– Traditional Polish Foods –
Polish cuisine is a wonderful dish to try, regardless of your location. If you can consider a dish with depth, polish cuisine might be the best option.
We’re talking insanely delicious, wholesome dishes served in heaping helpings.
Some of the Central European country‘s most popular recipes date back centuries, and many have evolved significantly. They have all maintained Poland’s long-standing culinary values. Of course, the best way to experience Polish cuisine is to visit the country.
More so, you can sample as many restaurants, cafes, milk bars, and street food stands.
While most people will have to wait a while before traveling here, it is always a good idea to be prepared and expected. However, if you cannot make it down. You can, however, bring the country to your home by trying varieties of their recipes.
Also, note, many Polish dishes are very filling because they contain eggs, cream, and meats.
Chicken and pork are commonly used in Polish cuisine, but they are not always the main course. Cabbage, mushrooms, and potatoes are considered staples in Polish kitchens because they are used in a variety of dishes.
Now Let’s explore varieties of mouth-watering traditional polish foods to try out or add to our food itinerary.
Polish Traditional Foods and Recipes
Polish cuisine (Polish: kuchnia polska) is a cooking and food preparation technique that originated in Poland or is very popular there.
Because of Poland’s history, Polish cuisine has evolved to become quite diversified over the years, and it shares many parallels with German, Ashkenazi Jewish, and other culinary traditions.
However, Polish cuisine is heavy on meat, particularly hog, chicken, and game, as well as a variety of vegetables, spices, mushrooms, and herbs.
When it comes to satisfying those with a sweet tooth, Poland has a plethora of options. Racuchy, a pancake’s close relative, is one of the best.
It’s made with the same winning sugary formula as the popular flat cakes and looks nearly identical.
We frequently associated Racuchy with Christmas, as a savory version of the treat is a staple of the traditional Polish meal.
Racuchy, unlike many other dishes listed, is difficult to find in restaurants, but many local families prepare it at home.
However, Zurownia, a cozy restaurant serving Silesian cuisine, has the best racuchy in Katowice. Also, they serve apple mousse with the racuchy with here.
- 2 cups all-purpose flour
- 2 cups milk
- 1 tablespoon white sugar
- 2 eggs
- 1 teaspoon ground cinnamon
- vegetable oil, or as needed, divided
- ½ teaspoon baking soda
- 1 pinch salt
- 2 tablespoons confectioners’ sugar, or to taste
- 2 large apples – peeled, cored, and diced
- In a large mixing basin, whisk together the milk, flour, eggs, sugar, cinnamon, baking soda, and salt until smooth and creamy. Toss in the apples.
- In a skillet, heat 1 tablespoon oil over medium-high heat. Drop batter by large spoonfuls into the pan and cook for 3 to 4 minutes, or until the sides are dry and the bottom is browned.
- Cook for 2 to 3 minutes on the opposite side, until browned. Continue with the remaining batter.
- Sprinkle confectioners’ sugar over the pancakes.
2. Makowiec is an Amazing Traditional Polish Foods to Consider
During the Easter and Christmas seasons, almost every table in Poland serves this delectable pastry.
The unpretentious holiday treat contains just the right amount of sweetness and has a distinct poppy seed flavor.
Makowiec is available in a variety of forms in bakeries, coffee shops, and cafes across the country. Makowiec is an amazing traditional polish foods.
- 3 cups / 750 ml of boiling water
- 4 tbsp of honey
- 3/4 cup / 100 g raisins
- About 17 oz / 500 g of raw black or blue poppyseeds*
- 1 cup / 100 g walnuts
- 4 oz / 100 g of butter
- 1 cup / 250 g of sugar
- 1/2 cup / 110 g of sugar
- 3 1/2 cups / 500 g of all purpose flour
- 1 1/2 tbsp of dry active yeast
- 1 egg plus 2 yolks (large eggs)
- 2 oz / 50 g of butter
- Pinch of salt
- 3/4 cup / 150 ml of warm milk
Ingredients (for glaze)
- 5 lbs / 55 of powdered sugar
- 2 tbsp of lemon juice
- 1 tbsp of hot water
- 3-5 tbsp of orange peel or sliced almonds
- Soak raisins in boiling water (or rum, whiskey, or brandy) for 30 minutes.
- Warm milk slightly, then add yeast and sugar and let aside for 10 minutes in a warm place. Melt the butter and leave it aside to cool.
- Place flour in a mixing basin to make dough. Combine the egg and egg yolks in a mixing bowl and add to the flour. Start blending the milk, sugar, and yeast mixture. Mix in the melted butter until all the ingredients are well combined.
- If the dough is too dry, add a few teaspoons of milk. The consistency of the dough should be that of play dough – not sticky, yet playable. Cover and set aside in a warm location for at least 1 hour once a dough ball has been formed.
- To create the filling, lay the poppyseeds in a pot, cover with boiling water, and soak for 10 minutes before cooking for 20-25 minutes. If they become too dry, add a little extra water to cover them. Drain thoroughly. Once it has cooled slightly, run it through a meat grinder twice with the fine grinding plate.
- Melt butter in a large skillet or pot then stirs in poppy seeds, sugar, honey, and drained raisins. Heat and stir until it completely dissolved the sugar.
- Mix in the walnuts that have been crushed. Allow cooling before serving. Egg whites should be stiffened with a pinch of salt. Fold gently into the poppyseed mixture.
More Details on Direction
- Divide the dough in half when it has risen. Each half should be rolled out into a rectangle (30 cm × 25 cm / 12 in x 9 in).
- Place the rolled-out dough on a piece of parchment paper large enough to wrap twice around your roll. Place half of the filling on the first rectangle, allowing a little room on each side. Roll the shorter side first, pinching the ends together as you go. For a better seal, wet the edge with water or egg white.
- Place the rolled dough on parchment paper with the long seam facing down. Roll parchment paper twice around the poppyseed roll, allowing about 3/4 inch / 2 cm of space for the roll to “expand.” Determine that the conclusion of the Continue with the second roll is in the same manner.
- Preheat oven to 350°F / 180°C when ready to bake. Bake for 40-50 minutes in a hot oven.
- To make the glaze, whisk together powdered sugar and lemon juice. Add hot water teaspoon at a time and whisk to combine. It should thicken into a paste. If it’s too runny, add a little more powdered sugar.
- Spoon onto each roll. Sprinkle with orange peel or almond shavings. Let set.
- Remove and set aside to cool.
Oscypek is a type of smoked cheese made from salted sheep’s milk that is only found in Poland’s Tatra Mountains.
However, Venice, only gondoliers are permitted to sail gondolas, and only “bacas,” traditional shepherds and Tatra cheese-makers, are permitted to make oscypek.
The cheese is available almost everywhere in Poland, from the resort town of Zakopane, also known as Poland’s “winter capital,” to Krakow.
The capital of the Lesser Poland Voivodeship, which includes the Tatra Mountains.
Moreso, these smoked traditional shepherds, and cheese-makers in the Tatra Mountains make cheese solely. Grilled oscypek with cranberry jam, is available at most Polish street stands, is a must.
- 4 tablespoon cranberry jam
- 2 onions small
- 140-gram oscypek or golka cheese, which is very silimar to Oscypek
- 2 tablespoon butter sliced
- 1 Preheat a large pan, then add the butter and wait for it to melt. Add the sliced onions to the pan and cook, turning regularly, for 2 minutes or until golden brown over medium low heat. Remove the onion slices from the pan and set them aside.
- 1 cm thick slices of oscypek On medium low heat, fry the first side of the oscypek for 2-3 minutes and the other for 1 minute.
- Be cautious! If the heat is too high, the Oscypek will brown from the exterior while remaining too hard from the inside, which is something you don’t want. The cheese must be soft enough to remove from the pan yet firm enough to be removed.
- Serve immediately with cranberry jam on the side and onion slices on top.
- The preparation of Oscypek would also be delicious with a simple salad or bread.
Flaki, the Polish version of a popular beef tripe soup, may not sound particularly appetizing, but it is very important to the country.
Although similar recipes can be found in neighboring Ukraine, Belarus, and Germany, the soup has been popular in Poland since the 14th century and was said to be King Jogaila’s favorite dish.
Flaki not only provides insight into the rustic roots of Polish cuisine. But also shows that the edible lining from a cow’s stomach can form part of an enjoyable meal if cooked properly.
Moreso, Flaki was thought to be the favorite dish of Poland’s former King Jogaila. It is an amazing choice of traditional polish foods to consider.
- 1 tablespoon salt, or more than necessary
- 2 pounds beef honeycomb tripe
- 3 pinches salt
- 1 pound meaty beef soup bones, or veal bones
- 4 carrots, peeled and sliced
- 1/4 teaspoon mace, optional
- 1/4 teaspoon marjoram
- Freshly ground black pepper, to taste
- 1 celery root, cleaned and chopped, or 3 stalks celery, sliced
- 1 tablespoon chopped fresh parsley
- 3 cups beef broth, or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ginger, optional
- Collect the components.
- Rinse tripe well in cold water.
- Drain the water and lay the vegetables on a cutting board. To clean the crevices in tripe, sprinkle it with salt and rub it in.
- Rinse once more to eliminate the salt.
- In a large saucepan or stockpot, combine tripe and soup bones with enough water to cover.
- For each cup of water added, season with 1/2 teaspoon salt.
- Bring to a boil, then turn off the heat.
- Simmer for 3 to 5 hours, slightly covered, or until tripe is tender.
- Remove the tripe and bones.
- Pick the meat off the bones, set it aside, and discard the bones.
- Cut the tripe into very thin strips once it has cooled enough to handle.
- In a clean pot, combine the tripe, flesh from the bones, carrots, celery root, parsley, and broth. Bring the water to a boil.
- To taste, season with 1/2 teaspoon salt, optional ginger and mace, marjoram, and pepper.
- Bring to a boil again, then reduce to low heat for 10 minutes. Season to taste.
- Serve immediately with rye bread.
Pierogi is undeniably the most popular Polish food. Moreso, Pierogi is already plural in Polish (pieróg is singular), however, people in the United States call them pierogis, which is incorrect.
They are thinly rolled-out dough filled with savory fillings. You can serve them as an appetizer, a main course, or a dessert.
The most popular fillings are meat, sauerkraut with mushrooms, spinach, buckwheat, potatoes with fried onions, pepper, and cottage cheese called Ruskie.
Furthermore, which means “Ruthenian pierogi” (not “Russian,” as it frequently mislabeled them), sweet cottage cheese with raisins and seasonal fruit.
Not only but also (blueberries, strawberries, and cherries), buckwheat, sweet cottage cheese, or boiled potatoes with fried onions (called Russian dumplings).
Also, you can boil, baked, or fry Pierogi but in Poland, they are traditionally boiled with butter and onions on top. It is a great (traditional polish foods).
Ingredients (for the Dough)
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 large egg, beaten
- 2 cups/255 grams all-purpose flour (preferably unbleached), plus more as needed
Ingredients (for the Filling)
- ½ cup quark cheese, cottage cheese or sour cream (about 4 ounces)
- 3 tablespoons unsalted butter
- ½ pound waxy or all-purpose potatoes
- Salt and pepper
- 3 medium yellow onions (about 8 ounces each), finely chopped
Ingredients (for Serving)
- Sour cream, for garnish
- Butter, for pan-frying (optional)
- Chopped fresh parsley or dill, for garnish
Directions (Making the Dough)
- In a large mixing bowl, whisk together the flour and salt.
- Heat 1/2 cup water and the butter in a small saucepan over medium-high heat until the butter is melted about 3 minutes.
- Gradually pour the buttery liquid into the flour, stirring constantly. (The dough will be crumbly and flaky, similar to biscuit dough.)
- Stir in the egg, then transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, or until smooth. Allow the dough to rest for 30 minutes at room temperature, covered with a moist cloth or plastic wrap.
- Peel the potatoes and chop them into 1-inch cubes for the filling. Add them to a large pot with 1 tablespoon salt and 2 inches of cold water. Bring to a boil over high heat, then reduce to low heat and cook for 25 minutes, or until potatoes are cooked.
- Prepare the onions while the potatoes are cooking: Melt the butter in a large skillet over medium-high heat.
- Season the onions generously with salt and pepper, then cook, turning regularly, for 12 minutes, or until golden-brown and softened.
- Set aside 1 cup of onions for garnish and combine the remaining onions in a medium mixing basin.
More Details on Directions (Making the Dough)
- Drain the potatoes in a colander before adding them to the medium bowl with the onions.
- Stir in the cheese, season to taste with salt and pepper, and set aside to cool.
- Over high heat, bring a big pot of generously salted water to a boil.
- Prepare the wrappers. Cut the dough into two pieces that are equal in size. (While you work on the second piece, keep one piece damp by placing it under the towel.)
- Dust a baking sheet (for the pierogi) and your work area with flour, then roll out one portion of dough to 1/8-inch thickness.
- Punch 12 to 15 disks of dough with a 3-inch cookie cutter or an inverted glass. (Refrigerate and save the leftovers.
- Assemble the pierogi: Spoon a scant tablespoon of filling into the center of each disk, one at a time.
- To enclose the filling, fold the dough in half and bring the edges together to produce a crescent shape.
- Pinch the tops of both sides together, then work your way down both sides, pinching the dough over the filling and pushing it in as needed. Make sure the potato mixture does not break the seal. You can wet the dough with your fingers dipped in water if needed to help the two sides cling together.
- Pinch the rounded rim bottom with your pointer and middle fingers, then press an indentation on top with your thumb. Working your way along the rounded rim to create a rustic pattern.
- Transfer to the baking sheet that has been prepared. (If you get some filling on your fingers, soak them in the basin of water and then dry them on the towel.)
Additional Details on Directions (Making the Dough)
- Repeat with the remaining disks, then complete the process with the remaining dough. You’ll want to work fast since the pierogi will become more difficult to seal if they dry out. (If you’re going to cook the pierogi later, freeze them on the baking sheet until solid, then transfer to the oven.)
- To cook the pierogi, place them in a single layer in a pot of boiling water. Allow 2 minutes for them to rise to the surface, then cook for another 2 to 3 minutes until puffy. (If you’re using frozen dumplings, add a couple of minutes to the cooking time.)
- Drain cooked dumplings in a colander using a slotted spoon, then boil the remaining dumplings.
- If you prefer to pan-fry your pierogi, melt 1 to 2 tablespoons of butter in a large skillet over medium-high heat until it crackles, working in batches.
- To minimize overcrowding, add a few boiled pierogi in a single layer and heat until crisp and golden, 1 to 2 minutes per side. Continue with the remaining pierogi.
- Immediately serve. Top with any remaining browned butter, warmed reserved onions, sour cream, and herbs.
Note: A tiny bowl of flour, a small bowl of water, and a towel will also come in helpful for keeping your hands clean.
Poles adore pickling their food. The Polish pickled cucumber tastes a little different from the traditional gherkin. It’s a little sour, with a lot of dills, and is like kosher-style pickles.
Cucumbers pickled for a few days have a different, less sour flavor than those pickled for a longer period. They’re called ogórek maosolny, which translates to ‘low-salt cucumber.
There is also kiszona kapusta, literally sauerkraut, which may appear strange because of its preparation method. Like wine, one must continue to step on it in a barrel…
Bigos is a hearty stew made with various types of chopped meats, sauerkraut, and shredded fresh cabbage that is sometimes translated as “hunter’s stew.”
However, the recipe varies from house to house, but it’s very hearty and is sometimes referred to as the Polish version of chili.
- 1 to 2pounds kielbasa or other smoked sausages
- 1 (25–ounce) jar fresh sauerkraut (we recommend bubbies, which you may be able to find in the refrigerated section of your local supermarket)
- 2pounds pork shoulder
- 1ounce dried porcini or other wild mushrooms
- 1tablespoon juniper berries, optional
- 1tablespoon black peppercorns
- 2tablespoons dried marjoram
- 1 (12-ounce) bottle pilsner or lager beer
- 1 (15–ounce) can tomato sauce, optional
- 20prunes, sliced in half, optional
- 1 to 2tablespoons mustard or horseradish, optional
- 1 1/2pounds mixed fresh mushrooms
- 2tablespoons bacon fat or vegetable oil
- 1large onion, chopped
- 1green cabbage, cored and chopped
- 2tablespoons tomato paste, optional
- 1smoked ham hock
- 1pound fresh Polish sausage, optional
- 1tablespoon caraway seeds
- Cover the dried mushrooms with hot tap water and soak them for 20 to 40 minutes, or until soft.
- Roughly grind or crush the juniper berries and black peppercorns (if using); you don’t want a powder.
- Cut the pork shoulder into large 2-inch chunks and set aside.
- Set aside the sausages, which should be cut into similar-sized chunks.
- Drain and set aside the sauerkraut.
- Drain the mushrooms and strain the liquid through a fine-mesh sieve. Set aside the soaking liquid. Remove any dirt from the soaked mushrooms and cut them into large pieces; small ones should be left whole.
- Heat the bacon fat or vegetable oil in a large lidded pot for a minute or two. Brown the pork shoulder in batches if necessary over medium-high heat. Don’t overcrowd the pan. Set aside the browned meat.
More on Directions
- Add the onion and fresh cabbage to the pot and cook, stirring frequently, for a few minutes, or until the cabbage is soft. Add a pinch of salt to the tops. The vegetables will expel a lot of water. When they do, scrape any browned bits from the bottom of the pot with a wooden spoon.
- Add the tomato paste here if you’re making the tomato-based version. Remove from the pot and set aside once the pot has been scraped and the cabbage and onions have softened.
- Cook the fresh mushrooms without any additional oil, stirring frequently until they release their water. When they’re done, sprinkle some salt on top of the mushrooms.
- When the water is nearly gone, add the pork shoulder and cabbage-and-onion mixture back in. Then stir in the ham hock, kielbasa, optional Polish sausage, caraway seeds, marjoram, ground peppercorns, and juniper berries (if using).
- Pour in the beer, if using, or the tomato sauce if making the tomato-based version. To combine, stir everything together thoroughly.
- There should not be enough liquid to completely submerge everything. That’s fine because bigos is a “dry” stew, and the ingredients will release more liquid as they cook. Bring everything to a simmer, cover, and leave to cook for at least 2 hours. Also, note, Bigos tastes better the longer it cooks, but it’s ready to eat once the ham hock falls apart. Check after 2 hours and every 30 minutes after that.
- When the hock is tender, remove it from the pan and remove the meat and fat from the bones. Remove the bones and fat, then return the meat to the pot in a rough chop. Cook until the soaked dried mushrooms, strained mushroom soaking liquid, and prunes (if using) are tender, at least 30 minutes more.
Note: Bigos is best served with rye bread and a cold beer. If you want to give it a little kick, add the mustard (or horseradish) right before serving.
Bigos also improve with age, which is why this recipe yields so much. The next day, your leftovers will be even better.
7. Kotlet Schabowy
Kotlet Schabowy is a coated pork cutlet. It’s similar to Wiener Schnitzel but thicker. If you ask a Pole to serve you something typical of Poland, you will be served shadowy.
Together with boiled potatoes and warm beets or boiled carrot cubes mixed with peas.
The recipe for Polish kotlet schabowy was discovered in a cookbook by Lucyna Cwierczakiewiczowa in the 19th century. (much later than the first recipes described in the most famous Polish cookery book Compendium Ferculorum from 1682).
- 1. Place the pork chops on a solid, level surface between two sheets of heavy plastic. Pound until very thin with the smooth side of a meat mallet, turning occasionally. Season with salt and pepper to taste.
- Place the flour on a large plate. In a large, shallow bowl, whisk the egg. In a separate shallow bowl, place the breadcrumbs.
- Dredge the chops in flour. Dip in beaten egg. Coat both sides with bread crumbs. You should shake excess coating off.
- In a large skillet over medium-high heat, heat the oil. Cook until the breaded chops are golden brown, about 5 minutes per side.
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8. Leniwe–Lazy Pierogi
The lazy man’s pierogi is a simpler substitute for the above very popular pierogi, which is what distinguishes it from the standard recipe.
We can make this dough by incorporating dry curd cheese, such as farmer’s cheese or ricotta, and is left unfilled when rolled out into dumplings. They traditionally served lazy Pierogi as a side dish with sour cream or crispy golden bacon bits.
- 1 onion, chopped
- ½ pound butter
- 1 pound uncooked rotini pasta
- 3 pounds sauerkraut
- 1 pound fresh mushrooms, chopped
- Place the sauerkraut and onion in a large skillet with enough water to cover over medium-low heat. Simmer for 1 hour, or until most of the water has evaporated.
- Bring a large pot of lightly salted water to a boil over high heat. Cook for 8 to 10 minutes, or until the rotini is al dente; drain.
- Saute the mushrooms in 2 tablespoons butter in a medium skillet over medium heat for about 5 minutes.
- Combine the sauerkraut mixture with the remaining butter, cooked pasta, and cream of mushroom soup. Cook and stir for 15 minutes, or until thoroughly heated.
Gulasz is the Polish version of the well-known Goulash dish, for which many Central European countries have their own recipes.
Also, tender pieces of beef are typically used, followed by a broth of bell pepper, carrots, mushroom, onions, and paprika. They typically serve the dish with potato pancakes or buckwheat kasha (also known as toasted groats).
Ingredients (Beef Stew)
- Mushrooms (1 cup)
- Garlic (3 cloves)
- 2 lb Beef, cut into cubes
- Olive oil
- 2 tbsp Tomato Paste
- Salt, Pepper, Oregano, Cumin, Thyme
- Carrot (1 cup)
- Red Bell Pepper (1 cup)
- 2 Tbsp Paprika
- 2 Tbsp Butter
- (Optional) 1/2 cup cream
- 2 Tbsp Flour
- In a small bowl, combine 3 cloves of minced garlic, 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon oregano, cumin, thyme, and 4 tablespoon olive oil. Mix it thoroughly with the meat. The best way is to marinate the meat a day ahead of time before making Goulash, but if you don’t have time, you can marinate it the same day and refrigerate it for 1-2 hours.
- Fry marinated beef in a regular pot with preheat oil, then transfer to a pressure cooker and set for 20 minutes. If you don’t have a pressure cooker, your meat should cook for about 2-3 hours and be tender. The cooking time is determined by the type of meat.
- Prep the vegetables by chopping the onion, bell pepper, and carrot into half-inch cubes. Mushroom, cut into quarters or halves.
- In the meantime, heat up the onion in the cold oil, then add the bell pepper, mushrooms, and carrots. Simmer on low heat for 10 minutes, or until the meat is tender.
- When the beef is done, add the vegetables and tomato paste and cook for 10 minutes, or until the vegetables are soft (especially check for carrot).
- Make the thickening: melt the butter, add the flour, stir until smooth, then add the paprika and cook on low heat until bubbly.
- Stir in the vegetables and meat for 1-2 minutes, or until thickened.
Note: You can prepare more thickening if you like your gravy thicker. You can make it by combining the stew’s gravy with some flour.
10. Placki Ziemniaczane–Potato Pancakes
The traditional Polish potato pancakes are a traditional comfort food enjoyed throughout the country.
Everyone has their own family recipe, but the basic ingredients are always potatoes, grated onions, eggs, and flour, which are flattened and fried into savory pancakes.
You can serve them with mushroom sauce or sour cream.
- 2 ½ cups dry pancake mix
- 5 pounds potatoes, peeled
- 2 teaspoons salt
- 1 onion
- 3 eggs, beaten
- 1 tablespoon vegetable oil
- 1 teaspoon ground black pepper
- Grate the potatoes and onion in a food processor. Combine the potatoes, onions, eggs, pancake mix, salt, and pepper in a large mixing bowl.
- In a large skillet over medium heat, heat the oil. Cook potatoes in skillet for 3 to 4 minutes on each side, just like pancakes.
11. Kluski Slaskie / śląski is a Nice Vegan Traditional Polish Foods
Silesian dumplings are a simple recipe of eggs, mashed boiled potatoes, and flour that are typically served with fried beef roulades and rich gravy, as well as some boiled red cabbage.
These dumplings are also known as kopytka, which translates as “little hooves.” They’re made in the same way as Kleist slaskie, but they’re shaped differently. It is an amazing choice of traditional polish foods to consider.
- Potato flour
- 1 kg potatoes
- 1 large egg (optional)
- Peel the potatoes and boil them. After they’ve cooled, mash them thoroughly, then add the egg, flour, and salt. Knead the ingredients into a dough.
- Roll the dough into little balls about the size of walnuts. Make a little indentation in the middle of each one with your finger.
- Cook the dumplings until they float to the surface in boiling, salted water over medium heat. Remove them with a teaspoon of hot water three minutes after they return.
- Serve with a roast, buns, gravy, and/or diced cooked bacon on the side.
12. Zrazy is a Spicy Traditional Polish Foods
I once served this dish to the nobility and dates back to the 14th century. It is no longer restricted and is a common main course in most places.
Zrazy (pronounced ZRRAH-ZIY) is essentially a meat roulade, usually beef, that is slow-cooked for several hours and served with potatoes and the popular side dish of red cabbage. It is an amazing choice of traditional polish foods to consider.
- potato starch (1/4 volume of potatoes, see instructions)
- 1/2 teaspoon salt
- 2 large russet potatoes, peeled and diced
- 1 egg
- Boil the potatoes in salted water until they are soft.
- Drain well and mash (or rice)
- Smooth the top of the mashed potatoes in a bowl.
- Draw two lines across the top of the potatoes, dividing the pile into four equal halves.
- Scoop out 1/4 of the potatoes and fill with potato starch, then replace the potatoes you just scooped out.
- Stir in the egg and salt until thoroughly mixed.
- Roll a tiny bit of the mixture in your palms, about the size of a golf ball, until smooth.
- Use your thumb to make an indentation in the dumpling and continue smoothing it.
- Prepare a large saucepan of salted water that is barely simmering.
- Using a slotted spoon, place dumplings in water without overflowing the pot.
- After a few minutes, they will rise to the top; if one or two stubborn ones remain on the bottom, gently move them; they may be trapped.
- Cook for an additional 5 minutes before removing using a slotted spoon.
- Top with whatever delectable creation you’ve made.
13. Barszcz z Uszkami
The word Uszka actually means “little ears,” which is quite appropriate given the shape of the little mushroom or minced meat dumplings that come in the Barszcz, a sour soup or borscht colored red by its beetroot base.
Here is the thing Borszcz is an amazing choice of traditional polish foods to consider.
- 4 medium beets peeled, cut in half
- 1 small celery stalk
- 1 onion peeled
- 60 milliliters brine from pickled beets
- 1 garlic clove peeled, cut in half
- 3 large pieces of dried porcini mushrooms rinsed, *see Notes below
- 2 allspice berries
- 2-3 tbsp white wine vinegar or a mixture of white and balsamic vinegar, add to taste
- 900 milliliters water
- 2 tbsp soy sauce or to taste
- ½-⅔ tbsp coarse sea salt plus pepper to taste
- 1 tbsp butter or vegan spread
- Rinse the porcini mushrooms (if used) under cold water and stroke them with your fingertips to remove any grit.
- Combine all the ingredients (except the butter) in a large pot, cover, and bring to a boil. Reduce the heat to low and leave to simmer for 50 minutes.
- Remove from the heat, add the butter, and taste for seasoning. Remove the vegetables from the pot and serve with mushroom dumplings (only the liquid)
- I do not recommend using pre-cooked bought beets for this recipe.
- If you make the Polish mushroom dumplings to go with this barszcz, save the cooking water and add it to the soup. One-quarter to two-quarters of a cup will suffice. You won’t need to add any mushrooms to the borscht if you use this method.
- For flavoring, you can make this soup as sharp and tangy as you like by adjusting the vinegar, pickled beet brine, soy sauce, and seasoning to your taste.
- Although soy sauce is not a traditional ingredient, it is a good choice for this dish. Soy sauce adds complexity and depth to the dish by complementing the beetroot.
- Only the broth should be served.
- You can store it in the refrigerator for up to 4 days.
- However, store in the freezer for up to 3 months.
14. Wild Mushrooms
My favorite aspect of Polish cuisine is the use of wild mushrooms. Mushrooming is a popular family activity, so whatever you collect is eaten in a variety of ways.
We can serve them as a sauce or in a soup. If you don’t like the traditional white mushrooms, I recommend trying the wild fungi.
scrambled eggs are a popular breakfast item during the summer, with chanterelle mushrooms, which Poles have served for decades.
- 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic (6 cloves)
- 1 cup chopped flat-leaf parsley
- 1 cup chopped shallots (4 large)
- 4 tablespoons (1/2 stick) unsalted butter
- 2 teaspoons kosher salt
- 1/2 cup good olive oil
- Using a clean sponge, brush the caps of each mushroom. The stems should be removed and discarded. Small mushrooms should be thinly sliced, while large mushrooms should be diced.
- In a large (11-inch) Dutch oven or saucepan, heat the olive oil. When the shallots are translucent, cook, stirring occasionally, for 5 minutes. Cook, stirring frequently, for 8 minutes, until the mushrooms are tender and release their juices, with the butter, salt, and pepper. Cook for 2 minutes more after adding the garlic. Toss in the parsley and season with salt before serving warm.
15. Golabki Polish Cabbage Rolls
You can’t visit Eastern Europe without tasting traditional cabbage rolls. Golabki consists of boiled cabbage stuffed with minced meat, rice, and chopped onions.
For savory goodness, smother them in tomato sauce. It is an amazing choice of traditional polish foods to consider.
- 2 tablespoons marjoram
- 1 teaspoon marjoram
- 1 tablespoon thyme (or sage)
- head cabbage
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 (14 ounces) cans of crushed tomatoes
- 1 (12 ounces) can tomato sauce
- lbs ground beef (don’t use overly lean meat)
- lb ground pork (or veal if you do not eat pork, don’t use overly lean meat)
- 2 cups cooked rice
- 2 eggs
- 4 garlic cloves
- 1 large onion
- 2 tablespoons butter
- onion, chopped
- Mince the garlic.
- Cook garlic and onion in 2 tablespoons butter over medium heat until onions are caramelized. Remove from the heat and set aside to cool to near room temperature.
- 2 eggs thoroughly beaten with 2 tsp marjoram, 1 tsp thyme/sage, salt, and pepper
- Combine ground beef, pork (or veal), rice, onion, garlic, and eggs in a mixing bowl.
- Using your hands, thoroughly combine all the ingredients.
- Refrigerate for a few hours, covered. (Letting it sit overnight will just allow the flavors to permeate more deeply.)
- Core the cabbage.
- Blanch cabbage leaves in boiling water, peeling them off as they soften. (Alternatively, after coring the cabbage, place it in the freezer; once frozen, let it thaw and the leaves will be limp. Just pull them off. If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours to thaw).
- Once all the leaves have been separated, take a paring knife and cut off any thick stems that are preventing the limp leaf from bending/rolling.
- Spoon about 2 tablespoons of meat filling into the center of each leaf. Fold the leaf in half and roll it up into a small package. Place each golabki seam-side down.
- Fill each leaf with about 2 tablespoons of meat filling. Fold the leaf in half and roll it up into a small package. Place each golabki, seam side down, in a casserole dish. (You can freeze them and thaw them later.) Continue with the recipe steps below once thawed.)
- Once you’ve used up all the cabbage leaves or meat filling, pour the tomatoes over the globe.
- Pour the tomato sauce over the golabki and tomatoes and sprinkle with the remaining teaspoons of marjoram.
- Bake for 2 hours, covered, at 350°F.
16. Kopytka is a Traditional Polish Foods
Kopytka is a popular potato dumpling in southern Poland. We can serve them as a side dish or as the main course.
They say their diamond shape to be reminiscent of small hooves. Kopytka, like Italian Gnocci, can be served in a variety of ways. It is amazing (Traditional Polish Foods).
Top them with tomato sauce, sautéed garlic, mushrooms, onions, buttered breadcrumbs, or even powdered sugar for a sweet treat. However, you purchase this mashed potato dumpling.
- An egg
- All-purpose flour
- Cook the potatoes
- Mash the potatoes
- Let the potatoes cool (they can be cold or just slightly warm). Add lightly beaten egg, salt, and flour to the potatoes.
- Measure out required flour
- Knead the dough until it comes together, but do not overwork it. Also, you can add more flour if the dough does not come together and is sticky.
- Place the dough on a lightly floured surface and divide it into 4 parts.
- Roll each part into 1,5-2 inch (4-5cm) thick log. You can dust the dough and your hands lightly with flour.
- Cut at an angle into 2 inches (5 cm) dumplings.
- Cook the dumplings in batches (about 10 dumplings per batch) in a large pot filled with salted water. About 2-3 minutes, counting from when the dumplings float to the surface of the water. However, the cooking time may be different depending on the size of the dumplings. You can cook, test one dumpling and cut it in half to see if there is raw batter in the middle.
- Remove from the pot with a slotted spoon.
Paczki is another delicious dessert to serve during your Polish dinner party.
We know polish doughnuts as paczki. The deep-fried dough is typically filled with jams, fruits, or custards before being dusted with powdered sugar.
On Fat Thursday, people began preparing Paczki to use up lard, eggs, and fruit in preparation for Lent’s fasting. It is amazing (Traditional Polish Foods).
- 1 large egg, at room temperature
- About 1/2 cup confectioners’ sugar, for rolling, optional
- 1 cup jam or fruit paste, for filling, optional
- 3 large egg yolks, at room temperature
- 2 packages active dry yeast (4 1/2 teaspoons)
- 1 1/2 cups milk, warm, about 110 F
- 1/2 cup granulated sugar
- 1/2 cup butter, at room temperature
- 1 tablespoon brandy or rum
- 1 teaspoon salt
- 4 1/2 to 5 cups all-purpose flour (about 20 1/4 ounces to 22 1/2 ounces)
- 1-gallon vegetable oil, for deep-frying
- About 1/2 cup granulated sugar, for rolling, optional
- Combine the ingredients in a large mixing bowl.
- In a small bowl, dissolve the yeast in the heated milk. Set aside after stirring to dissolve.
- Combine the sugar and butter in a large mixing basin or stand mixer fitted with the paddle attachment until frothy.
- In a large mixing bowl, beat together the egg, egg yolks, brandy or rum, and salt until well combined.
- Using the paddle attachment, alternate adding 4 1/2 cups flour with the milk-yeast combination. By machine, beat for 5 minutes or longer until smooth, or by hand for longer. (Old recipes demand pounding the dough with a wooden spoon until blisters form.) The dough will be extremely sloppy. Add the remaining 1/2 cup flour, but no more, if it’s too soft.
- Meanwhile, oil a basin and place the dough in it. Turn the pan over to butter on the other side.
- Cover the top with plastic wrap and let rise for 1 to 2 1/2 hours, or until doubled in size.
Allow 45 minutes to rise after punching down.
- Flour a lightly floured surface and turn out the dough. Pat or roll to a thickness of 1/2 inch. Cut rounds with a 3-inch biscuit cutter than close together as possible so that scraps are minimal. You should remove scraps before re-rolling and cutting.
- Before frying, cover the sheet with a moist towel and let the rounds rise until doubled in mass, about 30 minutes.
Direction on Frying
- Preheat the oil in a big skillet or Dutch oven to 350 degrees F. Place a few rising pczki in the oil top-side down (the dry side) and cook for 2 to 3 minutes, or until the bottom is golden brown.
- Fry for another 1 to 2 minutes, or until golden brown on the other side. Ensure that the oil does not become too hot so that the exterior does not brown before the interior is completed. Check a cool one to see if it’s fully cooked. Cooking time and oil heat should be adjusted accordingly.
- Using paper towels or brown paper bags, drain the pczki.
- While still warm, roll in granulated sugar. If you want to fill them, make a hole in the side of the pczki and squeeze a big dollop of the filling of your choice into it with a pastry bag. Then sprinkle granulated sugar, confectioners’ sugar, or an icing glaze over the filled pczki.
- Pczki doesn’t keep well, so eat them right away or freeze them if you want the greatest flavor.
18. Krokiety in an Amazing Traditional Polish Foods
Krokiety is packed Nalesniki (crepes) that are breaded and deep-fried to perfection.
These Polish Croquettes are traditionally served with barszcz and are loaded with mushrooms and fried onions.
You can stuff them with any meat or cabbage and are a popular Christmas Eve dish. Korkiety can be available in most Polish restaurants and food booths, and they aren’t just for Christmas.
- 2 cups of mushrooms (champignons)
- 1 big onion
- 3 ½ cups of sauerkraut (kapusta kiszona)
- salt, pepper, a bit of butter
- 1 cup of milk
- 2 eggs
- 1 cup of flour
- pinch of salt and sugar
- 3/4 cup of water (preferably sparkling)
- Soften sauerkraut by boiling it in water (it will take about 1 hour).
- Chop onion and champignons finely. On low heat, fry them in a little butter until they are tender.
- Combine all the dough ingredients in a mixing bowl.
- Heat the pan with 3 drops of oil (it should boil in your oven, volume 7 is the highest setting, with 9 being the highest).
- Begin cooking the pancakes, aiming for a thin and light texture. 6 Smear the pan with oil each time, or simply pour 3 drops of oil into the pan and move it around a little.
- Returning to the filling, drain all the ingredients after they are soft to ensure the filling is dry.
- Combine everything and season with salt and pepper as needed—each sauerkraut is different, so some may not require salt at all.
- To make krokiet, spread the filling on the pancake and fold it in half (see the photo).
- On one plate, whisk the eggs; on the other, place the breadcrumbs.
- Roll each krokiet in breadcrumbs (dip it in the egg mixture first, next in the breadcrumbs).
- Fry the krokiety in the oil till golden brown.
- Drain excess fat by placing them on a tray lined with paper towels for a few minutes.
19. Rosol is a Great (Traditional Polish Foods)
Rosol is a traditional Polish chicken soup served only on special occasions. When you’re feeling under the weather.
Rosol is the ultimate comfort meal, just like your grandmother’s chicken soup. Noodles, carrots, parsley, and other herbs and spices are served with the chicken broth. It is amazing (Traditional Polish Foods).
- salt and pepper
- 2carrots halved
- 1parsley root halved
- 2dried mushrooms (optional)
- 1whole onion, delicately charred on a skillet
- 1 tsp black peppercorns
- 2dried bay leaves
- 1celery, cut into large pieces
- ½leek, cut into a large piece
- ½chicken, bones left in
- ½ kg beef, bones left in
- cooked angel hair pasta, to serve
- fresh parsley, to serve
- In a large soup pot, place the meat and 2 liters of cold water. Bring the water to a boil, skim it carefully, then reduce the heat to low and cook for 1 hour.
- Toss in the carrots, parsley, celery, leek, mushrooms, and onion, along with some salt, peppercorns, and bay leaves, to the soup. Simmer for another hour over low heat.
- Remove the meat and veggies from the pan and season to taste with salt and pepper. Strain the liquid. Serve with angel hair spaghetti, carrots diced, and fresh parsley on the side.
20. Steak Tartare
I’d had enough of being irritated. But it was when I saw steak tartare being served tableside at Stary Dom that I knew I’d made my decision.
Every day, the chef, who is probably in his 60s, creates between 150 and 200 steak tartare portions! He chops the steak skillfully first, then adds mushrooms, fried onions, spices, and other delicacies.
We couldn’t finish the meal because the portion was too large! I regretted leaving, but what can you do in a country where the portions are so generous?
Poland pleasantly impressed me in several ways, mainly because of its delectable cuisine. Do you enjoy Polish cuisine? What’s your go-to meal?
- 2 tablespoons fresh parsley, finely chopped and divided
- 1 teaspoon freshly grated lemon zest
- 1/4 cup celery leaves, finely chopped and divided
- 2 large egg yolks
- 1/4 cup light olive oil
- 16 ounces top sirloin, cleaned and trimmed
- 2 teaspoons sherry vinegar
- 1/2 teaspoon dry mustard
- 6 tablespoons finely diced shallots
- 2 tablespoons small, brined capers, drained and unrinsed
- 1 teaspoon kosher salt
- Place the steak in the freezer for 10 minutes after cutting it into 1-inch cubes.
- In a small bowl, combine the vinegar, dry mustard, and egg yolks. Whisk in the shallots, capers, salt, and nearly 2/3 of the celery leaves and parsley while continually pouring in the oil until emulsified.
- Chop the meat by hand until it reaches the desired texture. (Alternatively, divide the meat into four batches and pulse each batch 3–4 times in a food processor fitted with the regular S-blade.)
- Fold the meat and dressing together rapidly with clean hands. Plate using a 3 3/4-inch pastry ring and top with the herbs and lemon zest you set out.
Traditional Polish Foods cannot go out of style, these are dishes you can try at home. More so, if y0u are in the spirit of tourism, you can visit Poland to get fed.
Crazy right? yeah, but amazing! Enjoy your trip or recipe.
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