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Armutlu Tarçın Komposto
Easy 20 min~48 kcal 1/10
Polish Recipes
Polish cuisine is hearty and grain-forward: pierogi, bigos, żurek, potato pancakes. Pickles, sauerkraut and sour cream stay on the table.
91 recipes
Polish cuisine is a hearty, unfussy tradition that brings together its Eastern European Slavic roots, Lithuanian and Belarusian influences, the bread and pickle heritage of the Jewish diaspora, and a fermentation culture built to survive long winter months. Tatonia features dozens of Polish recipes, led by pierogi (filled dumplings), bigos (hunter's stew, with beef and mushrooms), beef cutlet (a Wiener schnitzel adaptation), żurek (sour rye soup), placki ziemniaczane (potato pancakes), gołąbki (cabbage rolls), barszcz (beetroot soup), makowiec (poppy seed roll), kremówka (papal cream cake), and sernik (curd cheesecake). Pierogi ruskie (despite the name 'Russian pierogi', it is considered a Polish national dish) is, in the classic recipe, twarog (fresh cheese) plus potato plus onion plus butter; with its December 2007 registration, it sits on Poland's list of European Union Traditional Speciality Guaranteed (TSG) products. Bigos finds its true character not when eaten hot, but when rested for 2 to 3 days (a hunter's tradition, with the softening of fermentation). Sauerkraut (kapusta kiszona) is the protein and vitamin C source of the Polish winter, and nearly every household prepares it in jar brine. Żurek is cooked with a sour rye starter; it is the classic served with sausage and boiled egg on Easter morning. The beef cutlet (first recorded in writing on the menu of Krakow's Hotel restaurant in 1839) is thinly pounded beef chop plus breadcrumb coating plus butter frying; a Sunday family plate. This page covers a broad Polish repertoire, from everyday one-plate pierogi and bigos to classic meat dishes, the fermented soups żurek and barszcz, and Sunday desserts like sernik and makowiec.
Frequently Asked Questions
How are pierogi made in Polish cuisine?
For classic pierogi ruskie (filled with twarog and potato): knead a dough of 250 g flour plus 1 egg plus 100 ml warm water plus salt, and rest it for 30 minutes; prepare a filling of mashed boiled potato plus 200 g twarog plus caramelized onion plus salt. Roll the dough out to 2 mm, cut 7 cm rounds, place 1 tablespoon of filling and close into a half-moon, pressing the edges with a fork. Boil in salted water for 3 to 4 minutes (they rise to the top) and serve in butter with caramelized onion. It has been on the EU Traditional Speciality Guaranteed (TSG) list since December 2007.
Why is bigos called 'hunter's stew'?
Bigos goes back to the 14th-century Polish royal hunting tradition; the venison and rabbit obtained during the hunt were cooked for days in large cauldrons together with fresh and fermented cabbage. The classic modern recipe: 1 kg of mixed meat (beef plus lamb plus beef sausage plus smoked beef) plus 1 kg fresh cabbage plus 1 kg sauerkraut plus 100 g dried mushrooms plus 200 g dried plums plus onion plus 5 allspice plus 4 to 5 bay leaves plus a first 2-hour boil. Its traditional rule: a 2 to 3 day rest is essential, because it softens with each reheating and the aromas deepen, reaching its 'mature' consistency on the third day.
How does żurek gain its sourness?
Żurek's sourness comes from a sourdough rye starter called zakwas. Classic zakwas: 200 g rye flour plus 500 ml warm water plus 1 to 2 garlic cloves (peeled) plus a piece of black bread crust plus a clean glass jar, fermented for 4 to 5 days at room temperature. It is ready once it clears and gives off a sour smell. Making the soup: bone broth plus beef white sausage plus onion plus garlic plus marjoram plus 2 tablespoons zakwas plus a dill garnish; served on Easter morning with a boiled egg in a bread bowl. The sourness comes from the rye fermentation starter, not from yogurt; yogurt is not used as a substitute.
How does sernik differ from classic New York cheesecake?
Polish sernik is made with fresh cow's milk cheese (twarog), not with cream cheese. Twarog has a lower fat content (18%) and gives a granular texture; New York cheesecake is creamier and richer. Classic sernik recipe: 1 kg twarog (strained through cheesecloth) plus 6 eggs plus 200 g sugar plus 100 g butter plus 1 tablespoon lemon zest plus 2 tablespoons potato starch, baked at 175°C for 60 to 70 minutes; topped classically with raisins plus almonds. It is a classic dessert documented at royal tables in the city of Krakow in the 16th century.
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