Top 10 Polish Dishes You Need to Try

(PS This post had been sitting in my drafts for almost five years, but I’m finally publishing it! Please enjoy reading about one of my favorite cuisines ever: Polish food!)

Poland is a country in Central Europe which, up until the late 20th century, had been a satellite state of the USSR. Due to its history with the USSR (and even prior to that), Polish cuisine shares many similarities with its neighbors like Hungary, Czechia, Ukraine, and even Russia. You’ll find a lot of same dishes throughout the region, hearty meals which are served during religious holidays like Easter and Christmas.

I absolutely love Polish food: simple, but filling, it’s one of those cuisines that uses the ingredients available to them, especially in colder climates. It’s rich in meat, potatoes, and cream, yet also contains a few herbs like marjoram and bay leaf for added flavor. As I wrote, many of these dishes are prepared for religious events (including weddings and holidays), which are a big part of Polish culture, as over 70% of the population are Roman Catholic.

That said, here are the top-10 Polish dishes I would recommend to anyone to try. This is by no means a comprehensive list of all Polish dishes out there, but it’s a solid list as a way to get acquainted with the cuisine. Enjoy!

Top 10 Polish Dishes You Need to Try

1. Pierogi

The most well-known dish outside of Poland, pierogies are simple but tasty dumplings with sweet or savory fillings. They are similar to other dumplings found throughout Central and Eastern Europe, with varying names like varenyky (Russia and Ukraine) or pirohy (Slovakia). Sweet pierogies are often filled with berries and served with fruit compote, whereas savory ones are topped with sour cream. I especially love potato-cheese or sauerkraut pierogies, and I could eat dozens of them!

2. Gołąbki

One of my all-time favorite Polish dishes, gołąbki is a cabbage roll filled with meat and bulgur wheat, then topped with tomato sauce. Traditionally, gołąbki are served during festivities like weddings and family reunions (especially among the Polish diaspora). It’s hearty and the ultimate comfort food, something to have during the cold winter months. Whenever I visit Poland (or a Polish restaurant), I always have to order gołąbki, no matter what time of the year it is!

3. Flaki

Tripe is an acquired taste, but I personally love it. Flaki is essentially tripe soup, infused with spices and herbs like bay leaf, marjoram, and nutmeg. It’s often prepared with beef tripe, although pork and, more rarely, fowl tripe, are used. Flaki is comforting and aromatic, and I find it has almost a medicinal quality to it, like chicken noodle soup to cure sickness and hangovers. With the chewy bite of the tripe, flaki is another dish I always have to order whenever I’m visiting Poland.

4. Oscypek

Oscypek is a smoked cheese that’s local to the Tatra Mountains in southern Poland. It’s made from salted sheep’s milk and pan-fried for that golden-brown glow. Oscypek has a very distinct taste: due to its smokiness, it has almost the taste of meat– it’s traditionally served during the holiday season and paired with cranberry jam. The cheese can only be made by a baca, a shepherd skilled in extracting the milk and producing the product– in the end, it becomes a beautifully-designed (and delicious) work of art.

5. Babka

For something sweet, babka are worth satisfying that craving. Originally from the Jewish communities in Poland, they are made from yeast and baked into a fluted pan that resembles a grandma’s skirt. Babka have been around since the early 19th century, created by rolling up extra challah dough and baked with cinnamon, chocolate, or even Nutella. They’ve become so popular that they’re even used in Easter celebrations. Babka have grown widespread throughout the world, and they’re perfect for that sweet tooth!

6. Zapiekanka

Zapiekanka is an open-face sandwich that’s sold as street food in Poland. It’s made from half a baguette, then topped with all sorts of ingredients, including ham, cheese, and mushrooms. Zapiekanka has been around since the 1970’s, created by small family businesses in food trucks– although its popularity has dwindled in recent years, there are still a few surviving businesses who continue to make and sell it. I find it a fast and easy dish to eat on the go– I can imagine it’s the perfect drunk food to have after a long night out.

7. Kielbasa

Popular even outside of Poland, kielbasa is a type of sausage made from any sort of meat, whether beef, lamb, pork, or turkey. It’s most-commonly associated as being U-shaped, although they aren’t necessarily all U-shaped. This sausage is served and prepared in a variety of ways, whether added to soups and stews or simply eaten paired with fried onions and sauerkraut. Kielbasa can be served warm or cold, and it’s certainly a versatile dish to be enjoyed at any time of day for any occasion.

8. Vodka

Now, vodka (or “wódka,” in Polish) is closely associated with Russia, but in fact its origins are debatable. There’s speculation that it actually originated from Poland in the early 1400’s, initially made for medicinal purposes. Polish vodka tends to be made from potatoes, whereas the Russian version comes from grain, since potatoes don’t grow well in the latter’s climate. Regardless, it’s a strong spirit, and it can be flavored with red currant, honey, even chocolate, for a tastier drinking experience. Na zdrowie!

9. Tyskie

Continuing with other alcoholic drinks, Tyskie is one of the most-popular beers in Poland, with its origins tracing back to 1629. It’s a pale lager, with a dry bitterness that offers a clean and crisp taste, and it exceeds no more than 6% ABV. I’m personally not a huge beer drinker, but I did appreciate the clean taste of Tyskie while having it in Poland: I can imagine it’s the perfect pairing to kielbasa and other sorts of pub food for a hearty meal.

10. Barszcz

A beetroot soup, barszcz is similar to borscht that’s commonly found in Ukraine and Russia, but differentiates in how it’s prepared. Whereas borscht is made with sour cream and milk, barszcz is made without cream or milk, allowing for a thinner consistency that’s almost like a bouillon. Barszcz is also sometimes paired with uszka, which are small dumplings, and served during Christmas. It’s lighter in taste, yet a cozy dish to have, especially in the wintertime during the holiday season.

Which dish would you try? Let me know! Thanks for reading. 🙂

— Rebecca