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
13–24 of 53
Kibinai
Kibinai are baked Lithuanian pastries filled traditionally with minced lamb and onion in a buttery wheat-flour dough.
Kraków Pretzel (Obwarzanek Krakowski)
A ring-shaped Polish bread made from yeasted wheat dough, briefly boiled before baking and commonly finished with sesame or poppy seeds.
Kraków-Style Maczanka
A Kraków specialty of slowly braised pork served in a bread roll with its savory onion-rich gravy.
Krupnik
A traditional Belarusian barley soup made with pearl barley, potatoes, root vegetables, and onion, with meat included in some versions.
Kutia
A traditional Ukrainian sweet grain dish made from cooked wheat berries with poppy seeds, honey, dried fruit, and often walnuts.
Łazanki
Łazanki are Polish square-cut wheat noodles typically combined with cabbage, onion, and sometimes pork or mushrooms.
Lublin Onion Flatbread (Cebularz Lubelski)
A Lublin yeast flatbread made from wheat dough and topped with chopped onion and poppy seeds before baking.
Mazurek
Mazurek is a Polish Easter pastry made from a baked shortcrust base decorated with sweet fillings such as chocolate, preserves, caramel-style topping, or nuts.
Mushroom Soup (Zupa Grzybowa)
A Polish soup of mushrooms simmered with onion in stock or water and often finished with cream and a little flour for body.
nalisniki
Explore the dish and its connections.
Pączki
Pączki are Polish filled yeast-raised doughnuts that are deep-fried and commonly filled with fruit preserves before being served warm or at room temperature.
pancake
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.