Pierniczki These Quick Gingerbread Cookies are perfect for when you want to make a festive treat without the wait. The dough requires no chilling time, and the cookies stay soft, making them ideal for decorating or enjoying as they are. They are fragrant, spiced, and perfect for the holiday season. I sometimes add a teaspoon […]
Schab suszony If you’re a fan of traditional cured meats, you’ll love this homemade Dried Cured Pork Loin, known in Poland as schab suszony. It requires just a few ingredients and a bit of patience, the result is a homemade delicacy perfect for holiday gatherings and special occasions. This dried pork loin is seasoned with
Traditional Polish Christmas Eve Mushroom Soup (Zupa Grzybowa Wigilijna) This Polish Christmas Eve Mushroom Soup is a classic dish served during Wigilia, the Christmas Eve dinner. It’s a rich, aromatic soup made from a mix of fresh and dried wild mushrooms, simmered in a flavorful vegetable broth. This version is meatless, making it a perfect
Autumn Mushroom Lard Spread with Rydze (Saffron Milk Caps) Lard Spread with Saffron Mushrooms is a seasonal treat in Poland, especially enjoyed in the fall when rydze (saffron milk cap mushrooms) are in season. They are nowadays rather rare in Poland, so dishes with Rydze are considered a treat. Lard Spread with Saffron Mushrooms captures
Caraway Soup with Semolina Dumplings, originally from the Kraków region, is a simple yet flavorful dish with several regional variations. I hadn’t tried it before, but one day, with some leftover Sunday Rosół, I decided to give it a go. The result was surprisingly aromatic but still gentle—not overpowering—so I think even those who aren’t
Traditional Polish Long-Maturing Gingerbread – Piernik Staropolski It might seem unusual to start preparing a Christmas cake as early as the beginning of November, but this is no ordinary cake. Piernik Staropolski, or Old Polish Gingerbread, requires 5–6 weeks (or more) to develop its rich, complex flavor. This gingerbread has a deep-rooted history in Polish
Rosół z zielonek, Rosół z prośnianek In Poland, Gąska Zielonka, Tricholoma equestre, known locally as zielonka, is a popular and legally approved wild mushroom. Mushroom lovers in the States and other English speaking countries may know this fungi as the man on horseback or yellow knight. In Poland it’s highly regarded by mushroom enthusiasts and
Silesian Ciapkapusta also known as Panczkraut, embodies the essence of Silesian cuisine – simple, hearty, and full of flavor. This dish combines potatoes, sauerkraut, and crispy bacon, creating a harmonious blend of rich, distinct tastes. For decades, Ciapkapusta has graced the tables of Silesian families, especially during the colder months when a filling, warming meal
Zupa Kwaśny Klops ze szturanymi ziemniakami Kwaśny Klops is a regional Polish Sour Meatball Soup from the Pomerania region, known for its unique sour taste and comforting warmth. The name “Kwaśny Klops” translates to “Sour Meatball”, reflecting the soup’s distinctive flavor profile, which comes from a combination of tangy ingredients and tender meatballs simmered in
The best time to make traditional Kapusta Kiszona – Sauerkraut for the winter is in the fall, but you don’t have to wait that long to enjoy it. You can easily prepare a fresh batch to enjoy right now, packed with the goodness of cabbage, a touch of carrot, and aromatic caraway seeds. Sauerkraut isn’t
Ogórki Kiszone recipe For many Poles, pickled cucumbers, Ogórki Kiszone (pronounced: o-goor-kee kee-shoh-neh), are more than just a side dish, they are a cherished part of our culinary heritage. Growing up in Mazuria lake district in Poland, I vividly remember the summers spent in my our garden, where we would harvest fresh cucumbers and prepare
Pampuchy Steamed Kluski, also known as Buchty, Kluski na Parze or Parowańce, are a traditional dish in many regions of Poland, like Kujawy, Wielkopolska and Śląsk. These fluffy, tender buns are steamed, not baked, giving them a uniquely light and soft texture. Pampuchy can be served in various ways—either as a sweet dessert with fruit
Sos Tatarski Tartar Sauce is a classic condiment popular in Poland, that adds a unique flavor and aroma to many dishes. Its creamy texture combined with chopped pickles and marinated mushrooms makes it an excellent complement to grilled dishes, fries, or fish. It can also be simply be served with polish sandwiches or with Easter
Proziaki – Polish Soda Bread can be a life saver once you run out of bread on Sunday. You can have fresh, crispy delicious bread in 40 minutes. In the past, proziaki were commonly consumed in rural areas, where they were easy to prepare with readily available ingredients such as flour, kefir or buttermilk and
Schab po warszawsku Warsaw Style Pork Loin – Schab po warszawsku is an excellent appetizer that you can place on the Easter table, and you can be sure that everyone will reach for it. It looks fantastic and tastes wonderful. The pork loin is stuffed with eggs and horseradish, and it’s covered in a delightful
Pasztet z mięsa z rosołu Zero Waste Pate, just like my Mom and Grandma have been making throughout my whole childhood. They knew how to use everything wisely, so we’re using leftover meat and veggies from Rosół to make a tasty pasztet. Nothing goes to waste here! It’s about honoring tradition and making the most
Łężnie – Bieszczadzkie kotlety ziemniaczane z kapustą kiszoną Łężnie Potato Cutlets with sauerkraut have their origins in old Lemko cuisine, which was prevalent in the Bieszczady area of Poland before World War II. Although they were displaced during the war, remnants of their culinary heritage can still be found in the region, including dishes like
In Poland, beetroot is a beloved ingredient that features in many traditional dishes. From classic Beetroot Barszcz to tangy beetroot salads like Ćwikła, beet holds a special place in Polish culinary culture. Today, I’m happy to share with you a refreshing Raw Beet Salad recipe, that celebrates the flavors of raw beetroot, carrots, apples, and
Fresh Kiełbasa in Horseradish Sauce is an easy and so delicious dish. If you have a pack of fresh kiełbasa in a fridge it would take just half an hour or so to make it. I just love it with mashed potatoes. You don’t need to add a thing to potatoes, as they would become
Karkówka w Kapuście Kiszonej Pork Neck in Sauerkraut is a classic of Polish cuisine – a combination of juicy pork meat with aromatic sauerkraut. Perfect for winter days when we crave something warming and satisfying. My Mom makes it best. When I try to make Pork Neck in Sauerkraut myself, she controls me at all