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Polish food recipes


Bigos – old Polish style (bigos staropolski) Bigos – old Polish style (bigos staropolski)
Bigos and similar dishes were once known as miszkulancja in Polish (from the Italian mescolanza = mixture or hotchpotch). Old Polish bigos differed from today’s version because of a preponderance of spit-roasted wild game. The dish was cooked in layers rather than everything being uniformly chopped up.
Blood sausage (kaszanka, kiszka) Blood sausage (kaszanka, kiszka)
Also known as buckwheat sausage.
Boiled potatoes (kartofle gotowane z wody) Boiled potatoes (kartofle gotowane z wody)
Potatoes, prepared in one way or another, will accompany most Polish meat dishes. While potato dumplings or potato noodles are labor intensive, simple boiled potatoes sparkled with parsley or dill are elegant and easy to prepare.
Brined dill pickles (ogórki kiszone) Brined dill pickles (ogórki kiszone)
Polish pickles have become as mainstream as kielbasa. You can find them at deli counters and on store shelves. Of course they won’t taste the same as home made. Besides being able to ad a desired amount of spices such as dill, garlic or horseradish, you can keep them in the brine for a desired length of time and make your pickles half sour, sour or extra sour depending on your taste.
Buckwheat groats (kasza gryczana) Buckwheat groats (kasza gryczana)
Many buckwheat dishes have been brought to America by the Poles and Russians. Although preparing buckwheat can be as simple as boiling groats or even buying an instant pack, traditional Polish method calls for wrapping the boiled grain in feather down pillows or a comforter. Follow the recipe and see what this century tradition is all about.
Chicken soup (rosół z kury) Chicken soup (rosół z kury)
This is the typical soup served at Sunday dinner, weddings and other family occasions. A fryer/broiler chicken can be used, but for that rich, old-time flavor a mature stewing chicken is preferable.
Cooked beets – Polish style (buraczki) Cooked beets – Polish style (buraczki)
Beets are a staple in the Polish kitchen are often used in soups such as borsch. In this recipe, they are prepared as a side vegetable for meat dishes and served warm.
Crepes (naleśniki) Crepes (naleśniki)
Although French in origin, the popularity of crepes in Poland has earned the thin pancake a mention in Polish cookbooks. While some fillings such as cheese require a bit of preparation, any fruit jam or preserve will make for a quick and delicious alternative.
Cucumber salad (mizeria) Cucumber salad (mizeria)
This very popular side dish is quick to make and goes well with any kind of meat.
Gołąbki (cabbage rolls) Gołąbki (cabbage rolls)
Stuffed cabbage rolls are known in Polish as gołąbki (literally: little pigeons) and rank among Polonia’s favorite dishes and have numerous devotees among non-Polonians as well. They share the stage with other Polish favorites at festivals, picnics or other food-related events. Cabbage rolls stuffed with a meat & rice mixture are by far the most common.
Ground pork cutlets (kotlety mielone) Ground pork cutlets (kotlety mielone)
Although minced cutlets are not considered elegant and would be out of place at a fancy banquet or dinner-party, they are a favorite standby of many Poles. Since they are less messy than meatballs in gravy, they are ideal for outdoor fests and picnics, family-style community suppers and the like.
Honey-spice liqueur (krupnik staropolski) Honey-spice liqueur (krupnik staropolski)
The Vigil supper is too solemn an occasion for high-powered libation. Some families serve no alcoholic beverages whatsoever at this repast, others limit things to a glass of wine or a nip of a home-made cordial. One favorite is this delicious old honey liqueur which is served hot as a great cheer-enhancer and warmer-upper.
Lard spread (smalec) Lard spread (smalec)
This old country-style, cold-weather energy-booster began making a comeback among highly urbanized Poles towards the end of the 20th century. At present, it is kind of a retro thing -- sophisticated, educated Poles often enjoy this old treat not only during cold-weather activities, but also at house-party buffets.
Leek salad (sałatka z porów) Leek salad (sałatka z porów)
Although frequently used in soups in the US, leeks are a more common salad ingredient in Poland. Health conscious chefs will agree that leeks are a good source of vitamins and nutrients.
Mushroom sauce (sos ze świeżych grzybów) Mushroom sauce (sos ze świeżych grzybów)
Although many Polish recipes call for wild or specialty mushrooms, this sauce can be made with simple straw mushrooms and used for a variety of meat and starch dishes.
Pierogi Pierogi
Pierogi are a dish of Polish origin, consisting of boiled dumplings of unleavened dough stuffed with varying ingredients. They are usually semicircular, but are square in some cuisines. Restaurants that serve traditional Polish food will always have pierogi on their menus.
Polish apple cake (szarlotka) Polish apple cake (szarlotka)
This cake is as popular with the Polish people as apple pie is with Americans!
Polish doughnuts (Pączki) Polish doughnuts (Pączki)
In Poland, they are eaten especially on Fat Thursday (the last Thursday before Lent). Many Polish Americans celebrate Pączki Day on Fat Tuesday (the day before Ash Wednesday). Traditionally, the reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, which are forbidden during Lent.
Polish Pork chop (Kotlet schabowy) Polish Pork chop (Kotlet schabowy)
A Polish style, breaded pork chop happens to be a typical Polish meat dish.
Pork stew – Polish style  (gulasz wieprzowy) Pork stew – Polish style (gulasz wieprzowy)
Another dish borrowed by the Poles which has become mainstream, traditional cuisine. The stew type meat dish is Hungarian in origin although the Polish version is not as spicy. Various vegetables, spices and a hint of beer make it a flavorful and delicious dish none the less.
Potato dumplings (kopytka) Potato dumplings (kopytka)
Kopytka – the Polish name for these potato dumplings literally translates into “little hooves” for their characteristic shape.
Potato pancakes (placki kartoflane) Potato pancakes (placki kartoflane)
A simple and easy to cook dish. They are great for breakfast or any other meal.
Prepared horseradish (chrzan domowy) Prepared horseradish (chrzan domowy)
Grating the root requires some courage as the strong odor will surely make you cry. The taste of freshly prepared horseradish beats most ready-to-eat options found in supermarkets and is certainly worth the effort.
Roast goose stuffed with fruit (gęś nadziana  owocami) Roast goose stuffed with fruit (gęś nadziana owocami)
In addition to winter entertaining, goose in one form or another has traditionally been served on St Martin’s Day (Nov. 11). This dish, once common only to the noble, is still served mostly on special occasions and finer restaurants.
Strawberry ice cup (puchar lodowy z truskawkami) Strawberry ice cup (puchar lodowy z truskawkami)
This and similar light, refreshing desserts are an alternative finale to heavy banquet and dinner-party fare to rich cakes and pastries.
Tomato soup (zupa pomidorowa) Tomato soup (zupa pomidorowa)
Poles are divided over whether noodles or rice are the best accompaniment to zupa pomidorowa, but noodle fanciers seem to have the edge.
Ukrainian barszcz (barszcz ukraiński) Ukrainian barszcz (barszcz ukraiński)
The soup is a staple part of the local culinary heritage of many Eastern and Central European nations.