polish Recipes
56 delicious polish recipes from around the world
Baba Piaskowa (Polish Sand Cake)
A classic Polish pound cake, known for its dense, moist crumb and slightly sandy texture thanks to the potato starch. This rich butter cake is a delightful treat for any occasion.
Barszcz Biały (White Borscht)
Barszcz Biały, or White Borscht, is a traditional Polish soup often enjoyed during Easter. It's similar to Żurek but typically has a milder, less sour flavor profile. This recipe focuses on a fermented base for a complex yet delicate taste.
Barszcz Czerwony (Polish Red Borscht)
A traditional, crystal-clear Polish beetroot soup, often served on Christmas Eve. Its vibrant color and earthy flavor make it a festive and comforting starter.
Barszcz z Uszkami (Polish Beet Soup with Mushroom Dumplings)
A traditional Polish Christmas Eve centerpiece, this clear, ruby-red beet soup is served with delicate mushroom-filled dumplings called 'uszka' (little ears).
Bigos (Hunter's Stew)
Bigos, often called Hunter's Stew, is Poland's beloved national dish. This hearty and complex stew features a rich blend of sauerkraut, fresh cabbage, and a variety of meats, slow-simmered to perfection. It's a dish that truly improves with time, making it ideal for making ahead and reheating over several days.
Bigos (Hunter's Stew)
Poland's national dish - a legendary hunter's stew featuring sauerkraut, fresh cabbage, and a medley of meats, traditionally simmered for days. Its flavor deepens and improves with each reheating, making it even better the next day.
Chłodnik Litewski (Lithuanian Cold Beet Soup)
A vibrant and refreshing Polish cold beet soup, perfect for hot summer days. Its striking pink color and cool, tangy flavor make it a delightful starter or light meal.
Faworki (Angel Wings)
Faworki, also known as Angel Wings, are delicate, crispy, and airy fried pastries traditionally enjoyed in Poland, especially during Fat Thursday (Tłusty Czwartek). They are made from a simple dough, rolled incredibly thin, fried until golden, and then dusted generously with powdered sugar.
Faworki (Chruściki)
Faworki, also known as Chruściki or Polish angel wings, are delicate, crispy fried pastry ribbons, traditionally enjoyed during carnival season. They are incredibly light and airy, dusted generously with powdered sugar.
Flaczki (Polish Tripe Soup)
A hearty and traditional Polish tripe soup, featuring tender beef tripe simmered in a rich, savory broth infused with paprika and vegetables. This soup is known for its distinctive flavor and comforting warmth.
Flaki (Polish Tripe Soup)
A deeply flavorful and hearty Polish tripe soup, traditionally simmered for hours to achieve a rich broth and tender tripe. This dish is a comforting classic, perfect for cold weather.
Gołąbki (Polish Cabbage Rolls)
Gołąbki, meaning 'little pigeons,' are a beloved Polish comfort food featuring tender cabbage leaves generously filled with a savory mixture of ground meat and rice, then simmered in a rich tomato sauce. This recipe offers a classic take on this hearty dish.
Grochówka (Polish Pea Soup)
A deeply satisfying and hearty Polish pea soup, often considered a military classic due to its robust flavor and filling nature. This recipe yields a thick, comforting soup perfect for cold days.
Grzaniec Galicyjski (Galician Mulled Wine)
A fragrant and warming Polish mulled wine, traditionally enjoyed during the colder months, especially in the Galician region. This recipe is simple to make and perfect for festive gatherings or a cozy evening.
Gzik (Polish Farmer's Cheese Spread)
A refreshing and simple Wielkopolska regional cheese spread, perfect as a light meal or appetizer. It features crumbled farmer's cheese mixed with sour cream, fresh chives, and crisp radishes, traditionally served with boiled potatoes.
Kabanosy (Polish Dry Sausage)
Authentic Polish Kabanosy, a thin, smoky, and dry-cured pork sausage perfect as a snack, especially for hiking. This recipe requires specialized equipment and patience for curing and smoking.
Kapuśniak (Polish Sauerkraut Soup)
A hearty and traditional Polish sauerkraut soup, perfect for a cold winter day. This soup features tender pork, smoky kielbasa, tangy sauerkraut, and wholesome vegetables, simmered to perfection. It's a comforting dish with centuries of history.
Kapusta Zasmażana (Polish Braised Sauerkraut)
A classic Polish side dish featuring deeply flavorful braised sauerkraut, enriched with crispy bacon and aromatic spices. This dish is a comforting and traditional accompaniment to many Polish meals.
Karp Smażony (Polish Fried Carp)
A classic Polish dish, Karp Smażony, or fried carp, is a quintessential part of Wigilia (Christmas Eve) celebrations. This recipe focuses on achieving a crispy, golden-brown exterior while keeping the fish moist and tender inside. The traditional marination in milk helps to reduce the earthy flavor often associated with carp.
Karp w Galarecie (Carp in Aspic)
A traditional Polish Christmas Eve (Wigilia) delicacy, this dish features tender carp poached and set in a crystal-clear, flavorful aspic, often garnished with decorative elements.
Karpatka (Polish Mountain Cake)
Karpatka, meaning 'Carpathian Mountain Cake', is a beloved Polish dessert featuring two layers of light and airy choux pastry filled with a rich, luscious vanilla pastry cream. It's often dusted with powdered sugar, resembling a snow-capped mountain range.
Kaszanka (Polish Blood Sausage with Buckwheat)
A traditional and hearty Polish blood sausage, featuring the earthy flavor of buckwheat groats and savory pork fat, encased and gently cooked. This recipe requires careful preparation and is best served pan-fried.
Kiełbasa (Polish Sausage)
Authentic Polish kiełbasa, a smoked and seasoned pork sausage. This recipe focuses on a traditional, hearty flavor profile. Many regional variations exist, but this provides a solid foundation.
Kiełbasa Biała (Polish White Sausage)
Kiełbasa Biała is a traditional unsmoked Polish white sausage, often prepared for Easter celebrations. It's known for its fresh, garlicky flavor and tender texture. This recipe focuses on achieving the perfect balance of pork, garlic, and herbs, resulting in a delicious sausage that can be enjoyed boiled, pan-fried, or baked.