the appetizer:

Traditional Polish cuisine includes Polish sausage (kielbasa), red beet soup (barszcz), duck blood soup (czernina), Polish dumplings (pierogi), cabbage rolls (golabki), Polish pork chops (kotlety schabowe), Polish stew (bigos), various potato dishes, as well as desserts like Polish doughnuts (paczki) and Polish gingerbread (pierniki).

Destinations Polish man  


What to Eat

Polish food is hearty food made up of meat, vegetables, and grains. It is a cuisine you can feel at home with, as evidenced by bigos, or hunter's stew—the ultimate comfort food. Another example is kluski z kapusta Polski, or noodles and cabbage, that will warm you in the winter. Or chlodnik, chilled cucumber beet soup that will cool you in the summer.

Pork is the main meat in the cuisine of Poland. Their pigs are raised with loving care. They are fed on grain, milk, and potatoes; chemical and synthetic additives are taboo. This approach to hog raising produces a flesh of the palest delicate pink that is extremely tender.

Pork has become the country's best known product. In fact, canned hams account for a major part of Poland's export sales. These boneless, fat free hams are prized all over the world.

Pork is also used extensively for sausage making. More than 90 kinds of sausage, or kielbas, are made in Poland. These sausages are served in a variety of ways, including served cold with horseradish sauce or mustard, or boiled in beer, or cooked in wonderful stews. A distinctive flavor of the sausages comes from smoking them over juniper wood that grows in the forests of Poland.

Also harvested from local forests are mushrooms—golden chanterelles, brown-capped boletus, and honeycombed morels. They are picked during the long season that extends into late autumn. Most Poles learn as a child how to distinguish between different varieties of mushrooms.

Wild game is also plentiful in Poland. Much of it ends up in Poland's national dish—bigos, the appropriately named hunter's stew. A typical stew might contain 5-6 different kinds of meat.

From the Polish garden come beets and that most favorite of all Polish foods—the cabbage. Both of these vegetables are used for salads, soups, stews, and more. Although an acquired taste for some non-Poles, Polish cuisine would not be complete without these two flavorful vegetables.

     —Judy McCann


Polish Easter & Recipes

Polish Recipes

Back to the main Poland page

Poland on Wikipedia

More country Destinations


This page modified January 2007

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts


Kitchen & Home