Food in Poland

Poland, a country steeped in history and tradition, offers a diverse and hearty cuisine that is as rich as its cultural tapestry. Tourists visiting Poland will find themselves immersed in a culinary landscape that boasts a variety of flavors, textures, and aromas. From the bustling streets of Warsaw to the quaint villages in the Tatra Mountains, Polish dishes are a testament to the country's love for comfort food that warms the soul. This article serves as a guide to the must-try Polish specialties that promise to enhance any vacation experience in this vibrant European nation.

Polish Dishes

Pierogi

Pierogi are one of the most recognizable Polish dishes around the world. These stuffed dumplings are made from a simple dough and can be filled with a variety of ingredients, including meat, sauerkraut, mushrooms, cheese, or even fruit for a sweet version. They are often boiled and then pan-fried for a crispy exterior and are typically served with sour cream, fried onions, or bacon bits.

Bigos

Often referred to as Polish Hunter's Stew, Bigos is a hearty dish made from chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The dish is flavored with a variety of spices, such as bay leaves, peppercorns, and caraway, and traditionally includes a mix of fresh and smoked meats, along with mushrooms. Bigos is a dish that gets better with age, as the flavors develop when it's reheated.

Żurek

Żurek is a sour rye soup that's a staple during Polish Easter, but it's also enjoyed year-round. The soup's base is made from fermented rye flour, which gives it a distinctive tangy flavor. It's typically served with white sausage (biała kiełbasa), hard-boiled eggs, and sometimes bacon or ham. Żurek can be found served in a bread bowl as well, making for a rustic and satisfying meal.

Gołąbki

Gołąbki, which means 'little pigeons', are cabbage rolls stuffed with a mix of minced meat and rice or barley, baked in a tomato or mushroom sauce. They are a comfort food for many Poles and are often served during family gatherings and on festive occasions. The tender leaves of cabbage wrapped around the filling make for a wholesome and filling dish.

Kotlet Schabowy

Kotlet Schabowy is the Polish version of a breaded pork cutlet, similar to the Austrian Wiener Schnitzel. It's a simple yet delicious dish consisting of a pork loin chop coated in breadcrumbs and fried until golden and crisp. It's usually served with mashed potatoes, cabbage salads, or pickled cucumbers.

Barszcz

Barszcz is a beet soup that's rich in color and flavor. It can be served in various forms, ranging from a clear, consommé-like broth to a thicker, more substantial version with added vegetables and sometimes meat. Barszcz is traditionally served with small dumplings called 'uszka' (little ears) filled with mushrooms or meat. It's also a common first course during the Christmas Eve dinner.

Placki Ziemniaczane

Placki Ziemniaczane are Polish potato pancakes, crispy on the outside and tender on the inside. They're made from grated potatoes mixed with onion, egg, and flour, then fried in oil until golden brown. These pancakes can be enjoyed with a dollop of sour cream, a sprinkle of sugar, or even a side of apple sauce.

Polish Desserts

Pączki

Pączki are Polish doughnuts that are especially popular on Fat Thursday, the last Thursday before Lent. They are round, fluffy, and typically filled with jam, marmalade, or custard. The doughnuts are deep-fried until golden and then glazed or dusted with powdered sugar.

Sernik

Sernik is a Polish cheesecake that's denser and less sweet than its American counterpart. It's made with a unique type of curd cheese called 'twaróg' and often contains raisins or candied citrus peels. The cheesecake can be topped with a chocolate glaze, a dusting of powdered sugar, or a crumble topping.

Makowiec

Makowiec is a poppy seed roll that's a staple during Christmas and Easter celebrations in Poland. The sweet pastry dough is rolled with a filling made from poppy seeds, honey, butter, and nuts. It's then baked until the dough turns golden and the filling becomes fragrant.

Szarlotka

Szarlotka is the Polish version of apple pie, featuring a shortcrust pastry filled with sweetened and spiced apples. It's often topped with a lattice or crumble topping and is best served warm, sometimes with a scoop of vanilla ice cream or a dollop of whipped cream.

Kruszonka

Kruszonka, also known as Streusel cake, is a crumbly topping made from flour, butter, and sugar that's sprinkled over various Polish cakes and pastries, such as drożdżówka (yeast cake) or the aforementioned szarlotka. It adds a sweet and buttery texture to the soft baked goods it accompanies.