Polish Culinary Dictionary

Pierogi – Dumplings are made of thinly rolled-out dough filled with a variety of fillings. The most popular fillings are mash potatoes, fried onion with farmer cheese (called Russian dumplings) meat, sauerkraut and mushrooms,
seasonal fruit (blueberries, strawberries and cherries) or sweet farmer cheese.

Kiełbasa – (pronounced: kiel-basa, plural: kiełbasy) is a general name for all Polish sausages, regardless of their type (and trust me, they’re hundreds). The most popular is regular smoked kielbasa ( in Poland called kielbasa zwyczajna .

Gołąbki – Polish Stuffed cabbage Gołąbki is the plural form of gołąbek, the diminutive form of gołąb, meaning “pigeon”.
Cooked cabbage leaves are stuffed with ground pork and rice, topped with a sweet and tangy tomato sauce

Kotlet Schabowy po wiedeńsku – Viennese Schnitzel dish made with boneless pork loin thinned with a hammer, coated in bread crumbs and fried in butter, garnished with a slice of lemon. It is a popular in Austrian and German cuisine.

Kluski Śląskie – Silesian Dumplings is from Silesia, a region in Poland with parts in the Czech Republic and Germany. Made with mash potatoes and potato starch, Silesian dumplings are unlike any others of its type, they also GLUTEN FREE.

Kopytka – in US known as finger dumplings. Made with mash potatoes and flour.

Żurek – Polish Sour Rye Soup , It’s is a soup made of soured rye flour and meat (usually boiled fresh pork sausage ) It’s a white soup, flavor is undeniable unique. It has this underlying distinct sour distaste that makes you recoil after the first mouthful, but at the same time a sweet addiction.

Kapuśniak – Polish Sauerkraut Soup made with sauerkraut, bits of smoked bacon and potatoes

Zupa Ogórkowa – Polish Sour Pickles Soup is a traditional polish soup prepared with brine-cured pickles.

Flaki – Polish tripe soup is made with beef tripe and is considered one of the national soups of Poland.

Ogórki kiszone – Pickles in Brine or Sour Pickles .Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour

Kompot – Homemade fruit drink,non-alcoholic sweet beverage that may be served hot or cold. It is obtained by cooking fruit in a large volume of water, together with sugar.

Twarog – Farmer’s cheese is a fresh white curd cheese that uses just milk and cultures. During processing, the whey is drained off so you get a healthier cheese with low lactose levels–great for the millions who have problems digesting dairy due to lactose. In Poland, farmer’s cheese is called twaróg.

Nalewka – Polish liqueurs called ‘nalewka’ (singular) or ‘nalewki’ (plural) in original, are alcoholic extracts from fruit, spices, flowers or herbs. Usually Polish nalewka contains 40-45 per cent of alcohol just like vodka does. However, according to many Polish people nalewka tastes much better and is equally popular both amongst men, as well as women. Fruit liqueurs are always drunk from little glasses and often served as an addition to spicy meals or dinners. The Old Polish tradition claims that medium-dry and semi-sweet fruit liqueurs nalewka should be served with meat dishes, while sweet nalewka is a dessert alcohol.