polish recipes

Molly grew up in Chicago where there is a huge Polish population. She had tons of Polish friends and was always eating pierogi at food festivals and seeing them frozen in the grocery store, so Molly’s always been a fan of Polish culture and it was extra cool to learn that she is a little Polish!

Beauty shot of Molly Yeh's Cheese Pierogi, as seen on Girl Meets Farm Season 12.

Cheese Pierogi

potato,

onion

(240 grams) whole milk ricotta

(12 grams) chopped chives

salt and black pepper

(390 grams) all-purpose flour,

salt

(180 grams) warm water

(60 grams) 2% Greek yogurt

Reserved bacon fat

Neutral oil, as needed, optional

bacon

Reserved onions

Sour cream,

chives,

Flaky salt, optional,

Preheat the oven or toaster oven to 350 degrees F.

For the filling: Into a large mixing bowl, add the mashed potato and two-thirds of the crumbled bacon, reserving the remaining bacon for topping.

In a large nonstick or cast-iron pan over medium heat, add a thin layer of the reserved bacon fat. Add the onions and cook until lightly browned, 10 to 12 minutes. Remove the onions from the pan and add half into the bowl with the potato and bacon, reserving the remaining onions for topping. Add the ricotta, chives, salt and pepper. Mix to thoroughly combine. Cover and refrigerate until you’re ready to make the pierogi. Keep the pan handy, as you’ll use it again.

For the dough: In a large mixing bowl, whisk together the flour and salt. In another bowl or measuring cup, whisk together the warm water, yogurt and egg. Make a well in the center of the flour and pour in the wet mixture, then mix with a wooden spoon or with your hands to form a shaggy dough. Turn out onto a floured surface and knead for a few minutes until you have a smooth and soft dough that is slightly sticky. Wrap and refrigerate for 1 hour.

Prepare a baking sheet with a generous dusting of flour. Remove the potato filling from the refrigerator.

To assemble the pierogi: Dust a clean work surface with flour. Working with a quarter of the dough at a time, roll out the dough to 1/8 inch thickness. With a 3-inch round cookie cutter, cut as many circles as you can (about 6 per quarter of dough after the first roll. The dough can be rerolled once to yield another 2, for 32 total.). Put a heaping tablespoon of filling in the center of each circle of dough, then pinch the edges to seal and pleat the seam. Once sealed, fold the edge over itself to crimp from one end to the other, pinching as you go. Place on the floured baking sheet while you assemble them all. At this point, you can cook the pierogi immediately or freeze them for up to 2 months.

To cook the pierogi: Bring a large pot of salted water to a boil. Drop in several pierogi at a time and cook until the pierogi float, about 3 minutes.

Heat the skillet over medium heat. Add enough reserved bacon fat to coat the bottom of the pan. Use a spider to drain the boiled pierogi as much as possible, then add them to the hot bacon fat and fry, in batches, for 2 to 3 minutes undisturbed on each side, or until lightly golden, adding more bacon fat, or neutral oil, if the pan gets too dry.

Remove the fried pierogi to a serving platter or large, shallow serving bowl. Add the remaining half of the cooked onions and bacon to the pan and cook to reheat, 1 to 2 minutes. Transfer to the serving bowl. Top the pierogi with sour cream, chives, black pepper and flaky salt if desired.

Molly recently learned about White Borscht Soup when she started researching Polish food. She always thought she wasn’t a borscht person because she’s not into beets, so this white version with potatoes is the way to go.

Beauty shot of Molly Yeh's White Borscht Soup, as seen on Girl Meets Farm Season 12.

White Borscht Soup

unsalted butter

white onion (240 grams/3 cups), roughly chopped

leeks

carrots

celery (180 grams/1 1/2 cups), roughly chopped

Kosher salt

Couple turns of black pepper

garlic, roughly chopped

Yukon gold potatoes,

chicken broth

bay leaf

smoked kielbasa, kept

(60 grams) dill pickle brine

Dill pickles, chopped up,

dill,

In a large pot over medium heat, melt the butter. Add the onion, leeks, carrots (or parsnips), celery, salt and pepper and cook until soft and translucent, 10 to 12 minutes. Add the garlic and cook for 1 to 2 minutes until softened and fragrant. Add the potatoes, broth, bay leaf and whole kielbasa. Bring to a boil and reduce to a simmer for 15 minutes until the potatoes are tender. Remove the bay leaf (you can discard) and the kielbasa. Thinly slice the kielbasa, crosswise, into coins and set aside. Add the bread and pickle brine and stir to combine.

Blend the soup in batches in a high-speed blender until smooth (alternatively, you can use an immersion blender). Adjust the seasoning with salt and pepper. Return the sliced kielbasa into the pot. Ladle into bowls and serve with a dollop of sour cream, some chopped dill pickles, fresh dill and bread for dunking.

Keep leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Kolacky are traditionally yeasted pastries that hold sweet jam or spread. Kolacky cookies are a variation of this with a tangy dough similar to rugelach, which are one of Molly’s favorite sweet treats.

Beauty shot of Molly Yeh's Kolacky Cookies, as seen on Girl Meets Farm Season 12.

Kolacky Cookies

(260 grams) all-purpose flour,

(120 grams) powdered sugar,

(226 grams) unsalted butter,

package cream cheese,

lemon

vanilla extract

cherry jam

In a medium mixing bowl, whisk together the flour, powdered sugar and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, lemon zest and vanilla extract until smooth, 20 to 30 seconds. Add the egg white and beat to combine. Add the flour mixture and mix just until a dough forms. Turn out onto a piece of plastic wrap, press and form into a square-shape and wrap tightly. Refrigerate until firm, at least 1 hour.

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

In a small bowl, beat the egg yolk with a splash of water for the egg wash. Set aside.

Dust a clean work surface with flour. Working with half of the dough at a time, roll out the dough to 1/8 inch thick. Trim the edges and cut into 3-inch squares. You can reroll the dough once. Lay the squares on the sheet tray then dollop 1 teaspoon of cherry jam in the center of each. Fold one corner into the center, brush the corner with the egg wash, then fold the opposite corner into the center overlapping the other corner of dough. Press to seal. Repeat with all of the cookies, then bake until puffed up and golden, begin checking at 13 minutes. Cool on the pans for about 1 hour, then dust with powdered sugar. Keep in an airtight container on the counter for up to 3 days.

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!

25 BEST Polish Recipes

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Traditional Polish Gołąbki recipe: savoury pork &amp; rice stuffed cabbage rolls, served with rich tomato sauce. A family favourite &amp; cultural gem!

Polish Gołąbki: Stuffed Cabbage Rolls Recipe

1.1 lbs Pork shoulder (minced (500 grams) you can use turkey instead)

Bacon (slices)

Sweetheart Cabbage (or 1 Savoy Cabbage)

Vegetable broth

Medium onions (finely diced)

Vegetable oil

tbsp Breadcrumbs

((12

tsp Black pepper

Prepare the filling

Cook the rice, then drain and mix with the minced meat. In a pan, sauté the onions in oil until they turn golden. Add to the meat and rice mixture. Incorporate salt, pepper, and breadcrumbs. Combine thoroughly.

Preparing the cabbage

Prepare large pot, pour water up to 1/3 of its height and boil it.For Sweetheart or Savoy Cabbage: Simply blanch the leaves in boiling water for 2 minutes. Trim the thick nerve in the middle of each leaf.For White Cabbage: Removing the hardest part of the stem with a knife. Place the cabbage in boiling water, after two minutes, turn the leaves upside down and wait for another 2-3 minutes before removing. You can start rolling while waiting for the cabbage.Reserve the smallest leaves and core part for laying the baking dish

Filling

Make a ball of meat &amp; rice stuffing in your hands and transfer it to a leaf. Place it at the bottom part of the leaf. Fold the leaf sides toward the centre. Roll the cabbage roll tightly. Roll all cabbage rolls until you run out of stuffing.

Cooking

For the stovetop method: Using the pot previously employed for blanching the cabbage, layer the bottom with bacon slices followed by smaller cabbage leaves. Position the rolls on top, add the broth, cover the pot, and allow it to simmer gently for approximately 1.5 hours.Oven-baked method: In a Dutch oven or another oven-safe dish, arrange bacon slices and small leftover cabbage leaves at the base. Position the rolls snugly next to each other. After covering, bake in an oven that&#39;s been preheated to 180°C (356°F) for 50 minutes. Then, uncover the dish, drizzle your preferred sauce (either tomato or mushroom) over the rolls, and continue baking for an additional 20 minutes.Slow-cooker method: In your slow cooker, begin by layering bacon slices and smaller cabbage leaves. Add a thin coating of tomato sauce to avoid the Gołąbki sticking, then systematically layer the Gołąbki, covering them with the remaining sauce and topping with additional cabbage leaves. Set to cook on low for 6 hours or, if short on time, on high for 3 hours. When finished, exercise caution when removing the tender Gołąbki.

Serving

Serve the cabbage rolls immediately after cooking. Sprinkle with freshly chopped dill, parsley or ton of black pepper, serve with you favourite sauce. Smacznego!

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

20+ Polish Recipes (+Breaded Polish Pork Chops)

pork chops (boneless)

Tbsp. flour

whisked egg

bread crumbs

Tbsp. oil

Sea salt

Black pepper

Pound the pork chops with a mallet until they're very thin.

Dip the pork chops in the flour, then the egg.

Coat both sides with bread crumbs.

Fry for 5 minutes on each side.

Creamy Potato, Kielbasa and Kale Soup is complete old-world comfort in a bowl that&#x27;s perfect when the weather is chilly!

Creamy Potato Kielbasa and Kale Soup

canola oil

onion (finely chopped)

celery (finely chopped)

garlic (minced)

potatoes

kale (red

butter

all-purpose flour

half-and-half

Dijon mustard

Worcestershire sauce

Salt and black pepper (to taste)

Heat canola oil in a Dutch oven over medium-high heat. Add the onion and celery, reduce heat to medium-low and cook 8 - 10 minutes or until vegetables are tender. Add the garlic and the potatoes and stir.

Add the chicken broth and kielbasa. Bring to a boil, reduce heat to medium-low and simmer 10 - 12 minutes or until potatoes are tender. Add the kale and cook 1 - 2 minutes more. Turn off the heat, cover and set aside.

Melt butter in a saucepan over medium-high heat. Add the flour and cook 1 - 2 minutes, stirring constantly. Add half and half, whisking constantly. Whisk in a ladle-full of the chicken broth from the Dutch oven to prevent it from becoming too thick to work with.

Transfer the thickened combination to the Dutch oven.

Bring the soup back up to a simmer and cook over low heat, stirring often until thickened. Stir in Dijon mustard and Worcestershire. Season to taste with salt and black pepper and serve.

This is the best soup! I made it years ago for friends, and still get compliments about it. I added rutabaga to mine and it was delicious!

YUMMY! This recipe is fantastic! Will be making again and again. Perfectly creamy yet not too heavy. Even my picky husband loved it.

I am so glad that I doubled this recipe! My family loved it! I followed the recipe but used heavy cream and skim milk, since I had those in my refrigerator.

Just a couple of changes: I had whole cream so i used 3/4 cream and 1/4 cup 2% milk.
I wanted a vegetarian meal so I used a can of Pinto beans instead of sausage.
It was thick and delicious and one bowl filled us up. My husband usually goes back for seconds but he was full too.

I made this recipe yesterday. It is so tasty and made a lot! Thanks for sharing!

Fried Cabbage and Noodles (also called Haluski), pan-fried with onions in butter is pure comfort food. Serve it as a side dish or as a full meal.

Fried Cabbage and Noodles (Haluski)

butter, divided

canola or other neutral-flavored cooking oil

onions,

cabbage,

water

egg noodles, cooked al dente

Salt and pepper

sweet or smoked paprika

Heat a large, deep pan over medium heat. To the pan, add 3 tablespoons of butter and 1 tablespoon of oil. Add onions and cook for 8-10 minutes or until they begin to soften and become lightly golden brown.

Add shredded cabbage to the onions and toss to combine. Add 3 tablespoons of water to the pan, reduce to medium low, and cover with a lid. Allow mixture to simmer for 15 minutes (or until cabbage is tender). stirring occasionally.

Remove lid from pan, stir in remaining 2 tablespoons of butter, then toss cooked egg noodles with onions and cabbage. Turn heat up to medium and allow everything to cook together for 8-10 minutes, giving everything a toss frequently. Be sure to adjust the heat so that the cabbage and noodles get slightly crispy in places, but so that it does not burn. If the pan seems a bit dry, you can add a few more tablespoons of butter, or a little bit of water or reserved cooking liquid.

Remove pan from the heat and season to your taste with salt and pepper. Sprinkle with paprika before serving.

Thank you for explaining everything so clearly and such an easy dish to make my family loved it and I was so proud of myself for all the compliments!!!
Yummy 

I grew up with my grandma making a version of this. It was basically the cabbage sauteed in the bacon fat with just salt, pepper and a little sugar to cut the cabbage tartness and then mix it with what we called haluski - which were tiny drop dumplings (instead of noodles)made one by one! Never thought of frying bacon and using that fat (l always keep bacon fat saved in the fridge)and adding some crumbles bacon.  Sounds like an interesting addition!  Thanks! We called it kapusta &amp; haluski! My grandparents were from Austria-Hungary.

Halupkis: Stuffed Cabbage

cabbage

rice, uncooked

bacon strips, diced

lean beef

pork

black pepper,

eggs, beaten

paprika

celery salt

(14.5 tomato soup

(14.5 chicken broth

tomatoes

Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.

Boil rice in a separate saucepot until half cooked. Drain and set aside.

In a large skillet, saute bacon and discard excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan.

In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.

On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.

Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.

I modified this recipe just a skosh: Left bacon out (wife isn't a fan) Added 2 diced cloves of garlic to the onion mixture to saute Added a couple squirts of ketchup to the meat mixture to increase its "tomatoiness" (I always thought my meat mixture was a bit bland...) Ended up being the best halupkis I ever made. The sauce was less heavy than other recipes I've used. And very tasty.

I did a chicken base with cream of chicken soup instead of the tomato ingredients. They loved it. 

My mom used to make these when I was a little girl and I loved them.  She used to put hers in a large pot and pour tomatoes over them, cook for about 3 to 4 hours.  Now I have a slightly different recipe, but just as good none the less.  Thanks!!

I agree with the previous post, the filling needed much more flavor, double the salt and maybe add some chopped tomatoes. 

So much work, for so little flavor! So glad I made up only half the rolls. I will doctor the remaining mixture, and throw the recipe away. 

I made this per recipe, and adding garlic to the onion mixture was the only modification. It came out delicious! Bacon was key in this recipe, it permeated with a smoked flavor. the only observation is the amount of meat is too much. I only used half of the mixture. I'm saving the remainder for other stuffed veggies. Yum!

This halupkis recipe is outstanding. Just like my grandma used to make. I'm a dad that doesn't cook much and found this recipe very easy to put together and cook. It made about 40 rolls. I probably could have used a third head of cabbage but made due with two. I decided to cook the rolls in a roaster and on a bed of saurkrat(sp?) instead of just cabbage leaves and it came out wonderfully. Thank you Helen, my in-laws loved it too:)! Ron

Will try this one.  My grandma used to make Hulupkis. But in our family, we mix the meat, onion, rice an a little water in a bowl then stuff the cabbage leaves. Then into a large pot, add water to almost cover then boil it for an hour or till the rice is tender. Much easier than cooking everything separately.

Made this recipe several times now and each time they've come out perfect.  Wouldn't change a thing!  

It's been a year or so since I made this and with the cold weather moving in, it sounded like a good idea to make it today.  Going to the store to get the ingrediants.  My husband and I both think this is the best stuffed cabbage reci[pe that we ever made!  Can't wait for supper tonight!  Oh, wait - may just have some for lunch!

I made this recipe many times. I never had anyone say this wasn't the best ever.

This recipre not only makes fantastic golabki just like my grandmother used to make, my whole house smells like grandma's house and brings back some great memories of her too.

I loved everything about this stuffed cabbage! The flavor was certainly there and I even enjoyed eating the extra cabbage leaves...wish I had thrown in more of them.  Even more delicious the next day and the next day and the next!!!

For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.

Stuffed Cabbage Rolls (Galumpkis)

olive oil

garlic cloves, smashed

white wine vinegar

sugar

yellow onion, chopped

garlic cloves,

tomato paste

dry red wine

flat-leaf parsley

beef

white rice

green cabbage,

Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

So we've made this several times. Meat is always nice and tender and about 170* on the thermapen after the hour cook but the cabbage is still al dente. I've seen the video here say cook for 1.5 hours even though the recipe itlsef says 1 hr. But I've also seen online recipe that say 350* for 3-4 hours (!). Am I just not cooking the dish long enough? Would the meat end up a brick if I cooked it that long?

Very good.Substitute lemon for the vinegar.

Tasty recipe using turkey, as someone else had mentioned in previous comments. I would make it again! Labor intensive, yes, but yields a lot and can last a few days sealed in the fridge.

Great tasting! I was a bit surprised that this uses cooked rice since my mom used to make it with raw rice and it cooked perfectly every time. I may try it again her way!

I made this recipe because I couldn't find  an Amish cabbage rolls recipe I have made in the past. It was just alright. Nothing spectacular.  The meat in the cabbage seemed very under seasoned. If I made this again I would add paprika, bell pepper and maybe even mushrooms to the meat mixture.  The tomatoes didn't seemed cooked down enough on the first and second day.  I need to find that Amish recipe!

Very good, the only thing I added was sauerkraut.  My mother always placed sauerkraut on the bottom and top of the cabbage rolls and it’s delicious! 

Top 11 polish recipes recipes from across the web

The most viewed polish recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheese Pierogi

White Borscht Soup

Kolacky Cookies

25 BEST Polish Recipes

Polish Gołąbki: Stuffed Cabbage Rol...

20+ Polish Recipes (+Breaded Polish...

Creamy Potato Kielbasa and Kale Sou...

Fried Cabbage and Noodles (Haluski)

Halupkis: Stuffed Cabbage

Stuffed Cabbage Rolls (Galumpkis)

Mike's Polish Smothered Chicken

Top 11 polish recipes recipes from across the web

The most viewed polish recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese Pierogi

White Borscht Soup

Kolacky Cookies

25 BEST Polish Recipes

Polish Gołąbki: Stuffed Cabbage Rol...

20+ Polish Recipes (+Breaded Polish...

Creamy Potato Kielbasa and Kale Sou...

Fried Cabbage and Noodles (Haluski)

Halupkis: Stuffed Cabbage

Stuffed Cabbage Rolls (Galumpkis)

Mike's Polish Smothered Chicken

The most viewed polish recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine