An A-Z Guide to Traditional Polish Cuisine


Polish food is famous for being simple, hearty and not especially colourful. You simply haven’t had a thorough sampling of it until you’ve tried all the traditional dishes below, all of which you should be able to find in almost any Polish restaurant or milk bar in town. Smacznego!

Barszcz

Essentially the same thing as Russian 'borscht,' this nourishing beetroot soup may be served with potatoes and veggies tossed in, with a croquette or miniature pierogi floating in it, or simply as beetroot broth in a mug expressly for drinking ('barszcz solo' - our fave). The latter is a recommended alternative to other beverages with any winter meal, but other variations include 'barszcz ukrainski' (Ukrainian barszcz) - which includes veggies, chunks of beet and cream, and 'barszcz biały' (white barszcz) - which is more like żurek (see below) and doesn't involve beets at all. A Polish staple (just don't call it 'borscht'), we’d be surprised if you can find a bad cup of barszcz anywhere in Kraków.

Bigos


Traditionally a winter dish, Bigos is a hearty meat and cabbage stew made in large batches. Though there is no standard recipe, ingredients usually include lots of fresh and pickled cabbage, leftover meat parts and sausage, onion, mushrooms, garlic and whatever else is on hand. In fact, metaphorically Bigos translates to ‘big mess,’ ‘confusion’ or ‘trouble’ in Polish. Seasoned with peppercorns, bay leaves, caraway and the kitchen sink, the stew is left to gestate, sometimes underground, for a few days for full flavour infusion. A Polish restaurant or prospective wife can be fairly measured on the strength of their Bigos.

Flaki

If you’re of strong constitution and feeling truly adventurous, spring for flaki – beef tripe soup (that means cow entrails) enriched with veggies, herbs and spices. A hearty standby in most kitchens, we personally save the pleasure for compromising situations involving mother-in-laws, but we still have to give credit to any local restaurant bold enough to keep this on their menu. And anyone brave enough to order it.

Gołąbki



Translating to ‘little pigeons,’ this favourite dish consists of boiled cabbage leaves stuffed with beef, onion and rice before being baked and served in a tomato or mushroom sauce. Polish legend claims King Kazimierz fed his army gołąbki before a battle outside Malbork against the Teutonic Order, and their unlikely subsequent victory has been attributed to the hearty meal ever since.

Golonka



Pork knuckle or hock , as in pig’s thigh - boiled, braised, or generally roasted and put before you on a plate. A true Polish delicacy, the meat should slip right off the bone, be served with horseradish, and washed down with beer. Go caveman.
 

Kaszanka

Kiełbasa

Sausages , and in Polish shops you’ll find an enormous variety, made from everything from turkey to bison. There are a few varieties to watch for including Krakowska -  a Kraków specialty seasoned with pepper and garlic, and Kabanosy - a thin, dry sausage flavoured with caraway seed. These you’ll find in any 'delikatesy' or butcher shop, but head to Kielbaski z Niebieskiej Nyski to get a taste of Kraków’s most famous sausage. Two old-timers have been grilling and serving sausage out of a van since time immemorial at this hallowed sidewalk stand.

Kotlet Schabowy


Probably the most popular lunch/supper in Poland is the almighty ‘schabowy’ with mashed potatoes and pickled cabbage, and you can walk into almost restaurant in the country and be assured of its presence on the menu (if the kitchen hasn’t run out of it already). Essentially a breaded and fried pork chop (cutlet), ‘kotlet schabowy’ is quite similar to Viennese schnitzel, and a solid bet for a cheap, filling, risk-free meal. If you’re awoken on a Saturday or Sunday morning by the sound of profuse banging - that’s the collective sound of every housewife in Poland tenderising the meat for this meal with a spiky mallet. So best mind your manners.