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  4. Polish Food

Polish Food

By Food & Wine
Updated May 01, 2017
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Brown Butter-Seared Potato and Cheese Pierogi
From traditional borscht to pierogis and kielbasa, here are amazing Polish recipes.
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Polish-Inspired Cucumber Salad

Polish-Inspired Cucumber Salad
Credit: © Anne Faber
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Eastern Europe is famed for its pickles. It’s the home of all imaginable vinegary vegetables—from classic gherkins to pickled beetroot and cauliflower, there are so many great pickles to eat in Poland. This salad celebrates the humble cucumber in its raw and pickled state and adds fragrant dill to the mix—an herb that’s used a lot in Eastern Europe. It’s a super-quick and easy salad, which I like to serve at barbecues.

  • More Cucumber Recipes

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Kasha Varnishkes with Mushroom Gravy

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Kasha varnishkes are a classic Jewish dish from Russia and Eastern Europe made with bow-tie pasta and buckwheat groats. Buckwheat has a marvelous earthy flavor—and nine essential amino acids.

  • Fast Pasta Recipes

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Cabbage, Kielbasa and Rice Soup

Cabbage, Kielbasa and Rice Soup
Credit: © Yunhee Kim
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Good sausage is an excellent time-saver, because the links are already spiced and seasoned. The slices of Polish kielbasa in this soup add a wonderfully smoky, peppery, garlicky flavor.

  • Fast Soup Recipes

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Beet and Red Cabbage Borscht

Beet and Red Cabbage Borscht
Credit: © John Kernick
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Alison Attenborough and Jamie Kimm always make borscht around the holidays. One year, they had roasted fennel left over after a day of food styling and decided to add it to the soup pot; they've been making borscht with fennel ever since. They like their soup really sweet and sour, but you can adjust the vinegar and honey to your taste.

  • Warming Soup Recipes

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Kielbasa Sausage Pierogi with Caramelized Onions

Kielbasa Sausage Pierogi with Caramelized Onions
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Slow caramelized onions and savory chunks of kielbasa sausage make these popular and delicious pierogi hard to pass up.

  • Sausage Recipes

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Boiled Potatoes with Sage Butter

Boiled Potatoes with Sage Butter
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Sage lovers will adore this recipe, which is superb for breakfast or brunch, especially with a side of eggs.

  • Incredible Potato Recipes

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Pierogi

Pierogi
Credit: © Ian Knauer
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Making pierogis from scratch is an undertaking - one that is totally worth it!

  • Russian Recipes

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Borscht

Borscht
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Borscht is traditionally served both hot and cold. Leftovers are great.

  • Russian Recipes

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Lager-Steamed Mussels with Mustard, Kielbasa and Dill

Lager-Steamed Mussels with Mustard, Kielbasa and Dill
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F&W’s Grace Parisi shares a classic recipe for mussels in white wine, then creates amazing alternatives with clam broth, sake and, in this recipe, lager.

  • Sausage Recipes

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Beef, Beet and Cabbage Borscht

Beef, Beet and Cabbage Borscht
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This was all I ever wanted to eat growing up, and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this was borscht. Funny how that works. It’s a meal in a bowl to be sure, but small portions are a great starter. I have been making this for decades; it’s a battle-tested classic. —Andrew Zimmern

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Brown Butter-Seared Potato and Cheese Pierogi

Brown Butter-Seared Potato and Cheese Pierogi
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Seared with fragrant brown butter and stuffed with potato and cheese, these pierogi are perfect as an appetizer or main course.

  • Dumplings, Gyoza and Pot Stickers

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    1 of 11 Polish-Inspired Cucumber Salad
    2 of 11 Kasha Varnishkes with Mushroom Gravy
    3 of 11 Cabbage, Kielbasa and Rice Soup
    4 of 11 Beet and Red Cabbage Borscht
    5 of 11 Kielbasa Sausage Pierogi with Caramelized Onions
    6 of 11 Boiled Potatoes with Sage Butter
    7 of 11 Pierogi
    8 of 11 Borscht
    9 of 11 Lager-Steamed Mussels with Mustard, Kielbasa and Dill
    10 of 11 Beef, Beet and Cabbage Borscht
    11 of 11 Brown Butter-Seared Potato and Cheese Pierogi

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