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Poland

Recipes by the places recorded in their sources.

Poland

16 recipes

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Elevated risk

Hogweed barszcz

The original Polish barszcz: young hogweed leaves soured in warm water for a few days, then boiled into soup with egg, butter, cream or millet. Recorded from 1595, with warnings about the sap and lookalikes.

Kraków · Traditional method
· Vegetables
Photograph of Zakwas buraczany.

Zakwas buraczany

Zakwas buraczany is the fermented red-beet liquid used as the sour base for Polish beet barszcz. The liquid is made from beetroot, garlic, salt and water, and the official sources give no quantities.

Poland
Vegetables
Soft lemon-set twaróg spread mixed with chopped radish and chives, served in a pale ceramic bowl.

Lemon-set twaróg

A fresh Polish curd cheese set by warming milk with lemon juice, then drained through a sieve. It is a different route from the sour-milk method used for cultured twaróg.

Poland
Dairy
Whole olive-green brine-fermented Polish cucumbers on a pale ceramic plate with dill and horseradish, on warm ivory.

Ogórki kiszone

Ogórki kiszone are Polish brine-fermented cucumbers. Two registered local practices keep the barrels in a well near Zakliczyn and under lake water at Kalisz Pomorski. Neither gives a validated process.

Zakliczyn area
Vegetables
Polish-style fermented shredded cabbage with finely grated carrot, served in a wooden bowl.

Kapusta kiszona z beczki

Kapusta kiszona z beczki is barrel-fermented cabbage from the Kołobrzeg area, entered on Poland’s List of Traditional Products in 2008. It is salted and fermented, with raw grated carrot added after souring.

Kołobrzeg County, West Pomeranian Voivodeship
Vegetables
A golden-brown home-style obwarzanek, its twisted strands forming a ring and topped with blue poppy seeds, on a dark plate.

Home-style obwarzanek (Kraków twisted ring)

A home version of the Kraków twisted ring: yeast dough is braided, briefly dipped in boiling water, topped with seeds or salt, then baked. It is not represented as a certified PGI product.

Kraków · Modern adaptation
· Grains and starches
Three golden baked onion bialys on a ceramic plate, each with a shallow center filled with cooked onion and poppy seeds.

Bialy

Bialys are soft, yeasted wheat rolls baked without boiling, each shaped with an onion-filled central depression instead of a hole.

Białystok
· Grains and starches
A browned lamb roulade filled with Oscypek beside a fully cooked zander roulade with smoked plum, wheat groats with sausage and onion, asparagus and sour cherry sauce.
High risk

Lamb and zander with Oscypek and suska

A student cookbook pairs lamb stuffed with Oscypek and zander with suska, then serves wheat groats with a small amount of kiełbasa lisiecka.

Poland · Modern adaptation
Meat
A bowl of smooth, glossy neutral mayonnaise with a spoon and its ingredients alongside.

Neutral classic mayonnaise

A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.

Menorca
Condiments
Plain golden bagels with a dense chewy crumb, one opened to show its interior.

Bagel

A yeast-raised wheat ring shaped from a firm dough, briefly boiled and baked. This source-batch formula gives a gently malted crust and a chewy crumb.

Eastern Europe
· Grains and starches
Whole cultivated button mushrooms in a pale amber vinegar-and-oil marinade with onion, pimento and peppercorns.
High risk

Eastern European Vinegar-Pickled Mushrooms

Small edible mushrooms are briefly cooked and packed in a seasoned vinegar marinade, a sweet-sour preserve served cold in Poland and neighbouring cuisines.

Poland · Modern adaptation
· Vegetables
Small patterned grilled Oscypek cheeses with cranberry preserve and dried berries.
High risk

Grilled Oscypek with cranberry

Small Oscypek are grilled until the exterior is crisp and the cheese softens, then served with cranberry, goji berries and mulberries.

Poland · Modern adaptation
Dairy
Illustrative fully cooked pork loin stuffed with Suska sechlońska, served over the documented bean, porcini and fermented cucumber salad; generated serving image, not the cookbook's original photograph.
High risk

Pork loin with suska and bean salad

This Polish competition recipe stuffs pork loin with suska and serves it with a bean salad containing more smoked-and-dried plums.

Poland · Modern adaptation
Meat
Dark, wrinkled smoked plums in a cream bowl.

Suska sechlońska

Małopolska plums smoked and part-dried over a wood fire in a regional kiln for several days, giving a dark, concentrated fruit with a protected name.

Sechna and neighbouring communes · Traditional method
Fruit
Finished glossy smoked kiełbasa lisiecka ring with large ham pieces visible in its sliced cross-section.
High risk

Kiełbasa lisiecka

A protected pork sausage associated with Liszki and Czernichów; its application describes commercial curing and smoking, not a home batch.

Liszki and Czernichów · Traditional method
Meat