Poland

🇨🇦Canadian Prairies, Canada

Pierogi

Poland's national dish: half-moon dumplings of thin unleavened dough, filled, sealed by pinching, boiled, then often pan-fried in butter with onions. The universal Polish comfort food.

🇵🇱Poland

Pierogi Lwowskie

Pierogi from the former eastern territories (Kresy), filled with meat, potatoes, and cheese, seasoned with garlic and pepper. A hearty, savory variant.

🇵🇱Poland

Pierogi Ruskie

The most popular pierogi: filled with a mixture of mashed potatoes, quark (twaróg), and onions, seasoned with salt and pepper. A staple of Polish home cooking and milk bars.

🇵🇱Lesser Poland, Poland

Pierogi z Bryndzą

A highland (Podhale) pierogi filled with bryndza (sheep's milk cheese) and potatoes, served with bacon bits and sour cream. A Tatra mountain specialty.

🇵🇱Poland

Pierogi z Jagodami

Sweet pierogi filled with wild blueberries (jagody), sprinkled with sugar and sour cream. A summer dessert dumpling, a childhood favorite.

🇵🇱Poland

Pierogi z Kapustą i Grzybami

Pierogi filled with sauerkraut and forest mushrooms, a Christmas Eve (Wigilia) staple. Savory, tangy, and earthy, served with melted butter.

🇵🇱Poland

Pierogi z Mięsem

Pierogi filled with seasoned ground meat (pork, beef, or poultry), onions, and spices, boiled and pan-fried. A hearty, savory variant, a Sunday dinner staple.

🇵🇱Poland

Pieróg biłgorajski

Pieróg biłgorajski is a pie from Lublin Voivodeship, rooted in local cooking tradition.

🇵🇱Poland

Pieróg postny ze Starych Kolni

Pieróg postny ze Starych Kolni is a pie from Stare Kolnie, rooted in local cooking tradition.

🇵🇱Poland

Piwo Zywiec

Leading Polish lager.

🇵🇱Poland

Placki z Jabłkami

Polish apple pancakes: grated apples mixed with batter, pan-fried until golden. A sweet, comforting dessert or breakfast, served with sugar or sour cream.

🇵🇱Poland

Placki Ziemniaczane

Polish potato pancakes: grated potatoes mixed with egg, onion, and flour, pan-fried until golden and crispy. Served with sour cream, applesauce, or goulash on top.

🇵🇱Poland

Proziaki

Proziaki is a bread or flatbread from Subcarpathian Voivodeship, rooted in local cooking tradition.

🇵🇱Poland

Ptysie

Cream puffs.

🇵🇱Poznań, Poland

Pyry z gzikiem

Pyry z gzikiem is a potato dish from Poznań, rooted in local cooking tradition.

🇵🇱Poland

Pyzy

Large, oval Polish potato dumplings, often stuffed with meat, twaróg, or mushrooms, boiled and served with bacon or onions. A rustic, hearty main dish.

🇵🇱Poland

Półtorak

The strongest and finest Polish mead, made with one part honey to half part water, aged for years. A sweet, potent, luxurious drink, a nobleman's tradition, served in small glasses.

🇵🇱Poland

Pączki

Polish doughnuts: round, deep-fried yeast doughnuts filled with rose petal jam, plum jam, or custard, glazed with icing or dusted with sugar. A Fat Thursday (Tłusty Czwartek) tradition.

🇵🇱Poland

Racuchy

Yeasted pancakes.

🇵🇱Poland

Radamer

Radamer is a cheese from Radzyń Podlaski, rooted in local cooking tradition.

🇵🇱Lesser Poland, Poland

Redyka

A smoked sheep's milk cheese from Podhale, made in spring when sheep return from pastures. A highland specialty, smoky and savory, a seasonal shepherd's tradition, served cold or grilled.

🇵🇱Poznań, Poland

Rogal Świętomarciński

A Poznań St. Martin's croissant: a crescent-shaped pastry filled with white poppy seeds, raisins, and nuts, glazed with icing. A November 11 tradition, PGI-protected, sweet and rich.

🇵🇱Silesia, Poland

Rolada Śląska

A Silesian beef roulade: beef rolled with mustard, bacon, onions, and dill pickles, braised until tender. The centerpiece of the Silesian 'łobiod' meal, served with kluski śląskie.

🇵🇱Poland

Rolmopsy

Polish rollmops: pickled herring fillets rolled with onions and pickles, served cold. A tangy, sour appetizer, a bar and home classic, served with bread and vodka.

🇵🇱Poland

Rosół

The queen of Polish soups: a clear, golden chicken (or hen) broth simmered for hours with vegetables and herbs. Served with fine egg noodles, a Sunday and wedding classic.

🇮🇱Israel

Rugelach

רוגלך

Small rolled pastries of yeasted dough around chocolate or cinnamon filling, baked and soaked in sugar syrup while hot.

🇵🇱Poland

Salceson

Polish head cheese: a sausage of pork head meat, tongue, and skin in a natural casing, seasoned with spices. Served cold in slices, a rustic, savory sandwich meat.

🇷🇺Russia

Salo

Сало

Salo is cured pork fatback, salted and sometimes smoked, and eaten with bread, garlic, and black pepper.

🇩🇪Germany

Sauerkraut

Hapukapsas

Sauerkraut is finely cut cabbage fermented with salt until pleasantly sour and crunchy-soft, with Slovak Kyslá kapusta as a named tradition.

🇵🇱Poland

Sałatka Jarzynowa

Polish vegetable salad of boiled potatoes, carrots, peas, eggs, pickles, and mayo, a Christmas and celebration staple. A creamy, hearty, tangy salad, served cold.

🇵🇱Podlasie, Poland

Ser Koryciński Swojski

Koryciński

Ser Koryciński Swojski is a cheese from Sokółka County, rooted in local cooking tradition.

🇵🇱Poland

Sernik

Polish cheesecake of twaróg (quark), eggs, sugar, and vanilla, baked on a shortcrust base. A national dessert, dense and creamy, served with raisins or fruit, a café and home staple.

🇵🇱Poland

Sernik z Rosą

'Wet cheesecake': a Polish cheesecake with a sponge-cake top that becomes moist ('with dew') during baking. A bakery specialty, dense and creamy, a beloved variant.

🇵🇱Silesia, Poland

Siemieniotka

A Silesian flaxseed soup, made from ground flaxseeds, milk, and potatoes, a regional specialty. A rustic, earthy, creamy soup, a Silesian tradition, served warm with bread.

🇵🇱Poland

Smalec

Polish lard spread with crispy pork cracklings (skwarki), often with marjoram and onions. A rustic, savory bread spread, a national staple, served with bread and pickles.

🇧🇾Belarus

Starka

Старка

Rye spirit aged in oak with lime blossom and apple leaves until it turns amber, a north-eastern speciality once buried in barrels at a child's birth and drunk at their wedding.