4 Dishes to Try in Poland (Besides Pierogi and Kielbasa!)

Jeremy and I have traveled central Europe for 3 weeks. And, I’m afraid I must admit, many of the flavors and dishes we tried from Budapest to Bratislava were quite similar and quite one-note. But our taste buds got shook up when we entered Poland….

Polish cuisine is deliciously eclectic and unique. There are all types of seasonal meat and veggie dishes ranging from hearty sausages to light soups. But what really makes Polish food pop compared to other central European countries is the abundance of spices. Juniper, pepper, dill, caraway seeds, and nutmeg are just some of the flavors that make Polish food stand out from the rest.

My great-grandparents immigrated to the US from Poland, but my knowledge of the cuisine was limited to pierogi, kielbasa, cabbage, and beer. To my delight, there’s so much more to the cuisine!

Here are 4 dishes to try in Poland besides pierogi and kielbasa.

1. Zurek

Zurek is a unique Polish soup that’s made with a fermented rye bread starter, different types of sausages, spices, and horseradish. It’s one of the traditional Easter dishes in Poland, but you’ll find it everywhere. Zurek has a unique sourness that’s balanced out with the saltiness from the meat and little kick from the horseradish.

It’s unlike any soup I’ve had, and a can’t miss in Poland!

2. Hunter’s Stew (Bigos)

There are many hearty dishes in Poland, and Hunter’s Stew is one of them. It’s made with pork, kielbasa, and sauerkraut, and sometimes it’s beefed up with red wine. It’s mega thick, and many renditions can be served on a plate rather than a bowl

3. Polish Potato Pancakes (Placki Ziemniaczane)

Polish potato pancakes are a simple and delicious dish. They are made with grated potato, egg, and flour, then usually served with sour cream. The dish is similar to latke, with the key difference being that latke is made with baking powder, matzo meal, and milk.

4. Zapiekanka

Zapiekanka is a Polish street food that came about in the 1970s. The Polish United Workers’ Party permitted limited private enterprise in the catering industry, which led to a boom in “small gastronomy.” It took form via food stands during the food shortages of the 1980s. The foods were simple, cheap, and calorically dense– exactly what you need to get through hard times. Zapiekanka was one of such foods.

It’s simply a toasted open face sandwich that’s made on a long bread roll or baguette. Mushrooms and cheese are the classic topping, but today, you can get all sorts of combos. They are quick and cheap, and we had a few over our time in Poland.

Whether you have the chance to romp around Warsaw or are looking for something new at your local Polish joint, gives any of these 4 Polish dishes a try!

I bet your taste buds will be delighted…