3 dishes people actually cook in Poland: what they are, how long they take, and what you need to buy.
What can you cook from Poland? 3 traditional Poland dishes, from Pierogi (110 min, the quickest) to Żurek (7300 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Poland on the map. Drag to spin the planet.
A Polish hunter stew built on sauerkraut cut with fresh cabbage, several meats and dried forest mushrooms, and judged only after it has been reheated for days.
Polish dumplings whose filling binds mashed potato with twaróg, the sour Polish curd cheese, and golden fried onion.
A Polish soup soured with zakwas, rye flour and water left to ferment for days, and finished with raw white sausage, cream and horseradish.
Copper documents three dishes from Poland: Bigos, Pierogi and Żurek. Bay leaves and onion each appear in more than one recipe. All three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 4 are shared by more than one dish. Bay leaves and sour cream the hardest to find: of the 586 dishes in Copper's atlas, 23 use bay leaves and 23 use sour cream. Every ingredient list on this page is complete, with quantities, and free to read.
Pierogi is the quickest at 110 minutes. Żurek is the longest at 7300 minutes, most of it unattended. The median is 3180 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Poland here is rated easy, but every one has the full method written out step by step, free to read. Pierogi is the shortest way in.
Poland is part of Eastern European.
Countries close to Poland on the globe — and close on the plate.
COPPER