A list of dishes popular in certain regions of Poland: ===
Greater Poland=== •
Gzik (
gzika) –
Quark with
sour cream, diced European
radishes (
Raphanus sativus) and diced
green onions or
chives. In recent years a variant using
garlic instead of radishes has become a restaurant staple. •
Kaczka z pyzami i modrą kapustą – roast duck with steam-cooked rolls and red cabbage •
Kiszczonka – black pudding soup •
Kopytka – potato dumplings •
Makiełki – traditional Christmas Eve dessert; its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote and almonds •
Plendze – potato pancakes served with sugar •
Pyry z gzikiem – boiled, peeled or unpeeled potatoes with
gzik and
butter •
Rogale świętomarcińskie – croissants filled with white
poppy seeds,
almonds, other nuts and
raisins, traditionally eaten on November 11,
St. Martin's Day ===
Lesser Poland=== •
Strudel jabłkowy –
apple strudel (cake), identical to the
Austrian
apfelstrudel • •
Karkówka – tenderloin, usually roasted •
Kiełbasa –
krakowska,
podwawelska •
Makowiec – poppy seed cake •
Miodek turecki –
caramelised sugar, traditionally with
nuts • •
Pischinger chocolate oblaten cake – cake made of layers of wafer and layer •
Proziaki – Polish flat
soda bread •
Przysmak piwny – beef jerky ====
Goral Lands==== •
Bryjka also known as
klózki- boiled flour or ground up
kasha served with milk or
spyrka (fried słonina) •
Bryndza –
cheese •
Bundz – cheese •
Czosnianka – garlic and mint soup •
Gołka – cheese •
Kwaśnica –
sauerkraut and potato soup •
Oscypek – hard, salty cheese from non-pasteurized
sheep milk which is smoked over a fire; sometimes served sliced and fried with cranberries •
Śliwowica łącka – strong plum brandy (70% alcohol) •
Zyntyca – popular drink made of sheep's
milk whey •
Moskole - potato flatbread •
Placek po zbójnicku - potato pancakes with
goulash •
Kołacz z serem - round sweet bread with cheese, either twaróg or bryndza •
Pstrąg -
trout fish, usually fried •
Góralska herbata (Goral tea) - tea with vodka and raspberry syrup) •
Bombolki - sweet cakes covered in honey ===
Lublin Land=== •
Biłgoraj pierogi – regional pâté/pie from
Biłgoraj, based on
potatoes,
quark and
buckwheat groats (
kasha) •
Cebularz –
Jewish wheat flat-cake, topped with onion and poppy-seed •
Forszmak – appetizer with salty minced fish and meat •
Kaszak –
bread roll filled with Biłgoraj pierogi •
Marchwiak – in appearance similar to a
Swiss roll, filled with a
carrot filling •
Ruthenian pierogi,
pierogi ruskie – most
stuffed with
twaróg and
potato •
Pierogi z bobem –
pierogi stuffed with
broad bean ===
Masovia=== •
Baba warszawska – yeast cake •
Bułka z pieczarkami – a bun filled with a champignon (field mushroom) stew; ersatz hot dogs under communism, when frankfurters were in short supply •
Flaczki z pulpetami (
po warszawsku) – tripe stew with marjoram and small meat noodles •
Kawior po żydowsku – "Jewish caviar"; chopped calf or poultry liver with garlic and hard boiled egg •
Kugiel – found in the town of
Ostrołęka, made with potatoes and diced meat •
Nalesniki – pancakes filled with sweet white cheese •
Pączki – doughnuts with rose marmalade •
Pyzy z mięsem – round potato dumplings stuffed with meat •
Zrazy wołowe – rolled beef strips in sauce •
Zrazy wołowe zawijane – chopped dill cucumbers and onions wrapped in thin strips of beef •
Zupa grzybowa po kurpiowsku (z gąsek) – mushroom soup made of
Tricholoma equestre (pol.
gąska), a large mushroom with a cereal-like flavor ===
Masuria=== •
Kartacz – see #Podlaskie •
Sękacz – pyramid cake, made of many layers ===
Opole Silesia=== •
Ciapkapusta,
pańczkraut,
pańćkraut – potato,
cabbage pureé dish •
Biołe kluski – potato
dumplings with a small depression in the centre •
Śląskie niebo –
bacon with
kluski and sauce, generally with vegetables ===
Podlaskie=== •
Babka ziemniaczana •
Babka żółtkowa – yolk and yeast cake •
Bliny gryczane – buckwheat pancakes •
Cebulniaczki •
Cepeliny – big, long potato dumplings stuffed with meat and marjoram •
Chleb biebrzański •
Chłodnik – cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill •
Grzyby po żmudzku – mushrooms, Samogitian style •
Kartacz – big, long potato dumplings stuffed with meat and marjoram •
Kawior z bakłażana – "caviar" of eggplant •
Kiszka ziemniaczana – potato sausage •
Kopytka – potato dumplings with fried onions •
Korycinski – cheese •
Kreple z lejka •
Kugiel ze skwarkami •
Kutia – traditional Christmas dish, made of wheat, poppy seeds, nuts, raisins and honey •
Melszpejz zaparzany z jabłek •
Okoń smażony, w zalewie octowej – perch fried in vinegar •
Pieczeń wiedźmy •
Ruskie pierogi – Ruthenian style pierogi with quark cheese and potato •
Sękacz – pyramid cake, made of many layers •
Szodo •
Tort ziemniaczany – potato cake •
Żeberka wieprzowe po żmudzku – pork ribs, Samogitian style •
Zrazy wołyńskie •
Zucielki ===
Pomerania=== •
Pierniki – soft gingerbread shapes filled with marmalade of different fruit flavours and covered with chocolate •
Ruchanki – flat, oval
racuszki hot fried on fat •
Szpekucha – small dumplings stuffed with lard and fried onion ===
Świętokrzyskie=== •
Dzionie rakowskie –
kaszanka made from
pork or
beef intestine, visually similar to
kaszanka pâté •
Fitka kazimierska – traditional soup from
Kazimierza County; made from potatoes,
vegetables,
pork rind from
fatback,
barley kasza and
tomato pureé •
Krówka opatowska (
Opatów krówka) – milk condensate sweet with a minute
vanilla taste; produced since the year 1980 •
Prazoki –
kluski-like dish made from boiled potatoes and steamed flour, served with
fatback and
onion •
Słupiański siekaniec dworski –
rouladen dish, sliced into c. 1.5
cm wide pieces; includes
gentium and
groat kasza ===
Western Pomerania=== •
Paprykarz szczeciński – paste made by mixing fish paste with rice, onion, tomato concentrate, vegetable oil, salt and a mixture of spices including chilli pepper powder •
Pasztecik szczeciński – deep-fried yeast dough stuffed with meat or vegetarian filling, a typical fast food dish of
Szczecin ===
Silesia=== •
Kluski śląskie (Silesian dumplings) – round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour and
potato starch flour •
Knysza – bread roll with meat and vegetables •
Krupniok –
blood sausage made of
kasza and animal
blood, spiced with marjoram and garlic • Żymlok -
blood sausage similar to Krupniok but made using a
bread roll instead of
kasza •
Makiełki,
moczka, or
makówki – traditional Christmas Eve dessert; its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote and almonds • Poppy seed pastry – many elaborate recipes are possible; based on finely ground poppy seeds, with raisins, almonds,
Candied citrus peels, honey, sugar, pudding flavoured with rum; decorated with fingers of crumbling •
Rolada z modrą kapustą (roladen with red cabbage) – best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with
kluski śląskie for Sunday dinner •
Siemieniotka or siemiotka – very original and rare kind of soup made of
hemp seed with boiled
kasza, one of the main
Christmas Eve meals; requires a lot of hand work to prepare according to tradition •
Szałot (Silesian potato salad) – salad made out of cubed boiled potatoes, root vegetables, various sausages (sometimes ham), pickled fish (usually herring), boiled eggs, bound with mayonnaise •
Wodzionka or
brołtzupa (
German brot, bread;
Polish zupa, soup) – soup with
garlic and squares of dried rye bread == Gallery ==