When the country of Poland is brought up in the United States, it's common for people to think about its history first. Past that, the food comes to mind, though it might be a distant second. I can't say I've met many people who have actually tried Polish food in America. To go even further, I don't hear about too many Americans wanting to visit Poland in general.
To me, this is a shame.
Yes, its history is important and a big reason to visit. But also, of the seven European countries I recently traveled to, only three (maybe four) thrilled me when it came to the cuisine, and Poland was one of them. Why? I think there are several reasons:
Polish food is fairly distinct and is a cuisine you can't find easily in the United States, so it offered a new experience.
Poland is cheaper than many other European countries, so you can buy a nice meal for a lower cost.
I'm half Polish, so naturally, I was excited about visiting this country and tasting its cuisine.
The traditional Polish food I tried was well prepared and DELICIOUS. As a foodie, I approve!
So, if you decide to visit Poland, please don't go for the "more normal" (aka American-type) food; instead, try these eight traditional dishes (at least) to give you a more authentic experience. I have a hunch that your palate will thank you.
Pin this post for later!
Pączki (doughnuts)
Pączki, or Polish yeast doughnuts, have a soft, pillowy texture. They're typically filled with fruit preserves (marmalade or jam) but can also incorporate custard or lemon curd. Plum marmalade and rose petal jam are some of the most popular fillings. The outside of the doughnut is glazed or dusted with powdered sugar.
I tried several Pączki while in Poland and appreciated the light and fluffy texture as well as the rich buttery flavor of the dough. Although I admit that I still crave plain ol' glazed doughnuts above any other, I could see some other trips to Poland in the future winning me over to this sweet traditional treat.
Kiełbasa (sausage)
Kiełbasa refers to various types of Polish sausage made with seasoned pork or a mix of pork and beef. More often than not, kiełbasa is smoked, but it can also be dried or cooked in other ways. It is served hot or cold, plain, in sandwiches, in soups and in other Polish dishes. For example, biała kiełbasa (or white sausage) is usually in the soup Żurek.
While in Poland, I tasted kiełbasa in two forms: plain and in Żurek. Both dishes were well seasoned and delicious. One restaurant served the sausage with a "dip" of sorts, and although I don't know what was in the mixture (it almost tasted like wasabi), it gave the kiełbasa a bit more of a kick, which I relished.
Żurek (sour rye soup)
Żurek is a Polish soup with a fermented rye starter base, which causes it to have a slightly sour taste. It combines ingredients like potatoes, biała kiełbasa, root vegetables, boiled eggs, smoked bacon and herbs to create a complete meal. Hearty and packed with flavor, Żurek is often eaten during Easter.
This soup was a highlight of my Poland visit! In my opinion, it's better than any potato soup or Zuppa Toscana soup. I could have eaten several bowls of it and swore to myself that I would make it at home after returning from my Europe trip. I haven't gotten around to cooking it yet, but I am still planning to ...
Pierogi (filled dumplings)
Many people have heard of Polish pierogi. These filled dumplings can be savory (with ingredients like meat, potato, cheese and herbs inside) or sweet (with a fruit or sweet cheese filling). The most common combination is potatoes and cheese. Oftentimes, pierogi are served with a sauce (like onion butter if they're savory). They can also be cooked in three ways: boiled (traditional), baked or fried. Boiling and then pan-frying them is the most popular process.
I'm obsessed with pierogi and tried them in various forms in Poland, from boiled with beef or goat meat to baked with cream cheese and fruit to fried with potatoes and cheese. Hands down, I preferred the traditional boiled way (they were so soft!); oven baked took second place; and fried pierogi weren't my favorite.
The savory pierogi were also my top pick over the dessert ones, but I appreciated the sweet flavors too. The only filling that disgusted me was blood sausage. That said, I haven't given up on this type of sausage yet and am hoping it was simply an aversion to how the restaurant prepared it.
Chłodnik (cold beet soup)
Chłodnik wins the "most surprising" award (and it was a good one)! Beets are not a root vegetable that many people are drawn to, but they might be after trying this soup. A cold borscht, or sour soup, chłodnik has a creamy yet crunchy texture due to the chunks of beetroot and other vegetables like radishes, onions and cucumbers. Herbs like dill, parsley and chives also add a punch of flavor. And one can't forget the boiled egg at the bottom of the bowl.
This soup is distinctive, so it might shock your taste buds at first. However, it is scrumptious when made well! I can see how this cold soup is a favorite during the warm months because eating it is a bit like drinking a sparkling or light wine in the summer — refreshing to your senses.
Placki Ziemniaczane (potato pancakes)
Placki ziemniaczane, basically hashbrowns patties, are a combination of grated potatoes, eggs and sometimes onions, all of which are fried in pancake form until crispy. There should be a crunch on the outside but a soft center, making for a delightful mouthfeel. I also often see recipes that include toppings like applesauce or sour cream and chives.
Placki ziemniaczane can be served by themselves or as a side with various dishes. I ate some in Poland as a meal. They were topped with a spinach/cheese mixture and included a side of flavored tomatoes with chives. Although placki ziemniaczane weren't my favorite dish in Poland, likely due to the fact that they aren't too different from U.S. combinations, they do make for a tasty all-encompassing breakfast.
Gołąbki: (stuffed cabbage rolls)
Gołąbki are stuffed cabbage rolls smothered in a rich tomato sauce. Cooked until the cabbage is soft, these wraps are commonly filled with meat (pork, beef, chicken etc.), rice (or another grain like buckwheat, millet and barley) and spices. Many people like them served with some form of potato too.
I can understand how gołąbki might be a comfort food and enjoyable, especially because of the satisfying tomato sauce, but I'm not the biggest fan of cabbage, so this is probably the lowest dish on this list of traditional Polish foods I tried. That doesn't mean it's bad! This is simply a personal preference.
Sernik (cheesecake)
Sernik is a Polish cheesecake with a shortcrust base, a thick main cream layer, and a powdered sugar dusting on top. This dessert has a natural sweetness due to the cheese used in the recepe: Twaróg. This white cheese, or farmer's cheese, is also firmer than other cheeses used for cheesecake, yet it's still creamy, giving sernik a robust texture.
I've never tasted such a delectable cheesecake. It was heavenly! I find most cheesecakes to be full of too much sugar, giving them a fake flavor, but not this one. Though it was served with a jam-like fruit sauce, the sernik didn't need the extra sweetness and could stand by itself. That's how you know it has true quality culinary substance.
Comments