Polish cuisine guide: famous traditional Polish foods to try
Polish cuisine is full of bold flavors and comforting traditions. It’s rich, rustic, and full of heart. Smoky sausages, savory pierogi, hearty soups – each dish tells a story of history and culture. Let me walk you through some iconic traditional Polish foods you need to taste at least once, especially when in Poland. You’re in for a treat!
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A quick list of the best traditional Polish foods you should try when in Poland
Here is a quick list of popular traditional Polish foods you must try:
- Moskol z masłem czosnkowym – my favorite potato pancake
- Oscypek – smoked sheep cheese
- Pierogi – stuffed dumplings
- Bigos – cabbage stew
- Kielbasa – smoked polish sausage
- Żurek – sour rye soup
- Barszcz / Borscht – red beets soup
- Placki Ziemniaczane – another potato pancake
- Gołąbki – polish cabbage rolls
- Rosół – chicken soup
Moskol z masłem czosnkowym – my favorite potato pancake
Moskol z masłem czosnkowym is a traditional Polish dish originating from the mountainous Podhale region in southern Poland. It is a type of potato pancake or flatbread, traditionally made from simple ingredients like potatoes, flour, and salt. It’s pan-fried or baked and often served with masło czosnkowe (garlic butter), which adds a rich, aromatic flavor to the dish. This pairing has become a quintessential comfort food in Polish highlander cuisine.
Let me tell you, when I was in Zakopane, I was obsessed. It’s almost absurdly good.
Moskol has its roots in the Podhale region, known for its Goral (highlander) culture. The dish emerged as a staple for shepherds and farmers who needed a simple, hearty meal made from readily available ingredients. The name “Moskol” likely derives from “Moskwa” (Moscow), as some historical accounts link the dish to influences from Eastern European cuisine during times of trade and migration. The addition of garlic butter came later, as tastes evolved and the dish gained popularity in more upscale interpretations of regional Polish cuisine.
Moskols are best enjoyed warm, straight off the skillet, with the garlic butter melting into their surface. They can be eaten on their own as a snack or paired with soups like kwaśnica (sauerkraut soup) or dishes such as grilled meats. The best Moskols are found in traditional karczmas (highlander inns) in the Podhale region, especially in Zakopane, the heart of Goral culture. Look for dishes made in family-run establishments where recipes are passed down through generations.
Although Moskols are primarily associated with Podhale, similar potato-based dishes exist in other regions of Poland and neighboring countries, but they may differ in preparation and accompaniments. In some areas, Moskols might be made with a mix of rye or buckwheat flour for a nuttier flavor. They can also be served with other toppings, such as sour cream, cheese, or mushroom sauce.
Moskols are a symbol of the Podhale highlander’s resourcefulness and connection to the land. They are often served at festive occasions, traditional feasts, and events celebrating Goral culture, such as the Tatra Highlander Festival.
It remains a beloved comfort food for locals, embodying the simplicity and heartiness of traditional Goral cuisine. It is also a favorite for tourists visiting the region.
Oscypek – smoked sheep cheese
Oscypek is a smoked cheese made from sheep’s milk, traditionally produced in the Tatra Mountains, for example in Zakopane. This unique cheese is known for its distinctive spindle shape, intricate decorative patterns, and smoky, salty flavor. It is protected under EU law as a Protected Designation of Origin (PDO) product, meaning it can only be made in specific regions of Poland following traditional methods.
Its history dates back to the 14th century, when Wallachian shepherds introduced sheep grazing and cheesemaking to the Polish mountains. Oscypek became a staple in the highland culture, particularly among the Górale, the indigenous mountain people of Podhale. Over the centuries, Oscypek-making developed into a highly specialized craft, passed down through generations.
The best Oscypek comes from the Podhale region, especially in towns like Zakopane, the capital of the Tatra Mountains. Local markets and roadside stalls often sell freshly made Oscypek. When looking for authentic Oscypek, check for the PDO label, which ensures the cheese is traditionally made and sourced. They are seasonal. Authentic ones are only produced during the sheep grazing season (May to September) when fresh milk is available. However, less authentic, year-round versions made primarily with cow’s milk are available in supermarkets.
Pierogi – stuffed dumplings
Pierogi are traditional stuffed dumplings originating from Eastern Europe, particularly Poland. They are made by wrapping a thinly rolled dough around a variety of fillings, which can be savory or sweet, and then cooking them by boiling, frying, or baking. They are a beloved comfort food, often associated with family gatherings and holidays.
Pierogi trace their origins back to the medieval era but may have been influenced by dumplings brought to Eastern Europe by Mongols or traders traveling along the Silk Road. The first documented mention of pierogi in Poland dates to the 13th century. A Polish legend credits Saint Hyacinth with introducing pierogi to Poland, supposedly feeding them to people during a famine.
Local restaurants or “milk bars” (bar mleczny) are great places to try authentic pierogi. They are enjoyed year-round but are particularly popular during holidays like Christmas and Easter For Christmas Eve, they are often filled with mushrooms and cabbage (to adhere to traditional fasting rules). Sweet pierogi are common in summer when fresh fruits are abundant.
Bigos – cabbage stew
Bigos, often referred to as “hunter’s stew”, is a dish made with sauerkraut, fresh cabbage, and a variety of meats and sausages. It is slow-cooked with spices and often includes mushrooms, prunes, and other ingredients that deepen its flavors. It is considered a national dish of Poland and is also popular in Lithuania, Belarus, and Ukraine.
Bigos has its roots in Polish and Lithuanian cuisine, dating back to at least the 16th century. It was popularized by Polish nobles and hunters, who made the dish while on hunting expeditions. Originally, it was a sour meat dish made with vinegar and lemon juice, but over time, sauerkraut became the defining ingredient. Fresh cabbage is also used, and regional recipes vary. Bigos is mentioned in the 19th-century epic poem Pan Tadeusz by Adam Mickiewicz, which highlights its cultural significance as a symbol of Polish hospitality and tradition.
Family kitchens, traditional Polish restaurants, and during festivals are the best places to try authentic Bigos. It is not strictly seasonal but is especially popular during the colder months due to its warming nature. It is a traditional Christmas dish in Poland, often served during holiday feasts. It is often served to guests as a gesture of warmth and welcome.
Kielbasa – smoked Polish sausage
Kielbasa is the Polish word for sausage and refers to a wide variety of smoked and fresh sausages traditionally made in Poland. While the term simply means “sausage” in Polish, outside Poland, it often refers specifically to the iconic smoked Polish sausage that is heavily seasoned and known for its savory, garlicky flavor.
Kielbasa has been a staple of Polish cuisine for centuries, dating back to the early Middle Ages. Sausages were initially a way to preserve meat before refrigeration, using salt, smoke, and curing processes. The ingredients for kielbasa can vary depending on the type, but the most common components include meat like pork but also other common meats, seasonings, casings and other optional ingredients.
Local markets and butcher shops in Poland are the best places to find authentic kielbasa. Similar sausages can also be found in countries like Slovakia, Ukraine, and Lithuania. Kielbasa is enjoyed year-round but is especially popular during holidays such as Easter and Christmas. During Easter, kielbasa is often included in a traditional Polish breakfast or blessed as part of the święconka basket. It is also a staple at outdoor gatherings and summer barbecues.
Żurek – sour rye soup
Żurek is a sour rye soup, characterized by its tangy flavor and hearty ingredients. The soup is made using a fermented rye starter (zakwas), which gives it its distinct sourness, and is often served with smoked kielbasa, hard-boiled eggs, and potatoes. It is a comforting and filling dish, deeply rooted in Polish culinary traditions.
Its origins date back to the Middle Ages in Poland and other Slavic countries. It is thought to have developed as a simple, nourishing dish for peasants, especially during times of fasting when meat was restricted. The use of fermented rye starter was a practical way to add flavor and nutrients to a basic meal.
Almost every Polish restaurant serves it, and it is especially common during Easter celebrations. Variants can be found with different names like cibere in Slovakia or kyselo in Czechia. This dish is enjoyed year-round but holds special significance during Easter in Poland. It is often served as the first course of Easter breakfast, using meats and eggs that were blessed during the święconka (Easter basket blessing).
Barszcz / Borscht – red beets soup
Barszcz (also known as Borscht) is a traditional Eastern European soup made from beets, known for its vibrant red color and tangy-sweet flavor. While the red beet version is the most famous, the term can also refer to other sour soups in the region, such as white barszcz or Ukrainian-style borscht, which may include a variety of vegetables and meats. This dish is a cornerstone of Polish, Ukrainian, and Belarusian cuisines.
It has ancient roots in Eastern Europe, originating from Slavic cuisine. The word “barszcz” is derived from the Old Slavic name for hogweed, which was used to make a sour soup before the introduction of cultivated beets. Over time, beets became the primary ingredient, giving the soup its signature red color. The dish gained prominence as a nutritious and versatile dish, with variations developing across Poland, Ukraine, Russia, and beyond. Hearty versions of the dish, with meat and beans, are more common in Ukraine and Belarus.
It can be found in traditional restaurants and homes, especially during Christmas.
The meal is enjoyed throughout the year but has strong seasonal and cultural associations with the clear red beet version (Barszcz Wigilijny) enjoyed in Polish Christmas Eve feasts and the Chilled beet soup (chłodnik), a lighter version with dill and yogurt, is popular during hot summer months.
Placki Ziemniaczane – potato pancake
Another traditional Polish potato pancake (yes I really love potatoes)! It is made from grated potatoes mixed with flour, eggs, and seasonings, then fried until crispy and golden. They are similar to other potato pancakes found across Eastern Europe and beyond but have their own unique Polish variations and serving traditions.
The meal finds its roots in the rural kitchens of Eastern Europe, including Poland, Germany, and Belarus, where potatoes became a staple crop after being introduced from the Americas in the 17th century. These pancakes were a practical and inexpensive way for peasants to use readily available ingredients like potatoes and flour, providing a warm meal.
Local Polish restaurants, milk bars (bar mleczny), and street food vendors often serve excellent potato pancakes. Variants of the dish can be found in Ukraine, Belarus, and Slovakia. They are often served during local fairs, family gatherings, or religious celebrations in Poland. Historically, they symbolize the creativity of rural Polish families who made do with simple, inexpensive ingredients.
Gołąbki – polish cabbage rolls
Gołąbki are traditional Polish stuffed cabbage rolls. The name translates to “little pigeons,” possibly referencing their shape. Gołąbki consist of cabbage leaves stuffed with a mixture of minced meat (usually pork, beef, or both), rice or barley, onions, and seasonings, baked or simmered in a tomato-based sauce. They are a warm and comforting dish, cherished in Polish households and among the Polish diaspora.
Gołąbki’s history can be traced back to Eastern Europe and the Balkans, where stuffed cabbage dishes have been prepared for centuries. It is believed that this dish was influenced by Turkish dolmas, which use grape leaves, as well as by dishes from Hungary and other Slavic countries. Gołąbki became popular in Poland during the late Middle Ages and have since evolved into a quintessential Polish comfort food, particularly associated with family gatherings and holidays.
Home kitchens and traditional restaurants serve some of the best Gołąbki. They are often featured at Polish food festivals and holiday markets. They are enjoyed year-round but are particularly popular during the colder months due to their hearty nature. They are also a common feature of festive meals during Christmas and other special occasions.
Rosół – chicken soup
Rosół is a traditional Polish chicken soup and one of the most beloved comfort foods in Polish cuisine. Often referred to as the “Polish penicillin,” it is served clear with noodles and is known for its nourishing and restorative qualities. Rosół is a staple dish for Sunday dinners, festive occasions, and as a remedy for colds or hangovers.
Rosół has ancient roots in Poland, dating back to medieval times. Its name derives from the Old Polish word rosół, meaning “broth” or “juice.” Initially, it was a rich and salty broth made by preserving meat in brine and then boiling it. Over time, it evolved into the clear, aromatic soup we know today. Its simplicity, versatility, and accessibility made it a cornerstone of Polish culinary traditions.
Rosół is most commonly enjoyed at Polish home, especially on Sundays. Traditional Polish restaurants and milk bars (bar mleczny) often serve Rosół as part of their menu. Food fairs and Polish cultural festivals occasionally feature Rosół. It is enjoyed year-round but is especially popular in colder months due to its warming and comforting nature. It is also a traditional dish during festive occasions like Christmas Eve or Easter, where it may be served as a first course.
Final thoughts: why these famous traditional Polish foods are a must-try
Polish cuisine offers hearty flavors and timeless recipes, that’s why all these dishes should be part of your must-try food list. If you have ever tried any of these, share it below! And if you haven’t yet, let me know which one you’re most tempted to try 🙂
