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.
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.
1. Racuchy
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.
Ingredients
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
Directions
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 food.
Check Out The Ingredient for Makowiec
Direction
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.
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.
3. Oscypek
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.
Ingredients
4 tablespoon cranberry jam
2 onions small
140-gram oscypek or golka cheese, which is very silimar to Oscypek
2 tablespoon butter sliced
Direction
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.
4. Flaki
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.
Ingredients
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
Direction
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.
5. Pierogi
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
Check Out The Ingredients (for the Filling, Serving, and Dough)
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.
6. Bigos
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.
Ingredients
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
Directions
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).
Ingredients
2 tablespoons vegetable oil, or as needed
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
2 boneless pork chops
1 egg5 tablespoon bread crumbs
Directions
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.
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.
Ingredients
1 onion, chopped
½ pound butter
1 pound uncooked rotini pasta
3 pounds sauerkraut
1 pound fresh mushrooms, chopped
Directions
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.
9. Gulasz
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
Onion
Carrot (1 cup)
Red Bell Pepper (1 cup)
Thickening
2 Tbsp Paprika
2 Tbsp Butter
(Optional) 1/2 cup cream
2 Tbsp Flour
Directions
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.
Ingredients
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
Directions
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.
Find More Polish Traditional Foods and Recipes
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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