Polish cuisine offers a world of hearty, comforting dishes that have stood the test of time.
From savory pierogi to rich soups and flavorful sausage dishes, these recipes bring the taste of Poland right to your kitchen.
Many of these traditional foods use simple ingredients transformed into satisfying meals that warm both body and soul.
Polish cooking combines influences from neighboring countries while maintaining its own distinct character. Whether you’re looking for a main dish like kotlet schabowy (breaded pork cutlet) or a sweet treat like kolachkes, these recipes provide an accessible way to explore Poland’s culinary heritage.
Most dishes can be prepared with ingredients found in your local grocery store, making it easy to bring these old-world flavors to your modern table.
1. Pierogi with Potato and Cheese Filling
Pierogi are beloved Polish dumplings often filled with potato and cheese, known as Pierogi Ruskie. These half-moon shaped pockets of dough are comfort food at its finest.
To make the filling, boil potatoes until soft, then mash them. Mix with cheese (traditional Polish cheese or queso fresco works well), salt, pepper, and sautéed onions cooked until golden brown.
Fill each dough circle with 1-2 tablespoons of the potato mixture. Fold over and seal the edges well.
You can boil these dumplings first, then pan-fry them for a crispy exterior.
Serve your pierogi with more sautéed onions and a dollop of sour cream for an authentic Polish experience.
2. Hunter’s Stew (Bigos)
Bigos, also known as Polish Hunter’s Stew, is a hearty dish with deep roots in Polish cuisine. This savory stew combines fresh and smoked meats with sauerkraut and cabbage.
You’ll typically find a mix of meats in bigos, including beef, pork, and kielbasa (Polish sausage). Some traditional recipes even use wild game like venison or boar.
Mushrooms add an earthy flavor to the stew, while the sauerkraut provides a tangy contrast. The ingredients slow-cook together for about two hours.
This comfort food is perfect for cold weather and tastes even better the next day. You can serve it with a slice of crusty bread to soak up the flavorful juices.
3. Stuffed Cabbage Rolls (Gołąbki)
Gołąbki are classic Polish cabbage rolls filled with a savory mixture of ground meat and rice. These hearty rolls are typically made with a combination of ground beef and pork, rice, and onions.
To make them, you’ll need to blanch cabbage leaves until soft, then wrap them around the meat and rice filling. Many Polish families have their own special recipe passed down through generations.
The stuffed rolls are then slowly cooked in a tomato-based sauce. Some recipes use golden mushroom soup for extra flavor.
You can easily prepare these ahead of time for family gatherings or special meals.
4. Polish Borscht (Barszcz)
Borscht is a beloved Polish soup that comes in several varieties. The most famous is red borscht (barszcz czerwony), made primarily from beets.
Traditional Polish red borscht includes ingredients like beets, carrots, celery root, parsnips, leeks, and dried porcini mushrooms. Some recipes also add apple for a hint of sweetness.
For a more festive version, try Christmas Eve Borscht (Barszcz Wigilijny), which is often served during holiday celebrations. This clear, ruby-red soup has a distinctive tangy flavor.
There’s also white borscht, a creamy variant that uses sourdough bread and lemon juice for a subtle tanginess. You can enjoy borscht plain or with dumplings for a heartier meal.
5. Polish Sausage (Kielbasa)
Kielbasa is the heart of Polish cooking and appears in countless meals. This smoky sausage adds rich flavor to any dish it’s in.
You can enjoy kielbasa boiled, grilled, or fried. Many people slice and add it to casseroles, soups, or stews for extra flavor.
For a quick meal, try making a sheet pan dinner with sliced kielbasa, potatoes, green beans, and onions. Bake at 400°F until everything is cooked through.
Kielbasa also pairs wonderfully with sauerkraut or in potato salad. For a simple approach, boil the sausage and serve with mustard and buttered bread.
6. Sour Rye Soup (Żurek)
Żurek is a distinctive Polish soup made from fermented rye flour, giving it a unique sour flavor. This traditional dish often features white sausage, smoked meats, and root vegetables like carrots and parsley root.
You’ll find żurek commonly served during Easter celebrations in Poland, marking the end of Lenten fasting. The soup is sometimes served in a hollowed-out bread bowl, making for an impressive presentation.
To prepare this hearty soup, you’ll need a sourdough rye starter (the fermented rye flour base), which gives żurek its characteristic tanginess. Many recipes include potatoes and hard-boiled eggs as garnish.
Regional variations exist throughout Poland, but the sour, savory flavor profile remains the soul of this beloved dish.
7. Polish Potato Pancakes (Placki ziemniaczane)
Polish potato pancakes are crispy on the outside and soft inside, making them a beloved dish in Poland. They’re made with grated potatoes, onion, eggs, and salt – simple ingredients that create amazing flavor.
To make them, you’ll need to grate potatoes and onions, add an egg, and season with salt. Some recipes add the potato starch back in for better texture.
You can serve them traditional Polish-style with sour cream, salt, and pepper. They’re quick to prepare, budget-friendly, and perfect for any meal.
These golden pancakes are versatile enough for breakfast or dinner, and they’re sure to become a favorite in your home.
8. Polish Apple Cake (Szarlotka)
Szarlotka is a traditional Polish apple cake that’s both simple to make and delicious to eat. Unlike American apple pie, it’s less sweet and has a unique texture.
The cake features juicy, stewed apples flavored with cinnamon. These apples are typically cooked with sugar and water until soft, then cooled before using.
The pastry crust is crispy and often topped with a crumbly mixture. When making the dough, be sure to let the butter cool before adding it to the flour and sugar mixture.
Szarlotka is perfect during apple season. You can serve it warm or cold for a treat that balances sweetness and tartness beautifully.
9. Cabbage and Noodles (Haluski)
Haluski is a comforting Polish dish made with buttery egg noodles and fried cabbage. It’s simple yet incredibly flavorful and often served during Lent.
To prepare this dish, you’ll need basic ingredients: butter, cabbage, onion, and egg noodles. The magic happens when the cabbage and onions are slowly caramelized in butter until they become sweet and tender.
The rich butter sauce coats the noodles, allowing them to soak up all the flavor. You can season it simply with salt and pepper to taste.
For dietary restrictions, there are gluten-free and dairy-free versions available. Haluski is perfect for using up leftover cabbage in your refrigerator.
10. Polish Doughnuts (Pączki)
Pączki are traditional Polish doughnuts made from a rich, brioche-style dough. They’re typically prepared for Fat Tuesday or Thursday before Lent begins.
These puffy treats are usually filled with fruit preserves like plum marmalade or wild rose petal jam. Some people also fill them with homemade custard for a creamy variation.
Traditional pączki recipes often include vodka in the dough, which helps prevent the pastries from absorbing too much oil during frying. While traditionally fried, you can also find baked versions for a healthier option.
After cooking, pączki are typically rolled in sugar or topped with powdered sugar. You can make these at home for a delicious taste of Polish heritage.
11. Polish Dumplings (Pierogi)
Pierogi are beloved Polish dumplings with a soft, elastic dough wrapped around various fillings. The most traditional version, called Pierogi Ruskie, contains a mixture of mashed potatoes and cheese.
The dough is typically made with flour, eggs, and sour cream, giving it a tender texture. You can also find pierogi filled with sauerkraut, meat, or sweet fillings like fruit.
When preparing pierogi, you boil them first until they float to the surface. Then many people pan-fry them in butter for a crispy exterior.
They’re often served with caramelized onions or a simple butter sauce on top. Pierogi make a delicious main dish or side that’s perfect for family gatherings.
12. Gingerbread Cake (Piernik)
Piernik is a traditional Polish honey spice cake that’s popular during Christmas but tasty all year round. This aromatic cake is packed with warm spices like cinnamon, ginger, allspice, and cloves.
What makes Piernik special is its rich honey flavor that blends perfectly with the spices. Some recipes call for letting the dough rest at room temperature for up to a week before baking to develop deeper flavors.
Many versions include a chocolate glaze on top for extra sweetness. You might also find Piernik with a prune filling between layers, adding another dimension of flavor.
This festive treat is easy to make and fills your home with a wonderful smell while baking.
13. Stuffed Meatballs (Kotlety Mielone)
Kotlety mielone are beloved meat patties that appear on Polish family tables regularly. These delicious ground meat patties are especially popular with children.
You can make kotlety mielone with different meats including pork, chicken, turkey, or veal. Many Polish people consider veal versions to be the finest.
The traditional recipe calls for mixing ground meat with soaked bread, eggs, and spices. Then you form patties and pan-fry them until golden brown.
Serve these tasty meatballs with mashed potatoes and a side of vegetables for a complete Polish meal. They also pair well with creamy gravy for extra flavor.
14. Traditional Polish Cheesecake (Sernik)
Sernik is a beloved Polish dessert made with farmer’s cheese (twaróg or biały ser). This classic treat has a smooth, creamy texture that makes it different from American cheesecakes.
The base of sernik consists of a simple crust made from flour, sugar, butter, egg yolks, and sour cream. The filling is primarily made with Polish curd cheese, eggs, and sugar.
Some versions include raisins, while others feature decorative cross-hatch patterns on top. The “Sernik Krakowski” variety is especially popular in Poland.
You’ll find this dessert at most Polish family gatherings and holiday celebrations. Despite looking fancy, sernik is not difficult to make at home.
15. Polish Easter Babka
Polish Easter Babka, or “babka wielkanocna,” is a rich, buttery bread that’s a traditional holiday treat. It has graced Easter tables for centuries.
The recipe creates a moist cake filled with rum-soaked raisins that hide like little gems throughout. These fruits add a delightful flavor to each slice.
You can bake this dessert in a bundt pan, which gives it a beautiful shape. After baking, brush it with rum syrup and dust with confectioner’s sugar for the finishing touch.
This recipe makes one large babka, perfect for serving 8 to 12 people. The sweet bread pairs wonderfully with coffee or tea.
16. Smoked Paprika Goulash
Smoked paprika goulash is a rich and flavorful dish with Polish and Hungarian influences. It features tender meat slow-cooked in a thick, red sauce with a distinctive smoky flavor.
You can prepare this hearty dish in a slow cooker for convenience. The key ingredient is smoked paprika, which gives the goulash its signature taste.
Traditional recipes use beef chuck or pork shoulder, cooked until tender. Add onions, garlic, and bell peppers for more flavor and texture.
For authentic Polish goulash, include bay leaves, marjoram, and allspice with your paprika. The stew tastes best when simmered slowly, allowing the flavors to blend together.
Serve your goulash over mashed potatoes for a complete meal.
17. Polish Cauliflower Soup (Kalafiorowa)
Polish Cauliflower Soup, known as Zupa Kalafiorowa, is a creamy, comforting dish loved across Poland. This simple soup features cauliflower as its star ingredient, often cooked in chicken or vegetable stock.
The traditional recipe includes carrots and potatoes, giving the soup a hearty texture. Fresh dill adds a distinctive flavor that makes this dish uniquely Polish.
To finish the soup, cream is stirred in for richness. You can serve it with a sprinkle of chopped dill on top. This light yet satisfying soup is perfect for cooler days and makes an excellent first course for any Polish meal.
18. Krokiety (Polish Croquettes)
Krokiety are delicious Polish croquettes made from thin crepes that are filled, rolled, and then fried until crispy. These savory treats start with a simple crepe that serves as the wrapper.
The fillings vary but often include ground beef and cheese, mushrooms with sauerkraut, or cabbage. Once filled, the crepes are rolled into cylinders.
The rolls are then dipped in beaten egg and coated with breadcrumbs before being fried. This creates a wonderfully crisp exterior while maintaining a soft interior.
You can serve krokiety as a main dish or alongside clear soups like barszcz (beet soup). They represent classic Polish comfort food at its finest.
19. Zapiekanki (Polish Baguette Pizza)
Zapiekanki is a popular Polish street food that resembles an open-faced pizza. You start with a baguette cut in half lengthwise, creating the perfect base for toppings.
Traditionally, you top the bread with sautéed mushrooms and melted cheese, then toast it until crispy. Once hot from the oven, a squirt of ketchup finishes the dish.
This simple food became common in Poland as an affordable option using basic ingredients. You can find variations with different toppings, but the classic mushroom and cheese version remains the most recognized.
Zapiekanki makes for a quick meal or snack that you can easily prepare at home with just a few ingredients.
20. Polish Angel Wings (Chrusciki)
Polish Angel Wings, known as Chrusciki, are delicate, crispy pastries dusted with powdered sugar. They’re often enjoyed during holidays and celebrations.
To make these treats, you’ll need flour, egg yolks, sour cream, vanilla, sugar, salt, and lemon zest. The dough is rolled thin, cut into strips, twisted, and deep-fried until golden.
These light, airy pastries get their name from their bow or wing-like shape. When making them, work quickly with the dough to maintain its delicate texture.
After frying, dust them generously with powdered sugar. They’re best enjoyed fresh but can be stored in an airtight container for a few days.
21. Beetroot Soup with Sour Cream (Chłodnik)
Chłodnik is a refreshing Polish cold beet soup that’s perfect for hot summer days. This vibrant dish combines cooked beets with fresh vegetables in a creamy base.
To make this soup, you’ll need cooked beets, cucumbers, radishes, and green onions. The vegetables are diced and added to a mixture of buttermilk, kefir, and sour cream.
Fresh herbs like dill are essential for authentic flavor. Some versions include shredded pickles for extra tanginess.
Serve your chłodnik chilled with a dollop of sour cream on top. This colorful soup is not only delicious but also packed with probiotics from the dairy ingredients.
Essential Ingredients in Polish Cuisine
Polish cuisine relies on a foundation of hearty ingredients that bring depth and comfort to traditional dishes. These key components have shaped the country’s food culture for generations.
Staple Grains and Dumplings
Flour forms the backbone of Polish cooking. You’ll find wheat flour used in pierogi dumplings, naleśniki (Polish crepes), and various breads. Buckwheat (kasza gryczana) appears in many side dishes and is valued for its nutty flavor and hearty texture.
Potatoes are extremely important in Polish cooking. You’ll use them in countless dishes including placki ziemniaczane (potato pancakes) and as fillings for pierogi.
Cabbage – both fresh and fermented (sauerkraut) – is essential for dishes like bigos (hunter’s stew) and gołąbki (cabbage rolls). These vegetables store well through harsh winters, making them historically valuable.
Mushrooms, especially foraged varieties, add earthy flavors to Polish soups and sauces. Dried mushrooms are particularly prized for their concentrated flavor.
Traditional Spices and Herbs
Marjoram is perhaps the most distinctive Polish herb. You’ll want to use it in kielbasa (Polish sausage) and many meat dishes to achieve an authentic taste.
Dill appears frequently in Polish cooking, especially in pickling and with potatoes. Its bright flavor lifts many traditional dishes.
Caraway seeds add depth to Polish breads and complement cabbage dishes beautifully.
Allspice and bay leaves form the aromatic foundation of many Polish soups and stews. These warm spices create the distinctive flavor profile that makes Polish food so comforting.
Sour cream isn’t a spice but functions as a flavor enhancer in countless Polish recipes. You’ll use it to add richness and tanginess to soups, sauces, and as a topping.
Techniques in Polish Cooking
Polish cooking techniques blend tradition with practicality, developed over centuries to make the most of seasonal ingredients and preserve foods through long winters. These methods create the rich flavors and textures that Polish cuisine is known for.
Baking and Roasting Methods
Polish baking techniques typically involve slow cooking at moderate temperatures, allowing flavors to develop fully.
For traditional breads like rye bread (chleb żytni), you’ll need to prepare a sourdough starter and allow for proper fermentation time, usually 12-24 hours. This patience results in bread with complex flavor and chewy texture.
When roasting meats, Polish cooks often use the “obkładanie” technique. They surround the meat with vegetables, herbs, and sometimes fruit to infuse flavor.
Pork roasts are particularly common, often cooked low and slow with caraway seeds, garlic, and marjoram.
For baked goods like sernik (cheesecake) or makowiec (poppy seed roll), you’ll need to master water bath baking. This gentle method prevents cracking and ensures even cooking throughout.
Traditional Polish ovens were once brick or clay-based, creating distinct flavors that modern cooks recreate by using cast iron cookware and longer cooking times.
