19+ Best Polish Recipes

Polish cooking is the kind of food that warms you from the inside out. Think golden pierogi fresh from the pan, a bowl of tangy barszcz, or a slice of apple-stuffed szarlotka still warm from the oven. These dishes come from generations of home cooks who knew how to stretch simple ingredients like potatoes, cabbage, and pork into something deeply satisfying.

If you grew up with a babcia in the kitchen, these recipes might bring back memories. If you’re new to Polish food, you’re in for a treat: this cuisine is hearty, a little rustic, and built for sharing with people you love. Every dish on this list is one you can make in your own kitchen with ingredients from a regular grocery store.

From soups simmered for hours to dumplings folded by hand, this collection covers the dishes that show up again and again at Polish tables, at holidays, Sunday dinners, and everyday weeknights alike.

1. Pierogi Ruskie (Potato and Cheese Dumplings)

Pierogi Ruskie are soft dumplings stuffed with mashed potato and farmer’s cheese, then boiled and pan-fried in butter until the edges turn golden and a little crisp. The filling should be smooth, salty, and rich, never gluey.

Yield: 4 servings (about 24 pierogi) | Prep: 45 minutes | Cook: 15 minutes

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1 egg
• 1/2 tsp salt
• 2 cups mashed potatoes
• 1 cup farmer’s cheese or dry curd cottage cheese
• 1 small onion, diced
• 3 tbsp butter

Method:

1. Mix flour, water, egg, and salt into a soft dough. Knead 5 minutes, rest 20 minutes.
2. Combine mashed potatoes and cheese; season with salt and pepper.
3. Roll dough thin, cut circles, fill, and pinch edges shut.
4. Boil in salted water 3-4 minutes until they float.
5. Sauté diced onion in butter, then toss in pierogi until golden.

2. Bigos (Hunter’s Stew)

Bigos is a smoky, slow-simmered stew built on sauerkraut, cabbage, and a mix of meats like kielbasa and pork shoulder. Juniper berries and dried mushrooms give it that deep forest flavor Polish hunters once relied on after a long day outdoors.

Yield: 6 servings | Prep: 20 minutes | Cook: 2.5 hours

Ingredients:

• 1 lb sauerkraut, drained
• 1/2 head cabbage, shredded
• 1/2 lb smoked kielbasa, sliced
• 1/2 lb pork shoulder, cubed
• 4 slices bacon, chopped
• 1 onion, diced
• 1 oz dried mushrooms, soaked and chopped
• 5 juniper berries
• 2 bay leaves
• 1 cup beef broth

Method:

1. Render bacon in a large pot, add onion and pork, brown well.
2. Stir in kielbasa, cabbage, sauerkraut, mushrooms, and seasonings.
3. Pour in broth, cover, and simmer on low 2 hours, stirring occasionally.

3. Gołąbki (Stuffed Cabbage Rolls)

Gołąbki are tender cabbage leaves wrapped around a filling of seasoned ground beef and rice, then baked in a tangy tomato sauce until the whole kitchen smells like Sunday dinner. The cabbage turns silky and sweet after braising.

Yield: 6 servings | Prep: 40 minutes | Cook: 1.5 hours, 350°F

Ingredients:

• 1 large head cabbage
• 1 lb ground beef
• 1/2 cup cooked rice
• 1 small onion, diced
• 1 egg
• 2 cups tomato sauce
• Salt and pepper to taste

Method:

1. Core cabbage and boil whole 2-3 minutes until leaves peel off easily.
2. Mix beef, rice, onion, egg, salt, and pepper.
3. Spoon filling onto each leaf, roll tightly, and tuck ends.
4. Arrange in a baking dish, cover with tomato sauce.
5. Bake covered at 350°F for 1.5 hours.

4. Żurek (Sour Rye Soup)

Żurek gets its signature tang from fermented rye starter, giving the soup a sour depth you won’t find anywhere else. Smoked sausage and a hard-boiled egg turn this into a full, comforting meal, often served in a bread bowl.

Yield: 4 servings | Prep: 15 minutes (plus starter fermenting 3-5 days) | Cook: 40 minutes

Ingredients:

• 2 cups rye sour starter (zakwas)
• 4 cups chicken broth
• 1/2 lb smoked kielbasa, sliced
• 3 cloves garlic, minced
• 1 cup potatoes, diced
• 1/2 cup heavy cream
• 4 hard-boiled eggs

Method:

1. Simmer broth with potatoes and kielbasa until potatoes soften, about 20 minutes.
2. Stir in rye starter and garlic, simmer 10 more minutes.
3. Finish with cream, season with salt and pepper.
4. Ladle over a halved hard-boiled egg in each bowl.

5. Kotlet Schabowy (Breaded Pork Cutlets)

Kotlet Schabowy is Poland’s answer to schnitzel: a pounded pork loin cutlet breaded and fried until crisp and golden. It’s a weekend staple served alongside mashed potatoes and a scoop of tangy sauerkraut.

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

• 4 boneless pork loin chops
• 1 cup flour
• 2 eggs, beaten
• 1.5 cups breadcrumbs
• Salt and pepper
• 1/2 cup vegetable oil, for frying

Method:

1. Pound pork chops to 1/4-inch thickness, season well.
2. Dredge in flour, dip in egg, then coat in breadcrumbs.
3. Heat oil in a skillet over medium-high heat.
4. Fry cutlets 3-4 minutes per side until deep golden brown.

6. Barszcz Czerwony (Beet Soup)

Barszcz Czerwony is a ruby-red beet broth with a bright, slightly sour edge from a splash of vinegar or fermented beet juice. Served clear as a starter or with dumplings, it’s one of the most recognizable Polish soups on this list.

Yield: 6 servings | Prep: 20 minutes | Cook: 1 hour

Ingredients:

• 6 medium beets, peeled and grated
• 6 cups vegetable or beef broth
• 2 cloves garlic
• 1 bay leaf
• 2 tbsp lemon juice or vinegar
• Salt to taste

Method:

1. Simmer broth with beets, garlic, and bay leaf for 45 minutes.
2. Strain the broth, pressing out liquid from the beets.
3. Stir in lemon juice and season with salt.
4. Serve hot with a sprinkle of fresh dill.

If you like beet-forward dishes, this soup pairs nicely with other ideas from our best beet recipes collection.

7. Placki Ziemniaczane (Potato Pancakes)

Placki Ziemniaczane are crisp, lacy potato pancakes fried until the edges turn deep brown and shatter when you bite in. Served with sour cream or applesauce, they’re a favorite lunch or snack across Poland.

Yield: 4 servings (about 12 pancakes) | Prep: 15 minutes | Cook: 20 minutes

Ingredients:

• 4 large potatoes, peeled and grated
• 1 small onion, grated
• 2 eggs
• 3 tbsp flour
• Salt and pepper
• Vegetable oil, for frying

Method:

1. Squeeze excess liquid from grated potatoes and onion.
2. Mix with eggs, flour, salt, and pepper.
3. Fry spoonfuls in hot oil, 3 minutes per side, until crisp.
4. Drain on paper towels and serve warm.

8. Rosół (Polish Chicken Soup)

Rosół is a clear, golden chicken broth simmered low and slow with root vegetables, then served over thin egg noodles. It’s the soup Polish grandmothers reach for when anyone in the house catches a cold.

Yield: 6 servings | Prep: 15 minutes | Cook: 2.5 hours

Ingredients:

• 1 whole chicken (about 4 lbs)
• 3 carrots
• 2 parsnips
• 1 leek
• 1 onion, halved and charred
• 2 bay leaves
• 4 peppercorns
• Egg noodles, cooked

Method:

1. Place chicken in a large pot, cover with water, bring to a simmer.
2. Skim foam, add vegetables, charred onion, bay leaves, and peppercorns.
3. Simmer gently 2 hours, uncovered, without boiling hard.
4. Strain broth, season with salt, and serve over noodles.

This soup sits well alongside other comforting bowls in our best soup recipes roundup.

9. Kotlet Mielony (Polish Meat Patties)

Kotlet Mielony are juicy ground meat patties mixed with soaked bread and onion, then fried until the crust turns deep brown. They’re softer and looser than an American burger, closer to a seasoned meatball pressed flat.

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

• 1 lb ground pork or beef
• 1 slice bread, soaked in milk
• 1 small onion, grated
• 1 egg
• 1/2 cup breadcrumbs
• Salt and pepper
• 2 tbsp oil, for frying

Method:

1. Squeeze soaked bread and mix with meat, onion, egg, salt, and pepper.
2. Shape into oval patties, coat lightly in breadcrumbs.
3. Fry in oil over medium heat, 4-5 minutes per side.
4. Serve with boiled potatoes and a simple cucumber salad.

10. Kapuśniak (Sauerkraut Soup)

Kapuśniak is a tangy, savory soup built on sauerkraut and smoked pork, simmered until the broth turns rich and slightly sour. It’s a close cousin to bigos, only brothier and lighter on the plate.

Yield: 6 servings | Prep: 15 minutes | Cook: 1.5 hours

Ingredients:

• 1 lb sauerkraut with juice
• 1/2 lb smoked pork ribs or bacon
• 1 onion, diced
• 2 carrots, sliced
• 2 potatoes, diced
• 6 cups broth
• 1 bay leaf

Method:

1. Simmer smoked pork in broth with bay leaf for 45 minutes.
2. Add onion, carrots, and potatoes, cook 20 minutes.
3. Stir in sauerkraut and juice, simmer another 20 minutes.
4. Season to taste and serve hot.

11. Krokiety z Kapustą i Grzybami (Cabbage and Mushroom Croquettes)

These croquettes wrap thin crepes around a savory filling of sautéed cabbage and mushrooms, then coat them in breadcrumbs for a deep fry. They’re a classic Christmas Eve appetizer, earthy and a little smoky from the mushrooms.

Yield: 6 servings (12 croquettes) | Prep: 1 hour | Cook: 20 minutes

Ingredients:

• 6 thin crepes
• 2 cups shredded cabbage, cooked
• 1 cup mushrooms, chopped and sautéed
• 1 onion, diced
• 1 cup breadcrumbs
• 2 eggs, beaten
• Oil, for frying

Method:

1. Combine cooked cabbage, mushrooms, and sautéed onion; season well.
2. Spoon filling onto crepes, roll into tight logs.
3. Dip in egg, coat in breadcrumbs.
4. Fry until golden, about 3 minutes per side.

Mushroom lovers can find more ways to use that earthy flavor in our mushroom recipes collection.

12. Pyzy z Mięsem (Meat-Filled Potato Dumplings)

Pyzy are large, round potato dumplings with a savory meat filling tucked inside, boiled until the outside turns soft and slightly chewy. They’re heavier than pierogi, more of a main dish than a side.

Yield: 4 servings (8 dumplings) | Prep: 45 minutes | Cook: 20 minutes

Ingredients:

• 4 cups grated raw potato, squeezed dry
• 1 cup mashed potato
• 1 cup flour
• 1 egg
• 1/2 lb cooked ground pork, seasoned
• Salt to taste

Method:

1. Mix raw and mashed potato with flour and egg into a dough.
2. Flatten a portion in your palm, add a spoonful of meat filling.
3. Shape into a ball, sealing the filling inside completely.
4. Boil in salted water 15-18 minutes until they float and firm up.

13. Kluski Śląskie (Silesian Potato Dumplings)

Kluski Śląskie are soft potato dumplings with a signature dimple in the center, perfect for holding a pool of gravy. Made from mashed potato and potato starch, they’re lighter and smoother than pyzy.

Yield: 4 servings | Prep: 25 minutes | Cook: 10 minutes

Ingredients:

• 2 cups mashed potatoes, cooled
• 1 cup potato starch
• 1 egg
• 1/2 tsp salt

Method:

1. Mix mashed potatoes, starch, egg, and salt into a smooth dough.
2. Shape into small balls, pressing a thumbprint into each center.
3. Boil in salted water 3-4 minutes until they float.
4. Drain and serve with pan gravy or browned butter.

14. Mizeria (Cucumber and Sour Cream Salad)

Mizeria is a cool, creamy cucumber salad that cuts through the richness of fried cutlets and heavy stews. Thin cucumber slices get tossed in sour cream, dill, and a touch of vinegar for a crisp, tangy bite.

Yield: 4 servings | Prep: 15 minutes | Cook: none

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/2 tsp salt
• 1 cup sour cream
• 1 tbsp white vinegar
• 2 tbsp fresh dill, chopped
• Pepper to taste

Method:

1. Salt cucumber slices, let sit 10 minutes, then drain liquid.
2. Mix sour cream, vinegar, dill, and pepper.
3. Toss cucumbers in the dressing and serve chilled.

15. Surówka z Pora (Polish Leek Salad)

Surówka z Pora is a crunchy raw leek salad brightened with lemon juice and a touch of mayonnaise or oil. It’s a simple side that pairs well with heavier meat dishes like kotlet schabowy.

Yield: 4 servings | Prep: 15 minutes | Cook: none

Ingredients:

• 2 leeks, white and light green parts, thinly sliced
• 1 carrot, grated
• 1 apple, grated
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• Salt and pepper to taste

Method:

1. Rinse sliced leeks well to remove grit.
2. Combine leeks, carrot, and apple in a bowl.
3. Stir in mayonnaise and lemon juice, season to taste.
4. Chill 15 minutes before serving for best texture.

16. Szarlotka (Polish Apple Cake)

Szarlotka is a spiced apple cake with a buttery, crumbly crust on top and bottom, packed with soft cinnamon-scented apples in the middle. It’s the dessert you’ll find at nearly every Polish gathering.

Yield: 8 servings | Prep: 30 minutes | Cook: 45 minutes, 350°F

Ingredients:

• 2.5 cups flour
• 1 cup cold butter, cubed
• 3/4 cup sugar
• 2 eggs
• 1 tsp baking powder
• 6 apples, peeled and sliced
• 1 tsp cinnamon
• 2 tbsp breadcrumbs

Method:

1. Cut butter into flour, sugar, and baking powder until crumbly.
2. Mix in eggs to form dough; chill 20 minutes.
3. Press two-thirds into a greased pan; sprinkle with breadcrumbs.
4. Layer apples tossed with cinnamon on top; crumble remaining dough over.
5. Bake at 350°F for 45 minutes until golden.

17. Pączki (Polish Filled Doughnuts)

Pączki are rich, deep-fried doughnuts filled with sweet rose or plum jam, then dusted with powdered sugar or glaze. They’re the treat Poles eat by the dozen on Fat Thursday before Lent begins.

Yield: 12 doughnuts | Prep: 2 hours (includes rising) | Cook: 15 minutes

Ingredients:

• 3.5 cups flour
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 3/4 cup warm milk
• 4 egg yolks
• 1/4 cup melted butter
• 1 cup fruit jam
• Oil, for frying
• Powdered sugar, for dusting

Method:

1. Combine yeast, warm milk, and a pinch of sugar; let foam 10 minutes.
2. Mix in flour, sugar, egg yolks, and butter; knead into a soft dough.
3. Let rise 1 hour until doubled.
4. Roll, cut rounds, fill with jam, and pinch edges shut.
5. Fry at 350°F, 2-3 minutes per side, until deep golden.

18. Sernik (Polish Cheesecake)

Sernik is a dense, tangy cheesecake made from twaróg (Polish farmer’s cheese) instead of cream cheese, giving it a drier, more substantial crumb than American versions. It’s baked, not chilled, so the texture stays firm and sliceable.

Yield: 10 servings | Prep: 25 minutes | Cook: 1 hour, 325°F

Ingredients:

• 2 lbs twaróg or farmer’s cheese
• 1 cup sugar
• 4 eggs
• 1/2 cup melted butter
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1 pre-baked shortcrust base

Method:

1. Beat cheese until smooth, then add sugar, eggs, butter, cornstarch, and vanilla.
2. Pour filling over the shortcrust base.
3. Bake at 325°F for 1 hour until set with a slight jiggle in the center.
4. Cool in the oven with the door cracked to prevent cracking.

19. Makowiec (Poppy Seed Roll)

Makowiec is a swirled yeast bread filled with sweetened, ground poppy seed paste, sliced into spirals that look as good as they taste. It’s a holiday centerpiece, often made days ahead since it keeps well.

Yield: 2 loaves (16 slices) | Prep: 2 hours (includes rising) | Cook: 35 minutes, 350°F

Ingredients:

• 4 cups flour
• 2 1/4 tsp active dry yeast
• 1 cup warm milk
• 1/2 cup sugar
• 2 eggs
• 1/2 cup melted butter
• 2 cups ground poppy seeds
• 1/2 cup honey
• 1/4 cup raisins

Method:

1. Proof yeast in warm milk with a pinch of sugar.
2. Mix in flour, sugar, eggs, and butter; knead and let rise 1 hour.
3. Cook poppy seeds with honey and raisins until thick, then cool.
4. Roll dough flat, spread filling, and roll tightly into a log.
5. Bake at 350°F for 35 minutes until deep golden brown.

Tips for Cooking Polish Recipes at Home

Good Polish cooking starts with a few pantry basics: sour cream, dill, caraway seed, and good smoked sausage. Keep these on hand and half the recipes above come together with ease.

Don’t rush the dough. Pierogi, pyzy, and kluski all depend on potato or flour dough resting properly so it rolls smooth instead of tearing.

Taste your soups before serving. Żurek and barszcz both rely on a sour-to-savory balance, so adjust with a splash more lemon juice or vinegar if the flavor feels flat.

Make double batches of dumplings. Pierogi and pyzy freeze well raw, so you can boil a quick batch straight from the freezer on a busy weeknight.

For more ideas beyond this list, browse our collection of best Polish recipes or check out our best Polish sausage recipes for ways to use kielbasa in other dishes.