Polish cuisine has evolved over time to produce unique dishes that combine inspiration from Slavic, Jewish, Turkish, Germanic and Hungarian foods.
Pictured above: Potato and Cheese Pierogi
Polish cuisine has evolved over the centuries from a mixture of exterior influences, such as Slavic, Jewish, Turkish, Germanic and Hungarian culinary traditions. The cooking is often rustic in nature and an excellent choice for someone looking to experiment in hearty, savory fare.
Polish cooks take their craft quite seriously and some meals take days to prepare. In general, Polish cuisine is known for its rich use of meat, especially pork, as well as cabbage and noodles or dumplings.
Like a number of other Eastern European cuisines, the most important meal of the day in Poland is lunch. It’s often a three-course affair, beginning with soup, followed by an appetizer and a main course.
Popular Polish Dishes
Some of the most common Polish dishes include barszcz, a beetroot soup; grochówka, a pea soup; kapuśniak, sour cabbage soup and pierogi, dumplings filled with an assortment of savory or sweet ingredients, such as potatoes and cheese, and topped with sour cream.
Other popular dishes include golumpki, cabbage leaves stuffed with ground meat and rice, served with sour cream or tomato sauce; kaszanka, Polish blood sausage; Sernik, cheesecake made with a Polish cheese called twaróg; and krówki, Polish fudge.
Kielbasa, sauerkraut, gherkin pickles and sour cream are common ingredients found in many Polish specialties.