Despite being an affirmed heathen, there really is nothing to do in Poland at the end of December other than embrace the feelings of revelry surrounding the Christmas holiday. In general, as with British Christmas tradition, it is moving further away from being a religious festival and is focusing more on taking an opportunity to spend time with family and friends (hurrah!), to eat a lot (hurrah!) and to spend a fortune on gifts, particularly for miniatures (booo!). This was my 3rd Christmas in Poland, but only my second one where I got actively involved in the Wigilia – the vigil – the Christmas Eve feast, celebrating the “birth of little baby Jesus”.
The whole process starts after the first star appears in the sky which, at this time of year, is not terribly late, around 4pm, I would imagine. Before the eating, everyone is given an ornately decorated piece of opłatek (communion wafer). Usually it has an image of the nativity, or one of those jolly saint people on it. Each person takes their wafer and walks around the room with all the gathered guests. As you encounter each person, you break off a small piece of their wafer and then give them some wishes for the future. This can be as generic as a simple “best wishes,” or a lot more personal, as you decide. While this evidently started off as a form of layman’s religious blessing, nowadays, it’s really just a nice moment to offer some goodwill to your nearest and dearest.
Once all that blessing business is out of the way, it’s time to get down to the serious business of eating. As a traditional Christmas feast, there are 12 dishes served on Wigilia, representing the 12 apostles of JC. These are often not small dishes, so we’re talking about a lot of food. As a Catholic feast day, the dishes are all, sadly, free of any meat. But, as a man who enjoys fish almost as much as land and air animals, it’s not really much of a hardship. Generally, the meal starts with barszcz. This is a thin beetroot soup, referred to as borsch in Russian circles. I think it’s really delicious, which surprised me when I first arrived in Poland. It has the sweetness that you get with fresh beets and there are some lovely aromatic herbs in it, such as marjoram, which gives it a little something. Often served in the barszcz, but not at our table this year, come uszka. Literally, this is translated as “ears”. They really do look a little like pigs’ ears and that is perhaps why. Essentially, these are miniatue dough dumplings. At other times of the year, you can find these with all sorts of fillings but, at Wigilia, of course no meat is allowed and they are generally stuffed with minced mushrooms and cabbage. Sounds terrible, tastes great.
After this, there is a barrage of fish. The main event, as it were, is carp. Yes, carp. Back in Blighty, carp are sport fish. People fish for them, enjoy a good old battle with them on the line and then chuck them back in for the next fisherman to have a go at. Not in Poland. Here, it’s a delicacy and never more so than at Christmas. In order to keep them as fresh as possible, the supermarkets actually keep them alive in their stores in great paddling pools and fishmongers have to take on the dual role of fishermen to serve their customers. These fish are really enormous and, as I witnessed in Tesco last week, can put up a bit of a fight.
Once they have been fought into a plastic bag and sold to the customer, looking like some kind of freakish funfair prize goldfish from a nightmare, they are taken home and deposited in the bath, where they excrete the remaining silt from their year round lake abodes until the morning of the 24th, when a senior member of the household will bash its head in and prepare it for cooking. Lovely.
In seriousness though, I rather enjoy the taste of carp. It’s flesh has a creamy texture and an enjoyable, delicate taste. But, as my girlfriend’s family don’t like the stuff, we opted for a trout the size of a small dog, instead. This was no less straightforward to prepare, but at least it came already dead (not to mention gutted and mainly descaled). Great cross sections of the mighty fish had their skins expertly floured and were then fried. Accompanying the main fish were: herring in a cream and cucumber sauce, herring “po grecku” – which means in the Greek style, but alas has absolutely sod all to do with anything Greek – herring in a chilli marinade, and possibly some more herring. They really like herring. So do I, fortunately.
This being Poland, there were, of course, also some pickled things. I also made a potato salad which people treated with some degree of suspicion. It was honestly quite tasty, but there you go. That was about it for the savoury table which, as you can see from the image below, was frankly too much for my flat’s table.
After this came the sweets. Along with some home baked chocolate topped, jam filled cake there was the traditional, compulsory, makowiec. This is a rolled cake filled with poppy seeds and iced. Back in Blighty, poppy seeds are regularly used as toppings for bread and even baked inside the bread, or in muffins – in a variety of situations, basically. But in Poland, this use of what they call mak – great thick layers of poppy seeds is something quite different, and something I really love.
Before and after dinner, there was of course this plate of different typess of gingerbread and Michałki chocolates, to make sure that none of us would escape without hugely overeating.
As I mentioned earlier, I am seriously non-religious, so there were no trips to the church for midnight mass – though a lot of Poles do carry out this tradition. All that was left was to relax, have a few drinks and then prepare the British traditional Christmas roast for the bewildered Poles the next day. Roast potatoes – non existant in Polish cuisine – were a huge hit!
As an aside – where the hell is winter?! After one white weekend in early December, temperatures all over Christmas have been a balmy 7 – 10 degrees centigrade. What is going on? Queue snow drifts tomorrow now, naturally!