World Flavors Cookbook

Poland Recipes

Polish cuisine is hearty, sustaining, and deeply connected to the seasons and Catholic calendar. Pierogi (filled dumplings), bigos (hunter's stew), żurek (sour rye soup), and kielbasa sausage are beloved across the world thanks to a vast Polish diaspora.

Recipes from Poland

• Pierogi Ruskie

  The most beloved Polish dumplings, filled with a savory mixture of mashed potatoes, curd cheese, and fried onions. Served with sour cream and crispy bacon.

• Kotlet Schabowy

  The classic Polish breaded pork cutlet. Similar to Schnitzel, it is the quintessential Sunday lunch dish in Poland, traditionally served with mashed potatoes and mizeria (cucumber salad).

• Gołąbki (Cabbage Rolls)

  Savory cabbage leaves stuffed with a mixture of minced meat and rice, slow-simmered in a rich tomato sauce. The name literally means "little pigeons."

• Kiełbasa Wiejska

  Traditional Polish "country" sausage. Heavily smoked over fruitwood, seasoned with garlic and black pepper. It can be eaten cold, grilled, or added to stews.

• Chałka (Sweet Braided Bread)

  A rich, sweet, braided yeast bread similar to Challah. Topped with a crunchy sugar crumble (kruszonka), it is a favorite breakfast bread in Poland.

• Barszcz Czerwony (Red Borscht)

  The royal soup of Poland — a clear, deep ruby-red broth made from fermented beets (zakwas). Served either as a hearty vegetable soup or a clear broth with dumplings.

• Żurek (Sour Rye Soup)

  A uniquely Polish soup made from fermented rye flour (zakwas). It has a creamy, tangy flavor and is traditionally served with white sausage and hard-boiled eggs.

• Kapuśniak (Sauerkraut Soup)

  A robust, tangy soup made from sauerkraut and smoked meats. It is the ultimate winter warmer, packed with vitamin C and deep smoky flavors.

• Zupa Ogórkowa (Dill Pickle Soup)

  A creamy, tangy soup made from grated fermented dill pickles. A unique Polish specialty that is surprisingly refreshing and addictive.

• Rosół (Chicken Soup)

  The king of clear soups. A golden, aromatic chicken broth simmered for hours with beef, burnt onion, and lots of root vegetables. Served with thin egg noodles (makaron).

• Twarożek (Cottage Cheese Spread)

  A fresh, creamy breakfast spread made from Polish curd cheese mixed with radish, chives, and cream.

• Bigos (Hunter's Stew)

  The national dish of Poland — a rich, complex stew of sauerkraut, fresh cabbage, various meats, wild mushrooms, and dried plums.

• Domowy Twaróg (Homemade Curd Cheese)

  The fundamental ingredient of Polish cuisine. A fresh, white, acidic curd cheese made from soured milk.

• Barszcz Biały (White Borscht)

  The traditional Polish Easter soup. Made from fermented wheat flour (zakwas pszenny), it has a delicate, sour-creamy taste and is packed with white sausage and eggs.

• Kołacz (Polish Wedding Cake)

  An ancient Slavic ritual bread or cake. Today, it is usually a rich yeast dough filled with sweet cheese or poppy seeds, topped with a lattice pattern.

• Mazurek (Easter Shortcrust Tart)

  The most decorative Polish Easter dessert. A thin layer of shortcrust or cake base topped with thick fudge, caramel, or nut cream, and elaborately decorated with dried fruits and nuts.

• Makowiec (Poppy Seed Roll)

  The quintessential Polish Christmas dessert. A delicate yeast dough rolled around a thick, rich paste of ground poppy seeds, honey, and nuts.

• Kutia (Christmas Grain Pudding)

  The most ancient dish of the Polish Christmas Eve. A sweet pudding made from wheat berries, poppy seeds, honey, and plenty of nuts and dried fruits.

• Barszcz Wigilijny (Christmas Eve Borscht)

  The most important soup of the year. A clear, meatless, intensely flavored beet broth made with dried wild forest mushrooms. Served with uszka (ear-shaped dumplings).

• Polish Bigos (Hunter's Stew)

  Poland's national stew; improves with age, traditional winter dish.

• Polish Żurek (Sour Rye Soup)

  Easter soup in Poland; tangy and hearty, made from fermented rye starter.

• Mizeria (Polish Cucumber Salad)

  A cooling, creamy cucumber salad with dill and sour cream.

• Naleśniki (Polish Crepes)

  Thin crepes typically filled with sweet curd cheese or jam.

• Kluski Śląskie (Silesian Dumplings)

  Potato dumplings with a characteristic thumbprint in the middle, served with gravy.

• Krupnik (Polish Barley Soup)

  A comforting, thick soup made from pearl barley, vegetables, and chicken or pork broth.

• Kaczka po Staropolsku (Old Polish Roast Duck)

  Succulent roast duck stuffed with apples and marjoram, a classic of historical Polish gentry cuisine.

• Pyzy z Mięsem (Potato Dumplings with Meat)

  Large, round potato dumplings made from a mix of raw and cooked potatoes, filled with seasoned ground meat.

• Karpatka (Carpathian Cream Cake)

  A delightful cream cake named after the Carpathian Mountains due to its wavy, mountain-like puff pastry layers.

• Sernik (Polish Cheesecake)

  Traditional Polish cheesecake made with twaróg (quark cheese), known for its dense and creamy texture.

• Racuchy (Apple Pancakes)

  Fluffy yeast-based pancakes filled with apple slices.

• Zapiekanka (Polish Open-Face Sandwich)

  Popular Polish street food: toasted baguette with mushrooms and cheese.

• Ryba po Grecku (Polish "Greek" Fish)

  Fried fish fillets with a sweet-sour root vegetable sauce.

• Chłodnik Litewski (Cold Beet Soup)

  Refreshing cold beet soup with cucumbers and dill.

• Zrazy Zawijane (Beef Roulades)

  Beef rolls stuffed with bacon, pickle, and onion.

• Placki Ziemniaczane (Potato Pancakes)

  Crispy pan-fried potato pancakes.

• Kotlety Mielone (Polish Meatballs)

  Pan-fried meatballs made from pork.

• Oscypek (Smoked Highland Cheese)

  Traditional smoked sheep cheese from the mountains.

• Kopytka (Potato Dumplings)

  Diamond-shaped potato dumplings.

• Sękacz (Spit Cake)

  A traditional Polish-Lithuanian spit cake made of many layers of batter painted on a rotating spit.