Originally from the Silesian Voivodeship or wojewodztwo slaskie of Poland, these cooked potato dumplings with a hole in the middle are among the country's most popular side dishes. While they've gained universal acclaim over the years, the Silesia holds the most mouthwatering kluski by far. Beer and kluski go well together, and local brewery Browar Mariacki in Katowice is a great place to sample this pairing. The traditional Silesian rolada, a beef roll served with kluski, is hard to beat.
Sausages containing pig's blood, pork offal and buckwheat. Blood has a special place in Polish kitchens and kaszanka is a great example of this. Although the ingredients for this sausage might seem unusual, their usage is relatively standard in central and eastern European cuisine. Kaszanka is made from a curious melange, including pig's blood, pork offal -- skin, fat, liver and skin combo -- and buckwheat, which is stuffed in the pork's intestine.
There's no better place to try kaszanka than a restaurant where the buckwheat is king. Zakopane's Dobra Kasza Nasza serves it well, along with many other buckwheat-based dishes. When it comes to pleasing those with a sweet tooth, Poland has no shortage of good foods to offer. One of the best is racuchy, the pancake's close relative. It follows the same winning sugary formula as the popular flat cakes and looks almost identical. Racuchy is often associated with Christmas, as a savory version of the treat forms an integral part of the festive Polish dinner.
Unlike many of the other dishes listed, racuchy isn't easy to find in restaurants, but many local families prepare them at home. For the best racuchy in Katowice, head straight to Zurownia, a cozy restaurant serving Silesian cuisine.
The racuchy here is served with apple mousse. Placki ziemniaczane. Polish families used potato pancakes as a substitute for bread during tough times. A list of top Polish cuisine would not be complete without these potato pancakes. Thousands of Polish families relied on placki ziemniaczane as a replacement for bread, a scarcity during Poland's economic hardships, and they've since become very important to the country's culinary tradition.
Placki ziemniaczane is often topped with meat sauce, sour cream or goulash. Those who visit the picturesque spa town of Krynica Zdroj, positioned in the Beskid mountains, can opt for a placki ziemniaczane tasting session at Karczma Cichy Kacik, a local culinary institution.
Martin's croissant. It is almost the same thing. As per using only leftover parts, of a pig, you are slightly misinformed. Perhaps years back maybe, but not now. The blood is cooked. How do you eat your steak — rare, medium? Well, what can I say? On the other hand, do you like bacon?
Do you fry your eggs in bacon fat? Have you seen how bacon fat looks like when solidified?? Exactly like smalec! Not everybody had access to butter. Pork fat, ie lard kept well for long time. But, ask Kentucky Fried Chicken what they fry their chickens in? Yes, exactly — lard. Much of Polish food was born out of necessity during the hard times of the turbulent Polish history. Nothing went to waste. Much has ended up as delicious dishes in modern day Poland.
All this looks so delicious and I bet it tastes amazing! My family will love this. I can not wait to try this at home. This is a great way of introducing healthy foods into our menu.
Wow, very interesting Anna, I have followed you on your global journeys but never twigged such a local Polish connection you were in Central America for a while I recall and yet there are FIVE foods here which are uneaten by me despite having visited Poland over 20 times!!!
I cwrote to your blog a couple of times in the last month about renting a car in Italy, where I just returned from a wonderful vacation. But now I just want to say how much I enjoyed reading this section on Polish cooking!
My parents were both Polish one raised Catholic and one Jewish but neither remained religious —they came to the U. My mother was a wonderful cook she even published a cookbook! It would be baked in a rectangular pan as for brownies and then cut into squares. There was also an almond mazurka. Also, a terrific babka with just raisins which was more like bread, or when sprinkled with rum and covered with frosting, an essential part of our annual Easter feast we were definitely religious about food, growing up!
I make our family version of Bigos every winter ….. Wonderful memories! Very impressive list. Great stuff…. Grew up on that soup but usually egg drop noodles were added. Excellent write-up. And I do most of tge Polish Cooking in our house.
I do up a couple batches of bigos every winter. This one I will distribute a lot of it to some starving college grandbabies. Thanks f3 the additional ideas.
I love czarnina and Koloc which is pronounced kowots from the mountains of South. Poland Any info on that. I used to make a Christmas cookie, Kolachi? My married daughter is now making them. They are rolled in powdered sugar after they get out of the oven. My mother used to buy Italian plums and then thinly wrap themi in dough and then put them in a pot to ook. Out came delicious plum sauce on the bottom and plums like you never tasted before. I though she called it Kanidlia????
What was it called? I live in Ukraine and some of the dishes that you have tried in Poland, we cook at home very often. Delicious local cuisine and the fact that the milk bars are so cheap means that one can try pretty much everything without spending a fortune.
No need to say that I ended up Pierogis every single day. Im planning a trip to Poland Aug. Your blog hit the spot. Ill be sure to keep in touch during my journey. We are planning a trip to Poland in the fall of We will do a tour then venture off on our own to Nowy Sacz to find some family.
We love to cook and try new foods and very much enjoyed your food comments. We just returned from a trip to Eastern Europe. Still like Poland the best. We tried their Pierogi at 5 different restaurants and found the best one on our last day there. The food and service was excellent and the Pierogi were pan fried with onion, were the best. Ohh I love polish food.
We ate rosol and pierogi. It was delicious. Great post. Polish food is incredible and I could eat it every day! My favourite dish is actually one of the most unsual for me — tartare. It is so delicious! The best one I have ever eaten was in Warsaw, in a bar called Bubbles.
And they served it with champagne. A very unique combination, but surprisingly tasty: I hope to visit Poland and this place soon. Very nice list. Oh boy! Nice list: I totally agree, Polish food is amazing. For me pierogi I still struggle to pronounce it correctly are the best. I could eat them all the time! Last time I went to Akademia Restaurant in Warsaw. It was great — one of the best pierogis I have ever eaten and quite unsual, because with duck.
I recommend this restaurant for any Polish food lover;. I came back to the same restaurant 3 times on the week I spent in Krakow just to eat it again. Thanks for the recipes. Nancy K.
Hello from ireland. I have been introduced to polish food through shops in my town. Yes, polish people do love their pork. Even something like chicken susages might contain pork. There is probably too much salt in the food too. Ah bigos! My favorite dish! I visited Wroclaw not well know Polish city, closer to German border last summer because of my husband business trip. It was my first time in Poland. My mother was Polish and I grew up with Polish food.
When I came to Wroclaw, I knew some food to try like pierogi, golabki, placzki but bigos. Thanks to the tour I was able to taste Bigos which I fell in love! Thanks, Kaila. New to Poland, enjoying a lot of the dishes described in this blog, great value too. Makowiec strucla makowa is rolled dough filled with your choice of filling with the main filling being poppyseed.
Add butter, sugar, walnuts and raisins and you have a sweet and delicious treat. You can find these poppy seed rolls at any bakery in Poland. And it is often served on holidays like Christmas and Easter. Learn how to make this yummy treat at the Spruce Eats.
Another sweet treat to add to your Polish dinner party is Paczki. Paczki are the Polish version of doughnuts. Deep-fried dough is usually filled with jams, fruit, or custards and sprinkled with powdered sugar.
People started baking Paczki on Fat Thursday to use up the lard, eggs, and fruit to prepare for the fasting of Lent. At home, I could take or leave vodka, but once I had my first szarlotka also known as tatanka beverage upon arrival, there was no going back. Poland is proud of its vodka and will argue to the grave that they — not Russia — invented it and then perfected it.
Zubrowka is the brand of choice because of one unique flavor: bison grass. The grass gives the vodka its distinct mellow vanilla flavor, and even decorates the inside of the bottle.
Mix Zubrowka with apple juice, and you have the szarlotka. It helps if you have the amazing light apple juice you can find in Poland rather than the artificial stuff in the US.
The clouds turned out to be cotton candy, which was lit on fire to melt to a dish of raspberry parfait. The actual dessert was as good as the performance! Kabanosy kabanos is a Polish sausage. This long thin strip of sausage is often touted as the finest meat stick in the world. The process of salting and curing this sausage can take from 3 months to one year. It got its name from the nickname given to the young fat pigs kabanek that are raised in Eastern Poland with a diet of mostly potatoes.
Golabki consists of boiled cabbage stuffed with minced meat, rice, and chopped onions. Smother them with a tomato sauce for savory goodness. Check out the Polonist for the ingredients and how to make it. Bigos is a Polish meat stew and shredded cabbage and sauerkraut. You can really put anything you like in it from different meats to sausages or no meat at all. Slow cook it with mushrooms, onions, and tomatoes and let the aromas seep into your house.
Check it out here. Kopytka is potato dumplings that are popular in southern Poland. They can be eaten as a side dish or as a main meal. Their diamond shape is said to resemble little hooves. Similar to Italian Gnocci, Kopytka can be served any way you like.
Top them with tomato sauce, saute them with garlic, mushrooms and onions, top them with buttered breadcrumbs, or even make them a sweet treat with powdered sugar. Get this mashed potato dumpling recipe to make at home. Kotlet Schabowy is a breaded pork chop that reminded me of Schnitzel in Germany or Austria. This main course dish is made of pork that is pounded to a thin piece of meat, breaded with bread crumbs and flour and an egg and then cooked in oil over high heat. Serve with Sauerkraut and mashed potatoes and you have the perfect Sunday afternoon meal.
Gulasz is a meat stew usually made with beef, onions, and tomatoes with a dash of paprika. It can be served over boiled potatoes or noodles and with a side of fresh baked bread. Polish Meals has a good easy to follow recipe here. As amazing as the food had been, I was meated out.
First, he deftly chops the steak, then mixes in mushrooms, fried onions, seasonings, and other goodies.
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