When Poland is mentioned, its rich history often comes to mind. Beyond that, its cuisine, though perhaps less immediately recognized, is a treasure trove of unique and delicious flavors. Polish food is distinct and not easily found in the United States, offering a novel culinary experience. Moreover, Poland is more affordable than many other European countries, allowing you to savor a fine meal at a lower cost. Traditional Polish foods are hearty, filling, healthy, nourishing, uncomplicated, and delicious. There is an emphasis on grains, potatoes, and simple vegetables, which traditionally were the main sources of food in the Polish countryside.
Soups
Żurek: The Quintessential Sour Rye Soup
Żurek is a Polish soup with a fermented rye starter base, giving it a slightly sour taste. It combines ingredients like potatoes, biała kiełbasa (white sausage), root vegetables, boiled eggs, smoked bacon, and herbs to create a complete meal. Hearty and packed with flavor, Żurek is often eaten during Easter but is enjoyed as an everyday dish as well.
Barszcz: A Vibrant Beet Soup
Barszcz, or Polish beet soup, is a clear beet broth that is slightly sour, sweet, earthy, and peppery, with hints of garlic and wild mushrooms. The soup gets its striking deep red hue from beetroots. Barszcz is a traditional dish during Christmas Eve dinner.
Rosół: Comforting Chicken Noodle Soup
Rosół, or Polish chicken noodle soup, is made by boiling chicken thighs or legs in a vegetable broth and served with thin noodles or small pasta shapes. This soup is a staple in many Polish households.
Chłodnik: Refreshing Cold Beet Soup
Chłodnik is a cold borscht, or sour soup, with a creamy yet crunchy texture due to the chunks of beetroot and other vegetables like radishes, onions, and cucumbers. Herbs like dill, parsley, and chives also add a punch of flavor, with a boiled egg at the bottom of the bowl. This soup is refreshing, especially during the warm months. Young beets are boiled until tender, then grated or pureed to form a smooth base.
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Kapuśniak: Hearty Sauerkraut Soup
Kapuśniak is a sauerkraut soup, offering a tangy and flavorful experience. This soup is perfect for those who enjoy the distinct taste of fermented cabbage.
Main Dishes
Pierogi: Poland's Beloved Dumplings
Pierogi are perhaps the most well-known Polish dish. These filled dumplings can be savory (with ingredients like meat, potato, cheese, and herbs inside) or sweet (with a fruit or sweet cheese filling). The most common combination is potatoes and cheese. Pierogi are often served with a sauce, like onion butter if they're savory. They can be cooked in three ways: boiled (traditional), baked, or fried, with boiling and then pan-frying being the most popular process. Pierogi are very nourishing and versatile, making them great as a snack, main course, or dessert.
Gołąbki: Stuffed Cabbage Rolls
Gołąbki are stuffed cabbage rolls smothered in a rich tomato sauce. Cooked until the cabbage is soft, these wraps are commonly filled with meat (pork, beef, chicken, etc.), rice (or another grain like buckwheat, millet, and barley), and spices. Many people like them served with some form of potato too. The term "gołąbki" translates to "little pigeons" in English, believed to be inspired by the rolled cabbage leaves' resemblance to pigeon shapes.
Kiełbasa: The Iconic Polish Sausage
Kiełbasa refers to various types of Polish sausage made with seasoned pork or a mix of pork and beef. More often than not, kiełbasa is smoked, but it can also be dried or cooked in other ways. It is served hot or cold, plain, in sandwiches, in soups, and in other Polish dishes. Polish sausage (most of the time smoked) comes in many flavors and is served both cold and hot.
Kotlet Schabowy: Breaded Pork Cutlets
Kotlet schabowy are pork cutlets pounded until thin, then breaded and fried in oil until crispy. For many years, this was a staple food in Poland, served in most homes. This beloved dish is a quintessential comfort food in Poland, reminiscent of home-cooked meals and family gatherings. Kotlet schabowy is often served with a side of creamy mashed potatoes or boiled potatoes with dill, and a swarm beetroot salad or mizeria (cucumber salad).
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Bigos: Hunter's Stew
Bigos, commonly known as "hunter's stew or Polish stew," is a hearty and flavorful dish made from sauerkraut, cabbage, and various types of meat, such as sausage or bacon. The Polish meat stew is slow-cooked for several hours, allowing the flavors to meld together and create a comforting and satisfying meal. Bigos is usually served with rye bread, which pairs perfectly with the rich flavors of the stew.
Placki Ziemniaczane: Potato Pancakes
Placki ziemniaczane are basically hashbrown patties, a combination of grated potatoes, eggs, and sometimes onions, all of which are fried in pancake form until crispy. There should be a crunch on the outside but a soft center, making for a delightful mouthfeel. They are often served with toppings like applesauce or sour cream and chives.
Kopytka: Potato Dumplings
Kopytka are Polish traditional potato dumplings containing just four ingredients and are incredibly simple to make. The name “kopytka” translates to “little hooves” in Polish, which refers to their shape resembling small hooves. They are often enjoyed as a side dish to meat dishes or as a main course.
Golonka: Pork Knuckle
Golonka is a popular dish in Poland, known for its tender and succulent meat encased in a crispy and flavorful skin. The pork knuckle is often marinated or seasoned with a variety of spices, herbs, and aromatics such as garlic, caraway seeds, and bay leaves.
Side Dishes and Salads
Sałatka Jarzynowa: Vegetable Salad
Sałatka jarzynowa is the most famous of all Polish salads, made with cooked root vegetables, eggs, dill pickles, and mayonnaise. This traditional Polish side dish includes cooked and finely chopped root vegetables, potato, carrot, parsley root, celery root, combined with chopped pickled or dill cucumbers and hard-boiled eggs in mayonnaise and mustard sauce.
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Mizeria: Cucumber Salad
Mizeria is a Polish cucumber salad consisting of thinly sliced cucumber with fresh herbs and sour cream. Cucumber slices are combined with a creamy dressing, typically crafted from sweet sour cream. This combination creates a perfect balance of flavors. Mizeria can be served as a refreshing side dish to accompany a variety of meals.
Surówka: Coleslaw-Style Salads
Derived from 'surowy', which means 'raw', 'surówka' is a general term used for coleslaw-style salads, which in Poland can be made with carrots, cabbage, sauerkraut, leeks, celeriac, apples, beets, and other vegetables. The dressing typically contains either sour cream, mayonnaise, or oil.
Desserts
Pączki: Polish Doughnuts
Pączki, or Polish yeast doughnuts, have a soft, pillowy texture. They're typically filled with fruit preserves (marmalade or jam) but can also incorporate custard or lemon curd. Plum marmalade and rose petal jam are some of the most popular fillings. The outside of the doughnut is glazed or dusted with powdered sugar. These are yeast-leavened deep-fried donuts with a jam filling, coated either in an orange glaze or powdered sugar.
Sernik: Polish Cheesecake
Sernik is a Polish cheesecake with a shortcrust base, a thick main cream layer, and a powdered sugar dusting on top. This dessert has a natural sweetness due to the cheese used in the recipe: Twaróg. This white cheese, or farmer's cheese, is also firmer than other cheeses used for cheesecake, yet it's still creamy, giving sernik a robust texture.
Szarlotka: Polish Apple Cake
Szarlotka cake is packed full of delicious, juicy apples and comes with a crispy crumb topping. Another type of apple cake popular in Poland is jabłecznik (unlike szarlotka, usually not made with short-crust pastry).
Piernik: Gingerbread Cake
Polish gingerbread piernik is a deliciously spiced easy bake with honey. These spiced cookies come in various shapes and are adorned with intricate icing designs.
Makowiec: Poppy Seed Roll
Makowiec, the beloved Polish poppy seed roll, holds a cherished place in traditional Polish cuisine. Crafted from a sweet yeast dough, it's generously filled with a luxurious mixture of ground poppy seeds, sugar, honey, butter, and occasionally enriched with raisins or nuts.
Babka Wielkanocna: Easter Cake
Babka wielkanocna is a simple round cake that finds its origin in the Jewish community in Poland of the early 19th century. According to traditions, it is made of bakery or brewing yeast diluted with warm milk and mixed with flour, sugar, and a pinch of salt.
Other Delights
Zapiekanka: Open-Faced Toasted Baguette
Zapiekanki are the late-night food or quick lunch of choice in Poland. These open-faced toasted baguette sandwiches are a delicious and convenient option for a quick and satisfying meal. Zapiekanki typically start with a halved baguette, which is then generously topped with sautéed mushrooms, melted cheese, and often accompanied by other ingredients such as ham, onions, or pickles.
Śledź w Śmietanie: Herring in Sour Cream
Śledź w śmietanie is a dish where fresh herring fillets are typically marinated in a mixture of vinegar, sugar, and onions. The marinating process helps to mellow the strong fishy flavor and infuse the herring with a delicate tanginess.
Gzik: Quark with Sour Cream and Radishes
Gzik (gzika) is Quark with sour cream, diced European radishes (Raphanus sativus), and diced green onions or chives.
Vodka: Polish Tradition
Vodka (Polish: wódka) has been a part of Polish culture since the 8th century. In the 11th century, it was called gorzalka and originally used as medicine. It is traditionally drunk with a 50- to 100-milliliter glass (shot glass).
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