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List of Polish dishes

This is a list of dishes found in Polish cuisine.

Soups

  • Barszcz – its strictly vegetarian version is the first course during the Christmas Eve feast, served with uszka (tiny ear-shaped dumplings) with mushroom filling (sauerkraut can be used as well, depending on the family tradition).
  • Barszcz biały – sour rye and pork broth with cubed boiled pork, kielbasa, ham, hard-boiled egg, and dried breads (rye, pumpernickel)
  • Chłodnik – cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill
  • Czernina – duck blood soup
  • Flaki or flaczki – beef or pork guts tripe stew with marjoram. The word “flaki” means guts. In some areas it is made out of a cow's stomach cut in strips.
  • Grochówka – pea and/or lentil soup
  • Kapuśniak – cabbage/sauerkraut soup
  • Kartoflanka – potato soup
  • Kiszczonka – traditional dish from Greater Poland, consisting of black pudding, flour, milk and spices.
  • Krupnik – barley soup with chicken, beef, carrots or vegetable broth
  • Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland
  • Rosół – chicken noodle soup
  • Rumpuć – thick vegetable soup, characteristic of Wielkopolska cuisine
  • Zupa borowikowa – boletus mushroom soup
  • Zupa buraczkowa – red beetroot soup with potatoes, similar to traditional barszcz
  • Zupa grzybowa/pieczarkowa – mushroom soup made of various species
  • Zupa jarzynowa – chicken/vegetable bouillon (bulion) base vegetable soup
  • Zupa ogórkowa – soup of sour salted cucumbers, often with pork ("dill pickle soup")
  • Zupa pomidorowa – tomato soup usually served with pasta or rice
  • Zupa szczawiowa – sorrel (szczaw) soup
  • Å»ur or żurek – soured rye soup with sausage and/or hard-boiled egg, sometimes with mushrooms, name often used interchangeably with white barszcz

Main course

  • Baranina – roasted or grilled mutton
  • Bigos – "hunter stew" of cabbage and a variety of cheap cuts of meat with bone and fat, smoked sausage (kiełbasa), wild mushrooms, bay leaf, and sometimes black pepper
  • Christmas carp – fish dish traditionally eaten on Christmas Eve throughout Central Europe
  • Gołąbki – cabbage leaves stuffed with spiced minced meat and rice or with mushrooms and rice, often in a tomato base
  • Golonka – stewed pork knuckle or hock
  • Gulasz – stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices
  • Kaczka z jabłkami – roast duck with apples
  • Karkówka – chuck steak, usually roasted
  • Kasza gryczana ze skwarkami – buckwheat groats with chopped, fried lard and onions
  • Kaszanka – Polish blood sausage, made of pork blood, liver, lungs and fat with kasza, spiced with onion, pepper and marjoram
  • Kołacz or korowaj – traditional sweet breads, also known as yeast cakes, customarily served at weddings
  • Kiełbasa – sausage, a staple of Polish cuisine that comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, or veal with every region having its own specialty
  • Kiszka ziemniaczana – type of roasted sausage made of minced potatoes
  • Klopsiki – or pulpety, meatballs, often with tomato sauce
  • Kotlet mielony – minced meat cutlet with eggs, bread crumbs, garlic, and salt and pepper rolled into a ball and fried with onions and butter
  • Kotlet schabowy – pork breaded cutlet; made of pork tenderloin (with the bone or without), or of pork chop. Kotlet z piersi Kurczaka is a Polish variety of chicken cutlet coated with breadcrumbs. Kotlet z Indyka is a turkey cutlet coated with breadcrumbs, served with boiled potatoes and cabbage stew.
  • Kurczak pieczony po wiejsku – Polish village style roasted chicken with onion, garlic and smoked bacon
  • Łosoś – salmon, often baked or boiled in a dill sauce
  • Pampuchy – type of pączek from yeast dough cooked on steam
  • Pasztecik szczeciński – deep-fried yeast dough stuffed with meat or vegetarian filling, served in specialized bars as a fast food, different from Polish home-cuisine dishes, which also are called "pasztecik"
  • Pieczeń cielęca – roast veal, marinated in an aromatic marinade
  • Pieczeń wieprzowa z winem – pork roast with wine
  • Pieczeń z mięsa mielonego – ground meat roast
  • Pierogi – dumplings, usually filled with sauerkraut and/or mushrooms, meat, potato and/or savory cheese, sweet curd cheese with a touch of vanilla, or blueberries or other fruits, such as cherries or strawberries, and sometimes even apples—optionally topped with sour cream and/or sugar for the sweet versions.
  • Placki ziemniaczane (placki kartoflane) – potato pancakes usually served with sour cream
  • Polędwiczki wołowe – beef sirloin, often with rare mushroom sauce
  • Pyzy – potato dumplings served by themselves or stuffed with minced meat or cottage cheese
  • Rolada z kurczakiem i pieczarkami – roulade of chicken and mushrooms
  • Rolada z mięsa mielonego z pieczarkami – ground meat roulade stuffed with mushrooms
  • Ryba smażona – fried, breaded fish fillet
  • Schab faszerowany – stuffed pork loin
  • Wołowina pieczona – roast beef
  • Zapiekanka – short baguette, cut in two slices, topped with tomato sauce and briefly fried mushrooms and onion, then topped with grated cheese and briefly roasted, served hot with ketchup or/and mayonnaise topping, sold as a takeaway dish
  • Zrazy – twisted shape thin slices of chopped beef, which is flavored with salt and pepper and stuffed with vegetables, mushrooms, eggs, and potato
  • Zrazy zawijane – beef rolls stuffed with bacon, pickle and onion
  • Å»eberka wędzone – smoked, roasted or grilled ribs

Side dishes

  • Ćwikła z chrzanem – grated or finely chopped beetroot mixed with chrain
  • Fasolka z migdałami – fresh slender snipped green beans steamed and topped with butter, bread crumbs, and toasted almond slices
  • Kapusta kiszona – sauerkraut
  • Kapusta zasmażana – sauerkraut pan-fried with fried onions, cooked pork, whole pepper, and rich spices; a truly hearty side dish
  • Kapusta z grochem – peas, sauerkraut and spices
  • Kartofle gotowane – simple boiled potatoes with parsley or dill
  • Kasza gryczana – buckwheat groats
  • Kopytka – hoof-shaped potato dumplings
  • Mizeria – traditional Polish salad made from thinly sliced cucumbers and sour cream, seasoned with salt, pepper and occasionally sugar
  • Ogórek kiszony – dill pickle
  • Ogórek konserwowy – preserved cucumber which is rather sweet and vinegary in taste
  • Pieczarki marynowane – marinated mushrooms
  • Sałatka – vegetable salad lettuce, tomato, cucumber or pickled cucumber; it is optional to add very small amount of white vinegar, heavy cream, mayonnaise or other dressings
  • Sałatka burakowa (buraczki) – finely chopped warm beetroot salad
  • Sałatka ogórkowa – pickled cucumber, preserved cucumber, chopped red peppers, onions salad
  • Sałatka warzywna (sałatka jarzynowa) – vegetable salad, a traditional Polish side dish with cooked and finely chopped root vegetables, potato, carrot, parsley root, celery root, combined with chopped pickled or dill cucumbers and hard-boiled eggs in mayonnaise and mustard sauce. Also made with carrots, red paprika, maize, red beans, peas, potatoes, pickled cucumbers, onion, eggs, sausages, mayonnaise, mustard, salt and pepper.
  • Sałatka wiosenna – spring salad chopped finely, radishes, green onions, pencil-thin asparagus, peas, hard-cooked eggs or cubed yellow cheese, mayonnaise, salt and pepper, sweet paprika for color
  • Sałatka z boczkiem – wilted lettuce salad is made with romaine or iceberg lettuce, chopped hard-cooked eggs, finely chopped onion, vinegar, bacon cut into 1/2-inch pieces, water, sugar, salt and pepper
  • Sałatka z kartofli (sałatka ziemniaczana) – potato salad made with red or white potatoes cooked in their jackets, cooled, peeled and cut into 1/4-inch dice, carrots, celery, onion, dill pickles, mayonnaise, sugar, salt and pepper
  • Śmietana – whipping cream
  • Surówka – raw sauerkraut, apple, carrot, and onion salad
  • Surówka z białej kapusty – coleslaw blend of freshly shredded cabbage, carrots, mayonnaise and spices
  • Surówka z marchewki – carrot salad made with coarsely grated carrots, coarsely grated granny smith apple, lemon juice, vegetable oil, salt, and sugar
  • Tłuczone ziemniaki – mashed potatoes

Beverages

Desserts

  • Budyń – kind of custard pudding (made with a starch instead of egg yolk); usually comes in many different flavors, such as vanilla, chocolate, banana or cherry
  • Chałka – sweet white wheat bread from Jewish cuisine
  • Faworki (chrusty) – light fried pastry covered with icing sugar
  • Kisiel – juicy pudding made with pure fruit juice thickened with starch
  • Krówki – Polish fudge, soft milk toffee candies
  • Kutia – small square pasta or wheat with poppy seeds, nuts, raisins and honey; typically served during Christmas in the eastern regions (Białystok)
  • Makaron z truskawkami – cooked pasta with strawberry and cream sauce
  • Makowiec – poppy seed-swirl cake, sometimes with raisins and/or nuts
  • Mazurek – cake baked in Poland, particularly at Christmas Eve and Easter, but also at other winter holidays
  • Naleśniki – crepes which are either folded into triangles or rolled into a tube typical servings include sweetened quark fresh cheese with sour cream and sugar, various fruits topped with bita śmietana (whipped cream) or with bite bialka (whipped egg whites)
  • Pączek – closed donut filled with rose marmalade or other fruit conserves
  • Pańska skórka – taffy sold at cemeteries during Zaduszki and at Stare Miasto (Old city) in Warsaw
  • Pierniki – soft gingerbread shapes iced or filled with marmalade of different fruit flavours and covered with chocolate
  • Sernik – Sernik (cheesecake) is one of the most popular desserts in Poland; made primarily of twaróg, a type of quark fresh cheese
  • Szarlotka or jabłecznik – Polish apple cake
  • Tort – multi-layered sponge cake filled with buttercream or whippedcream, with fruits or nuts, served on special occasions like nameday or birthday
  • Twaróg – type of fresh cheese/quark

Folk medicine

  • Herbata góralska ("Goral tea") or herbata z prądem ("tea with electricity") – tea with alcohol
  • Syrop z cebuli ("onion syrup") – cough remedy made of chopped onion and sugar; it is still considered a medicine
  • Tran – cod liver oil used like a vitamin

Regional cuisine

A list of dishes popular in certain regions of Poland:

Greater Poland

  • Gzik (gzika) – Quark with sour cream, diced European radishes (Raphanus sativus) and diced green onions or chives. In recent years a variant using garlic instead of radishes has become a restaurant staple.
  • Kaczka z pyzami i modrą kapustą – roast duck with steam-cooked rolls and red cabbage
  • Kiszczonka – black pudding soup
  • Kopytka – potato dumplings
  • Makiełki – traditional Christmas Eve dessert; its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote and almonds
  • Plendze – potato pancakes served with sugar
  • Pyry z gzikiem – boiled, peeled or unpeeled potatoes with gzik and butter
  • Rogale świętomarcińskie – croissants filled with white poppy seeds, almonds, other nuts and raisins, traditionally eaten on November 11, St. Martin's Day

Lesser Poland

  • Strudel jabłkowy – apple strudel (cake), identical to the Austrian apfelstrudel
  • Karkówka – tenderloin, usually roasted
  • Kiełbasa – krakowska, podwawelska
  • Makowiec – poppy seed cake
  • Miodek turecki – caramelised sugar, traditionally with nuts
  • Pischinger chocolate oblaten cake – cake made of layers of wafer and layer
  • Proziaki – Polish flat soda bread
  • Przysmak piwny – beef jerky

Goral Lands

  • Bryjka also known as klózki- boiled flour or ground up kasha served with milk or spyrka (fried słonina)
  • Bryndza – cheese
  • Bundz – cheese
  • Czosnianka – garlic and mint soup
  • Gołka – cheese
  • Kwaśnica – sauerkraut and potato soup
  • Oscypek – hard, salty cheese from non-pasteurized sheep milk which is smoked over a fire; sometimes served sliced and fried with cranberries
  • Śliwowica łącka – strong plum brandy (70% alcohol)
  • Zyntyca – popular drink made of sheep's milk whey
  • Moskole - potato flatbread
  • Placek po zbójnicku - potato pancakes with goulash
  • Kołacz z serem - round sweet bread with cheese, either twaróg or bryndza
  • Pstrąg - trout fish, usually fried
  • Góralska herbata (Goral tea) - tea with vodka and raspberry syrup)
  • Bombolki - sweet cakes covered in honey

Lublin Land

Masovia

  • Baba warszawska – yeast cake
  • Bułka z pieczarkami – a bun filled with a champignon (field mushroom) stew; ersatz hot dogs under communism, when frankfurters were in short supply
  • Flaczki z pulpetami (po warszawsku) – tripe stew with marjoram and small meat noodles
  • Kawior po żydowsku – "Jewish caviar"; chopped calf or poultry liver with garlic and hard boiled egg
  • Kugiel – found in the town of Ostrołęka, made with potatoes and diced meat
  • Nalesniki – pancakes filled with sweet white cheese
  • Pączki – doughnuts with rose marmalade
  • Pyzy z mięsem – round potato dumplings stuffed with meat
  • Zrazy wołowe – rolled beef strips in sauce
  • Zrazy wołowe zawijane – chopped dill cucumbers and onions wrapped in thin strips of beef
  • Zupa grzybowa po kurpiowsku (z gąsek) – mushroom soup made of Tricholoma equestre (pol. gąska), a large mushroom with a cereal-like flavor

Masuria

Opole Silesia

Podlaskie

  • Babka ziemniaczana
  • Babka żółtkowa – yolk and yeast cake
  • Bliny gryczane – buckwheat pancakes
  • Cebulniaczki
  • Cepeliny – big, long potato dumplings stuffed with meat and marjoram
  • Chleb biebrzański
  • Chłodnik – cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill
  • Grzyby po żmudzku – mushrooms, Samogitian style
  • Kartacz – big, long potato dumplings stuffed with meat and marjoram
  • Kawior z bakłażana – "caviar" of eggplant
  • Kiszka ziemniaczana – potato sausage
  • Kopytka – potato dumplings with fried onions
  • Korycinski – cheese
  • Kreple z lejka
  • Kugiel ze skwarkami
  • Kutia – traditional Christmas dish, made of wheat, poppy seeds, nuts, raisins and honey
  • Melszpejz zaparzany z jabłek
  • Okoń smażony, w zalewie octowej – perch fried in vinegar
  • Pieczeń wiedźmy
  • Ruskie pierogi – Ruthenian style pierogi with quark cheese and potato
  • Sękacz – pyramid cake, made of many layers
  • Szodo
  • Tort ziemniaczany – potato cake
  • Å»eberka wieprzowe po żmudzku – pork ribs, Samogitian style
  • Zrazy wołyńskie
  • Zucielki

Pomerania

  • Pierniki – soft gingerbread shapes filled with marmalade of different fruit flavours and covered with chocolate
  • Ruchanki – flat, oval racuszki hot fried on fat
  • Szpekucha – small dumplings stuffed with lard and fried onion

Świętokrzyskie

Western Pomerania

  • Paprykarz szczeciński – paste made by mixing fish paste with rice, onion, tomato concentrate, vegetable oil, salt and a mixture of spices including chilli pepper powder
  • Pasztecik szczeciński – deep-fried yeast dough stuffed with meat or vegetarian filling, a typical fast food dish of Szczecin

Silesia

  • Kluski śląskie (Silesian dumplings) – round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour and potato starch flour
  • Knysza – bread roll with meat and vegetables
  • Krupniok – blood sausage made of kasza and animal blood, spiced with marjoram and garlic
  • Å»ymlok - blood sausage similar to Krupniok but made using a bread roll instead of kasza
  • Makiełki, moczka, or makówki – traditional Christmas Eve dessert; its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote and almonds
  • Poppy seed pastry – many elaborate recipes are possible; based on finely ground poppy seeds, with raisins, almonds, Candied citrus peels, honey, sugar, pudding flavoured with rum; decorated with fingers of crumbling
  • Rolada z modrą kapustą (roladen with red cabbage) – best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with kluski śląskie for Sunday dinner
  • Siemieniotka or siemiotka – very original and rare kind of soup made of hemp seed with boiled kasza, one of the main Christmas Eve meals; requires a lot of hand work to prepare according to tradition
  • Szałot (Silesian potato salad) – salad made out of cubed boiled potatoes, root vegetables, various sausages (sometimes ham), pickled fish (usually herring), boiled eggs, bound with mayonnaise
  • Wodzionka or brołtzupa (German brot, bread; Polish zupa, soup) – soup with garlic and squares of dried rye bread

Gallery

Beverages

Dairy

Meat and fish

Sweet pastries and cakes

Savoury pastries and bread

Vegetables: salads and pickles

Soups and dumplings

Pancakes

Kasha

See also

References

External links