A FOOD TRADITION
Polish Cuisine
A diverse national tradition centered on wheat, potatoes, cabbage, fermented foods, meat, mushrooms, and richly prepared soups, dumplings, pastries, and festive dishes.
Dishes linked to this cuisine
1–12 of 53
Angel Wings (Faworki)
Angel wings are thin strips of enriched dough that are twisted, deep-fried until crisp, and dusted with sugar.
Bigos
A Polish hunter-style stew of fermented and fresh cabbage cooked slowly with pork, sausage, mushrooms, and seasonings.
Black Soup (Czernina)
A traditional Polish sweet-sour soup made with duck blood and stock, dried fruit, vinegar, sugar, and often wheat flour for thickening.
Blood Sausage (Kaszanka)
A Polish blood sausage made from pork blood and pork offal or meat combined with cooked groats, onion, and seasoning, then stuffed and cooked.
Cabbage Soup (Kapuśniak)
A Polish soup built around cabbage or sauerkraut with potato, onion, and carrot in a savory stock, commonly with pork.
cabbage stew a la Székely
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Chilled Beet Soup (Chłodnik)
A cold Polish beet soup made with cultured buttermilk or another soured dairy base, cucumber, radish, herbs, and often boiled egg.
cold borscht
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Cucumber Soup (Zupa Ogórkowa)
A Polish sour soup built from pickled cucumber, potatoes, root vegetables, stock, dill, and often cream.
Ćwikła
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Kashubian Herring (Śledź po Kaszubsku)
A Kashubian preparation of herring marinated or layered with onion, tomato sauce, dried plums, raisins, vinegar, and sugar.
kaszotto
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.