This document provides information about traditional Polish cuisine. It begins with a brief introduction noting that Polish meals are hearty and contain lots of meat and delicious dishes like bigos, kotlet schabowy, pierogi, and gołąbki. Common ingredients in Polish cuisine include sauerkraut, beetroot, mushrooms, sausages, and spices like dill and caraway. Popular desserts include cakes and pastries. The document then provides recipes and instructions for preparing traditional Polish dishes like kotlet schabowy (breaded pork cutlets), potato pancakes, rosół (broth), żurek (rye soup), and Polish cheesecake.

1. Polish cuisinePolish cuisine
Szkoła Podstawowa nr 31
Dąbrowa Górnicza
Polska

2. If you want to try traditional Polish cuisine, stop counting
your calories. Typical meals are very hearty and often contain
a lot of meat. Just sampling them is enough to discover that
they are really delicious and worth putting on a few ounces.
The most recommendable dishes are: bigos, kotlet
schabowy, pierogi and gołąbki (see below). Poles boast that
their two basic products are bread and sausages.
The most typical ingredients used in Polish cuisine are
sauerkraut, beetroot, cucumbers (gherkins), sour cream,
kohlrabi, mushrooms, sausages and smoked sausage. A
meal owes it taste to the herbs and spices used; such as
marjoram, dill, caraway seeds, parsley, or pepper. The most
popular desserts are cakes and pastries.
A shot of vodka is an appropriate addition to festive
meals and help you to digest the food.

3. A SHORT GLOSSARYA SHORT GLOSSARY
- SOUPS- SOUPS
Chłodnik litewski: cold yoghurt-and-beetroot soup served with
a hard boiled egg, originally from Lithuania.
Barszcz biały: sour thick wheat starch soup with marjoram,
potatoes, sometimes with cream.
Barszcz czerwony: refreshing beetroot soup with vegetables
and sour cream or served clear with dumplings.
Żurek: sour rye soup with potato, sausage or an egg, sometimes
served in a bread loaf.
Krupnik: barley soup with a smattering of vegetables and
smoked meat.
Zupa ogórkowa: hot sour cucumber soup.
Zupa koperkowa: dill soup.
Rosół z kurczaka: golden chicken consommé with noodles.
Zupa pomidorowa: tomato soup, often with rice or noodles.
Grochówka: thick pea soup.
Zupa grzybowa: mushroom soup with cream.
Flaki wołowe: beef tripe soup.
Kapuśniak: sour cabbage soup.

4. Hors d'OeuvresHors d'Oeuvres
Smalec: partially double fried lard with onion, marjoram and sometimes
with apple or prune. It is spread over bread and served together with
pickled cucumbers as an appetizer before the main meal.
Śledzie w śmietanie: herring in sour cream, usually with onion.
Boczek ze śliwką: bacon stuffed with prunes.
Tatar: steak tartar; raw minced beef with chopped onion and raw yolk.
Main Course - Beef & Veal
Eskalopki z cielęciny: veal in a blanket.
Polędwiczki wołowe: beef sirloin, often with rare mushroom sauce.
Ozór wołowy: soft steamed beef tongues.
Sztuka mięsa w sosie chrzanowym: boiled chunk of beef in
horseradish sauce.
Zrazy zawijane: beef rolls stuffed with bacon, gherkin and onion or red
pepper, in a spicy sauce.

5. Main Course - PorkMain Course - Pork
Golonka w piwie: fat, but tasty pork knuckle, sometimes in beer sauce,
always with horseradish; very traditional, originally from Bavaria.
Karkówka: tenderloin, usually roasted
Kotlet schabowy: traditional breaded pork cutlet (a tasty choice if you
do not want any risk).
Kiełbasa: Polish sausages - white sausages are especially very tasty.
They go well with pickled cucumbers (gherkins) in combination with beer
or vodka and fresh air.
Żeberka w miodzie: spare pork ribs in honey.
Main Course - Poultry
Kaczka z jabłkami: baked duck in apple.
Kurczak de volaille: chicken steaks spread with butter, filled with
mushrooms and bread crumbed, originally French.
Wątróbki drobiowe: chicken liver.

6. Main Course - Other meat coursesMain Course - Other meat courses
Baranina: roasted or even grilled lamb – great, especially in the
mountains.
Klopsiki: meatloaf, often with tomato sauce.
Bigos: appetizing, seasoned "hunter" stew made from sauerkraut with
chunks of various meats and sausages, extremely traditional.
Dziczyzna: game.
Fasolka po bretońsku: cheap bean and sausage stew.
Gołąbki: cabbage parcels originally from Lithuania, they are stuffed with
meat or meat and rice.
Kaszanka: grilled or baked solid pieces of buckwheat blended with pork
blood and shaped as sausages.
Szaszłyk: originally Caucasian dish; chunks of meat grilled on a spit

7. Main Course - FishMain Course - Fish
Karp po żydowsku: carp in aspic with raisins, originally Jewish.
Łosoś: salmon, often baked or boiled in a dill sauce.
Pstrąg: trout, sometimes flambé.
Sandacz: pike perch.
Vegetarian dishes
Pierogi: very traditional small white dumplings, larger than
ravioli, filled with sauerkraut with mushrooms, cheese and
potatoes or with fruit. They can be also with meat (z
mięsem).
Naleśniki: omelettes stuffed with jam, fruit, cottage cheese
etc. and very similar to crepes.
Knedle: potato dumplings stuffed with fruit, usually plums.

8. Side dishesSide dishes
Frytki: chips.
Kopytka: hoof-shaped dumplings.
Kluski śląskie: Silesian dumplings, made from boiled potatoes.
Kasza gryczana: buckwheat groats.
Placki ziemniaczane: potato pancakes.
Sweet Titbits
Faworki: pastry twisters.
Galaretka: very sweet jellies.
Makowiec: sweet poppy cake.
Pączki: doughnuts.
Sernik: delicious fat cheese cake.
Szarlotka: cake with apples, sometimes served with whipped
cream.

9. Polish Kotlet SchabowyPolish Kotlet Schabowy
(Pork Cutlet)(Pork Cutlet)

10.  You will need:
 Good quality pork
 1 egg
 Flour
 Breadcrumbs
 Salt and pepper
 Margarine or lard
This dish extremely
popular in Poland and
very simple to prepare.
It’s rather impossible to
spoil it, provided that the
pork you get for it is
OK.
1. Get some good quality pork.
Cut it in several pieces (or
simply buy it in pieces) and
beat each one with a mallet so
it’s more or less oval in shape.
A single chop should not be too
thin. You may cover the meat
with foil to prevent its specks
from flying around.
2. Rub salt and pepper into
each chop on both sides.
3. Dip the chops in flour, raw
stirred egg and breadcrumbs.
4. Heat up some oil on the pan
(use margarine or lard) and
place the chops in the pan.
5. Fry until they become
golden.

11. Potato PancakesPotato Pancakes

12. You will need:
4 lb. potatoes
1-2 oz. onion
1/2 glass milk
1 oz. flour
1-2 eggs
Salt, pepper
(optional)
Vegetable oil
 Grate peeled potatoes and onions
and mix them together.
 Pour in boiling milk while stirring.
Add eggs, flour and salt. Add pepper
if you like. Mix it all up.
 Don’t wait too long with the rest of
the preparation because the fresher
the mixture the better the cakes.
 Heat the oil in a pan. Then put on the
pan portions of the prepared mass.
Each portion will become a separate
pancake. It should not be too thick.
The shape will be more or less oval.
 Fry the pancakes, flipping them
every now and then until they get
brownish and crispy on both sides.
They should be served directly after
being prepared when they’re still

13. Polish Rosol (Polish Broth)Polish Rosol (Polish Broth)

14. You will need:
0,5 kg (1,1 lb.)
chicken meat
0,5 kg (1,1 lb.) beef
Vegetables: carrot,
celery, leek, parsley,
onion
Salt, pepper
Dried mushrooms
(optional)
Noodles
 Drown the meat in cold
water. Add vegetables, salt
and pepper, and mushrooms
if you want. Boil the whole
thing. When it boils,
decrease the heat to about
minimum. Skim and remove
the scum. Leave the soup
simmering lightly until the
meat gets tender. It takes
about 1-1,5 hour on
average. Thanks to this
procedure the broth will be
clear.
 After the soup is ready, add
chopped parsley and
noodles. You may keep some
small pieces of meat in it if
you want, but usually all
meat is removed

15. Żurek (Rye Soup)Żurek (Rye Soup)

16. You will need:
100 g of whole-wheat
rye flour
250 g of carrot
leak
celeriac and parsley
200 g of white
sausage
water
salt, flour, garlic,
marjoram
Allow the flour to
sour in the water for
a few days. Cook
a stock from mixed
vegetables, strain,
add sour flour
liquid (żur), spice
with flour, bring to
boil, add salt.
Add white
sausage cut into
small pieces, spice
with garlic or
marjoram. Serve with
hard boiled eggs cut
into halves.

17. Polish cheesecakePolish cheesecake

18. You will need
 Cane Sugar (2 cups - 1 cup
= 1/2 pint)
 White cheese 1kg (bialy ser
poltlusty)
 Eggs (6)
 Butter (1/2 regular packet)
 Vanilla sugar (1 packet -
40g)
 Vanilla budyn [bu-din]
(Polish custard powder)
(About 100g)
For topping:
 Margarine (1/3 regular
packet)
 Cocoa powder (1 tablespoon)
 sugar (4 tablespoons)
 Water (4 tablespoons)
1. Put vanilla sugar, white cheese,
butter and cane sugar in a large
mixing bowl and use a mixer to
mix all the ingredients very well
until a thick liquid is attained.
2. Leave for 1 hour for sugar to
dissolve.
3. After an hour add vanilla budyn
(custard powder) to the mixture
and mix well again until the
mixture is smooth.
4. Pour mixture into a greased
cake dish so it is about 2 inches
(3-4cm) thick.
5. Place in preheated oven (about
200 C) for about 40-50 minutes.
The top should be lightly
browned when it is ready.
6. Take out and leave to cool.
7. Make the chocolate topping by
putting the ingredients in a pot
over low heat and mix until it is
smooth liquid and then pour
over the cheesecake.