Best Polish Food – 50 Polish Dishes And Traditional Food In Poland To Try
The Polish cuisine is good! There are some dishes that are authentic traditional food in Poland to try and drinks in Poland!
Polish cuisine has a variety of meats, including pork, chicken, and game, as well as a variety of vegetables, spices, mushrooms, and herbs. It’s also notable for its usage of a variety of noodles, as well as cereals and grains.
WHERE TO STAY IN POLAND
Accommodation in Poland you can access a dorm that can go up to €15. And while a hotel that is a double room in a budget can go up to €60.
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POLISH FOOD: 50 BEST POLISH DISHES AND TRADITIONAL FOOD IN POLAND TO TRY
POLISH DISHES: TRADITIONAL FOOD IN POLAND
Barszcz has been create with meat or bone stock, sauté vegetables, and fermenting beetroot juice. There are various variations, the broth can be made with fish or veggies, and the veggies used vary by area. Barszcz has a distinctive red color and a sweet and tangy flavor.
2. ROSÓŁ (CHICKEN SOUP)
Rosół is a typical Polish chicken soup. You may make a vegetarian version by replacing the meat with oil or butter. On Sundays and for special occasions, rosół is usually offered.
3. CZARNINA SOUP
Czarnina soup comes from the Polish word czarny, which means “black,” alluding to the soup’s dark tint. It’s a Polish soup made with clear poultry broth and duck blood. Czarnina soup is a regional specialty of Greater Poland and Pomerania and is one of the oldest Polish soups.
Żurek is a typical Polish soup with a characteristic sour flavor. Meats like sausages, bacon, or ham, as well as veggies like potatoes and mushrooms, are included in the soup. Żurek was usually cook and enjoy during Easter Sunday.
5. OGÓRKI KISZONE (PICKLED CUCUMBER)
Simple Polish pickles made with only a few ingredients are known as Ogórki Kiszone. They’re sour pickles that don’t require barrel fermentation like they used to.
6. MIZERIA (CUCUMBER SALAD)
One of the most well-known Polish salads is mizeria. Thinly slice cucumbers are season with salt and pepper before being combine with creamy sour cream or yogurt. A handful of freshly chop dill, one of Poland’s favorite herbs, is a vital component of mizeria.
7. SALATKA JARZYNOWA
Salatka Jarzynowa is a flexible salad that can be made with a variety of fresh or pickle vegetables, eggs, and smoked pork. All of the contents were normally mixed together with mayonnaise or sour cream, then seasoned with fresh dill. Salatka Jarzynowa is popular all over Poland, and this is frequently served as a tasty and healthful side dish.
Pierogi, a traditional rustic meal, has become one of Poland’s most popular delicacies. This can be delicious, sweet, or spicy, with cheese, onions, ground beef, mushrooms, potatoes, and sauerkraut as the most frequent ingredients. A traditional Polish Christmas Eve feast includes pierogi as the 12th course.
9. GOLABKI (CABBAGE ROLLS)
Golabki is a classic Polish food that consists of cabbage leaves pack with minced beef and rice. After that, the whole thing is rolled up and cooked in a mushroom or tomato base sauce. In Poland, golabki means little pigeons, referring to their small size and shape.
10. KOTLET SCHABOWY
One of the most famous Polish food is kotlet schabowy. This immediately establish itself as a staple in restaurants and homes across the country. Cook potatoes, sauerkraut, and a variety of fresh and pickled salads accompany kotlet schabowy.
Bigos is a traditional representation of their traditional Polish cuisine. It is also known as hunter’s stew, is a highly adaptable dish that may be made with any type of meat. Bigos has become consider as country’s national food.
Gulasz is a typical Polish version of the well-known Hungarian dish goulash. This is prepared using beef or pig that has been slowly cooking with onions in a paprika-spice broth. Gulasz was traditionally serve with bread, rice, or pasta as a side dish, and it is a robust main meal.
13. KLUSKI ŚLĄSKIE
Kluski śląskie have a circular shape with a tiny indentation in the center that distinguishes them. They originate in the Polish area of Silesia, so they are widely consumed throughout the country. Kluski śląskie could be served as a main course or as a side dish to a variety of roast meat meals.
Kielbasa refers to a category of Polish sausages. Pork meat, salt, and different seasonings like as pepper, garlic, and marjoram are used to create the sausages. Kielbasa is made an open fire, with sausage skewer and roast out over the flames.
Pyzy was produce from raw potatoes that were mash or grate to create a flexible and mushy dough. They’re frequently filled with a tasty filling that’s hidden within the dough. Pyzy were also shallow fry on event, offering them a thin, crunchy outer layer.
16. LENIWE PIEROGI
Leniwe pierogi were created from cottage cheese, eggs, and flour were combined to produce a soft dough that is sliced into consistent forms or split and boil it in water. It’s great as a side dish, delicious dessert, or flavorful main entrée. Butter breadcrumbs, different meat toppings or simply cinnamon spice sugar were serve with leniwe pierogi.
17. PLACKI ZIEMNIACZANE (POTATO PANCAKES)
Placki ziemniaczane are potato pancakes, a popular and simple snack loved throughout Poland. The foundation of the food was created up of shredded potatoes and onions, which combine with flour and eggs occasionally. Placki ziemniaczane is a staple in every Polish household.
18. KARTACZE (POTATO DUMPLINGS)
Kartacze are potato dumplings that are huge and oval in shape. This is prepare with a mixture of sauté onions and ground meat, plus mushrooms, sauerkraut, or cheese thrown in for good measure. Kartacze dumplings are served with sauté onions and crispy bacon bits as a full main meal.
19. TATAR (RAW MINCED BEEF)
Tatar is a raw beef or horse meat starter prepared using coarsely diced raw meat. Salt, pepper, Worcestershire sauce, so either Tabasco or mustard were use to spice it. A raw egg yolk, capers, onions, parsley, and minced gherkins were blend with tatar meat.
Lazanki is the Belarusian and Polish term for a type of pasta as well as the meal of the same term. Wheat, rye, or buckwheat flour, water, salt, and oil were used to make the pasta dough. Lazanki was usually roasted in pots with shredded cheese on top till it turns golden brown.
21. PAMPUCHY (STEAMED DUMPLINGS)
Pampuchy are indeed a steam yeast donut or dumplings popular in Polish cuisine. The cook pampuchy is oval in shape, flat on the base, and has a bubbly, squishy, and soft texture. Pampuchy is a hot dish that can be delicious or savory.
The term zrazy refers to a wide range of Polish traditional dishes. It could allude to cutlets that were pound and cook. Typically, plain zrazy was tasty, pan fry, and offer it with a sauce.
Zapiekanka is one of Poland’s popular fast foods. This is prepared with a lengthwise cut plain white bread top with a range of delectable fillings. Zapiekanka has always been served sizzling hot, with a squirt of tomato ketchup on over.
Smalec is indeed a salty spread prepare with onion, garlic, and spices and creates from rendered white hog fat. Even for the most opulent restaurants now offer it as a welcome appetizer with substantial bread. For decades, smalec has been a staple of Polish cuisine.
25. CARP SMAŻONY (FRIED CARP)
Carp smażony is wonderful to consume since it includes nutritious muscle oil. The meal is one of 12 served at the Wigilia dinner, a Christmas Eve meal in Poland.
26. GOLONKA (POLISH PORK HOCK)
Golonka relates to a pork hock, or pork knuckle. This is frequently sear and cooked slowly until it becomes juicy. In addition, golonka could be grill or bake in the oven.
27. FASOLKA PO BRETOŃSKU
Fasolka po bretońsku is a typical Polish meal made with parboiled white beans. The dish could be bake, although it’s more frequently stew in sauce. Fasolka po bretosku is a one-pot meal that is quite fulfilling.
28. RYBA PO GRECKU
Ryba po grecku is a Polish meal that is thought to also be based on Greek Psari Plaki. Dice carrots, parsley, celery, onion, and tomato puree are indeed the basic sauce components. Ryba po grecku is a delicious dish with fried fish pieces or fillets in such a veggie sauce.
29. RYŻ Z JABŁKAMI (RICE WITH APPLES)
Ryż z jabkami is a fantastic breakfast option as well as a dinner option. Rice, milk, and apples make up this classic Polish dish.
MORE POLISH FOOD: POLISH CUISINE SNACKS AND DESSERTS TO TRY
Oscypek was compose entirely of salty milk from Polish mountain sheep. It is a traditional product of Poland’s southern area, Podhale, and therefore is produced from May to September. Oscypek has been better enjoy grilled, preceded by cranberry marmalade.
Nalesniki are crepe-like pancakes from Poland. They are available with savory and sweet contents. Nalesniki are so easy enough to make that they’re being serve at any time of day.
32. PACZKI (POLISH DOUGHNUTS)
Paczki were produced using leaven dough that’s also deep fry till golden and crispy on the exterior and soft, light, and airy on the interior. Jams and vanilla or chocolate custards were frequently use to stuff or garnish paczki.
Kolaczki cookies are Polish cream cheese sweet. The cookie batter has a pastry-like texture. Apricot, prune, cherry, almond, poppy seed, and other stuffing can be use to create kolaczki.
34. SERNIK (CHEESECAKE)
Sernik is a Polish cheesecake with roots in Christian and Jewish cultures. Eggs, sugar, and twaróg are use to create it. This is frequently serve on a crumbly cake layer. Sernik can be made at home or purchased in a variety of Polish stores and supermarkets.
35. SZARLOTKA (APPLE PIE)
Szarlotka is a popular dessert in cafes and bakeries. It differs from American apple pie in terms of both the crust and the filling, as well as the fact it is far less sweet.
Makowiec is a classic Polish cake in which poppy seed paste was sandwich between sheets of dough. To enrich the flavors of the cake, raisins, almonds, honey, and orange peel can be used.
Makowiec was distinguish by its distinctive appearance when cut, with the dough and poppy seed filling twisting in a spiral around each other.
Piernik is a Polish honey-spice dessert that’s also primarily consume during the Christmas season. It’s made with wheat or rye flour, honey, and a lot of spices. Piernik is always made ahead of time, allowing the dough to age and the cake to unleash all of its distinct tastes.
Faworki are crispy deep-fry pastries that have a taste and look akin to angel wings. They’re made using one egg yolk, flour, cream, and various flavorings in a firm and flexible dough. Faworki are often made for special events and served as a decadent treat on Fat Thursday, the penultimate day of the carnival season.
Sekacz is an essential component of traditional Polish and Lithuanian cuisine. A heavy batter is put continuously more than a spinning horizontal spit to make this dish. Sekacz was usually bake over an open fire or gently bake in the oven.
40. SLIWKI W CZEKOLADZIE
Sliwki w czekoladzie is a traditional Poland tasty treat which manages to combine prunes with dark chocolate and tasty nuts. Crack prunes were pack with toast nuts, most commonly almonds, and afterwards coat in molten dark chocolate, making sure they are completely covered.
Babka is a delicious, dense bread which is usually offer in Poland and other Central and Eastern European nations on Easter. The dessert was frequently flavor with raisins and alcohol, and this is ice with a fruit base icing. Babka was best served with a cup of coffee.
DRINKS IN POLAND TO TRY
Kisiel is indeed a classic dessert thicken with potato starch and prepare with fruit kompot. It is composed of berry juice which has been sweetened. Kisiel is a sweet afternoon snack that is commonly serve for children.
Kompot is a famous Polish fruit drink creates from stewing fresh, dry, or frozen fruits. It contains lesser sugar than soda and is really tasty. In the fall and winter, kompot is very popular.
The Polish word oranzada refers to fizzy soft drinks. A fruit drink with a little of sweetness. Oranzada is a refreshing drink with fruity and interesting aromas.
Nalewki is a typical Polish alcoholic beverage. It typically contains 40 to 45 percent alcoholic content, while some can have up to 75 percent. Nalewki is made by macerating and/or infusing ingredients in an alcoholic beverage, mainly vodka or neutral spirits.
Mead is indeed an alcoholic drink create by fermentation process of honey and water in the Polish cuisines. This has a distinct honey scent and flavor that can be enhance by adding fruit drinks, spices, or herbs. Mead can be golden or dark amber in color, regardless of the type of honey that will use in its preparation.
Tyskie is the number one Poland beer. It gets its name from the Tychy Brewery in Upper Silesian town of Tychy. Tyskie was indeed brew by the Tychy Princely Brewery, a part of the Kompania Piwowarska brewery group.
Bimber is an alcoholic beverage made in a home laboratory with basic supplies. Potatoes, cereals, various types of sweets, sugar, and molasses are some of the cheaper sources of it. Bimber was enhanced through aging and the addition of fruit juices.
Kvass is a customary age Slavic and Baltic drink ordinarily make from rye bread. It is known in numerous Central and Eastern European and Asian nations. Kvass‘ liquor content from maturation is regularly low.
50. GRZANE WINO (MULLED WINE)
Grzane wino is a red wine base beverage with a variety of simmering spices and occasionally raisins. It is indeed alcoholic and serve hot or warm, but there are non-alcoholic variations. Grzane wino is a popular drink in the winter, especially around the holidays.
Hope you liked our Polish food blog post. Let us know if we missed any food in Poland and which one is your favorite one in the list of Polish dishes.
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