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List of Polish dishes

Traditional Polish custom of blessing food on Holy Saturday. This Święconka basket contains: kiełbasa, boiled eggs, salt, pepper and bread. Decorated with bilberry leaves. Blessed food is eaten on Easter breakfast.
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Christmas breakfast in Poland
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Wigilia - traditional Christmas Eve supper in Poland

This is a list of dishes found in Polish cuisine.


  • Barszcz - Its strictly vegetarian version is the first course during the Christmas Eve feast, served with dumplings called uszka (little dumpling ears) with mushroom filling (sauerkraut can be used as well, again 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 tripe stew with marjoram
  • Grochówka - pea and/or lentil soup
  • Kapuśniak - cabbage/sauerkraut soup
  • Kartoflanka - potato soup[1]
  • Krupnik - barley soup with chicken, beef, carrots or vegetable broth
  • Kwaśnica - traditional sauerkraut soup, eaten in the south of Poland
  • Rosół - clear chicken soup
  • 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 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 soup
  • Żur - soured rye flour soup with white sausage and/or hard-boiled egg
  • Żurek - żur with potatoes, Polish sausage (kielbasa), and Egg (jajko). Depending on the part of Poland it came from, it may contain mushrooms as well. This dish is also called żurek starowiejski ("old village"). It is frequently served with sour cream or by itself.

Main course

  • Baranina - roasted or grilled lamb
  • Bigos - a stew of sauerkraut and meat, mainly kiełbasa, including cabbage
  • Gołąbki - cabbage leaves stuffed with spiced minced meat and rice or with mushrooms and rice served with sour cream or tomato sauce
  • Golonka - stewed pork knuckle or hock
  • Gulasz - stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices, usually eaten with buckwheat kasza
  • Kaczka z jabłkami - roast duck with apples
  • Karkówka - tenderloin, usually roasted
  • Kasza gryczana ze skwarkami - buckwheat cereal 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
  • Kiełbasa - sausage is a staple of Polish cuisine and 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 - meatloaf, often with tomato sauce
  • Kotlet mielony - meat cutlet with eggs, bread crumbs, garlic, and salt and pepper rolled into a ball and fried with onions and butter
  • Kotlet schabowy - a 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
  • 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 kartoflane/ziemniaczane - 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
  • Żeberka wędzone - smoked, roasted or grilled ribs
  • 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, gherkin and onion

Side dishes

  • Kartofle gotowane - simple boiled potatoes with parsley or dill.
  • Kopytka - hoof-shaped potato dumplings.
  • Kasza gryczana - buckwheat groats.
  • Tłuczone ziemniaki - mashed potatoes.
  • Mizeria - traditional Polish salad made from cucumbers in sour cream with dill.
  • Surówka z białej kapusty - coleslaw blend of freshly shredded cabbage, carrots, mayonnaise and spices.
  • Sałatka warzywana (sałatka jarzynowa) - Polish vegetable salad is a traditional Polish side dish with cooked root vegetables, tomato, potato carrot, parsley root, celery root, combined with cucumbers in brine and hard-cooked eggs in mayonnaise and mustard sauce. Also made with carrots, red paprika, corn, peas, potatoes, pickled cucumbers, onion, eggs, sausages, mayonnaise, mustard, salt and pepper.
  • Kapusta zasmażana - sauerkraut pan-fried with fried onions, cooked pork, whole pepper, and rich spices makes for a truly hearty side dish.
  • Surówka - raw sauerkraut, apple, carrot, onion salad.
  • Sałatka - original Polish salad lettuce, tomato, cucumber or pickled cucumber/preserved cucumber, optional to add very small amount of white vinegar, as dressing heavy cream, mayonnaise or other dressings as pleased.
  • Sałatka burakowa (buraczki) - finely chopped warm beet root salad.
  • Fasolka z migdałami - fresh slender snipped grean beans steamed and topped with butter, bread crumbs, and toasted almond slices.
  • Ogórek kiszony - Polish pickled cucumber.
  • Ogórek konserwowy - preserved cucumber which is rather sweet and vinegary in taste.
  • Pieczarki marynowane - marinated mushrooms.
  • Sałatka ogórkowa - pickled cucumber, Preserved cucumber, copped red peppers, onions salad.
  • Sałatka z krewetek - Polish shrimp salad finely chopped hard-cooked eggs, cooked carrots, celery, onion and diced pickle along with the tiny shrimp.
  • Sałatka z boczkiem - Polish 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 wiosenna - Polish 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 kartofli (sałatka ziemniaczana) - Polish 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.
  • Surówka z marchewki - Polish carrot salad made with 5 peeled and coarsely grated large carrots, 1 peeled, cored and coarsely grated large granny smith apple, juice of 1/2 lemon, sunflower or vegetable oil, salt, sugar.
  • Kapusta kiszona - sauerkraut
  • Śmietana - a type of sour cream



  • Budyń - a kind of custard pudding (made with a starch instead of egg yolk) - usually comes in many different flavors, such as vanilla, chocolate, banana or even 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 - a small square pasta or wheat with poppy seeds, nuts, raisins and honey. Typically served during Christmas in the eastern regions (Białystok).
  • 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. It is a cake made primarily of twaróg, a type of quark fresh cheese.
  • Twaróg, a type of fresh cheese/quark

Folk medicine

  • Herbata góralska (or Highlander's tea) - tea with alcohol
  • Syrop z Cebuli (or Onion syrup)- a cough remedy made of chopped onion and sugar; it is still considered a medicine.

Regional cuisine

A list of dishes popular in certain regions of Poland:

Lesser Poland

  • Karkówka - tenderloin, usually roasted
  • Kiełbasa - krakowska
  • Polish flat soda bread - aka proziaki
  • Apple strudel - aka strudel jabłkowy - apple cake, identical to Austrian Apfelstrudel
  • Pischinger chocolate oblaten cake - cake made of layers of wafer and layer
  • Poppy seed cake Makowiec
  • Przysmak Piwny - Beef Jerky
  • Sheep Milk Cheese Bryndza
  • Smoked sheep milk cheese Oscypek

Tatra Mountains


  • Babka ziemniaczana -
  • Babka żółtkowa - yolk and yeast cake
  • Bliny gryczane - buckwheat pancakes
  • Cebulniaczki -
  • Cepeliny - big long-shaped 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-shaped potato dumplings stuffed with meat and marjoram
  • Kawior z bakłażana - "caviar" of egg-plant
  • 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
  • Żeberka wieprzowe po żmudzku - pork ribs, Samogitian style
  • Zrazy wołyńskie
  • Zucielki -


  • 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 Ostroleka, 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, a large mushroom with a cereal-like flavor


  • Kartacz
  • Sękacz - pyramid cake, made of many layers


  • Pierniki - soft gingerbread shapes filled with marmalade of different fruit flavours and covered with chocolate.
  • Szpekucha - small dumplings stuffed with lard and fried onion

Western Pomerania

  • Paprykarz szczeciński - a 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 - a deep-fried yeast dough stuffed with meat or vegetarian filling, a typical fast food dish of Szczecin


  • Kluski śląskie (Silesian dumplings) - round shaped dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour and potato starch flour.
  • Knysza - pita bread with meat and lots of cabbage.
  • Krupniok - kind of blood sausage made of kasza and animal blood, spiced with marjoram and garlic between others.
  • Makiełki or 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 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 main Christmas Eve meals. Requires a lot of hand work to prepare according to tradition.
  • Szałot (Silesian potato salad) - a salat made of squares of boiled potatoes, root vegetables, various sausages (sometimes ham), pickled fish (usually herring), boiled eggs, bonded with mayonnaise.
  • Wodzionka or brołtzupa (German brot, bread; Polish zupa, soup) - soup with garlic and squares of dried rye bread.
  • Żymła - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian Keisersemmel
  • Żymlok - like krupniok but instead kasza, there is a bread roll

Greater Poland

  • Gzik (gzika) - cottage cheese with Diced Radishes and Diced Green onions/or chives
  • Kaczka z pyzami i modrą kapustą - roast duck with steam-cooked rolls and red cabbage
  • Rogale świętomarcińskie - croissants filled with poppy seeds, almonds, other nuts and raisins, traditionally eaten on November the 11th, St. Martin's Day.
  • Kiszczonka - black pudding soup
  • Kopytka - potato dumplings
  • Plendze - potato pancakes served with sugar
  • Pyry z gzikiem - boiled, peeled or unpeeled potatoes with gzik and butter

Polish cuisine dishes

Dairy and fruit

Meat and fish

Pastry and bread

Soup and vegetables

See also


  1. ^ "Poland: Food & Drink". Frommer's. Retrieved 16 January 2013. 

External links