Traditional Polish custom of blessing food onHoly Saturday. ThisŚwięconka basket containskiełbasa, boiled eggs, salt, pepper and bread, and is decorated with bilberry leaves. Blessed food is eaten atEaster breakfast.Polish Easter breakfastWigilia – traditional Christmas Eve supper inPolandTraditional Polish wedding breadskołacz andkorowaj served alongside homemadekwas chlebowy andkefir
Barszcz – its strictly vegetarian version is the first course during the Christmas Eve feast, served withuszka (tiny ear-shaped dumplings) with mushroom filling (sauerkraut can be used as well, depending on the family tradition).
Barszcz biały – sour rye and pork broth with cubed boiled pork, kielbasa, ham, hard-boiled egg, and dried breads (rye, pumpernickel)
Chłodnik – cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill
Flaki orflaczki – beef or pork gutstripe stew withmarjoram. The word “flaki” means guts. In some areas it is made out of a cow's stomach cut in strips.
Kasza gryczana ze skwarkami –buckwheat groats with chopped, friedlard and onions
Kaszanka – Polishblood sausage, made of pork blood, liver, lungs and fat withkasza, spiced with onion, pepper and marjoram
Kołacz orkorowaj – traditional sweet breads, also known as yeast cakes, customarily served at weddings
Kiełbasa – 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 specialty
Kiszka ziemniaczana – type of roasted sausage made of minced potatoes
Klopsiki – orpulpety, meatballs, often with tomato sauce
Kotlet mielony – minced meat cutlet with eggs, bread crumbs, garlic, and salt and pepper rolled into a ball and fried with onions and butter
Kotlet schabowy –pork breaded cutlet; made ofpork tenderloin (with the bone or without), or ofpork 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 boiledpotatoes andcabbage stew.
Kurczak pieczony po wiejsku – Polish village style roastedchicken with onion, garlic and smoked bacon
Łosoś – salmon, often baked or boiled in a dill sauce
Pierogi – 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 (placki kartoflane) –potato pancakes usually served with sour cream
Polędwiczki wołowe – beef sirloin, often with rare mushroom sauce
Pyzy – potato dumplings served by themselves or stuffed with minced meat or cottage cheese
Rolada z kurczakiem i pieczarkami –roulade of chicken and mushrooms
Rolada z mięsa mielonego z pieczarkami – ground meat roulade stuffed with mushrooms
Zapiekanka – 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 dish
Zrazy – twisted shape thin slices of chopped beef, which is flavored with salt and pepper and stuffed with vegetables, mushrooms, eggs, and potato
Zrazy zawijane – beef rolls stuffed with bacon, pickle and onion
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 warzywna (sałatka jarzynowa) – 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 (sałatka ziemniaczana) –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
Kefir – fermented milk beverage, popular as a drink served at breakfast, lunch, and dinner; Poland is the world's second largest producer of kefir[citation needed]
Kvass (Polish:kwas chlebowy) – 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[2]
Vodka (Polish:wódka) – since the 8th century. In the 11th century they were calledgorzalka 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 (shot glass). Popular brand names includeBelvedere,Chopin,Sobieski,Luksusowa,Absolwent,Żubrówka,Wyborowa,Biała Dama,Polonaise,Żołądkowa Gorzka,Starka,Krupnik,Siwucha andUltimat.
Budyń – kind of custard pudding (made with a starch instead of egg yolk); usually comes in many different flavors, such as vanilla, chocolate, banana or cherry
Chałka – sweet white wheat bread from Jewish cuisine
Faworki (chrusty) – light fried pastry covered with icing sugar
Kisiel – juicy pudding made with pure fruit juice thickened with starch
Naleśniki – 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 (whipped cream) or with bite bialka (whipped egg whites)
Pączek – closed donut filled with rose marmalade or other fruit conserves
Pańska skórka –taffy sold at cemeteries duringZaduszki and at Stare Miasto (Old city) in Warsaw
Pierniki – softgingerbread shapes iced or filled with marmalade of different fruit flavours and covered with chocolate
Sernik – Sernik (cheesecake) is one of the most popular desserts in Poland; made primarily oftwaróg, a type of quark fresh cheese
Gzik (gzika) –Quark withsour cream, diced Europeanradishes (Raphanus sativus) and dicedgreen onions orchives. In recent years a variant usinggarlic instead of radishes has become a restaurant staple.
Kaczka z pyzami i modrą kapustą – roast duck with steam-cooked rolls and red cabbage
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 ofSzczecin
Kluski śląskie (Silesian dumplings) – round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour andpotato starch flour
Makiełki,moczka, ormakówki – 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 (roladen with red cabbage) – best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten withkluski śląskie for Sunday dinner
Siemieniotka or siemiotka – very original and rare kind of soup made ofhemp seed with boiledkasza, one of the mainChristmas Eve meals; requires a lot of hand work to prepare according to tradition
Szałot (Silesian potato salad) – salad made out of cubed boiled potatoes, root vegetables, various sausages (sometimes ham), pickled fish (usually herring), boiled eggs, bound with mayonnaise
Barszcz zuszkami – beetroot soup with little dumplings. The soup is a staple part of the local culinary heritage of manyEastern andCentral European nations
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