List of Polish dishes

Soups

• Barszcz biały – sour rye and pork broth with cubed boiled pork, kielbasa, ham, hard-boiled egg, and dried breads Chłodnik – cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dillCzernina – duck blood soupFlaki 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 soupKapuśniak – cabbage/sauerkraut soupKartoflanka – potato soupKiszczonka – traditional dish from Greater Poland, consisting of black pudding, flour, milk and spices.Krupnik – barley soup with chicken, beef, carrots or vegetable brothKwaśnica – traditional sauerkraut soup, eaten in the south of PolandRosół – chicken noodle soupRumpuć – thick vegetable soup, characteristic of Wielkopolska cuisineZupa borowikowa – boletus mushroom soupZupa buraczkowa – red beetroot soup with potatoes, similar to traditional barszczZupa grzybowa/pieczarkowa – mushroom soup made of various speciesZupa jarzynowa – chicken/vegetable bouillon base vegetable soupZupa ogórkowa – soup of sour salted cucumbers, often with pork Zupa pomidorowa – tomato soup usually served with pasta or riceZupa szczawiowa – sorrel soupŻur or żurek – soured rye soup with sausage and/or hard-boiled egg, sometimes with mushrooms, name often used interchangeably with white barszcz

Main course

• Christmas carp – fish dish traditionally eaten on Christmas Eve throughout Central EuropeGołąbki – cabbage leaves stuffed with spiced minced meat and rice or with mushrooms and rice, often in a tomato baseGolonka – stewed pork knuckle or hockGulasz – stew of meat, noodles and vegetables, seasoned with paprika and other spicesKaczka z jabłkami – roast duck with applesKarkówka – chuck steak, usually roastedKasza gryczana ze skwarkami – buckwheat groats with chopped, fried lard and onionsKaszanka – 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 weddingsKiełbasa – 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 specialtyKiszka ziemniaczana – type of roasted sausage made of minced potatoesKlopsiki – or pulpety, meatballs, often with tomato sauceKotlet mielony – minced meat cutlet with eggs, bread crumbs, garlic, and salt and pepper rolled into a ball and fried with onions and butterKotlet schabowy – pork breaded cutlet; made of pork tenderloin, 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 baconŁosoś – salmon, often baked or boiled in a dill saucePampuchy – type of pączek from yeast dough cooked on steamPasztecik 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 marinadePieczeń wieprzowa z winem – pork roast with winePieczeń z mięsa mielonego – ground meat roastPierogi – 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 – potato pancakes usually served with sour creamPolędwiczki wołowe – beef sirloin, often with rare mushroom saucePyzy – potato dumplings served by themselves or stuffed with minced meat or cottage cheeseRolada z kurczakiem i pieczarkami – roulade of chicken and mushroomsRolada z mięsa mielonego z pieczarkami – ground meat roulade stuffed with mushroomsRyba smażona – fried, breaded fish filletSchab faszerowany – stuffed pork loinWołowina pieczona – roast beefZapiekanka – 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 dishZrazy – twisted shape thin slices of chopped beef, which is flavored with salt and pepper and stuffed with vegetables, mushrooms, eggs, and potatoZrazy zawijane – beef rolls stuffed with bacon, pickle and onionŻeberka 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 – finely chopped warm beetroot salad
• Sałatka ogórkowa – pickled cucumber, preserved cucumber, chopped red peppers, onions salad
• Sałatka warzywna – 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 – 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 – popular brand names include Żywiec, Tyskie, Warka, Lech, Okocim, Piast, Łomża, Perła, Leżajsk, Żubr
• Cider
• Coffee
• Garlic milk – warm milk with honey and garlic mixed in
• Herbal tea
• 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
• Mineral water
• Nalewka – home-made, vodka-based liqueur-style drinks
• Soft drink
• Tea
• 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. Popular brand names include Belvedere, Chopin, Sobieski, Luksusowa, Absolwent, Żubrówka, Wyborowa, Biała Dama, Polonaise, Żołądkowa Gorzka, Starka, Krupnik, Siwucha and Ultimat.
• Wine
• Wściekły pies – shot drink made from vodka, raspberry or blackcurrant syrup, and Tabasco sauce

Desserts

• Budyń – kind of custard pudding ; usually comes in many different flavors, such as vanilla, chocolate, banana or cherry
• Chałka – sweet white wheat bread from Jewish cuisine
• Faworki – 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
• 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 holidaysNaleśniki – 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 or with bite bialka
• Pączek – closed donut filled with rose marmalade or other fruit conserves
• Pańska skórka – taffy sold at cemeteries during Zaduszki and at Stare Miasto in Warsaw
• Pierniki – soft gingerbread shapes iced or filled with marmalade of different fruit flavours and covered with chocolate
• Sernik – Sernik 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

• Herbata góralska or herbata z prądem – tea with alcohol
• Syrop z cebuli – cough remedy made of chopped onion and sugar; it is still considered a medicine
• Tran – cod liver oil used like a vitamin

Regional cuisine

Greater Poland">Greater Poland Voivodeship">Greater Poland

• Gzik – Quark with sour cream, diced European radishes and diced green onions or chives. In recent years a variant using garlic instead of radishes has become a restaurant staple.
• Kaczka z pyzami i modrą kapustą – roast duck with steam-cooked rolls and red cabbageKiszczonka – black pudding soupKopytka – potato dumplingsMakiełki – traditional Christmas Eve dessert; its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote and almondsPlendze – potato pancakes served with sugarPyry z gzikiem – boiled, peeled or unpeeled potatoes with gzik and butter
• Rogale świętomarcińskie – croissants filled with white poppy seeds, almonds, other nuts and raisins, traditionally eaten on November 11, St. Martin's Day

Lesser Poland">Lesser Poland Voivodeship">Lesser Poland

• Strudel jabłkowy – apple strudel, identical to the Austrian apfelstrudel
• Karkówka – tenderloin, usually roasted
• Kiełbasa – krakowska, podwawelskaMakowiec – poppy seed cakeMiodek turecki – caramelised sugar, traditionally with nutsPischinger chocolate oblaten cake – cake made of layers of wafer and layer
• Proziaki – Polish flat soda bread
• Przysmak piwny – beef jerky

Goral Lands">Gorals">Goral Lands

• Bryjka also known as klózki- boiled flour or ground up kasha served with milk or spyrka
• Bryndza – cheese
• Bundz – cheese
• Czosnianka – garlic and mint soup
• Gołka – cheese
• Kwaśnica – sauerkraut and potato soup
• Oscypek – hard, salty cheese from non-pasteurized sheep milk which is smoked over a fire; sometimes served sliced and fried with cranberries
• Śliwowica łącka – strong plum brandy
• Zyntyca – popular drink made of sheep's milk whey
• Moskole - potato flatbread
• Placek po zbójnicku - potato pancakes with goulash
• Kołacz z serem - round sweet bread with cheese, either twaróg or bryndza
• Pstrąg - trout fish, usually fried
• Góralska herbata
• Bombolki - sweet cakes covered in honey

Lublin Land">Lublin Voivodeship">Lublin Land

• Biłgoraj pierogi – regional pâté/pie from Biłgoraj, based on potatoes, quark and buckwheat groats
• Cebularz – Jewish wheat flat-cake, topped with onion and poppy-seed
• Forszmak – appetizer with salty minced fish and meat
• Kaszak – bread roll filled with Biłgoraj pierogi
• Marchwiak – in appearance similar to a Swiss roll, filled with a carrot filling
• Ruthenian pierogi, pierogi ruskie – most stuffed with twaróg and potato
• Pierogi z bobem – pierogi stuffed with broad bean

Masovia">Masovian Voivodeship">Masovia

• Baba warszawska – yeast cake
• Bułka z pieczarkami – a bun filled with a champignon stew; ersatz hot dogs under communism, when frankfurters were in short supply
• Flaczki z pulpetami – tripe stew with marjoram and small meat noodles
• Kawior po żydowsku – "Jewish caviar"; chopped calf or poultry liver with garlic and hard boiled egg
• Kugiel – found in the town of Ostrołęka, made with potatoes and diced meat
• Nalesniki – pancakes filled with sweet white cheese
• Pączki – doughnuts with rose marmalade
• Pyzy z mięsem – round potato dumplings stuffed with meat
• Zrazy wołowe – rolled beef strips in sauce
• Zrazy wołowe zawijane – chopped dill cucumbers and onions wrapped in thin strips of beef
• Zupa grzybowa po kurpiowsku – mushroom soup made of Tricholoma equestre, a large mushroom with a cereal-like flavor

[Masuria]

• Kartacz – see #Podlaskie
• Sękacz – pyramid cake, made of many layers

Opole Silesia">Opole Voivodeship">Opole Silesia

• Ciapkapusta, pańczkraut, pańćkraut – potato, cabbage pureé dish
• Biołe kluski – potato dumplings with a small depression in the centre
• Śląskie niebo – bacon with kluski and sauce, generally with vegetables

[Podlaskie]

• Babka ziemniaczana
• Babka żółtkowa – yolk and yeast cake
• Bliny gryczane – buckwheat pancakes
• Cebulniaczki
• Cepeliny – big, long potato dumplings stuffed with meat and marjoram
• Chleb biebrzański
• Chłodnik – cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill
• Grzyby po żmudzku – mushrooms, Samogitian style
• Kartacz – big, long potato dumplings stuffed with meat and marjoram
• Kawior z bakłażana – "caviar" of eggplant
• Kiszka ziemniaczana – potato sausage
• Kopytka – potato dumplings with fried onions
• Korycinski – cheese
• Kreple z lejka
• Kugiel ze skwarkami
• Kutia – traditional Christmas dish, made of wheat, poppy seeds, nuts, raisins and honey
• Melszpejz zaparzany z jabłek
• Okoń smażony, w zalewie octowej – perch fried in vinegar
• Pieczeń wiedźmy
• Ruskie pierogi – Ruthenian style pierogi with quark cheese and potato
• Sękacz – pyramid cake, made of many layers
• Szodo
• Tort ziemniaczany – potato cake
• Żeberka wieprzowe po żmudzku – pork ribs, Samogitian style
• Zrazy wołyńskie
• ''Zucielki''

Pomerania">Pomeranian Voivodeship">Pomerania

• Pierniki – soft gingerbread shapes filled with marmalade of different fruit flavours and covered with chocolate
• Ruchanki – flat, oval racuszki hot fried on fat
• Szpekucha – small dumplings stuffed with lard and fried onion

Świętokrzyskie">Świętokrzyskie Voivodeship">Świętokrzyskie

• Dzionie rakowskie – kaszanka made from pork or beef intestine, visually similar to kaszanka pâté
• Fitka kazimierska – traditional soup from Kazimierza County; made from potatoes, vegetables, pork rind from fatback, barley kasza and tomato pureé
• Krówka opatowska – milk condensate sweet with a minute vanilla taste; produced since the year 1980
• Prazoki – kluski-like dish made from boiled potatoes and steamed flour, served with fatback and onion
• Słupiański siekaniec dworski – rouladen dish, sliced into c. 1.5 cm wide pieces; includes gentium and groat kasza

Western Pomerania">West Pomeranian Voivodeship">Western Pomerania

• Paprykarz szczeciński – paste made by mixing fish paste with rice, onion, tomato concentrate, vegetable oil, salt and a mixture of spices including chilli pepper powder
• Pasztecik szczeciński – deep-fried yeast dough stuffed with meat or vegetarian filling, a typical fast food dish of Szczecin

Silesia">Silesian Voivodeship">Silesia

• Kluski śląskie – round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour and potato starch flour
• Knysza – bread roll with meat and vegetables
• Krupniok – blood sausage made of kasza and animal blood, spiced with marjoram and garlic
• Żymlok - blood sausage similar to Krupniok but made using a bread roll instead of kasza
• Makiełki, moczka, or makówki – traditional Christmas Eve dessert; its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote and almonds
• Poppy seed pastry – many elaborate recipes are possible; based on finely ground poppy seeds, with raisins, almonds, Candied citrus peels, honey, sugar, pudding flavoured with rum; decorated with fingers of crumbling
• Rolada z modrą kapustą – best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage ; traditionally eaten with kluski śląskie for Sunday dinner
• Siemieniotka or siemiotka – very original and rare kind of soup made of hemp seed with boiled kasza, one of the main Christmas Eve meals; requires a lot of hand work to prepare according to tradition
• Szałot – salad made out of cubed boiled potatoes, root vegetables, various sausages, pickled fish, boiled eggs, bound with mayonnaise
• Wodzionka or brołtzupa – soup with garlic and squares of dried rye bread