Polish recipes

I am Polish on both sides of my family, and I grew up regularly eating some classic Polish dishes. While I imagine most people have experienced the culinary phenomenon that is pierogies, there is so much more to Polish cuisine to explore beyond that. Here, I chronicle some classic Polish recipes that I love to make and that I hope you will enjoy trying as well!

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Happy Autumnal Equinox 2021! The leaves have begun to change and fall and the crunch heard when walking on the ground is the ultimate sign that fall has arrived. Celebrate the arrival of autumn by cooking up a batch of sweet potato pierogies!

Cooking these sweet potato pierogies in a brown butter sage sauce enhances the flavor of the sweet potato and the combined aroma evokes the optimum fall ambience. Sweet potato, butternut squash, or acorn squash and sage is the ultimate fall flavor pairing. When cooked in the butter sauce, the sage leaves crisp up in a way that is reminiscent of the crisp leaves falling from the trees. How much more autumnal can you get?

I love to whip up sweet potato pierogies with brown butter sage sauce when I am feeling festive and in the mood for fall. Once boiled, the sweet potato pierogies can be placed in plastic sandwich bags and frozen for up to 6 months!

serves 4

ingredients

for the dough

  • 1 cups flour
  • 1 egg
  • ¼ teaspoon salt
  • 3 tablespoons water
  • Extra flour for rolling out dough

for the filling

  • 1 medium sweet potato
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper

for the sauce + assembly

  • 1 stick butter
  • 12 sage leaves

filling steps

Preheat the oven to 350°F. Prick the sweet potatoes on all sides with a fork to allow steam to escape while they bake. Place the potatoes in the oven and bake until soft, about 25-30 minutes. Remove from the oven and allow to cool, then scrape the orange insides away from the skin. Discard the skins and add the salt and pepper to the sweet potato, then mash and mix with a fork. 

dough steps 

Place the flour, eggs, and salt in the bowl of a stand mixer with the dough hook or a large bowl if you prefer to knead by hand. Add 5 tablespoons of water and knead the dough until blisters appear. The dough should be soft and not too sticky.

Divide the dough into two parts, working with one at a time. Roll dough out as thinly as you can, but not enough to see through or break, about ⅛ inch. Use a round shape (I used the top of a mason jar lid) to cut out circles. 

Spoon about a tablespoon of filling into the center of the circle, dip your finger in a bowl of water and run it along one side of the circle. Fold one side over the other side and pinch it closed. Wetting the edges helps the dough meld together.

Place the pinched pierogies on a baking sheet dusted with flour and let sit for 5-10 minutes to dry out a bit before cooking.

Bring a pot of salted water to a boil. Boil each pierogi for 2-4 minutes, the pierogies will float to the top when they are finished cooking.

sauce steps

Heat the butter over medium-low heat. As it slowly melts, place the sage leaves flat along the melted butter and swirl the pan around to coat the leaves. Let the butter become infused by the sage leaves by allowing it to cook for 7 minutes, swirling the pan every so often to ensure even distribution of heat on the leaves. 

Raise the heat to medium and cook for another 4 minutes. Then raise the heat to medium-high and place as many pierogies as you can in the pan, while making sure not to overcrowd it. Cook each pierogi for 3-4 minutes on the first side, then flip and cook for another 3-4 minutes on the other side. Place the cooked pierogies on a large plate or platter and repeat until all the pierogies have been cooked.

Once the pierogies are finished cooking, pour the remaining butter sauce over the top of the platter, making sure to evenly distribute butter and sage over each of the pierogies, then enjoy!

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Polish beet soup, also known as barszcz, is similar to its more well-known relative, borscht. Whereas borscht might include meat, cabbage, or other vegetables, this recipe for barszcz is simpler, lighter, and has more of a clear broth. Yet both are sour with a hint of sweetness. Barszcz, with its lustrous burgundy color, is packed with nutrition and can provide necessary warmth and comfort amid the bitter winter cold.

makes 4-6 servings

ingredients

  • 3 beets, peeled and cut into 8 large pieces each (24 pieces total)
  • 6 garlic cloves, peeled
  • 2 large bay leaves
  • 2 carrots, peeled and quartered
  • 1 teaspoon dried marjoram or oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 6 cups vegetable stock
  • 2 cups water
  • ¼ cup fresh dill

steps

Place the beets, garlic, bay leaves, carrots, marjoram/oregano, black pepper, salt, sugar, vegetable stock, and water into a large pot and bring to a boil. Cover and reduce the temperature to a simmer. Cook for two hours until the beets are soft. 

Strain the liquid and remove the beets. Julienne the beets into strips and return to the liquid. Garnish with dill and serve hot. It pairs especially well with pierogies.

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Pierogies, the classic Polish dumplings, are one of my favorite foods in the entire world. They remind me of childhood, family, and holidays. We would have them for special meals and celebrations, at the annual church picnic, or for ordinary weeknight dinners. No matter the occasion, one thing for sure was that when pierogies were around, people were happy. They are simply that magical. 

One day I will write a proper ode to pierogies, but for now, here is a foolproof recipe which will yield classic, delicious pierogies, time after time. I have included a simple potato and cheese filling, but other options are sauerkraut, sautéed onions, Twaróg (Polish pot cheese), or farmer cheese. These are traditional fillings, but certainly feel free to improvise!

ingredients

for the dough

  • 2 cups flour
  • 2 eggs
  • ½ teaspoon salt
  • 5-6 tablespoons water
  • Extra flour for rolling out dough

for the filling

  • 3 medium-sized yukon gold or russet potatoes, peeled and chopped roughly
  • 1 tablespoon salt
  • 1 tablespoon butter
  • 1 cup white cheddar cheese, shredded

for the topping

  • 1 red onion, sliced
  • 1 cup sour cream
  • ½ cup dill, chopped

filling steps

Fill a large pot with water. Add the potatoes and salt and bring to a boil. Cook until potatoes are fork tender. Drain in a colander and mash in a large bowl. Add the butter and cheddar cheese. Mix until filling is combined. Set aside.

dough steps 

Place the flour, eggs, and salt in the bowl of a stand mixer with the dough hook or a large bowl if you prefer to knead by hand. Add 5 tablespoons of water and knead the dough until blisters appear. The dough should be soft and not too sticky.

Divide the dough into two parts, working with one at a time. Roll dough out as thinly as you can, but not enough to see through or break, about ⅛ inch. Use a round shape (I used the top of a mason jar lid) to cut out circles. 

Spoon about a tablespoon of filling into the center of the circle, dip your finger in a bowl of water and run it along one side of the circle. Fold one side over the other side and pinch it closed. Wetting the edges helps the dough meld together.

Place the pinched pierogies on a baking sheet dusted with flour and let sit for 5-10 minutes to dry out a bit before cooking.

Bring a pot of salted water to a boil. Boil each pierogi for 2-4 minutes, the pierogies will float to the top when they are finished cooking.

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Polish stuffed cabbage, also known as Golumpki or Gołąbki, is a classic Central European dish. Everyone makes it slightly differently, but it is incredibly forgiving in that way. The cabbage is boiled in salty water which not only flavors and tenderizes it but also enhances its vibrant green color. The filling is sort of like a meatball or a meatloaf – it is filled with ground beef, spices, and rice, bound together by an egg.

This golumpki recipe is a true ode to the cruciferous vegetable and is versatile, economical, and delicious. My grandma always cooked stuffed cabbage on the stove, simmered in a covered pan, but I bake mine in the oven. Golumpki is a cozy, warming meal that will comfort and satisfy you.

ingredients

  • 1 cup rice
  • 1 medium white onion, diced
  • 1 ½ cups cheap white wine
  • 1 tablespoon olive oil
  • 1 large head green cabbage, cored
  • 1 tablespoon kosher salt
  • 1 ½ pounds ground beef
  • 1 teaspoon garlic powder
  • 2 teaspoons salt, divided
  • ½ teaspoon freshly ground pepper
  • 1 egg
  • 1 ½ cups tomato sauce 

steps

In a small pot, heat the olive oil. Add the onion and cook until translucent and beginning to brown. Add the rice and wine and bring to a boil. Turn down heat, cover, and simmer for 20 minutes. (You know it’s done when you can see that the onion is at the top and the liquid has absorbed into the rice).

Meanwhile, preheat the oven to 350°F. Bring a large pot of water and 1 tablespoon kosher salt to a boil. Add the head of cabbage and cook for 15 minutes, turning with tongs to ensure all sides are cooked. Remove loose leaves as they fall off and let cool.

Combine the raw ground beef, cooked rice, garlic powder, salt, pepper, and egg in a large bowl. Mix with your hands to ensure even combination. Fill a handful of meat mixture in a leaf of cabbage and roll it up, starting at the stem. Fold over the sides and tuck the stuffed cabbage into a pan lightly greased with olive oil. Thinly cover with tomato sauce.

Cover with lid or foil and bake for 50 minutes. Remove from the oven and let sit for 10 minutes. Sprinkle evenly with remaining 1 teaspoon of salt.