Discover a world of delicious and authentic Polish Recipes that you can make from the comfort of your own home.
Never cooked Polish food before? Start with these simple recipes that are both delicious and easy to make.
This simple but delicious Polish Cucumber Salad combines fresh summer cucumbers with Eastern European flavors for a side dish your family is sure to love!
Looking for the best polish recipes? We have a list of 23 best recipes for you.
This mouth-watering version of the Russian Salad or Polish potato salad called Jarzynowa Salad is Pyszne! That means Yum!
Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top helps the rustic pâte à choux resemble the snow-capped Carpathian Mountains in Poland.
Also known as: "zapieksa". Why go out, when you can try some old-school Polish fast-food at home? This zapiekanka will be ready in no time!
Try these traditional Polish breakfast recipes for something new and exciting! From porridge to potato bread to crepes, bring a taste of Poland to your morning.
Polish food. Savory and sweet goodies including some Polish dishes you probably did not know about.
Full of pork and mushrooms, it's just like Babcia used to make.
Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top resembles the Carpathian Mountains.
Get an authentic taste of Poland with these recipes for Polish breads. You'll love sampling traditional baked goods like potato bread, sauerkraut bread, soda bread, and more!
One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!
Sauerkraut and Mushroom Croquettes Krokiety are a staple in Poland for Wigilia. Pancakes with forest mushrooms and sauerkraut filling.
These authentic Polish recipes are simply irresistible! From pierogi to haluski, these easy recipes have been passed down for generations.
Polish cabbage rolls are traditionally stuffed with minced meat, rice, and onions, and can easily be made at home! You'll love this authentic Polish golumpki recipe!
This simple, much-beloved soup, made with the large, meaty mushrooms called "borowik" in Polish, is traditiona
Rooted in tradition, this collection of Polish recipes features brothy borscht, hearty pierogi, smoky kielbasa, and lots and lots of cabbage.
Polish food. Savory and sweet goodies including some Polish dishes you probably did not know about.
Foolproof recipe for garlic sauce that is ready in less than 5 minutes.
These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.
If you're unfamiliar with Polish food, then you're in for a treat. This rich European cuisine is full of succulent meats and hearty dishes for foodies from all walks of life.
This traditional Polish beef goulash recipe consists of tender chunks of beef slow-cooked and served with bread, kopytka, or boiled potatoes.
Don't wait until Paczki Day (aka Fat Tuesday or Mardis Gras) to enjoy one of these soft traditional Polish donuts filled with jelly, custard, or other delicious fillings! Paczki are homemade jelly donuts are even better than the ones you can get at your favorite local bakery.
This is one of those family recipes that you never stop craving. These Polish Hamburgers are a meal that my Grandma always used to make. We would have them on weekdays, and sometimes we would even have them on special occasions. They were THAT good. Polish Hamburgers are called Klotlety or Klupskies in Polish. Every family makes them their own special way, but they are all similar. Typically they are made with ground pork, onions, eggs, bread and milk, along with spices and seasonings. The recipe for my family’s Polish Hamburgers is an easy one. I would describe them as a cross between a meatball and an actual hamburger. You do not eat these polish hamburgers on a bun, but on their own with a rich mushroom gravy. This recipe makes ten large burgers. While this may seem like a lot, this is a great recipe to make a big batch of, and set a few aside to freeze for a quick dinner on a busy night. If you do not wish to do this, simply cut the recipe in half to make an appropriate amount for you. I serve mine with homemade buttery mashed potatoes and a veggie. I think this is the way they are served best. You can choose to serve them with rice, egg noodles, or even on their own. Here is what you will need to make this Tipsy Family Favorite: Ingredients 2 lbs of Ground Pork 3/4 lb of Ground Beef 1 1/2 Sleeves of Saltine Crackers, crushed up fine. 3/4 C of Milk 2 Eggs, whisked 1 Medium Yellow Onion, minced very fine. 1 Green Pepper, minced very fine. Salt & Pepper to taste, I prefer a lot of pepper. I use 2 t of salt and 2 of pepper. 1 T of Dried Dill 1/2 T of Garlic Powder 2 T of Dried Parsley 1 t of Nutmeg 2 C of Sliced Mushrooms 1 Can of Cream of Mushroom Soup 1 1/2 C of Beef Stock 4 T of Butter 2 Cloves of Garlic, Crushed with the side of your knife. 2 T of Worcestershire Sauce 1 Heaping Tablespoon of Sour Cream While this may seem like a lot of ingredients, it should mostly be pantry items you have on hand. This recipe also makes a lot of food and as I said earlier, makes a great freezer meal. The steps are fairly simple. Steps In a large bowl, combine all of the ingredients except for the beef stock, butter, cream of mushroom soup, garlic, Worcestershire sauce, mushrooms and sour cream. So in your bowl you should have: meat, crackers, milk, onion, green pepper, all your seasonings and herbs. Combine the meat, crackers, eggs, onions, green peppers, milk and seasonings until they are WELL combined. Next, you want to form large patties. These patties will be more wet than your usual meatballs or hamburgers. Prepare a cookie sheet with foil and make about 10 patties that are about the size of your hand and about 2 inches thick. (there is a picture at the end of how they should look) This step is KEY. You must allow the patties to rest at room temp for about 30 minutes. This is so they have time to bind. As I said, they will be more wet than your typical meatball or ground meat recipe. At this point I froze half on a cookie sheet in the freezer and later added them to a ziploc bag to store. When your patties have rested for about 30 minutes you want to heat 2 to 3 T of butter in a deep skillet or braiser. When the butter is warm, add your garlic cloves and give it a swirl in the butter. Prepare a plate with some paper towels to keep near the stove where you will be frying your patties. Carefully remove 2 or 3 patties and place them in your skillet. Allow the patties to cook for about 5 to 7 minutes on the first side before carefull flipping. You want to get a nice sear on each side. When they are well seared on both sides, remove them from the skillet and place on the prepared paper towel dish. Fry the rest of your burgers until they all have a good sear. When you are done frying all the burgers, add the rest of the butter and then add the mushrooms to the hot skillet. Allow the mushrooms to brown and add the Worcestershire sauce. Use a spatula to scrape up the meaty bits from the bottom of the pan as the worcestirshire sauce loosens them. Give your mushrooms about five minutes to simmer in the Worcestershire sauce. Next add the beef broth and cream of mushroom soup and whisk until smooth. This is the step you add your burgers BACK to the pan of gravy you just made. They should have shrunk while cooking so you should have room for them all. Make sure they are submerged in the gravy and bring the pan to a simmer. Reduce heat, cover with a lid and allow to simmer for 30 minutes. At the thirty minute mark, make room in the center of the pan, and add your heaping spoon of sour cream and whisk until combined into all of the gravy. Serve your hamburgers on top of mashed potatoes and top with gravy and a sprinkle of dill. This recipe is not a complicated one. Once you make it the first time you will be an expert and never have to use the recipe again. The nutmeg and dill in this recipe make a unique flavor profile that will wow your tastebuds. The sour cream adds a richness to the gravy that is unexpected. This is a fairly quick recipe that will taste like it took allday. I hope you and your family enjoy this recipe as much as mine does. For other great family recipes, CLICK HERE.
This Polish goulash is hearty, comforting and full of flavor!
Recipe video above. Pierogi Ruskie's are Polish dumplings filled with cheesy, creamy mashed potatoes served with an onion butter sauce. They are even more delicious than they sound! Traditionally made with quark which is an European fresh cheese which isn't easily found in Australia, so I've used cheddar because I want this recipe to be as accessible as possible to many people to experience the greatness that is Pieorgis!!! More in Note 2.Excellent weekend project – eat some today and freeze some for later (they cook from frozen). Makes a nice big batch of 30 pierogis. For more dumplings of the world - head here!