polish food

This rich and cheesy beer and cheddar soup recipe is satisfying on its own, but it wouldn't hurt to pour yourself a beer on the side too.

Beer and Cheddar Soup with Kielbasa Sausage

yellow onion, chopped

garlic cloves, chopped

unsalted butter

all-purpose flour

chicken broth

lager (such as Brooklyn Brewery)

heavy cream

mild yellow cheddar, grated

salt and black pepper

lb link kielbasa sausage,

apple, cored, sliced

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

Bon Appétit

Heat 2 Tbsp. oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, 8–10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add butter and stir until melted. Add flour and cook, stirring constantly, until beginning to turn golden brown, about 4 minutes.

Whisk in broth, beer, and cream. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 10–15 minutes. Reduce heat to low and whisk in cheese a handful at a time, whisking to combine after each addition. Cover and let sit for 10 minutes to ensure cheese is melted. Working in batches if needed, transfer soup to a blender and purée until smooth (alternatively, use an immersion blender in the pot). Season with salt and pepper.

Using a paring knife, score sausage, spacing cuts ½” apart. Heat 1 tsp. oil in a large grill pan or skillet over medium-high heat. Cook sausages, turning occasionally, until browned and crisp in spots, 8–10 minutes. Transfer to a plate.

Toss apple in remaining 1 tsp. oil in a small bowl. Cook in same grill pan until softened and slightly charred on both sides, about 2 minutes per side.

Divide soup among bowls; top with sausage and apple.

An extremely easy dough that can be used for pierogis, stuffed dumplings, and potstickers.

Authentic Pierogi/Dumpling/Potsticker Dough

all purpose flour (...[ 0.69])

milk

water

Mix and knead all of the ingredients together. A KitchenAid stand mixer with the dough hook is the easiest method.

Cut the dough into four piece and set aside.

Using a KitchenAid pasta roller, roll each pieces of dough on low speed through the pasta roller. At first dough will look bumpy and tear easily as it goes through the roller.

Fold the dough up and keep running it through the roller until it becomes smoother and will not tear apart. It may take up to ten passes.

On a floured surface lay out your rolled dough pieces.

Using a drinking glass, punch out your pierogis until all the dough is used up.

Run leftover dough through pasta roller and repeat process until there is nothing left.

Fill your pierogis with filling. But fight the urge to over fill, it will squirt out of the seams.

Crimp the edges, place on a baking sheet, and freeze.

A popular Polish cabbage and noodles dish, this lazanki recipe consisting of square noodles, cabbage, and bacon is heartwarming and wholesome! Make it anytime for a quick and filling Polish dinner!

Polish Łazanki Recipe - Pasta With Cabbage That Tastes Like Poland!

cabbage sauerkraut

bacon

onions

square pasta (lazanki pasta)

pepper

salt

Wash, and finely chop the cabbage (be sure...

Wash, and finely chop the cabbage (be sure to throw away the core).

Add a bit of water and cook the...

Add a bit of water and cook the cabbage until soft. If you use sauerkraut, rinse it first, and cook it too.

When the cabbage is soft, drain it off.

Chop the smoked bacon, finely chop the onions...

Chop the smoked bacon, finely chop the onions and fry it together until it's caramelized and soft.

Mix the cabbage, bacon, and onions together.

Cook the pasta separately.

Mix everything together and season with salt and...

Mix everything together and season with salt and pepper.

I am excited to share with you my family recipe for traditional Bigos, a hearty and flavourful Polish Hunter’s Stew fit for royalty.

Bigos - Polish Hunters Stew Recipe 

Stewing Beef

Kielbasa

Lardons

Sauerkraut

White Cabbage

Large Onion

Apple

Mushrooms

Water

glass Dry Red Wine

Prune

Bay Leaves

Allspice Berries

1tsp Marjoram

1tsp Caraway

Honey

Salt

1tsp Ground Black Pepper

Nutmeg

1tbsp Tomato Puree

Rehydrate Mushrooms

Begin by hydrating the dried mushrooms in 1 L of boiling water for around 15 minutes. When ready, remove the mushrooms and strain the water through a fine-mesh sieve to remove any grit or sand. Transfer the mushroom water to a slow cooker dish, leaving behind the last 50 ml (1/4 cup) of water that may contain sediment.

Brown Pork

In a frying pan, sear the lardons and sausage over high heat until browned. Transfer the meat to the slow cooker, leaving the fat in the pan.

Brown Onions

In the same pan, brown the diced onions until softened and lightly browned. Transfer them to the slow cooker.

Brown Beef

Next, brown the diced beef in two batches until browned on all sides. Transfer it to the slow cooker.

Combine Ingredients

Add all the remaining ingredients to the slow cooker, including the hydrated mushrooms, and stir well to combine. Cover with a lid and set the slow cooker to high heat for 5 hours. After the first hour, give it a good stir and repeat every hour or so to distribute the flavours.

Enjoy!

When the Bigos is ready, remove the bay leaves and serve hot with sourdough bread or boiled potatoes. Bigos tastes better with time, so you can store it in the fridge for up to three days, freeze it, or store it in jars if you make a bigger batch. Reheat it gently on the stovetop or in the microwave before serving. Enjoy!

Discover a world of delicious and authentic Polish Recipes that you can make from the comfort of your own home. From hearty soups to classic desserts, these recipes are sure to bring your family together!

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Called mielone kotlety or klupskies, these are not your basic burger. 

Polish Hamburgers

lb pork

beef

sleeve saltine crackers, crushed

eggs, beaten

yellow onion, minced

green bell pepper, minced

dried dill

garlic powder

parsley

nutmeg

butter

(1/2 stick) butter

mushrooms, sliced

Worcestershire sauce

garlic,

beef stock

sour cream

salt and black pepper,

Polish Hamburgers (Klupskies)

Line a baking sheet with parchment or aluminum foil. Set aside.

In a large bowl, combine ground pork, ground beef, crushed saltines, milk, eggs, onion, bell pepper, dill, garlic powder, parsley, and nutmeg. Season generously with both salt and pepper and mix until well combined.

Form mixture into six patties, about 2 inches thick each. Transfer patties to prepared baking sheet and let rest 30 minutes.

Once patties have rested, heat the 2 tablespoons butter in a skillet over medium-high heat. Transfer 2-3 patties to the skillet and brown well on the first side before turning, about 5-7 minutes. Flip, and sear on the second side until well browned.

Remove to a paper towel lined plate to rest while you finish browning the remaining patties.

Add remaining butter to the skillet, followed by the mushrooms. Add the Worcestershire sauce and garlic and cook, stirring often and scraping up any stuck on bits from the bottom of the pan.

Stir in flour and cook 1 minute. Gradually stir in beef stock until smooth, then bring mixture to a simmer.

Add patties back to the pan, then cover with a lid, reduce heat, and let simmer 30 minutes.

Uncover, stir in sour cream and season to taste with salt and pepper.

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Top 6 polish food recipes from across the web

The most viewed polish food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beer and Cheddar Soup with Kielbasa...

Authentic Pierogi/Dumpling/Potstick...

Polish Łazanki Recipe - Pasta With ...

Bigos - Polish Hunters Stew Recipe

25 BEST Polish Recipes

Polish Hamburgers

The most viewed polish food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine