Top 5: Traditional Polish Foods

When Polish cuisine comes to mind, it’s likely to be rife with visions of sausage, stews and healthy servings of vodka, but there’s more to enjoy in this Eastern European mecca of hearty cuisine and even heartier drinks. Here are Poland’s top five dishes to try regardless of the region.

Pierogies

Fried or steamed, meat-filled or vegetarian, you can’t go wrong with the classic Polish dumpling known as a pierogi. Often served in large portions of six to 12 per plate, the varieties of contents are seemingly endless, but the most common are mushroom, onion, spinach and/or sausage.

Żurek

This Polish rye soup is a little bit sour, a little bit earthy, served in a bread bowl (or “bread pot” as it’s called in Poland). The stew features rye flour, pork sausage, a poached egg and plentiful herbs and spices.

Kielbasa

When it comes to Polish sausage, kielbasa reigns supreme and can be made from myriad meats such as pork, beef, turkey, lamb or veal, depending on the region.

Barszcz

The Polish borscht is a deep red stew made from beetroot and other flavorful vegetables like onions and garlic. To thicken the stew, meat can be added, but versions vary from region to region. Barszcz is often the first course served at Christmas Eve dinner.

Cabbage

Although most likely served on the side of pork loin or other meat, Polish cabbage has enough texture and flavor to stand on its own. The versatile, buttery vegetable can serve as a stuffing in a dumpling or the cabbage can be stuffed itself with small meats and spices.