List of Polish dishes

This is a list of dishes found in Polish cuisine.

Soups Barszcz – its strictly vegetarian version is the first course during the Christmas Eve feast, served with uszka (tiny ear-shaped dumplings) with mushroom filling (sauerkraut can be used as well, depending on the family tradition). Barszcz biały – sour rye and pork broth with cubed boiled pork, kielbasa, ham, hard-boiled egg, and dried breads (rye, pumpernickel) Chłodnik – cold soup (also known as summer soup) made of soured milk or buttermilk, young beet leaves, beets, cucumbers and chopped fresh dill. Chłodnik owocowy – cold fruit soup, recipes include variations with strawberries, rasberries, currants, blueberries, cherries, plums and apples Czernina – duck blood soup Flaki or flaczki – beef or pork guts tripe stew with marjoram. The word “flaki” means guts. In some areas it is made out of a cow's stomach cut in strips. Grochówka – pea and/or lentil soup Kapuśniak – cabbage/sauerkraut soup Kartoflanka – potato soup Kiszczonka – traditional dish from Greater Poland, consisting of black pudding, flour, milk and spices. Krupnik – barley soup with chicken, beef, carrots or vegetable broth Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland Owsianka – oat milk soup Zupa cytrynowa – lemon soup made with chicken broth, lemon and sour cream Rosół z kury – chicken noodle soup Rosół wolowy – beef broth soup Rosół z ryby – fish broth soup Rumpuć – thick vegetable soup, characteristic of Wielkopolska cuisine Zupa borowikowa – boletus mushroom soup Zupa buraczkowa – red beetroot soup with potatoes, similar to traditional barszcz Zupa cebulowa – onion soup Zupa kalafiorowa – cauliflower soup Zupa koprowa – dill soup Zupa grzybowa/pieczarkowa – mushroom soup made of various species Zupa jarzynowa – chicken/vegetable bouillon (bulion) base vegetable soup Zupa migdałowa – almond soup - this is a very old traditional Christmas dish Zupa "Nic" – "Nothing" soup, sweet soup made with milk, vanilla and crackers Zupa ogórkowa – soup of sour salted cucumbers, often with pork ("dill pickle soup") Zupa pomidorowa – tomato soup usually served with pasta or rice Zupa szczawiowa – sorrel (szczaw) soup Żur or żurek – soured rye soup with sausage and/or hard-boiled egg, sometimes with mushrooms, name often used interchangeably with white barszcz

Main course Baranina – roasted or grilled mutton Bigos – "hunter stew" of cabbage and a variety of cheap cuts of meat with bone and fat, smoked sausage (kiełbasa), wild mushrooms, bay leaf, and sometimes black pepper Christmas carp – fish dish traditionally eaten on Christmas Eve throughout Central Europe Gołąbki – cabbage leaves stuffed with spiced minced meat and rice or with mushrooms and rice, often in a tomato base Golonka – stewed pork knuckle or hock Gulasz – stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices Kaczka z jabłkami – roast duck with apples Karkówka – chuck steak, usually roasted Kasza gryczana ze skwarkami – buckwheat groats with chopped, fried lard and onions Kaszanka – Polish blood sausage, made of pork blood, liver, lungs and fat with kasza, spiced with onion, pepper and marjoram Kołacz or korowaj – traditional sweet breads, also known as yeast cakes, customarily served at weddings Kiełbasa – sausage, a staple of Polish cuisine that comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, or veal with every region having its own specialty Kiszka ziemniaczana – type of roasted sausage made of minced potatoes Klopsiki – or pulpety, meatballs, often with tomato sauce Kotlet mielony – minced meat cutlet with eggs, bread crumbs, garlic, and salt and pepper rolled into a ball and fried with onions and butter Kotlet schabowy – pork breaded cutlet; made of pork tenderloin (with the bone or without), or of pork chop. Kotlet z piersi Kurczaka is a Polish variety of chicken cutlet coated with breadcrumbs. Kotlet z Indyka is a turkey cutlet coated with breadcrumbs, served with boiled potatoes and cabbage stew. Kurczak pieczony po wiejsku – Polish village style roasted chicken with onion, garlic and smoked bacon Łosoś – salmon, often baked or boiled in a dill sauce Pampuchy – type of pączek from yeast dough cooked on steam Pasztecik szczeciński – deep-fried yeast dough stuffed with meat or vegetarian filling, served in specialized bars as a fast food, different from Polish home-cuisine dishes, which also are called "pasztecik" Pieczeń cielęca – roast veal, marinated in an aromatic marinade Pieczeń wieprzowa z winem – pork roast with wine Pieczeń z mięsa mielonego – ground meat roast Pierogi – dumplings, usually filled with sauerkraut and/or mushrooms, meat, potato and/or savory cheese, sweet curd cheese with a touch of vanilla, or blueberries or other fruits, such as cherries or strawberries, and sometimes even apples—optionally topped with sour cream and/or sugar for the sweet versions. Placki ziemniaczane (placki kartoflane) – potato pancakes usually served with sour cream Polędwiczki wołowe – beef sirloin, often with rare mushroom sauce Pyzy – potato dumplings served by themselves or stuffed with minced meat or cottage cheese Rolada z kurczakiem i pieczarkami – roulade of chicken and mushrooms Rolada z mięsa mielonego z pieczarkami – ground meat roulade stuffed with mushrooms Ryba smażona – fried, breaded fish fillet Schab faszerowany – stuffed pork loin Wołowina pieczona – roast beef Zapiekanka – short baguette, cut in two slices, topped with tomato sauce and briefly fried mushrooms and onion, then topped with grated cheese and briefly roasted, served hot with ketchup or/and mayonnaise topping, sold as a takeaway dish Zrazy – twisted shape thin slices of chopped beef, which is flavored with salt and pepper and stuffed with vegetables, mushrooms, eggs, and potato Zrazy zawijane – beef rolls stuffed with bacon, pickle and onion Żeberka wędzone – smoked, roasted or grilled ribs

Side dishes Ćwikła z chrzanem – grated or finely chopped beetroot mixed with chrain Fasolka z migdałami – fresh slender snipped green beans steamed and topped with butter, bread crumbs, and toasted almond slices Kapusta kiszona – sauerkraut Kapusta zasmażana – sauerkraut pan-fried with fried onions, cooked pork, whole pepper, and rich spices; a truly hearty side dish Kapusta z grochem – peas, sauerkraut and spices Kartofle gotowane – simple boiled potatoes with parsley or dill Kasza gryczana – buckwheat groats Kopytka – hoof-shaped potato dumplings Mizeria – traditional Polish salad made from thinly sliced cucumbers and sour cream, seasoned with salt, pepper and occasionally sugar Ogórek kiszony – dill pickle Ogórek konserwowy – preserved cucumber which is rather sweet and vinegary in taste Pieczarki marynowane – marinated mushrooms Sałatka – vegetable salad lettuce, tomato, cucumber or pickled cucumber; it is optional to add very small amount of white vinegar, heavy cream, mayonnaise or other dressings Sałatka burakowa (buraczki) – finely chopped warm beetroot salad Sałatka ogórkowa – pickled cucumber, preserved cucumber, chopped red peppers, onions salad Sałatka warzywna (sałatka jarzynowa) – vegetable salad, a traditional Polish side dish with cooked and finely chopped root vegetables, potato, carrot, parsley root, celery root, combined with chopped pickled or dill cucumbers and hard-boiled eggs in mayonnaise and mustard sauce. Also made with carrots, red paprika, maize, red beans, peas, potatoes, pickled cucumbers, onion, eggs, sausages, mayonnaise, mustard, salt and pepper. Sałatka wiosenna – spring salad chopped finely, radishes, green onions, pencil-thin asparagus, peas, hard-cooked eggs or cubed yellow cheese, mayonnaise, salt and pepper, sweet paprika for color Sałatka z boczkiem – wilted lettuce salad is made with romaine or iceberg lettuce, chopped hard-cooked eggs, finely chopped onion, vinegar, bacon cut into 1/2-inch pieces, water, sugar, salt and pepper Sałatka z kartofli (sałatka ziemniaczana) – potato salad made with red or white potatoes cooked in their jackets, cooled, peeled and cut into 1/4-inch dice, carrots, celery, onion, dill pickles, mayonnaise, sugar, salt and pepper Śmietana – whipping cream Surówka – raw sauerkraut, apple, carrot, and onion salad Surówka z białej kapusty – coleslaw blend of freshly shredded cabbage, carrots, mayonnaise and spices Surówka z marchewki – carrot salad made with coarsely grated carrots, coarsely grated granny smith apple, lemon juice, vegetable oil, salt, and sugar Tłuczone ziemniaki – mashed potatoes

Beverages Beer (piwo) – popular brand names include Żywiec, Tyskie, Warka, Lech, Okocim, Piast, Łomża, Perła, Leżajsk, Żubr Cider (cydr) Coffee (kawa) Garlic milk ("mleko czosnkowe") – warm milk with honey and garlic mixed in Herbal tea (herbata ziołowa/herbatka ziołowa) Kefir – fermented milk beverage, popular as a drink served at breakfast, lunch, and dinner; Poland is the world's second largest producer of kefir Kompot – clear juice obtained by cooking fruit in a large volume of water, like strawberries, apricots, peaches, apples, rhubarb, gooseberries, or sour cherries Kvass () – a fermented drink made from dark rye bread, sugar, and yeast; traditionally universal, especially among the peasantry, it gradually became less popular throughout the 20th century until making a comeback in the 21st century Mead (miód pitny) Mineral water (woda mineralna) Nalewka – home-made, vodka-based liqueur-style drinks Soft drink (oranżada) Tea (herbata) Vodka () – since the 8th century. In the 11th century they were called gorzalka and originally used as medicines. The world's first written mention of the drink and the word "vodka" was in 1405 from Akta Grodzkie, the court documents from the Palatinate of Sandomierz in Poland. It is traditionally drunk with a 50- to 100-milliliter glass (shot glass). Popular brand names include Belvedere, Chopin, Sobieski, Luksusowa, Absolwent, Żubrówka, Wyborowa, Biała Dama, Polonaise, Żołądkowa Gorzka, Starka, Krupnik, Siwucha and Ultimat. Wine (wino) Wściekły pies (mad dog) – shot drink made from vodka, raspberry or blackcurrant syrup, and Tabasco sauce

Desserts

Budyń – kind of custard pudding (made with a starch instead of egg yolk); usually comes in many different flavors, such as vanilla, chocolate, banana or cherry Chałka – sweet white wheat bread from Jewish cuisine Faworki (chrusty) – light fried pastry covered with icing sugar Kisiel – juicy pudding made with pure fruit juice thickened with starch Krówki – Polish fudge, soft milk toffee candies Kutia – small square pasta or wheat with poppy seeds, nuts, raisins and honey; typically served during Christmas in the eastern regions (Białystok) Makaron z truskawkami – cooked pasta with strawberry and cream sauce Makowiec – poppy seed-swirl cake, sometimes with raisins and/or nuts Mazurek – cake baked in Poland, particularly at Christmas Eve and Easter, but also at other winter holidays Naleśniki – crepes which are either folded into triangles or rolled into a tube typical servings include sweetened quark fresh cheese with sour cream and sugar, various fruits topped with bita śmietana (whipped cream) or with bite bialka (whipped egg whites) Pączek – closed donut filled with rose marmalade or other fruit conserves Pańska skórka – taffy sold at cemeteries during Zaduszki and at Stare Miasto (Old city) in Warsaw Pierniki – soft gingerbread shapes iced or filled with marmalade of different fruit flavours and covered with chocolate Sernik – Sernik (cheesecake) is one of the most popular desserts in Poland; made primarily of twaróg, a type of quark fresh cheese Szarlotka or jabłecznik – Polish apple cake Tort – multi-layered sponge cake filled with buttercream or whippedcream, with fruits or nuts, served on special occasions like nameday or birthday Twaróg – type of fresh cheese/quark

Folk medicine