear, plum, pumpkin with fresh and dried fruit,
• Czyr (a daily dish of flour and boiling water),
• dumplings with buckwheat, wild cherry,
• beans with plums,
• roosters with poppy seeds (boiled dough rolls, sprinkled with poppy seeds and covered with honey),
• fritters (potatoes baked in the oven, wrapped in cabbage leaves),
• fritters,
• wholemeal dumplings from Lalin (both on the list of Traditional and Regional Products),
• jokle (shaggy noodles),
• fuczki - tinctures (a type of potato pancakes),
• Pate With Celery.