Kashubian cuisine can be most simply described in three words - modest, tasty and filling.
In the past, the sustenance of the rural population of the Kashubian area was based on products from their own farm. The backbone of agriculture was the "burgh" farms of the wealthy peasantry. Cultivation was oriented toward the production of cereals, legumes, root crops including potatoes, swedes, turnips, carrots and vegetables such as onions. The land for root vegetables was fertilized with manure and then "pulled" into ridges. Brussels sprouts and carrots were topped in the field. The leaves of swedes were used to make silage for cattle in special pits. The food of the Kashubians was modest. The staple dish was potatoes, which were served every day for lunch. When there was poverty in the countryside, there was rarely anything else on the table. Cabbage was also a very popular vegetable grown on Kashubian farms. It was used to prepare not only various kinds of soups such as parzybroda or cabbage soup, but also main dishes like cabbage stewed on smoked meat. This dish was very nutritious, quick and cheap.