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Polish Recipes

Bigos, pierogi, żurek — hearty, warming Central European comfort food.

14recipes

2Easy

10Medium

2Hard

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Newdinner

Bigos

Poland's national dish — a rich, smoky hunter's stew of sauerkraut, fresh cabbage and mixed meats slow-cooked until meltingly tender.

Pierogi Ruskie

Poland's beloved filled dumplings stuffed with seasoned mashed potato and farmer's cheese, boiled and finished in a pan with caramelised onions and butter.

Żurek — Polish Sour Rye Soup

A thick, creamy, intensely sour soup made from fermented rye flour, topped with hard-boiled egg, white sausage and horseradish — Poland's most iconic Easter soup.

2910 min480 calMedium

★4.8(2,143)

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Newdinner

Pierogi Ruskie

Poland's most beloved dumplings: half-moon pasta filled with potato, cheddar and caramelised onion, boiled then fried in butter with crispy onion and sour cream.

Barszcz — Polish Beetroot Soup

A brilliant crimson, intensely flavoured beetroot consommé with a clean, sweet-sour taste — Poland's Christmas Eve soup, served with mushroom dumplings.

Gołąbki — Polish Stuffed Cabbage Rolls

Tender cabbage leaves stuffed with spiced pork and rice, slow-braised in a rich tomato sauce — Poland's most beloved family comfort dish.

Bigos

Poland's hunter's stew — a deeply satisfying slow-cooked medley of sauerkraut, fresh cabbage, mixed meats, mushrooms, and tomatoes that improves for days after cooking.

Żurek

Poland's iconic sour rye soup — a uniquely tangy broth fermented from rye flour, served with hard-boiled egg, white sausage, and horseradish, the centerpiece of Polish Easter.

Flaczki

Poland's classic tripe soup — slow-simmered beef tripe in a rich, paprika-spiced broth with vegetables and marjoram, a hearty warming dish with centuries of history.