28 polish recipes

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Smoky kielbasa red beans and rice made in the microwave in 30 minutes. Pinto beans, tomato sauce, and cayenne bring bold Cajun-style flavor to this one-pot weeknight dinner.

Bean lovers will truly think this savory and hearty soup has a little bit of heaven in it.

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

Marynowane pieczarki are Polish pickled button mushrooms in a vinegar marinade with black peppercorns and bay leaves. A classic zakaski appetizer served chilled with bread, cured meats, or vodka.

Apple pierogi filling: grated fresh apples with cinnamon and sugar. Traditional Polish dessert pierogi served with sour cream, buttered crumbs, and a final cinnamon dust.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Spaghetti with turkey sausage in a quick tomato sauce made from paste and seasoning mix. A lighter, leaner take on sausage pasta ready in about 30 minutes.

Kapuska with kielbasa and bacon simmered in beer with sauerkraut. A rustic Polish-German cabbage stew with smoky sausage and a pinch of sugar to balance the tang.

Ceregi are traditional Polish deep-fried pastry twists made from egg yolk dough with a splash of whiskey. Crispy, delicate, and dusted with powdered sugar.

Kompot w spirytusie, a traditional Polish 12-fruit compote with dried fruits, fresh apples, cranberries, cherries, and brandy. A Christmas Eve dessert simmered with warm spices.

Cherry filling for pierogies takes pitted dark sweet cherries and a squeeze of lemon for a fresh fruit filling. Polish dessert dumpling stuffing that comes together in 20 minutes.