Polish English Culinary Dictionary

baba warszawska - yeast cake
babka żółtkowa - yolk and yeast cake
Baranina: roasted or even grilled lamb – great, especially in the mountains.
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.
bigos - a stew of sauerkraut and meat, similar to the French choucroute, but generally less acidic and including unfermented cabbage
Bigos: appetizing, seasoned "hunter" stew made from sauerkraut with chunks of various meats and sausages, extremely traditional.
bliny gryczane - buckwheat pancakes
Boczek ze śliwką: bacon stuffed with prunes.
Bryjka
Bryndza - cheese
budyń - pudding—usually comes in many different flavors, such as sweet cream, chocolate, and even cherry.
bułka z pieczarkami - a bun filled with a champignon (field mushroom) stew, ersatz hot dogs under communism, when frankfurters were in short supply
Bundz - cheese
cepeliny - big long-shaped potato dumplings stuffed with meat and marjoram
chałka - sweet white wheat bread of Jewish origin.
chłodnik - cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill
Chłodnik litewski: cold yoghurt-and-beetroot soup served with a hard boiled egg, originally from Lithuania.
czernina - duck blood soup
Czosnianka - soup
Dziczyzna: game.
Eskalopki z cielęciny: veal in a blanket.
Fasolka po bretońsku: cheap bean and sausage stew.
faworki / chrusty - light fried pastry covered with powdered sugar
Faworki: pastry twisters.
flaczki z pulpetami (po warszawsku) - tripe stew with marjoram and small meat noodles
flaki or flaczki - beef or pork tripe stew with marjoram
Flaki wołowe: beef tripe soup.
Frytki: chips.
Galaretka: very sweet jellies.
golonka - stewed pork knuckle or hock
Golonka w piwie: fat, but tasty pork knuckle, sometimes in beer sauce, always with horseradish; very traditional, originally from Bavaria.
gołąbki - Golumpki, cabbage leaves stuffed with spiced minced meat and rice or with mushrooms and rice served with sour cream or tomato sauce
Gołąbki: cabbage parcels originally from Lithuania, they are stuffed with meat or meat and rice.
Gołka - cheese
grochówka – thick pea and/or lentil soup.
grzyby po żmudzku - mushrooms, Samogitian style
gulasz - Goulash
gzik (gzika) - cottage cheese with onion and/or chives
Herbata góralska - Tea with alcohol
kaczka z jabłkami - roast duck with apples
kaczka z pyzami i modrą kapustą - roast duck with steam-cooked rolls and red cabbage
kapusta kiszona - sauerkraut
Kapuśniak: sour cabbage soup.
Karkówka: tenderloin, usually roasted
Karp po żydowsku: carp in aspic with raisins, originally Jewish.
kartacz
kartacz - big long-shaped potato dumplings stuffed with meat and marjoram
kartoflanka - potato soup
kasza gryczana ze skwarkami - buckwheat cereal with chopped, fried lard and onions
Kasza gryczana: buckwheat groats.
kaszanka - Polish blood sausage, made of pork blood, liver, lungs and fat with kasza, spiced with onion, pepper and marjoram.
kawior po żydowsku - "Jewish caviar" - chopped calf or poultry liver with garlic and hard boiled egg
kawior z bakłażana - "caviar" of egg-plant
kiełbasa - Polish sausage, comes in a wide variety of versions
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.
kisiel - clear, jelly-like fruit liquid.
kiszka – type of roasted sausage made of minced potatoes
kiszka ziemniaczana - potato sausage
Klopsiki: meatloaf, often with tomato sauce.
Kluski śląskie (Silesian dumplings) - round shaped dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour and potato starch flour.
Kluski śląskie: Silesian dumplings, made from boiled potatoes.
Knedle: potato dumplings stuffed with fruit, usually plums.
Knysza - pita bread with meat and lots of cabbage.
kompot - a non-alcoholic beverage made of boiled fruit, optionally also with sugar and spices (e.g. clove or cinnamon). Served hot or cold. Can be made of one type of fruit or a mixture, including but not limited to apples, peaches, pears, strawberries, sour cherries and gooseberries.
Kopytka: hoof-shaped dumplings.
kotlet mielony - meat with eggs, bread crumbs, garlic, and salt and pepper rolled into a ball and fried on onion butter.
kotlet schabowy - a breaded pork chop, similar to the Austrian Wiener Schnitzel but usually thicker, served with boiled potatoes and cabbage stew
Kotlet schabowy: traditional breaded pork cutlet (a tasty choice if you do not want any risk).
krówki - Polish fudge, soft milk toffee candies.
Krupnik: barley soup with a smattering of vegetables and smoked meat.
Krupniok - kind of blood sausage made of kasza and animal blood, spiced with marjoram and garlic between others.
kugiel - found in the town of Ostroleka, made with potatoes and diced meat
kugiel ze skwarkami
Kurczak de volaille: chicken steaks spread with butter, filled with mushrooms and bread crumbed, originally French.
kutia - a small square pasta with wheat, poppy seeds, nuts, raisins and honey. Typically served during Christmas in the eastern regions (Białystok).
kutia - traditional Christmas dish, made of wheat, poppy seeds, nuts, raisins and honey
kwaśnica - sauerkraut and potato soup
Łosoś: salmon, often baked or boiled in a dill sauce.
Makiełki or moczka or makówki - traditional Christmas Eve dessert, its main ingredients are: gingerbread extract, nuts and dried fruit, strawberry compote and almonds.
Makowiec Poppy seed cakes. many elaborate recipes possible; based on finely ground poppy seeds, with raisins, almonds, candied citrus peels, honey, sugar, pudding flavoured with rum. Decorated with fingers of crumbling.
melszpejz zaparzany z jabłek
miód pitny - mead
mizeria - sliced cucumbers and sour cream.
naleśniki - crepes which are either folded in to triangles or rolled in to a tube typical servings include sweet white cheese with sugar and sour cream, various fruits topped with bita śmietana (whipped cream) or with bite bialka (whipped egg whites)
Naleśniki: omelettes stuffed with jam, fruit, cottage cheese etc. and very similar to crepes.
ogórek kiszony - salted sour cucumber, a pickle prepared in a similar way to sauerkraut
okoń smażony, w zalewie octowej - perch fried in vinegar
oscypek - hard, salty cheese from nonpasteurized sheep milk which is smoked over a fire. Sometimes served sliced and fried with cranberries.
Ozór wołowy: soft steamed beef tongues.
pańska skórka - kind of hard Taffy sold at cemeteries during Zaduszki and at Stare Miasto
pączek - closed donut filled with rose marmalade or other fruit conserves.
pączki - doughnuts with rose marmalade
pieczeń - a meat dish similar to the Bavarian Tellerfleisch or Austrian Tafelspitz
pierniki - soft gingerbread shapes iced or filled with marmalade of different fruit flavours and covered with chocolate.
pierogi - dumplings, usually filled with sauerkraut and/or mushrooms, meat, potato and/or savory cheese, sweet curd cheese with a touch of vanilla, or blueberries or other fruits, such as cherries or strawberries, and sometimes even apples — optionally topped with sour cream, and sugar for the sweet versions
Pischinger chocolate oblaten cake - cake made of layers of wafer and layer
placek po węgiersku - a potato pancake with a Hungarian sauce poured over it with meat and onions and sour cream.
placki kartoflane/ziemniaczane - potato pancakes usually served with sour cream
Placki ziemniaczane: potato pancakes.
plendze - potato pancakes served with sugar
podpiwek - very lightly alcoholic beer made of crumbled dark bread
Polędwiczki wołowe: beef sirloin, often with rare mushroom sauce.
pork barley soup with chicken livers and sour cream
proziaki Polish flat soda bread
Pstrąg: trout, sometimes flambé.
pyry z gzikiem - boiled, peeled or unpeeled potatoes with gzik (see above) and butter
pyzy - potato dumplings served by themselves or stuffed with minced meat or cottage cheese
pyzy z mięsem - round potato dumplings stuffed with meat
rogale świętomarcińskie - croissants filled with poppy seeds, almonds, other nuts and raisins, traditionally eaten on November the 11th, St. Martin's Day.
Rolada z modrą kapustą (roladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with kluski śląskie for Sunday dinner.
rosół - clear chicken soup
Rosół z kurczaka: golden chicken consommé with noodles.
ruskie pierogi - Ruthenian style pierogi with quark and potato
Sandacz: pike perch.
Sernik - Sernik (cheesecake) is one of the most popular desserts in Poland. It is a cake made primarily of twaróg, a type of fresh cheese.
Sernik: delicious fat cheese cake.
sękacz - pyramid cake, made of many layers.
sękacz - pyramid cake, made of many layers.
Sheep Milk Cheese Bryndza
Siemieniotka or siemiotka - very original and rare kind of soup made of hemp seed with boiled kasza, one of main Christmas Eve meals. Requires a lot of hand work to prepare according to tradition.
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.
strudel jabłkowy apple strudel - apple cake, identical to Austrian Apfelstrudel
susz - a type of "kompot" made with dried fruits, most commonly apples, apricots, figs and so on. Traditionally served on Christmas, it has a distinct smell and brown colour.
Syrop z Cebuli- a cough remedy made of chopped onion and sugar; although it is very tasty, it is still considered a medicine.
Szałot (Silesian potato salad) - a salat made of squares of boiled potatoes, root vegetables, various sausages (sometimes ham), pickled fish (usually herring), boiled eggs, bonded with mayonnaise.
Szarlotka: cake with apples, sometimes served with whipped cream.
Szaszłyk: originally Caucasian dish; chunks of meat grilled on a spit.
szpekucha - small dumplings stuffed with lard and fried onion
Sztuka mięsa w sosie chrzanowym: boiled chunk of beef in horseradish sauce.
Śledzie w śmietanie: herring in sour cream, usually with onion.
śliwowica łącka - (read: [shlee-voh-veetsa won-tskah]) strong plum brandy (70% alcohol)
śmietana - a type of sour cream
Tatar: steak tartar; raw minced beef with chopped onion and raw yolk.
tort ziemniaczany - potato cake
twaróg, a type of fresh cheese.
Wątróbki drobiowe: chicken liver.
wino proste - a variety of alcoholic beverages made of fruit extracts and spirit, countless types and names of which exist
Wodzionka or brołtzupa (ger. brot - bread, pol. zupa - soup) - soup with garlic and squares of dried rye bread.
Wódka - (Vodka) Poland produces and exports many premium vodkas, among them you will find brands such as Belvedere (vodka), Chopin vodka, Luksusowa, Wyborowa, Żubrówka and many more. Pablo Picasso once said "The three most astonishing things in the past half-century were the blues, cubism, and Polish vodka."
zrazy wołowe - rolled beef strips in sauce
zrazy wołowe zawijane - chopped dill cucumbers and onions wrapped in thin strips of beef
zrazy wołyńskie
Zrazy zawijane: beef rolls stuffed with bacon, gherkin and onion or red pepper, in a spicy sauce.
zupa grzybowa po kurpiowsku (z gąsek) - mushroom soup made of Tricholoma equestre, a large mushroom with a cereal-like flavor.
Zupa grzybowa: mushroom soup with cream.
zupa jarzynowa - chicken/vegetable boullion base vegetable soup.
Zupa koperkowa: dill soup.
zupa ogórkowa - soup of sour, salted cucumbers, often with pork ("dill pickle soup")
Zupa ogórkowa: hot sour cucumber soup.
zupa pomidorowa - tomato soup usually served with pasta or rice.
Zupa pomidorowa: tomato soup, often with rice or noodles.
zupa szczawiowa (sorrel soup)
Żeberka w miodzie: spare pork ribs in honey.
żeberka wieprzowe po żmudzku - pork ribs, Samogitian style
Żentyca- popular drink made of sheep's milk whey.
żur - soured rye flour soup with white sausage and/or hard-boiled egg
żurek - żur with potatoes, Polish sausage (kielbasa), and egg (jajko). Depending on the part of Poland it came from it may contain mushrooms as well. This dish is also called żurek starowiejski ("old village"). Żurek is frequently served with sour cream or by itself.
Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf.
Żymlok - like krupniok but instead kasza there is bread roll.
Żymła - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian Keisersemmel.

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