FLAVOR OF POLAND RECIPES

SOUPS


SORREL & CRAYFISH SOUP
(ZUPA SZCZAWIOWO-RAKOWA)

The Warmian-Masurian region abounds in sorrel. It can be found almost everywhere in the region and it has been used in local recipes for many years.

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LITHUANIAN STYLE BEET SOUP
(CHŁODNIK LITEWSKI)

This flavorful soup is a popular tradition of Poland’s Podlaskie region introduced into the local menu by its Lithuanian inhabitants years ago. .

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SOUR-RYE SOUP
(ŻUREK NA ZAKWASIE)

The sour-rye soup is a popular national, Polish dish.

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MAIN DISHES


KRAKOW STYLE ROASTED DUCK
My grandmother's recipe
(KACZKA PO KRAKOWSKU)
Według przepisu mojej babci

Roasted duck has been a long tradition of the Lesser Poland region. It’s one of the most iconic dishes of the Old Polish cuisine.

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STURGEON IN ROYAL STYLE
(JESIOTR PO KRÓLEWSKU)

The sturgeon is no ordinary product but a dish that historically reigned supreme on the court tables of Poland’s royalty.

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TROUT IN CREAM
(PSTRĄG W ŚMIETANIE)

The Warmian-Masurian region, is home to thousands of majestic lakes, and so naturally the region’s menu has quite a few great freshwater fish recipes.

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FISH MEATBALLS
(PULPETY RYBNE)

If you’re going to bring a bit of Poland’s coastal Tri-cities home with you, there’s no better way to do it than to recreate one of its splendid seafood dishes.

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BUCKWHEAT PANCAKES
(BLINY GRYCZANE)

These are no ordinary pancakes! These Russian style cakes, prepared with smoked halibut and caviar are a stable of the Podlaskie region’s cuisine.

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BEEF ROULADE, SILESIAN DUMPLINGS & RED CABBAGE
(ROLADA WOŁOWA, KLUSKI ŚLĄSKIE I MODRA KAPUSTA)

In the industrial age Sundays in Silesia were an especially important day to rest and eat well after a long week of work.

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ASPIC
(GALARETA)

A common Polish appetizer, snack and an indispensable element of the Polish Easter breakfast, aspic is a dish that has long been a part of Polish cuisine.

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BAKED POTATO WITH COTTAGE CHEESE
(PYRA Z GZIKIEM)

One of the most iconic recipes is a quick baked potato dish with a farmer’s cheese topping called “Pyra z Gzikiem.” It’s a very easy dish to prepare.

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MEDIEVAL STYLE CHICKEN BREAST
(PIERŚ Z KURCZAKA
W ŚREDNIOWIECZNYM STYLU)

There is no doubt that the Malbork Castle is one of Poland’s most spectacular monuments. Paying a visit to this grand remnant of the Teutonic Knights reign in Poland was a truly memorable experience!

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KOHLRABI SOUFFLÉ
(SUFLET W KALAREPIE)

Kohlrabi came to Poland from Rome centuries ago. Today, it is a vegetable that is being experimented with more and more in Poland, appearing on regional menus around the country more often.

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KUGEL
(KUGIEL)

The cuisine of the Holy Cross region of Poland is a blend of folk traditions with courtly tastes and an admixture of Jewish traditions. The most iconic Jewish influence on the region’s menu is “Kugel.”

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REGIONAL STUFFED CABBAGE ROLLS
(REGIONALNE GOŁĄBKI)

Gołąbki have been a known part of Polish cuisine for centuries, made with a variety of fillings wrapped in fresh or pickled cabbage leaves.

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DUMPLINGS WITH MILLET, COTTAGE CHEESE AND MINT
(PIEROGI Z KASZĄ JAGLANĄ,
SEREM I MIĘTĄ)

There is no doubt that pierogi are one of the most well-known staples of Polish cuisine around the world!

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REBEL’S CAKES
(PLACKI PO ZBÓJNICKU)

The food of Poland’s highlanders traditionally consists of only a few staple ingredients yet even in its simplicity it makes for a unique, hearty and warming cuisine.

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DESSERTS


CREAM OF WHEAT BUNDT CAKE
(BABKA GRYSIKOWA)

This Galician-style Bundt cake is a very old but very quick and simple dessert.

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GDANSK MILK
(GDAŃSKIE MLEKO)

This is dessert with a long history in the city of Gdansk. It was originally served as far back as the 18th century and it was typically enjoyed by the upper classes who enjoyed its sophisticated ingredients and flavors.

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POPPY SEED CAKE
(MAKOWIEC)

Poppy seed is a popular ingredient used in traditional Polish dishes in many areas of Poland.

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CHEESECAKE
(SERNIK)

Nothing warms the home like the aroma of a homemade cheesecake baking in the oven. It’s a popular dessert baked, traditionally baked in many Polish households and the Warmian-Masurian region is no exception.

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APPLE PIE
(JABLECZNIK)

Called “Jablecznik” or “Szarlotka” in Polish, its aroma is often associated with fond, childhood memories of Babcia’s (grandma’s) home.

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ANGEL WINGS
(CHRUSTY)

Chrust is a favorite Polish sweet most often associated with Fat Thursday (Fat Tuesday in the U.S.).

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