Cuisines are like languages: all are good when you understand them, the difference is that some are easier to get into (e.g. Italian food or English language) than others. They evolved slowly over the centuries and what was not worthy would not stick.
When you arrive in Poland its cuisine can be very difficult to get used: pierogi (dumplings with potato or cabbage inside.. hardly ever meat!), sour soups, overcooked cabbage.. but then you start to discover sauces, creative salads, breaded fried stuff, sophisticated cakes and you realize that their cuisine is just as good as others.
Portuguese Açorda(1) is literally old bread inside hot water with herbs, a bit of olive oil and eggs. It looks austere but if you imagine yourself some centuries ago with only these ingredients, I challenge you to make something better.
When you arrive in Poland its cuisine can be very difficult to get used: pierogi (dumplings with potato or cabbage inside.. hardly ever meat!), sour soups, overcooked cabbage.. but then you start to discover sauces, creative salads, breaded fried stuff, sophisticated cakes and you realize that their cuisine is just as good as others.
Portuguese Açorda(1) is literally old bread inside hot water with herbs, a bit of olive oil and eggs. It looks austere but if you imagine yourself some centuries ago with only these ingredients, I challenge you to make something better.
[1] https://en.wikipedia.org/wiki/A%C3%A7orda