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Polish Recipes

30 recipes

Polish cooking grew up in a land of cold winters, rich farmland and deep forests, and it shows. Potatoes, cabbage, beets, rye, wild mushrooms and pork make up the backbone, along with dairy such as sour cream and twaróg, a fresh curd cheese. Soups come first at most meals, from sour żurek and ruby barszcz to everyday rosół, and dumplings, above all pierogi, appear at every celebration. Fermenting and pickling fill the cellar for winter, so sauerkraut and sour cucumbers turn up beside roasts and cutlets. Lunch is the main meal, often a soup followed by meat, potatoes and a crisp raw salad called surówka. Christmas Eve brings twelve meatless dishes such as barszcz, carp, herring and poppy seed cake, while Easter is marked by white sausage, żurek and yeast cakes. Flavors lean savory, sour and smoky, seasoned with dill, marjoram, caraway and allspice, and desserts are built on apples, cheese, poppy seeds and honey.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Drinks

Pickles and Preserves

Common questions

What is Polish food known for?

Pierogi (filled dumplings), bigos (hunter's stew), żurek and barszcz soups, kiełbasa sausages, gołąbki and potato dishes such as placki ziemniaczane. Sour flavors from sauerkraut, pickles and sour cream, plus dill and marjoram, run through the cuisine.

What is the national dish of Poland?

There is no official one. Pierogi are the most famous abroad, and bigos is often called the national stew. Many Poles would also name kotlet schabowy, a breaded pork cutlet served with potatoes and cabbage salad.

Is Polish food spicy?

No. It is hearty, savory and often sour or smoky, with mild seasoning such as pepper, marjoram, caraway and allspice. Mustard and horseradish are the only real heat, and they are added at the table.