Discover published sets by community

Potatoes, carrots, pork or bacon, a comforting soup served in colder seasons.

Beans, sausage, vegetables, commonly served in colder months.

Pearl barley, vegetables, meat (usually pork or chicken), hearty soup served year-round.

Seasonal fruits, often served with noodles or rice, serves as a dessert soup.

Young beet leaves, beets, sometimes with radishes, young carrots, served in spring, light and healthy.

Sour rye starter, white sausage, potatoes, often enjoyed in southern Poland.

Sorrel, eggs, broth, cream, enjoyed in spring and early summer.

Beef tripe, vegetables, paprika, considered a hangover cure.

Barley groats, meat (usually beef), root vegetables, a historic recipe from old Poland.

Duck, apples, sometimes served with red cabbage or dumplings, served as a festive dish.

Sorrel, fermented rye flour, sausage, a tangy and hearty option for lunch.

Pumpkin, cream, often spiced with nutmeg or cinnamon, a seasonal favorite in autumn.

Mixed vegetables, sometimes with the addition of rice or pasta, light and healthy.

Sauerkraut or fresh cabbage, meat, sometimes potatoes, served as a warming dish.

Pickles, potatoes, carrots, sometimes served with a side of bread or meat, homely and comforting.

Beef or pork, onions, paprika, thick and hearty, served with bread or potatoes.

Sour rye flour, sausage, boiled egg, often served at Easter.

Split peas, pork, sausage, carrots, served mainly in military or during outdoor events.

Sauerkraut, various cuts of meat, sausage, mushrooms, served during winter or at large gatherings.

Beer, honey, bread, can be seasoned with cloves, served often as a historical or novelty dish.

Beetroot, vegetables, served with sour cream; often on Christmas Eve.

Almonds, chicken stock, often sweetened with sugar, traditionally served at weddings.

Freshwater fish, root vegetables, often enhanced with lemon or vinegar, eaten on Christmas Eve.

Duck blood, fruit, sugar, vinegar, a sweet and sour soup, traditionally related to Polish folklore.

Chicken, vegetables, noodles or dumplings; served as a Sunday meal.

Millet groats, chicken or vegetable broth, root vegetables, light and nutritious, often for lunch.

Wild mushrooms, cream, often served with pasta or potatoes, traditional for Christmas Eve.

Beet leaves, radishes, cucumbers, dill, sour cream, served cold in summer.

Tomatoes, rice or noodles, sometimes chicken or beef stock, served as a family lunch.