Polish cuisine offers a rich tapestry of flavors that have been passed down through generations. From hearty soups and stews to delicate pastries and breads, Polish recipes showcase the country’s agricultural bounty and cultural heritage.
Polish cooking combines simple ingredients in ways that create deeply satisfying and comforting meals. These dishes are perfect for family gatherings or weeknight dinners.
Traditional recipes often feature staples like cabbage, potatoes, various meats, and dairy products prepared with distinctive seasonings and cooking methods. Many Polish dishes adapt well to modern kitchens while still honoring their traditional roots.
Whether you want to connect with your Polish heritage or expand your culinary horizons, these recipes provide a wonderful introduction to the diverse flavors of Poland.
1. Pierogi with Potato and Cheese
Pierogi with potato and cheese, also known as “pierogi ruskie,” are delicious Polish dumplings loved worldwide. These half-moon shaped pockets are filled with a mixture of mashed potatoes, farmer’s cheese, and sautéed onions.
To make them, mix a simple dough of flour, eggs, and water. The filling combines potatoes with farmer’s cheese or cottage cheese.
Fill and seal the dumplings, then boil them until they float. Serve pierogi ruskie topped with browned butter, crispy onions, or a dollop of sour cream.
2. Beef and Beet Borscht
Beef and Beet Borscht is a hearty Eastern European soup and a staple in Polish cuisine. Fresh beets give the soup its rich red color and distinctive flavor.
This soup includes tender chunks of beef, grated beets, and vegetables like cabbage, carrots, and potatoes. Simmer the meat in a flavorful broth until it becomes tender.
Serve this soup with a dollop of sour cream on top for a creamy texture and balanced flavor. Some recipes add a fermented beet mixture called “zakwas z buraków” for authenticity.
3. Sausage and Sauerkraut
Polish sausage and sauerkraut is a classic comfort dish that’s both simple and flavorful. You can make this traditional meal with just a few ingredients.
The basic recipe combines Polish kielbasa, sauerkraut, and often beer for added flavor. Some recipes include bacon, onions, and a touch of brown sugar to balance the sourness.
For extra flavor, add caraway seeds and a diced apple to your sauerkraut. This combination adds a sweet-savory dimension that complements the smoky sausage.
Grill the sausage first, then simmer it with the sauerkraut. This dish is perfect for weeknight meals when you need something quick and satisfying.
4. Halupki (Stuffed Cabbage Rolls)
Halupki is a traditional Ukrainian-Polish dish of cabbage leaves stuffed with a savory mixture. The filling typically combines ground beef, pork, and rice for a hearty texture.
Simmer these cabbage rolls in a sweet-sour tomato sauce for wonderful flavor. You can cook them in a pressure cooker for speed or bake them in the oven for a traditional approach.
Many families pass down their halupki recipes through generations. The blend of meats with rice creates a satisfying meal perfect for colder months.
5. Schabowy (Polish Pork Schnitzel)
Kotlet schabowy is Poland’s version of schnitzel, a beloved dinner staple throughout the country. Unlike Viennese schnitzel, this Polish favorite features pork loin that’s pounded thin.
Marinate the pork in milk before coating it in breadcrumbs and frying until golden and crispy. This technique helps tenderize the meat.
Traditionally, serve schabowy with mashed potatoes and a side of sauerkraut or cucumber salad. For best results, choose boneless pork loin chops and pound them evenly thin before breading.
6. Placki Ziemniaczane (Potato Pancakes)
Placki ziemniaczane are traditional Polish potato pancakes that are crispy on the outside and soft on the inside. They’re a true comfort food that many Polish families enjoy regularly.
Grate potatoes and a bit of onion into a bowl, then add an egg, some flour, salt, and pepper. Mix everything well.
Cook the pancakes quickly in hot oil until they turn golden brown and crispy. Serve placki ziemniaczane with sour cream, applesauce, or as a side dish with your main meal.
7. Żurek (Soured Rye Flour Soup)
Żurek is a traditional Polish sour soup made from fermented rye flour. This hearty dish features white sausage, smoked meats, and a distinctive tangy flavor.
Prepare żurek using fermented rye flour liquid, which gives the soup its sour taste. Make the starter (zakwas) by mixing dark rye flour with water, garlic, bay leaves, and allspice, then let it ferment.
The soup includes potatoes, carrots, and parsley root for substance. Many Polish families serve żurek for Easter breakfast with hard-boiled eggs.
Serve this flavorful soup in a traditional hollowed bread bowl for an authentic Polish dining experience.
8. Polish Kielbasa (Smoked Sausage)
Polish kielbasa is a versatile smoked sausage that makes weeknight cooking easy. It’s pre-cooked, so you can quickly add it to many dishes.
Slice kielbasa into rounds and add it to a one-pot meal with diced potatoes, carrots, and onions. The smoky flavor enhances simple vegetable dishes.
Add kielbasa to cabbage stew or potato soup for a quick dinner. It adds rich flavor without much effort.
Thread kielbasa chunks onto skewers with squash for easy kabobs. Or toss it into a peasant skillet with potatoes for a filling meal.
9. Zapiekanki (Polish Open-Faced Sandwich)
Zapiekanki is a popular Polish street food that’s perfect for a quick meal. It features a long baguette sliced horizontally and topped with sautéed mushrooms and cheese.
Sauté about 500g of button mushrooms in butter, then spread the mixture over your baguette halves and top with cheese. Add thin slices of ham or other lunchmeat if you like.
Include sautéed onions and bell peppers for extra flavor. Toast your sandwich until the bread is crispy and the cheese melts completely.
Zapiekanki makes a perfect snack or light lunch that’s simple to prepare.
10. Red Borscht (Barszcz Czerwony)
Red Borscht, known as Barszcz Czerwony in Poland, is a vibrant beetroot soup that holds a special place in Polish cuisine. It’s traditionally served during Christmas Eve dinner but can be enjoyed year-round.
The key ingredients include beets, carrots, celery root, and parsnips. Many recipes also add apple, leeks, dried porcini mushrooms, and garlic for depth of flavor.
Make this soup with a chicken or vegetable broth base. For an authentic taste, add a splash of lemon juice before serving.
Red Borscht is often enjoyed with small dumplings or potatoes. The bright red color and tangy flavor make this soup visually appealing and delicious.
11. Szarlotka (Polish Apple Cake)
Szarlotka is a beloved Polish apple cake that’s simpler and less sweet than American apple pie. This dessert features a buttery, crumbly crust and a filling of tender apples spiced with cinnamon.
Cook Golden Delicious apples with sugar, cinnamon, and a bit of water until soft. The dough typically combines flour, cold butter, egg, sugar, and sometimes sour cream.
The crispy crumb topping adds wonderful texture contrast to the soft apple filling. Szarlotka is perfect for using fall apples and makes an excellent dessert with afternoon tea or coffee.
12. Pączki (Polish Doughnuts)
Pączki are rich Polish doughnuts that have gained popularity worldwide. These deep-fried treats are typically filled with sweet jam or custard and dusted with powdered sugar.
Traditional pączki dough contains yeast, eggs, butter, and sometimes a splash of vodka to prevent oil absorption. The most common fillings include plum marmalade and rose petal jam, though many variations exist.
You can find pączki year-round in Poland, but they’re especially popular on Fat Thursday (the last Thursday before Lent). While store-bought versions are convenient, homemade pączki offer an authentic taste of Polish culture.
13. Mazurek Easter Cake
Mazurek is a traditional Polish Easter cake known for its flat shape and sweet, rich flavor. You can find many varieties of this dessert throughout Poland.
The cake features a shortbread-like base that’s typically topped with chocolate, caramel, or fruit preserves. Many recipes include almonds for added texture and flavor.
To make Mazurek, use simple ingredients like butter, sugar, eggs, and flour for the base. The topping often combines chocolate, caramel, milk, and vanilla.
This festive treat is easy to prepare and makes an impressive addition to your Easter table.
14. Kołaczki (Polish Filled Cookies)
Kołaczki are delightful Polish cookies made with a rich, flaky dough containing cream cheese and butter. These treats feature a pastry-like texture that melts in your mouth.
Fill kołaczki with various fillings including fruit jams like raspberry, apricot, and cherry. Other options include prune, almond, and poppy seed fillings.
These cookies are perfect for special occasions like Easter and holiday gatherings. Making kołaczki at home requires just a few ingredients for the dough, plus your choice of filling.
15. Flaki (Tripe Soup)
Flaki is a traditional Polish tripe soup enjoyed for centuries, even by Polish royalty like King Władysław Jagiełło II. This hearty dish features beef honeycomb tripe as its main ingredient.
Cook beef tripe with vegetables like carrots, parsnip, celery root, and onions. Garlic and various spices give the soup its distinctive flavor.
The cooking process takes about 1-2 hours, allowing the tripe to become tender and flavors to blend well. Flaki is a rich, flavorful soup that’s especially comforting during cold weather.
16. Pierogi with Cherry Filling
Pierogi with cherry filling offers a sweet twist on the traditional Polish dumpling. These half-moon shaped treats feature a soft dough wrapped around juicy cherries, creating a delightful dessert version of the classic comfort food.
Sour cherries work best for this recipe, providing the perfect balance of sweetness and tartness. You can use fresh cherries when in season or frozen ones throughout the year.
The dough is simple to make, typically using flour, hot water, a pinch of salt, and sometimes an egg. Fill and seal the pierogi, then boil them until they float.
Serve them with a dollop of sour cream and a sprinkle of sugar.
17. Polish Gingerbread (Piernik)
Piernik is a traditional Polish honey spice cake that’s especially popular during the holiday season. This delicious gingerbread is packed with warm spices like cinnamon, ginger, allspice, and cloves.
Honey and a blend of fragrant spices give Piernik its rich flavor. Some versions include orange zest and marmalade for a hint of citrus.
You’ll find different varieties of Piernik across Poland. Some are glazed with chocolate, while others feature a prune filling between layers.
The most traditional version from Toruń sits at room temperature for a week before baking. This allows the spices to develop deep flavors throughout the dough.
18. Angel Wings (Chrusciki)
Angel Wings, known as Chrusciki in Polish, are delicate, crispy pastries dusted with powdered sugar. These ribbon-like treats are especially popular during Christmas and other celebrations.
The traditional recipe calls for flour, egg yolks, cream (either sour or heavy), sugar, salt, and vanilla. Some recipes use sour cream as a rising agent.
Roll the dough very thin, cut it into strips, and form knots or bow shapes. Fry them quickly until golden and crisp.
After cooling, dust these light, airy pastries with powdered sugar.
19. Haluski (Cabbage and Noodles)
Haluski is a comforting Polish dish made with buttery egg noodles and fried cabbage. It’s simple yet flavorful, often served during Lent or as a way to use up leftover cabbage.
You’ll need cabbage, onions, butter, and egg noodles. Thinly slice and lightly salt the cabbage, then fry the cabbage and onions until they caramelize.
Toss the rich egg noodles with the buttery cabbage mixture. Some versions include bacon for extra flavor.
You can make a gluten-free version by using alternative noodles.
20. Leczo (Hungarian-Style Stew)
Leczo is a flavorful stew that has been embraced by Polish cuisine but has Hungarian origins. This hearty dish features a colorful mix of bell peppers, ripe tomatoes, and zucchini slowly cooked together.
Polish kiełbasa or other smoked sausage adds a rich, savory element to the vegetable base. Simmer the ingredients in a tomato sauce seasoned with herbs.
Prepare leczo as a one-pot meal for a convenient family dinner. Serve it the next day when the flavors have fully developed.
21. Fruit Soup
Fruit Soup, or “Zupa Owocowa” in Polish, is a refreshing dish that showcases fresh summer fruits. It’s typically made with strawberries or cherries simmered in water with sugar and spices like cinnamon and cloves.
Serve this versatile soup either hot or cold depending on the season. Many Polish families enjoy it with egg noodles, creating a unique sweet meal.
Wash and halve fresh strawberries, then boil them with water, sugar, and spices. Serve with cooked pasta that has been set aside to cool.
Understanding Traditional Polish Ingredients
Polish cuisine relies on certain key ingredients that form the base of many traditional dishes. These staples have been used for generations and give Polish food its distinctive hearty and comforting character.
Foundational Flavors and Spices
Dill and marjoram stand out as signature herbs in Polish cooking. These aromatics appear in countless recipes, from soups to meat dishes.
Polish cooks also rely heavily on bay leaves, allspice, caraway seeds, and black pepper to build flavor profiles. Sour cream (śmietana) appears in many dishes, adding richness and tang to soups and sauces.
You’ll find it dolloped on borscht or mixed into cucumber salad. Butter and lard serve as traditional cooking fats, contributing to the hearty nature of Polish cuisine.
These fats help create the distinctive taste in many pastries and savory dishes. Pickled vegetables are essential, with cucumbers and cabbage (as sauerkraut) being the most common.
These preserved foods were historically crucial during long winters.
Key Components of Polish Cuisine
Vegetables & Starches:
- Potatoes – Used in countless dishes from placki (potato pancakes) to filled dumplings
- Cabbage – Fresh and fermented forms appear in golabki (stuffed cabbage) and bigos
- Beets – The foundation of barszcz (borscht) and many salads
- Mushrooms – Both fresh and dried varieties, especially prized forest mushrooms
Grains form another cornerstone of Polish eating, particularly buckwheat, barley, and rye. These appear in kaszas (groats), soups, and the famous dark rye bread essential to Polish meals.
Dairy products extend beyond sour cream to include twaróg (farmer’s cheese), a key ingredient in pierogi fillings and sernik (cheesecake). You’ll also find kefir and other fermented milk products widely consumed.
Meat features prominently, with pork being the most traditional. Polish kielbasa (sausage) comes in numerous regional varieties, each with distinct seasonings and preparation methods.
Tips for Cooking Authentic Polish Recipes
Cooking authentic Polish dishes requires attention to key ingredients and time-tested methods that bring out traditional flavors. Quality ingredients and proper techniques will transform your Polish cooking from basic to exceptional.
Sourcing Quality Ingredients
Fresh ingredients make a big difference in Polish cooking. Look for Polish kielbasa at European delis rather than using regular smoked sausage from grocery stores.
The flavor profile is quite different. Find sour cabbage (kapusta kiszona) in jars at international markets for authentic bigos or cabbage rolls.
If unavailable, use regular cabbage with a splash of vinegar. Polish recipes often call for specific mushrooms like dried borowik (porcini).
These add deep, earthy flavors that regular button mushrooms can’t match. For pierogi and other dough-based recipes, use high-protein flour for the right texture.
Polish-style farmer’s cheese (twaróg) creates authentic fillings that cottage cheese can’t replicate.
Preserving Traditional Techniques
Don’t rush the cooking process. Many Polish dishes like bigos (hunter’s stew) improve with slow cooking and reheating over several days.
This slow method allows flavors to develop fully. Proper kneading technique matters when making dough for pierogi or krokiety.
Work the dough until smooth, but avoid overworking it, which can make it tough. For schnitzel-style dishes like schabowy, pound the meat thin and bread it just before frying.
This step creates the characteristic crispy exterior of Polish dishes. Season incrementally throughout cooking rather than all at once.
Polish cuisine balances flavors carefully, often using just salt, pepper, marjoram, and dill. Try fermenting your own vegetables for authentic Polish flavors.
Homemade sauerkraut or ogórki kiszone (pickled cucumbers) add dimension to many traditional dishes.
