List of Polish dishes

Wigilia - traditional Christmas Eve supper in Poland

• Barszcz - Its strictly vegetarian version is the first course during the Christmas Eve feast, served with uszka (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
• Czernina - duck blood soup
• Flaki or flaczki - beef or pork guts tripe stew with marjoram The word “Flaki” means guts. In some areas it is made out of a cow's stomach which is cut in stripes.
• Grochówka - pea and/or lentil soup
• Kapuśniak - cabbage/sauerkraut soup
• Kartoflanka - potato soup[1]
• Kiszczonka - traditional Wielkopolska cuisine, consists of black pudding, flour, milk and [
• Krupnik - barley soup with chicken, beef, carrots or vegetable broth
• Kwaśnica - traditional sauerkraut soup, eaten in the south of Poland
• Rosół - chicken noodle soup
• Rumpuć - thick vegetable soup, characteristic of Wielkopolska cuisine
• Zupa borowikowa - boletus mushroom soup
• Zupa buraczkowa - red beetroot soup with potatoes, similar to traditional Barszcz
• Zupa grzybowa/pieczarkowa - mushroom soup made of various species
• Zupa jarzynowa - chicken/vegetable bouillon base vegetable soup
• Zupa ogórkowa - soup of Sour, salted cucumbers, often with pork ("dill pickle soup")
• Zupa pomidorowa - tomato soup usually served with pasta or rice
• Zupa szczawiowa - sorrel soup
• Żur - soured rye flour soup with white sausage and/or hard-boiled egg
• Żurek - żur with potatoes, Polish sausage (kielbasa), and Egg (jajko). Depending on the part of Poland it came from, it may contain mushrooms as well. This dish is also called żurek starowiejski ("old village"). It is frequently served with sour cream or by itself.

• Baranina - roasted or grilled mutton
• Bigos - a stew of cabbage and meat (often in a tomato base) mainly kiełbasa'
• Gołąbki - cabbage leaves stuffed with spiced minced meat and rice or with mushrooms and rice
• Golonka - stewed pork knuckle or hock
• Gulasz - stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.
• Kaczka z jabłkami - roast duck with apples
• Karkówka - chuck steak, usually roasted
• Kasza gryczana ze skwarkami - buckwheat groats with chopped, fried lard and onions
• Kaszanka - Polish blood sausage, made of pork blood, liver, lungs and fat with kasza, spiced with onion, pepper and marjoram
• Kiełbasa - sausage is a staple of Polish cuisine and 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 - or ’’pulpety’’, 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 - a pork breaded cutlet; made of pork tenderloin (with the bone or without), or of pork 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 boiled potatoes and cabbage stew.
• Kurczak pieczony po wiejsku - Polish village style roasted chicken with onion, garlic and smoked bacon
• Łosoś - salmon, often baked or boiled in a dill sauce
• Pampuchy - a type of pączek from yeast dough cooked on steam
• Pasztecik szczeciński - deep-fried yeast dough stuffed with meat or vegetarian filling, served in specialized bars as a fast food, different from Polish home-cuisine dishes, which also are called "pasztecik"
• Pieczeń cielęca - roast veal, marinated in an aromatic marinade
• Pieczeń wieprzowa z winem - pork roast with wine
• Pieczeń z mięsa mielonego - ground meat roast
• 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
• Ryba smażona - fried, breaded fish fillet
• Schab faszerowany - stuffed pork loin
• Wołowina pieczona - roast beef
• "Zapiekanka" - short baguette, cut in two slices, topped with tomato sauce, briefly fried mushrooms and onion, topped with grated cheese and briefly roasted, served hot with ketchup or/and mayonnaise topping, sold as a take away dish (fast food)
• 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
• Żeberka wędzone - smoked, roasted or grilled ribs

• Ćwikła z chrzanem - grated or finely chopped beetroot mixed with chrain
• Fasolka z migdałami - fresh slender snipped green beans steamed and topped with butter, bread crumbs, and toasted almond slices
• Kapusta kiszona - sauerkraut
• Kapusta zasmażana - sauerkraut pan-fried with fried onions, cooked pork, whole pepper, and rich spices; a truly hearty side dish
• Kapusta z grochem - peas, sauerkraut and spices
• Kartofle gotowane - simple boiled potatoes with parsley or dill
• Kasza gryczana - buckwheat groats
• Kopytka - hoof-shaped potato dumplings
• Mizeria - traditional Polish salad made from cucumbers in whipped cream
• Ogórek kiszony - dill pickle
• Ogórek konserwowy - preserved cucumber which is rather sweet and vinegary in taste
• Pieczarki marynowane - marinated mushrooms
• 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 burakowa (buraczki) - finely chopped warm beetroot salad
• Sałatka ogórkowa - pickled cucumber, preserved cucumber, chopped red peppers, onions salad
• 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, corn, 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
• Śmietana - whipping cream
• Surówka - raw sauerkraut, apple, carrot, and onion salad
• Surówka z białej kapusty - coleslaw blend of freshly shredded cabbage, carrots, mayonnaise and spices
• Surówka z marchewki - carrot salad made with coarsely grated carrots, coarsely grated granny smith apple, lemon juice, vegetable oil, salt, and sugar
• Tłuczone ziemniaki - mashed potatoes

• Beer (piwo) - popular brand names include Żywiec, Tyskie, Warka, Lech, Okocim, Piast, Łomża, Perła, Leżajsk, Żubr
• Coffee (kawa)
• Herbal tea (herbata ziołowa/herbatka ziołowa)
• Kompot - clear juice obtained by cooking fruit in a large volume of water, like strawberries, apricots, peaches, apples, rhubarb, gooseberries, or sour cherries
• Mead (miód pitny)
• Mineral water (woda mineralna)
• Nalewka - home-made, vodka-based liqueur-style drinks
• Soft drink (oranżada)
• Tea (herbata)
• Vodka (Polish: wódka) - since the 8th century. In the 11th century they were called gorzalka 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 include Belvedere, Chopin, Sobieski, Luksusowa, Absolwent, Żubrówka, Wyborowa, Biała Dama, Polonaise, Żołądkowa Gorzka, Starka, Krupnik, Siwucha and Ultimat.
• Wine (wino)
• Garlic Milk ("mleko czosnkowe") - Milk that was heated and had honey and garlic mixed in
• Cider (cydr)

• Budyń - a 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
• Krówki - Polish fudge, soft milk toffee candies
• Kutia - a small square pasta or wheat with poppy seeds, nuts, raisins and honey; typically served during Christmas in the eastern regions (Białystok)
• Makowiec - poppy seed-swirl cake, sometimes with raisins and/or nuts
• Mazurek - cake baked in Poland, particularly at Christmas Eve and Easter, but also at other winter holidays
• 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 during Zaduszki and at Stare Miasto (Old city) in Warsaw
• Pierniki - soft gingerbread 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 of twaróg, a type of quark fresh cheese
• Szarlotka or jabłecznik - Polish apple cake
• Tort - multi-layered sponge cake filled with buttercream or whippedcream, with fruits or nuts, served on special occasions like nameday or birthday
• Twaróg, a type of fresh cheese/quark

• Herbata góralska ("Highlander's tea") or herbata z prądem ("Tea with electricity") - tea with alcohol
• Syrop z cebuli ("onion syrup") - a cough remedy made of chopped onion and sugar; it is still considered a medicine
• Tran - cod liver oil used like a vitamin

A list of dishes popular in certain regions of Poland:

• List of Polish desserts

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Polish meals culinary blog

• Polish cuisine at Curlie
• Polish Culinary Art