Poland

🇵🇱Poland

Andruty Kaliskie

Andruty Kaliskie is a dessert from Kalisz, a sweet finish to the local table.

🇵🇱Poland

Babka

A Polish sweet, airy yeast cake, often with raisins, baked in a fluted mold. An Easter tradition, light and fluffy, served with coffee or tea, a national dessert.

🇵🇱Poland

Babka ziemniaczana

Babka ziemniaczana is a casserole from Poland, rooted in local cooking tradition. Distinct from food-babka-il.

🇪🇪Estonia

Baltic Porter

Baltijos porteris

A strong, dark, cold-fermented beer style unique to the Baltic region, with rich malt, dried fruit, and chocolate notes.

🇵🇱Poland

Barszcz Biały

A Polish white borscht made from fermented wheat flour starter (instead of rye), with sausage, bacon, and egg. Similar to żurek but milder, served at Easter.

🇵🇱Poland

Barszcz Czerwony

Polish clear red beetroot soup, tangy and slightly sweet, served with uszka dumplings on Christmas Eve or with a hard-boiled egg. A national staple.

🇵🇱Poland

Barszcz Ukraiński

A Polish version of Ukrainian borscht: a hearty beet soup with beans, cabbage, and meat, thicker and creamier than clear barszcz. A filling, savory soup.

🇵🇱Poland

Bigos

Poland's hunter's stew: sauerkraut and fresh cabbage slow-cooked with multiple meats (pork, sausage, bacon, venison), mushrooms, and prunes. Better each day it's reheated, a national dish.

🇵🇱Lesser Poland, Poland

Bryjka

A simple highland porridge of flour boiled in salted water, served with lard or oil. One of the oldest Podhale dishes, a rustic, humble staple, a shepherd's traditional food, served hot.

🇵🇱Lesser Poland, Poland

Bryndza Podhalańska

The PDO-protected version of bryndza from Podhale, made from unpasteurized sheep's milk. A highland specialty, salty and tangy, a shepherd's tradition, used in pierogi and on bread.

🇵🇱Poland

Budyn

Custard pudding.

🇵🇱Lesser Poland, Poland

Bundz

A mild, round sheep's milk cheese from Podhale, softer and less salty than bryndza. A highland specialty, eaten fresh with bread or in desserts, a shepherd's tradition, served cold.

🇵🇱Poznań, Poland

Bułka poznańska

Bułka poznańska is a bread or flatbread from Poznań, rooted in local cooking tradition.

🇵🇱Poland

Bułka z pieczarkami

Bułka z pieczarkami is a street food from Masovian Voivodeship, rooted in local cooking tradition.

🇵🇱Lublin, Poland

Cebularz

Lublin onion flatbread.

🇦🇫Afghanistan

Chaka

چکه

Yoghurt strained through cloth into a thick, tart cream, seasoned with garlic and mint and served over almost everything.

🇵🇱Poland

Chleb Kaszubski

Chleb Kaszubski is a bread or flatbread from Pomeranian Voivodeship, rooted in local cooking tradition.

🇵🇱Kraków, Poland

Chleb prądnicki

Chleb prądnicki is a bread or flatbread from Kraków, rooted in local cooking tradition.

🇵🇱Poland

Chleb wielkopolski

Chleb wielkopolski is a bread or flatbread from Greater Poland Voivodeship, rooted in local cooking tradition.

🇵🇱Poland

Chleb Żytni

Polish sourdough rye bread, dark, dense, and tangy, a national staple. Eaten with butter, cheese, meats, or smalec, a daily bread.

🇵🇱Poland

Chrzan

Polish grated horseradish, a pungent, spicy condiment served with meats, sausages, and eggs. A national staple, especially at Easter, white and sharp, served cold.

🇵🇱Poland

Chłodnik

A Polish cold beet soup of young beets, cucumbers, dill, and kefir or buttermilk, served chilled with a halved egg. A refreshing summer soup, tangy and pink.

🇵🇱Poland

Czernina

Duck-blood soup.

🇵🇱Poland

Czwórniak

A lighter Polish mead, made with one part honey to four parts water, aged for months. A dry, light, aromatic drink, a traditional mead, served warm or cold, a refreshing variant.

🇵🇱Poland

Dwójniak

A premium Polish mead, made with one part honey to two parts water, aged for years. A sweet, aromatic, potent drink, a traditional nobleman's mead, served warm or cold.

🇵🇱Poland

Fasolka po bretońsku (Baked beans)

Fasolka po bretońsku (Baked beans) is a stew from Poland, rooted in local cooking tradition. Distinct from food-feves-au-lard.

🇵🇱Poland

Faworki

Polish 'angel wings': thin, crispy, twisted pastry strips, deep-fried and dusted with powdered sugar. A Fat Thursday and Carnival tradition, crunchy and sweet, a national treat.

🇵🇱Warsaw, Poland

Flaki

A Polish tripe soup of beef tripe, vegetables, and spices (marjoram, nutmeg, ginger), simmered until tender. A hearty, rustic soup, especially popular in Warsaw.

🇵🇱Lublin Region, Poland

Forszmak Lubelski

Forszmak Lubelski is a stew from Lublin, rooted in local cooking tradition.

🇵🇱Poland

Galareta Rybna

Polish jellied fish, often carp, set in a clear gelatin with vegetables, served cold with vinegar or horseradish. A Christmas Eve (Wigilia) classic, delicate and savory.

🇵🇱Gdańsk, Poland

Goldwasser

Goldwasser is a liqueur from Gdańsk, rooted in local cooking tradition.

🇵🇱Poland

Golonka

A Polish roasted pork knuckle, marinated with beer, garlic, and herbs, slow-roasted until crispy outside and tender inside. A beer-hall classic, served with sauerkraut and mustard.

🇵🇱Poland

Gołka

Golka

Gołka is a cheese from Silesian Voivodeship, rooted in local cooking tradition.

🇵🇱Poland

Gołąbki

Polish cabbage rolls: blanched cabbage leaves stuffed with ground meat and rice or buckwheat, simmered in tomato sauce. A home-cooked classic, hearty and savory.

🇵🇱Poland

Grochówka

A Polish split pea soup with smoked pork, bacon, and vegetables, hearty and thick. A rustic, filling soup, especially popular in the army and countryside.

🇵🇱Poland

Grodziskie

Grodziskie is a beer from Grodzisk Wielkopolski, rooted in local cooking tradition.