Must-Try Authentic Polish Dishes for Your Culinary Adventure

Ready to take a tour of traditional food in Poland? You’ve got everything from your standard fare that’s been eaten in Poland for generations to dishes that even molecular gastronomist Ferran Adrià would applaud. On your next trip there, make sure you try some of the following food in Poland.

I have to say: before I left for my trip to Poland, my idea of Polish cuisine was pierogi and kielbasa. While I did find those traditional Polish foods aplenty, I also was surprised by the diversity of other foods in Poland, including some pretty amazing contemporary cuisine at cutting-edge restaurants.

1. Pierogi

You won’t get far in Poland without running into a pierogi, and believe me, you won’t mind. Eating Pierogi in Poland is akin to enjoying dumplings in Asia or empanadas in South or Central America: flat dough discs stuffed with delightful fillings and then boiled. At the restaurant Zapiecek, which seems to be as ubiquitous as TGIFriday’s in the US (though much tastier, in my humble opinion), we also sampled fried pierogi, which, frankly, I preferred.

The most common pierogi are filled with beef, though you’ll find both sweet and savory fillings such as twaróg cheese (a type of cottage cheese), lentils, turkey and carrots, mushrooms, and even fruit or jams. These delectable morsels are often served with a side of sour cream for savory varieties or powdered sugar, butter, or even whipped cream for sweet ones.

2. Red Barszcz (Borscht)

Red Barszcz is a Polish beet soup that bears resemblance to borscht commonly found in neighboring countries like Russia and Ukraine. Traditional borscht typically includes meat and tomatoes, while the Polish version is meatless, presenting a simple beet broth soup that showcases its vibrant red color. It can be customized with potatoes and vegetables. Note: White Barszcz is similar but features a fermented rye flour or sour rye bread base. Make your own Barszcz with this authentic European recipe.

3. Zurek

One soup we had repeatedly during our stay (not that I minded) was Zurek, or sour bread soup. This tangy and creamy delight, especially enjoyed at Hotel Bristol’s Marconi Restaurant, which I voted as serving the best Zurek, also came with a quail egg and bits of ham.

4. Nalesniki

Nalesniki is a Polish crepe that resembles its French counterpart. These crepes can be filled with a variety of ingredients, often enjoyed at breakfast. Popular fillings range from savory options like sauerkraut, cheese, meats, and mushrooms to sweet alternatives such as jams and fruits. Learn to make Nalesniki at home with this recipe.

5. Krokiety

Krokiety are stuffed Nalesniki (crepes) that are coated in breadcrumbs and fried to perfection. These Polish croquettes are typically filled with mushrooms and fried onions and are often served alongside Barszcz. While they are traditionally a Christmas Eve dish, you can find Krokiety in most Polish restaurants and food stands. A good recipe for these can be found at the Polish foodies blog here.

6. Mizeria

Mizeria is a delightful Polish cucumber salad. The name may translate to misery, but this salad is far from miserable! This creamy salad comprises fresh cucumbers mixed with sour cream, vinegar, fresh dill, salt, and a hint of sugar.

Polish Food Gluten-Free Guide

If you have Celiac disease or gluten intolerance, detailed gluten-free cards have been developed in Polish to assist travelers. These cards make it easier to communicate food restrictions in Poland, ensuring your dining experiences are safe.

7. Salatka Jarzynowa

Another appealing Polish salad is Salatka Jarzynowa, made with boiled carrots and potatoes. These staple ingredients are combined with mayonnaise, pickled cucumbers, peas, and onions, and you can even add boiled eggs for a protein boost.

8. Rosol

Rosol is a traditional Polish chicken soup served on special occasions. Much like your grandma’s comforting chicken soup, Rosol is also enjoyed when unwell. This soothing chicken broth includes noodles, carrots, parsley, and a mix of other herbs and spices.

9. Placki Ziemniaczane (Potato Pancakes)

These tasty Polish potato pancakes are crispy on the outside and soft on the inside, making them an easy and fulfilling meal. To prepare, grate potatoes, mix in eggs and onions, and fry them in oil for a quick dish. Pair them with sour cream for an irresistible snack. The Polish Housewife shares a couple of recipes here.

10. Makowiec (Polish Poppy Seed Roll)

Makowiec (strucla makowa) features rolled dough filled primarily with poppy seeds, along with butter, sugar, walnuts, and raisins, creating a sweet and delightful dessert. You can find these poppy seed rolls in nearly every bakery in Poland, particularly around holidays like Christmas and Easter. Discover how to prepare this treat at the Spruce Eats.

Paczki

Paczki are the Polish version of doughnuts, consisting of deep-fried dough filled with jams, fruits, or custards and sprinkled with powdered sugar. Additionally, they gained popularity on Fat Thursday as a way to use up ingredients before the Lenten fast.

11. Bison Grass Vodka

While vodka might not have been my favorite spirit at home, upon my first taste of a szarlotka (or “tatanka”) upon my arrival in Poland, I was converted. Poland takes pride in its vodka, famously claiming to be its birthplace. Zubrowka is a favored choice due to its unique bison grass infusion, which lends a mellow vanilla flavor. This distinctive grass even decorates the inside of the bottle.

Mix Zubrowka with apple juice, and you have a delightful szarlotka. The quality of apple juice in Poland surpasses the artificial varieties commonly found elsewhere.

12. Burning Rose Dessert

If you, like me, often skip dessert due to being too full, the cloud-like Burning Rose presented to another table at Krakow’s Szaragez changed my mind. The clouds were actually illuminated cotton candy, ignited to create a stunning raspberry parfait beneath. The taste was as delightful as the presentation!

13. Kabanosy

Kabanosy (kabanos) is a celebrated Polish sausage. This long, thin meat stick is often praised as the finest of its kind, with salting and curing processes lasting from three months up to a year. Its name derives from the term given to young fat pigs (kabanek) raised in Eastern Poland on a potato-based diet.

14. Golabki – Polish Cabbage Rolls

You can’t explore Eastern Europe without savoring traditional cabbage rolls. Golabki consists of boiled cabbage leaves stuffed with minced meat, rice, and chopped onions, typically accompanied by a savory tomato sauce. For the ingredients and preparation method, check this out.

15. Bigos – Hunter’s Stew

Bigos, also known as Hunter’s Stew, combines various meats with shredded cabbage and sauerkraut. Depending on your preference, you can include a variety of meats, sausages, or make a vegetarian version. It is traditionally slow-cooked alongside mushrooms, onions, and tomatoes, creating a dish that fills your home with aromatic flavors.

16. Kopytka

Kopytka are potato dumplings that are especially popular in southern Poland. These dumplings can be served as a side dish or a main course, often resembling little hooves in their diamond shape. Similar to Italian Gnocci, Kopytka can be topped with tomato sauce, sautéed with garlic and mushrooms, or even made sweet with powdered sugar on top. For an authentic recipe, check out this link.

17. Kotlet Schabowy (Breaded Pork Cutlets)

Kotlet Schabowy is a mouthwatering breaded pork chop reminiscent of Schnitzel found in Germany or Austria. This delightful dish involves pounded pork cooked in oil until golden brown, typically served with sauerkraut and mashed potatoes, creating a satisfying Sunday meal.

18. Gulasz (Goulash)

This delicious comfort food is a Polish stew resembling Hungarian goulash, typically made with beef, onions, and tomatoes, enhanced with a touch of paprika. Gulasz is versatile and can be served over boiled potatoes or noodles, alongside fresh-baked bread for an indulgent experience. For an easy recipe, follow this link.

19. Steak Tartare

On our final evening in Warsaw, I promised myself I wouldn’t indulge in meat. Despite the fantastic meals we had enjoyed, I felt “meated out.” However, seeing steak tartare being prepared tableside at Stary Dom instantly changed my mind. The skilled chef, probably in his 60s, prepares between 150 and 200 servings daily! He deftly chops the steak, mixing it with mushrooms, fried onions, and various seasonings. The portion was excessive, but in a country renowned for generous servings, what could I do?

Poland surprised me in many ways, particularly its memorable cuisine. Are you a fan of Polish food? What is your favorite dish?

• Photos by Susan Guillory and other contributors:
  • Silar, CC BY-SA 3.0, via Wikimedia Commons –krokiety
  • Steven Depolo from Grand Rapids, MI, USA, CC BY 2.0, via Wikimedia Commons – cabbage rolls
  • Kuruni, CC BY-SA 4.0, via Wikimedia Commons – Golabki
  • Silar, CC BY-SA 3.0, via Wikimedia Commons
  • Mariuszjbie, CC BY-SA 3.0, via Wikimedia Commons -Mizeria
  • JanKokular, CC BY-SA 3.0, via Wikimedia Commons – crepes