Wrap pork or beef mince in cabbage leaves to make this classic Polish dish — cabbage rolls, often served at Christmas and other festive occasions.
Everyone will want a piece of this classic Polish poppyseed cheesecake. Cover your dough base with creamy vanilla cheesecake and top with chocolate ganache
Салати – це не лише для літа: цей веселий святковий салат з коренеплодами додає сезонного смаку.
A Polish dish with a French twist - the perfect dinner party starter
Enjoy these Polish pizzas, with a mushroom base instead of tomato sauce. Serve with caramelised onions, dill pickles and chives, plus a zig-zag of ketchup
Packed with flavour, this rich and tangy herring salad makes a great appetiser for any occasion
Smoked Polish sausages and slow-cooked cabbage make up this versatile dish that works as a main or substantial side
Celebrate seasonal ingredients and bake this simple apple sponge cake. This Polish recipe uses sour cream for a moist sponge and a splash of rum.
Try our recipe for homemade pierogi Ruskie, or Polish dumplings, with a potato and cottage cheese filling. Serve with a sprinkling of fried onions, if you like.
For a creamy potato soup, try this Zupa ziemniaczana recipe, which originates from Poland – it makes for a hearty lunch, or light supper
Bake this cake combining classic chocolate with coconut aromas — the perfect treat for afternoon or evening.
This hearty Polish stew creates a cozy family dinner on winter days. Cabbage is cooked slowly, combined with mushrooms, meat and spices.
This beautiful cake is tasty and perfect for a special occasion.
Try making these Polish burgers with beef mince for a midweek meal. Combine the mince with breadcrumbs and herbs, then fry until golden brown.
Warm up on chilly days with this filling sausage and kale soup. Use Kabanos Polish sausage for an easy soup recipe that's full of bold flavours.
This deliciously delicate chocolate layer cake is a truly showstopping bake. Stack up chocolate sponge, chocolate glaze and crunchy walnuts
Grandma Bernice created this recipe over 50 years ago for Easter breakfast and made it every Easter morning in a large electric skillet. My dad carries on Grandma's tradition today, preparing this dish every Easter Sunday for our family. A separate batch without eggs is made for those with allergies and it is equally delicious. Recipe quantities are a guideline; allow 1/2 lb meat per person for extras. We serve this with rye swirl bread, butter, and prepared horseradish on the side. *Fresh kielbasa can be found at good meat markets.
Haven't tried this yet. Posting for safe-keeping. From BHG.
No need to buy flavored vodka when you can make your own with fresh orange or lemon. From "The Art of Polish Cooking".
Before you say I don’t like beets, give me a chance. If you’re of Polish descent, beet juice flows through your veins. Trust me. Like cabbage, this stuff is in our DNA. If you’re not of Polish descent, I’ll make you a believer yet. You won’t be the first one either. First off, no more canned beets for you… canned beets don’t even taste like beets really do… sweet with an earthy undertone. No shortcuts or substitutes this time. Roasted beets are delicious on their own, and with just a little help, they will do even better in a hot or cold salad.I personally love beets. I’d almost say it’s my comfort food. I cook them often and I’m surprised I’ve not published many recipes on here yet. I’ll have to work on that. Beets are cheap and plenty in Poland, perfect combo for creating many recipes fo…
Quick, hearty soup, that gets its flavor from the kielbasa.
From Gooseberry Patch Meals in Minutes.
This recipe produces a Polish honey and spice liqueur that is traditionally served on Christmas Eve to guests. Delicious and strong - this packs a real punch at just under 50% alcohol by volume, so serve responsibly! Note: this recipe has to be started before Thanksgiving in order to be ready for Christmas Eve (as it has to sit for 6 weeks). It is totally worth it. We give this out as gifts to our relatives and friends, and they definitely appreciate the tradition of the beverage, as well as the time and care we put into making it for them. Try this recipe and enjoy it, then next year, tweak it a little to make it your own.
This recipe has been in my family for many years. It was passed down from my Great-grandmother who emigrated directly to the US from Poland in 1907, to my grandmother, to my mother (the irishman in the family) and now to me. It is one of our 7 dishes at our triditional christmas eve dinner. It takes every pot in the house to make but it's worth it.