174 polish recipes

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

Excellent soup. I didn't stir in the cream because the taste was so good without it. Amazing extra flavor of fennel seeds. Thanks.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

Marynowane Pieczarki are Polish marinated mushrooms in a peppercorn and bay leaf vinegar brine. Tangy cocktail-hour bites that hold for weeks in the fridge. Pure old-world preserving.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

Placek swiateczny is a Polish Christmas bread loaded with walnuts, raisins, orange peel, and a splash of vodka. Bake it days ahead for the best flavor.

Szczupak po Polsku is Polish-style poached fish topped with a butter, hard-boiled egg, lemon, and dill sauce. A traditional Christmas Eve dish that comes together in just 30 minutes.

Strucle z makiem, a traditional Polish poppy seed roll with a rich yeast dough filled with ground poppy seeds, honey, raisins, and candied orange peel, finished with lemon icing.

This delicious dish is made with dried fruit, sweet cherries, juicy apples and seedless grapes.

Bigos, Poland's legendary hunter's stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.

Traditional Polish holiday side dishes: golden fried cabbage with split peas, pearl barley, buckwheat, baked rice, breadcrumb-coated potatoes, and seasoned beans. A complete Wigilia spread.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Easy bean, sausage and barley soup for your slow cooker.

Kielbasa simmered in spaghetti sauce with honey for a sweet-savory glaze. Just 3 ingredients, works on the stovetop, microwave, or crockpot as a main dish or party appetizer.