93 Best Polish Recipes

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Polish cuisine is famous for its typical dumplings, specifically pierogi, breadfullofcrushed meat, cabbage fully brined, potatoes, mushrooms, onions and different cottage cheese. Meanwhile, famousdessert coursecomprises of cakes and pastries, usually made from dough included yeast,plus Polish special doughnuts, stuffed with jam/liquor/chocolate paczki.

Following comes a list of five yummy Polish foods complemented with awesome easy and simple Polish recipes.

1. Young spring cabbage with dill and bacon

Ingredients

• 4 tbsprapeseed oil
• 200 g(7 oz) lean and streaky bacon
• 2large onions, finely chopped
• 2leafy young cabbages
• 2 tbspwater
• 1lemon, juiced
• 2 bunchesdill, finely chopped
• 3–4 tbsptomato paste (purée)
• 1 tspcaster (superfine) sugar
• salt and white pepper, to taste

Recipe

Heat the oil in a big skillet and cook the strips of bacon in a medium heat till crispy. Add mentioned counted onions and stay frying for additional 4 to 5 minutes.

Add the tattered cabbage and water andmix together. Cover it with a cap, decrease the heat to low-slung and cook for another 10 minutes.

Mix the lemon juice, chopped dill, sugar and tomato paste. keepfrying, mixingcontinuedly, for aadditional 10 minutes removed lid. Try a bit to taste.

Before serving, add the held in reserve dill. This dish can be also cooked well with chicken or can be enjoyed alone with crusty bread.

2. Crunchy pine cones

Ingredients

• 100 g(3½ oz) sesame seeds
• 100 g(3½ oz/7 tbsp) unsalted butter
• 200 g(7 oz) equivalent cream fudge sweets or krówki sweets
• 100 g(3½ oz) any cereal or special strong puffed rice

Recipe

Casually roast the sesame seeds in dry skillet and set it aside.

Soften the butter, add gradually krówki, mingling them together till they get softer. Ultimately, they will dissolve into amass of caramel colored. Take away from the heat, add up toasted sesame seeds, and then puffed rice.

Blend it well with spatula, then wait approximately 10 minutes, but check when it gets warmer to your hands to shape them into pine cone. Take some cold water to dip your hands.

Wait it to get cool and toughen completely before it served.

3. Spiced chocolate martini

Ingredients

• 50 g(1¾ oz) good-quality dark chocolate
• 50 ml(2 fl oz/scant ¼ cup) single (light) cream
• large pinch of ground cinnamon
• 100 ml(3½ fl oz/scant ½ cup)
• cardamom-infused vodka

Recipe

Place the chocolate in bowl and place it on pan of mildly hot water. As soon as it melts remove it from heat. mix with cinnamon and cream.

Let it cool completely before shaking it with vodka over ice.

Pour it into a glass.

Otherwise, shake in a jar and strain into glass.

And serve!!!

4. Cold beetroot soup (chlodnik)

Ingredients

• 300 g(3 medium) beetroot, trimmed
• 100 g(1 medium) brushed potato
• 500 ml(2 cups) vegetable stock
• 1small Lebanese cucumber, coarsely chopped
• 2small French shallots, coarsely chopped
• 250 gnatural yoghurt
• ½lemon, juiced, or to taste
• salt and white pepper, to season
• 60 gcrème fraiche
• 1½ tbspvery finely chopped chives
• 1–2 cmpiece fresh horseradish (see Note)

Recipe

Peel and chop the beetroot and potatoes. Add stock in it. Cook them or until tender. Remove from the heat to cool, then refrigerate.

Blend beetroot mixture. Add yogurt, cucumber, French shallot.

Add to taste with pepper, salt, lemon juice.

Top it with a dollop of crème fraiche and chives,

And Serve!!

5. Cooked vegetable salad with mayonnaise

Ingredients

• 3large carrots
• 3large potatoes
• 1parsnip
• 2apples, peeled, cored
• 4gherkins
• 5hard-boiled eggs
• 1 can of green peas or chickpeas
• lemon juice
• 1small jar mayonnaise
• 1 tspmustard

Recipe

Bring a large saucepan to boil water. Cook all the vegetables until tender.

Chop the gherkin, apple and egg into cubes.

Combine all the vegetables, fruits, eggs with mayonnaise and mustard to mix in a small bowl.

Mix well and serve!

More Polish Recipes –

Pierogi (Polish dumplings)

Rosół (broth/ chicken soup)

1. Polskie naleśniki (Polish pancakes)

2. Łazanki z kapustą i grzybami

3. Śledź w oleju z cebulą (herring in oil with onion)

4. Bigos (Hunter’s stew) (a traditional meat stew)

5. Kotlet schabowy (breaded pork cutlet)

6. Gulasz (Goulash)

7. Dessert – Polish croissant cookies

8. Placki ziemniaczane (potato pancakes)

9. Makowiec

10. Grilled oscypek (sheep’s cheese) with bacon, grilled apple and cranberry sauce

11. Barszcz (Polish red borscht)

12. Blueberry mazurka

13. Chrusciki

14. Polish hot dog

15. Gołąbki

16. Kotlet schabowy (breaded pork) and potato dumplings

17. Sernik (Polish cheesecake)

18. Kielbasa and cabbage with buttermilk mashed potatoes

19. Paczki

20. Piernik (Polish gingerbread)

21. Chickpea Breton Style

22. Traditional Polish cold beetroot soup (chlodnik)

23. Broad beans with spring onion pesto

24. Stuffed cabbage rolls (golabki) with buckwheat

25. Rhubarb under butter coffee crumble

26. Grilled gilt-head bream with potato salad – Majówka

27. Polish Challah bread with crumble

28. Easter Saffron Bundt Cake

29. Polish whole wheat kopytka (dumplings) with sauerkraut

30. Faworki, a very traditional Polish dessert

31. Traditional Polish BiGOS

32. Polish Cucumber Soup (VeGan)

33. Polish duck pierogi – Amazing traditional Polish pierogi filled with duck meat and vegetables

34. Polish VeGaN pierogi – Authentic pierogi recipe with sauerkraut and mushrooms

35. Papal cream cake or kremowka – One of the best Polish desserts

36. Mizeria

37. Salatka Jarzynowa

38. Kompot

39. Kabanosy

40. Zurek

41. Kopytka

42. Nalesniki

43. Krokiety

44. Pickle Soup

45. Liver and Onions

46. Kebab

47. Fasolka po Bretonsku

48. Ryba po Grecku

49. Pierniki

50. Sernik

51. Szarlotka

52. Paczki

53. Kremowka Papieska

54. Kolaczki

55. Ice Cream Kolachkes

56. Slow-Cooked Sauerkraut Soup

57. Breaded Pork Tenderloin

58. Polish Poppy Seed Loaves

59. Kielbasa Cabbage Skillet

60. Mushroom Barley Soup

61. Mom’s Potato Pancakes

62. Grandma’s Potato Dumplings

63. Cherry Cheese Blintzes

64. Roasted Cabbage & Onions

65. Slow-Cooker Golombki

66. Old-Fashioned Fruit Compote

67. Cranberry Rugelach

68. Creamy Dilled Cucumber Salad

69. Hearty Hunter’s Stew

70. Kielbasa Hot Potato Slaw

71. Kotlet Mielony

72. Kaszanka

73. Kluski Slaskie / śląskie

74. Pyzy & Knedle

75. Leniwe – Lazy Pierogi

76. Golonka Gotowana – Pork Hock

77. Zrazy

78. Ryz z Jablkami / Ryż z Jabłkami – Rice with Apples

79. Barszcz z Uszkami

80. Oscypek & Bryndza Cheeses

81. Wild Mushrooms

82. Czernina

83. Smalec

84. Flaki

85. Nóżki w Galarecie

86. Fruit Soup

Best Polish Recipes –

1. Pierogi (Polish dumplings)

Ingredients

Sauerkraut Filling:

• 2 tablespoons butter
• ⅓ cup chopped onion
• 1 ½ cups sauerkraut, drained and minced
• salt and pepper to taste

Potato Filling:

• 3 tablespoons butter
• ½ cup chopped onion
• 2 cups cold mashed potatoes
• 1 teaspoon salt
• 1 teaspoon white pepper

Dough:

• 3 egg
• 1 (8 ounces) container of sour cream
• 3 cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon baking powder

Recipe Instructions

In a pan, melt the butter and stir in the onion.

Pour in the drained sauerkraut.

Knead the dough until it is smooth.

Fill each round with a tiny tablespoon of the mashed potato filling.

Wet the edges, fold over, and press together with a fork to seal.

Repeat with the rest of the dough and the sauerkraut filling.

Cook the perogies in a large pot of lightly salted water for 3 to 5 minutes.

Transfer with a wooden spoon onto the plate.

And Serve!! Enjoy!!

2. Rosół (broth/ chicken soup) recipe 

Ingredients                

• 5-pound chicken
• 1 beef soup bone
• 2 large onions
• 5 carrots
• 2 parsnips
• 1 leek
• 1 small-medium celery root
• 1/4 small savoy cabbage
• 1 whole clove
• 4 allspice berries
• 2 bay leaves
• 4 sprigs of leaf parsley
• 4 sprigs of fresh dill
• 6 peppercorns
• 1 tablespoon salt
• Thin noodles (optional)

Recipe Instructions

In a stock pot, boil the chicken, beef bone, veggies, and spices in water.

Skim any impurities from the surface.

Strain everything from the broth and slice the carrots

Return the chicken and carrots to the broth.

Cook the noodles

Place them in a bowl and top with hot soup.

And Serve!! Enjoy!! 

3. Polskie naleśniki (Polish pancakes)

Ingredients

• 6 medium potatoes, peeled and finely grated
• 1 medium onion, finely grated
• 2 large eggs
• Kosher salt
• Black pepper
• 1/4 cup all-purpose flour
• 2/3 cup vegetable oil
• Granulated sugar
• Sour cream,
• Applesauce

Recipe Instructions

Mix the potatoes, onion, eggs, salt, and pepper in a mixing bowl.

To bind the mixture, add flour.

Add vegetable oil to a large skillet.

Spread out tablespoons of potato mixture to make a circle.

Fry till the bottom is brown.

Fry the second side of the pancake for 3 to 5 minutes.

Dry with paper towels.

If desired, top with granulated sugar, sour cream, and applesauce.

Enjoy!! 

4. Łazanki z kapustą i grzybami (MUSHROOM AND SAUERKRAUT PASTA)

Ingredients

• 2 quantities egg pasta dough
• 1/2 onion finely diced
• 2 cloves garlic crushed
• 270g mixed mushrooms roughly chopped
• 1 tbsp sunflower oil
• 200g sauerkraut
• Salt and pepper to taste

Recipe Instructions

Slice the lasagne sheets using a pizza cutter or a sharp knife.

In a large saucepan, bring salted water to a boil and cook the pasta until al dente.

In the oil, sauté the onion, garlic, and mushrooms.

Season with salt and pepper, then toss in the sauerkraut and simmer for 5 minutes on medium heat.

Toss the spaghetti with the sauerkraut/mushroom sauce and serve.

Enjoy!!

5. Śledź w oleju z cebulą (herring in oil with onion) 

 Ingredients

• 8-9 oz herring
• 1 onions
• 1 cup Vegetable Oil
• 1/4 tsp granulated sugar
• 1/4 tsp Ground Pepper
• 1/2 cup Parsley

Recipe Instructions

Using paper towels, pat dries the sea bass.

Cut the onion in half and finely slice it. Place in a mixing bowl.

Mix in the oil, sugar, pepper, and parsley.

Cut the herring into 1 inch strips at an angle. Add to the mixing bowl.

Refrigerate for at least 1 hour after mixing.

Serve with thick slices of rye bread. If necessary, store in the refrigerator for a couple of weeks.

Enjoy!!

6. Bigos (Hunter’s stew) (a traditional meat stew)

Ingredients

• 1/2 pound pork
• 1/2 pound beef
• Salt and pepper
• 3 tablespoons olive oil
• 4 medium onions
• 1 pound slab bacon
• 2 cups beef broth
• 1 container mushrooms
• 2 pounds sauerkraut
• 4 apples
• 1/2 cup pitted prunes
• 2 pounds canned diced tomatoes
• 1 tablespoon caraway seeds
• 12 peppercorns
• 1 pound Polish sausage
• 2 bay leaves
• 1/2 pound ham
• 1/2 cup dry red wine

Recipe Instructions

Season the meat with salt and pepper.

In a large dutch oven, heat the olive oil and brown the meat and onions in stages, until the meat is browned and the onions begin to caramelize.

Brown the bacon

Combine the remaining ingredients

Cook for at least two hours, or overnight.

Serve with noodles, or with buckwheat.

Enjoy!!

7. Kotlet schabowy (breaded pork cutlet)

Ingredients

• 4 boneless center-cut pork chops
• Salt to taste
• Freshly ground black pepper
• 2 cups all-purpose flour
• 1 large egg
• 1 teaspoon water
• 2 cups breadcrumbs,
• 1 cup vegetable shortening, or canola oil

Recipe Instructions

Using two sheets of plastic wrap, pound the pork.

Season with salt and pepper on both sides.

Dredge the cutlets in flour, then in an egg-water combination

Cover in breadcrumbs or panko breadcrumbs.

In a large pan over medium-high heat, melt shortening or oil to a depth of 1 inch.

Fry each side for 5-7 minutes, or until golden.

Repeat with the remaining cutlets.

Serve warm with applesauce.

Enjoy!!

8. Gulasz (Goulash)

Ingredients

• 2 large onions
• 13 g salt
• 3 cloves of garlic
• 2 tbsp smooth flour and butter
• 4 tbsp vegetable oil
• 600 g pork/beef cheek
• 4 tbsp sweet paprika
• 1 pickled red hot pepper
• Water to cover

Recipe Instructions

Brown the meat in the oil on both sides.

Add the onions, chile peppers, paprika, and caraway seeds.

Season the meat once more with salt and black pepper.

Cover with water and add the garlic.

Bring to a boil, then reduce to a low heat for about two hours.

Add marjoram once the sauce has thickened and the meat is tender.

The goulash is now ready to serve.

Serve with bread dumplings and freshly chopped onion.

Enjoy!! 

9. Dessert – Polish croissant cookies

Ingredients

• 8 ounces cream cheese
• 1 1/2 cups salted butter
• 3 cups all-purpose flour
• Granulated sugar
• Confectioners’ sugar
• 8 to 10 ounces cake and pastry filling
• 1 large egg white
• 1 cup sifted confectioners’ sugar

Recipe Instructions

In a large mixing bowl, add cream cheese and butter.

Add 1 cup flour and stir thoroughly.

Wrap the dough in plastic wrap

Put it in the fridge for at least 1 hour.

Preheat the oven to 350°F.

Roll the dough out on a silicone surface.

Make 2-inch squares. Fill each square with 1/2 to 1 teaspoon filling.

Bake for 15 minutes, then sprinkle with confectioners’ sugar.

Serve and Enjoy!!

10. Placki ziemniaczane (potato pancakes)

Ingredients

• 6 medium potatoes
• 1 medium onion
• 2 large eggs
• Kosher salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 2/3 cup vegetable oil
• Granulated sugar

Recipe Instructions 

Mix the potatoes, onion, eggs, salt, and pepper in a mixing bowl.

To bind the mixture, add flour.

Add vegetable oil to a large skillet.

Spread out tablespoons of potato mixture to make a circle.

Fry till the bottom is brown.

Fry the second side of the pancake for 3 to 5 minutes.

Dry with paper towels.

If desired, top with granulated sugar, sour cream, and applesauce.

Enjoy!!

11. MAKOWIEC

Ingredients

●       500 g of poppyseeds

• 750 ml of boiling water
• 100 g of butter
• 250 g of sugar
• 4 tbsp of honey
• 100 g raisins
• 100 g walnuts
• 150 ml of warm milk
• 110 g of sugar
• 1/2 tbs of dry active yeast
• 500 g  flour
• 1 egg plus 2 yolks
• 50 g of butter
• Salt
• 55 of powdered sugar
• 3-5 tbsp of orange peel

Recipe Instructions

Place raisins in hot water, then add yeast and sugar to warm milk.

Mix in the melted butter until everything is well combined.

Once a dough ball has been formed, heat through and mix until the sugar has been dissolved.

Mix in the crushed walnuts.

Make rolls out of Roll parchment paper Set aside in a warm place and same for rest.

Bake for 40-50 minutes in a hot oven. If it is watery, add more powdered sugar.

Serve and Enjoy!!

12. GRILLED OSCYPEK (SHEEP’S CHEESE) WITH BACON, GRILLED APPLE AND CRANBERRY SAUCE

Ingredients

• 4 thick slices of your favorite bread
• 2 tablespoons cream cheese
• 2 tablespoons leftover cranberry sauce
• 2 to 4 slices of thick-cut bacon
• ½ cup shredded cheddar
• 1 tablespoon unsalted butter

Recipe Instructions

Arrange two slices of bread on a plate.

Half of the cranberry sauce, half of the bacon slices, and half of the cheddar go on top of each.

Finish with the remaining two slices of bread.

Heating a large skillet over medium-high heat.

Pour in the butter. When the butter has melted, add the two assembled sandwiches to the pan.

Cook, flipping once halfway through until both sides are golden brown and the cheese is melted.

Enjoy!!

13. BARSZCZ (POLISH RED BORSCHT)

Ingredients

• 4 whole beets, about 1 pound
• 4 cups stock (chicken, beef, mushroom, or vegetable)
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• Salt
• Black pepper

Recipe Instructions

Preheat the oven to 400°F.

Wrap the beets in foil and place them in a baking dish.

Cook for 30 to 45 minutes, or until the vegetables are soft.

Peel and slice into strips or shallots when cool enough to handle.

Bring meat or vegetable stock to a boil in a medium pot.

Combine the beets, garlic, lemon juice, sugar, salt, and pepper in a mixing bowl.

Cook for 10 minutes.

Serve and Enjoy!!

14. BLUEBERRY MAZURKA

Ingredients

• 1 cup blueberries
• 1/4 cup vodka
• 1/4 cup water
• 2 Tb sugar
• 1 Tb cornstarch
• 1 1/4 cups flour
• 1 cup brown sugar
• 3/4 cup rolled oats
• 1/4 tsp salt
• 1/2 cup butter

Recipe Instructions 

In a small pot, combine all of the filling ingredients, stir, and heat for 7 to 8 minutes.

Preheat the oven and add butter to an 8′′x8′′ baking pan.

In a mixing bowl, combine all of the dough ingredients.

Half of the dough should be packed onto the baking sheet.

Spread the blueberry filling evenly.

Cover with the remaining dough.

Bake for 45 minutes to an hour.

Allow to cool before cutting into bars.

Serve and Enjoy!!

15. CHRUSCIKI

Ingredients

• 12 egg yolks
• 1 egg
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 ½cups all-purpose flour
• 1 quart of vegetable oil
• 1 cup confectioners’ sugar

Recipe Instructions

Stir together the egg yolks, egg, sugar, salt, vanilla, and whiskey. 2 cups flour, stirred in.

Cover the dough pieces with plastic wrap until ready to use.

Melt 2 pounds of ghee in the oil.

Roll out one piece of dough until it is as thin as paper.

Make long diamond shapes.

Frying the pieces Remove from the oil and drain on paper towels

When cool, dust with confectioners’ sugar.

Serve and Enjoy!! 

16. POLISH HOT DOG

Ingredients

• 2 Polish Smoked Sausage
• 1/2 Onion sliced lengthways
• 1 heaped tsp Butter
• 2 hot dog rolls
• 1 tbls Tomato Ketchup

Recipe Instructions

Fry the onions in olive oil until slightly soft and season with salt and pepper.

Fry the sausages until the onions are golden brown and the meat is cooked through.

Cover and keep warm until ready to serve.

Serve and Enjoy!!

17. Golabki (Stuffed Cabbage Rolls)

Ingredients

• 1 head cabbage
• 2 tablespoons butter
• 1 large onion
• 1 pound of ground beef
• ½ pound ground pork
• 1 ½ cups cooked rice
• 1 teaspoon garlic
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• Tomato soup
• ½ cup ketchup

Recipe Instructions 

Spread the cabbage head in the bottom of a casserole.

In a skillet, melt the butter.

In a large mixing bowl, combine the onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.

Wrap the cabbage around the beef mixture, tucking in the sides to form an envelope around the meat.

Bake for 1 hour, or until the cabbage is tender and the meat is cooked through.

Serve and Enjoy!!

18. Kotlet Schabowy (Polish Breaded Pork Chop)

Ingredients

• 2 boneless pork chops
• salt and freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1 egg
• 5 tablespoons bread crumbs
• 2 tablespoons vegetable oil

Recipe Instructions 

Firmly pound until very thin with the smooth side of a meat mallet, turning occasionally.

On a large plate, pour the flour. In a large, shallow bowl, whisk the egg. Place the breadcrumbs in a separate shallow bowl.

Flour the pork chops. Dip in the egg mixture. Coat both sides with bread shavings.

In a skillet, heat the oil.

Cook until the breaded chops are golden brown.

Serve and Enjoy!! 

19. Sernik Polish Cheesecake

Ingredients

• 2 pounds of dry-curd cheese
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 10 tablespoons unsalted butter
• 2 cups sugar

Recipe Instructions

Process the cheese several times until it is smooth and free of large lumps.

In a large mixing bowl, whisk the egg whites to stiff peaks using a manual or electric whisk.

Mix in the vanilla extract until completely incorporated.

Fold the processed cheese into the egg-sugar mixture.

Fill the prepared pastry crust with the filling.

Bake for 50-60 minutes, or until the center is just slightly jiggly.

Serve and Enjoy!! 

20. KIELBASA AND CABBAGE WITH BUTTERMILK MASHED POTATOES

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds smoked kielbasa
• 2 medium onions
• 1 small head of cabbage
• 1 1/2 cups water
• 1 chicken bouillon cube
• Salt and black pepper
• Crushed red pepper flakes
• 1 squeeze of fresh lemon juice
• 2 pounds yellow-fleshed
• 1/2 cup milk
• 2 tablespoons unsalted butter

Recipe Instructions 

Cook until the kielbasa is browned, 3 to 5 minutes.

Remove the onions and sausage and set aside.

Toss the cabbage, water, and bouillon cube into the pot, season with salt and crushed red pepper flakes to taste, and toss to combine.

Return the potatoes to the pot and mash them with a potato masher.

Bring the milk almost to a boil before adding it to the potatoes, along with the butter, salt, and pepper.

Serve and Enjoy!! 

21. Paczki

Ingredients

• 2 cups whole milk
• 4 1/2 teaspoons instant yeast
• 1/2 cup plus 1 tablespoon sugar
• 5 cups flour
• 4 eggs yolks plus one whole egg
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter
• 2 quarts of canola oil
• 1 cup powdered sugar

Recipe Instructions

Warm milk should be used to dissolve yeast.  Add  1 tablespoon of sugar and 2 cups of flour

Combine the egg and the yolks. Stir for 4 minutes.

Mix in 1/2 cup sugar, salt, and vanilla extract.

Stir in the flour, 1/2 cup at a time, until a soft dough forms.

Cut out doughnuts and boil in oil.

Pipe filling into paczki then coats each side with powdered sugar.

Serve and Enjoy!!

22. Piernik (Polish gingerbread)

Ingredients

• 140g unsalted butter
• 300g clear honey
• 100g light brown sugar
• 375g self-raising flour
• 3 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg and pepper
• 3 eggs
• 200g plum jam
• 225ml double cream
• 140g dark chocolate
• 3 tbsp clear honey

Recipe Instructions

 Heat the oven to 200°F and grease a 20-cm baking pan.

Grill the honey, sugar, and butter in a saucepan.

Combine the flour and spices.

Bake for 50-55 minutes in the prepared tin.

Place the cake on a wire rack set over a parchment-lined baking sheet and pour the glaze over it, making sure to cover the entire cake.

Serve and Enjoy!!

23. Chickpea Breton style

Ingredients

• 1 red onion
• 150g of smoked bacon
• 400g of smoked sausages
• 1L of passata
• 500g of canned chickpeas
• 2 bay leaves
• 5 pieces of all spices
• 1 tbsp of dried marjoram
• salt and pepper

Recipe Instructions

Fry small pieces of bacon in a skillet.

Dice the onion and combine it with the bacon. Fry the onion briefly.

Cook for 2 minutes more after adding the sliced sausage.

Combine all of the bay leaves, allspice, marjoram, and chickpeas in a mixing bowl. Finish with passata. Cook for 45 minutes.

Season with salt and pepper to taste.

Serve warm, with or without bread.

Serve and Enjoy!!

24. TRADITIONAL POLISH COLD BEETROOT SOUP (CHLODNIK)

Ingredients

• 4 small beets (or 2 large)
• 4 radishes
• 3 tbsp of chopped dill
• 4 tbsp of chives
• 1-2 pickling cucumbers
• 1 small garlic clove
• 1 tbsp of white vinegar
• A squeeze of lemon
• 2 c / 500 ml of buttermilk
• ½-1 c / 120-230 ml of plain yogurt
• 1 tsp of salt
• 1 tsp of sugar
• 3-4 hard-boiled eggs

Recipe Instructions

Roast the fresh beets for up to 30 minutes in a roasting pan.

Slice into thin slices. Dill and chives, chopped Cucumber, peeled and diced

Stir in the minced garlic, vinegar, lemon juice, buttermilk, and yogurt.  Add  salt and sugar into all mixed vegetables.

The soup should have a salty taste.

Serve and Enjoy!! 

25. Broad beans with spring onion pesto 

Ingredients

• 500g of fresh broad beans
• 40g of smoked bacon
• 2 spring onions
• 2 tablespoons of fresh parsley
• 80g of hazelnuts
• 2 tablespoons of fresh
• 2 tablespoons of olive oil
• 100g of grated cheese Bursztyn
• salt
• Freshly grated black pepper

Recipe Instructions

Roast the hazelnuts for 3 minutes, stirring halfway through.

Broad beans should be ready in 10 minutes if heated properly.

1 tbsp olive oil, heated in a skillet

Combine the baked spring onions, chopped bacon, chopped parsley, Estragon, chopped hazelnuts, and 1 tablespoon olive oil to make the pesto.

Serve the broad beans with the pesto.

Enjoy!! 

26. STUFFED CABBAGE ROLLS (GOLABKI) WITH BUCKWHEAT

Ingredients

• 1 large savoy cabbage
• 250 g of uncooked buckwheat
• 1 ½ c of diced onion
• 280 g of button mushrooms
• 30 g of butter
• 2 tsp of freshly ground pepper
• 2 tbsp of fresh thyme
• 1 tsp of salt
• 1 tsp of granulated onion
• 1 garlic clove
• 1 egg

Recipe Instructions

Cook the cabbage.

Dice the onion and slice the mushrooms; season with salt. Season with pepper, thyme, salt, onion granules, and garlic.

Add an entire egg. Combine thoroughly.

Heat the oven to 350°F / 180°C when ready to bake.

Fold the sides in and roll until the filling is completely covered.

Bake for 45 minutes

Serve and Enjoy!!

27. RHUBARB UNDER BUTTER COFFEE CRUMBLE

Ingredients

• 500g of Rhubarb
• 100g of frozen blueberries
• 2 tbsp of plain white flour
• 1 tbsp of brown sugar
• 1/2 a cup of oat flakes
• 1/2 a cup of pumpkin seeds
• 2 tbsp of instant coffee
• 100g of butter
• 200g of plain white flour
• 100g of sugar

Recipe Instructions

In a baking dish, combine the frozen berries, 2 tablespoons flour, and 1 tablespoon brown sugar. Mix everything together roughly.

Combine oats, pumpkin seeds, and instant coffee powder in a mixing bowl.

Combine the butter, flour, and sugar until it forms small crumbles.

Preheat the oven to 250°F.

It’s best served with yogurt, ice cream, or on its own. Enjoy!

28. GRILLED GILT-HEAD BREAM WITH POTATO SALAD – MAJÓWKA

Ingredients

• 2 whole gilt-head bream
• 2 tablespoons of butter
• 1 tablespoon of fresh parsley
• 6-7 sprigs thyme
• 2 pinches of sea salt
• 3 medium cloves of garlic
• 1 lemon
• 500g potatoes
• 1 tablespoon of table salt
• 4 teaspoons of French mustard
• 2 teaspoons mustard
• 2 teaspoons of maple syrup
• 1 teaspoon of olive oil
• 3 spring onions
• 1 sour apple
• 1 shallot

Recipe Instructions

Cook washed potatoes for 15-20 minutes with a tablespoon of salt.

Mix the butter, chopped parsley, thyme, and garlic.

Grill the fish for about 20 minutes on a preheated grill (around 190°C).

Combine the cooled potatoes, apple cubes, shallots, and spring onions in a mixing bowl.

Pour in the maple syrup and olive oil, then add the mustards and stir well.

Serve and Enjoy!!

29. Polish Challah bread with crumble 

Ingredients

• 5 egg yolks + one whole egg
• 25g of fresh yeast (or 8g of dried yeast)
• 2 spoons of vegetable oil
• 1 cup of warm water
• 3 tbsp of white sugar
• 3 and 3/4 of white wheat flour
• 1 tsp of salt
• 100g of butter
• 200g of all-purpose flour
• 100g of white sugar

Recipe Instructions

Add egg yolks to warm hot water

Mix in the vegetable oil and sugar. Add salt and sift in the flour.

Remove the dough from the fridge and cut it in half.

Brush the top of the loaf with a beaten egg and a spoon of water. Allow it to grow for one hour.

Make the crumble: Combine the flour, butter, and sugar.

Bake the loaves for about 40 minutes at 180°C.

Serve and Enjoy!!

30. Easter Saffron Bundt Cake

Ingredients

• 2 and 3/4 cup of flour
• 2 and 1/2 cups of caster sugar
• 230g of butter
• 4 medium size eggs
• 1 cup of warm milk
• 1/2 tsp of saffron
• 1 tsp of vanilla extract
• 1 and 1/2 tsp of baking powder
• 3/4 tbsp of salt

Recipe Instructions

When the butter is fluffy, add the sugar. For about 5 minutes, combine everything.

Add the eggs one at a time, stirring constantly.

Whisk together the flour, baking powder, and salt in a separate bowl.

Stir in the saffron with the warm milk.

Make sure the last ingredient you add is flour (not milk).

Fill the mold halfway with batter.

Bake at 175°C for 1 hour.

Serve and Enjoy!! 

31. Polish whole wheat kopytka (dumplings) with sauerkraut

Ingredients

KOPYTKA

• 1kg of cooked potatoes
• 1 egg
• 200g flour
• 50g of whole wheat flour
• 1 teaspoon of table salt
• 1 teaspoon of ground white pepper
• Water
• Oil

SAUERKRAUT

• 250g of sauerkraut
• 2 tablespoons of honey
• 2 onions, chopped into medium cubes
• Rapeseed oil
• Ground white pepper
• 2 lemons
• Table salt

Recipe Instructions

Boil the potatoes

Mix the egg, both flours, salt, and white pepper in a mixing bowl.

Form the dough gently.

Cut the roll into small pieces.

Boil the dumplings in batches in salted water.

After cooling, fry them in the oil until brown.

Remove the water from your sauerkraut and coarsely chop it.

Sauté onion with a little oil, then add the honey and sauerkraut.

Serve with fried sauerkraut and potato dumplings.

Enjoy!!

32. FAWORKI, A VERY TRADITIONAL POLISH DESSERT 

Ingredients

• 400g of wheat flour
• Pinch of table salt
• 1 teaspoon of baking powder
• 1 whole egg
• 5 egg yolks
• 1 tablespoon of powdered sugar
• 6 tablespoons of soured cream
• 1 teaspoon of alcohol
• 2L of vegetable oil

Recipe Instructions

In a separate bowl, Stir together the whole egg, the egg yolks, and a tablespoon of powdered sugar until smooth and creamy.

Form the dough into a ball, wrap it in foil, and set aside for 45 minutes.

Divide the dough into four equal parts and roll each one into a flat circle.

Heat the pork fat or oil to 180°C.

Dust the faworki with powdered sugar.

Serve and Enjoy!!

33. TRADITIONAL POLISH BIGOS

Ingredients

• 1 ounce dried wild mushrooms
• 1 tablespoon black peppercorns
• 2 pounds of pork shoulder
• 1 to 2 pounds kielbasa
• 1 (25-ounce) jar of fresh sauerkraut
• 2 tablespoons bacon fat
• 1 large onion
• 1 green cabbage
• Salt
• 2 tablespoons tomato paste
• 1 smoked ham hock
• 1 tablespoon caraway seeds
• 2 tablespoons dried marjoram
• Lager beer

Recipe Instructions

The pork shoulder should be browned.

Then add the onions and cabbage, followed by the tomato paste.

Combine the fresh mushrooms, pork, cabbage, onions, and seasonings in a mixing bowl.

Simmer the beer (or tomato sauce)

Remove the bones and fat, then add the prunes and cook for a little longer.

Just before serving, sprinkle with the mustard.

Enjoy!! 

34. Polish Cucumber Soup (Vegan)

Ingredients

• 1L of good quality vegetable bullion
• 2 carrots
• 300g of potatoes
• 200ml of cream
• Fresh Dill
• Salt & Pepper
• 6 sour pickles

Recipe Instructions

Peel the carrots and potatoes, cut into medium-sized cubes, and add to the boiling bullion for 15 minutes.

Cook for another 5 minutes before adding the dill and cream.

Season with salt and pepper to taste and serve.

The best accompaniment is a nice slice of homemade bread.

Enjoy!! 

35. Polish duck pierogi

Ingredients

• 500g of all-purpose flour
• 1/2 tbsp of salt
• 60ml of vegetable oil
• 200ml of hot boiling water
• 500g of duck meat
• 300g of mushrooms of your choice
• 1 tbsp of unsalted butter
• 1 onion

Recipe Instructions

Combine the flour, salt, and oil in a mixing bowl.

Roast the chopped onion and mushrooms until golden

Add the butter and roast for 1 minute more.

Combine the duck meat, bullion vegetables, and mushroom mixture and blend until smooth.

Cook the pierogi for 8 minutes in salted hot boiling water.

Roast until the pierogi are golden brown and have a crispy crust on top.

Serve and Enjoy!! 

36. POLISH VEGAN PIEROGI – AUTHENTIC PIEROGI RECIPE WITH SAUERKRAUT AND MUSHROOMS

Ingredients

Dough

• 250 g flour
• 100-150 ml warm water
• 1/2 tsp salt

Filling

• 2 tbsp plant-based butter
• 1 onion
• 1 garlic clove
• 150 g fresh mushrooms
• 150 g sauerkraut
• salt & pepper

Toppings

• 150 g plant-based yogurt
• 5 gherkins
• 100 g fried onions

Recipe Instructions

Combine all of the dough ingredients.

It can take up to 10 minutes to knead the dough. Allow the dough to rest for 20 minutes after that.

The onion and garlic clove should be peeled and chopped.

After 2-3 minutes, add the mushrooms and roast for at least 5 minutes.

Cook the dumplings in lightly boiling water for 2-3 minutes, or until they float on the water’s surface, in a pot with salted water.

Serve and Enjoy!!

37. Papal cream cake or kremowka – One of the best Polish desserts

Ingredients

• 500ml of milk
• 200g of caster sugar
• 1 tsp of vanilla sugar
• 1 tbsp of butter
• 6 egg yolks
• 4 tablespoons of potato starch
• 500ml heavy cream
• 50g of powdered sugar
• 2 puff pastry sheets

Recipe Instructions 

Bake Puff pastry

Warm the milk with the Amaretto and egg yolks

Add 1 tablespoon of potato starch

Pour the egg mixture into the heated milk while continually stirring.

To make whipped cream, beat the heavy cream.

Place 1 cooked puff pastry sheet on top, followed by the whipped cream and the second puff pastry sheet.

Cut into squares and sprinkle with powdered sugar.

Serve and Enjoy!! 

38. Mizeria

Ingredients

• 2 cucumbers
• Salt
• 1/2 cup sour cream
• 2 tablespoons vinegar
• 1 tablespoon finely cut chives or green onions
• 1 tables finely cut fresh dill
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe Instructions

Peel, slice lengthwise, and remove the seeds from regular cucumbers.

Cut as thinly as possible.

Spread the slices out and season with salt.

After 20 minutes, pat with a paper towel and press.

Mix the sour cream, vinegar, chives, dill, sugar, 1/2 teaspoon salt, and pepper in a mixing bowl.

Serve and Enjoy!!

39. SALATKA JARZYNOWA

Ingredients

• 1 large or 2 leeks
• 1/2 cup finely chopped flat-leaf parsley
• 2 1/2 teaspoons salt
• 1 tablespoon olive oil
• 8 medium potatoes
• 6 carrots
• 1 sm-med celery root
• 1 dozen eggs
• 2 cups shredded dill pickles
• 1 1/2 cup mayonnaise
• 1/2 teaspoon black pepper

Recipe Instructions

Set aside the finely diced leek, parsley, 1 teaspoon salt, and olive oil (this softens the leek).

Boil whole potatoes, carrots, and celery root in salted water for 20-30 minutes

Peel cooked vegetables, dice into 1/3 inch (1 cm) cubes, dice egg whites and crumble yolks, combine in a large mixing bowl, and add pickles.

Refrigerate, covered; if desired, “frost” with additional mayo.

Serve and Enjoy!!

40. Kompot

Ingredients

• 10 oz. mixed berries (frozen fruits possible)
• ½ cup cane sugar (or white sugar)
• 1 lemon
• 8 cups water

Recipe Instructions

In a saucepan, combine the fruits, half of the sugar, and the lemon juice.

Bring the water and remaining sugar to a boil, then add the fruits and combine.

Allow to cool completely before covering.

Refrigerate for a day or two after filling the bottle with the fruits.

Serve cool and Enjoy!!

41. Kabanosy

Ingredients

• 2 1/2 pounds pork (30% hind leg)
• 10 ounces pork fat
• 3 Tbsp. Kosher salt
• 2 tsp sugar
• 1/2 tsp Instacure #1
• 2 tsp black pepper
• 2 tsp nutmeg
• 1/3 cup water (iced)
• 2 tsp caraway seed

Recipe Instructions

Season the meat in a large mixing bowl.

Place the meat in the refrigerator after running it through the grinder.

Fill the sausage stuffer with meat and connect a casing to the stuffer’s nozzle.

Hang the links in a cool, dry place.

Place your sausages in a smoker.

After the Kabanosy has cooled, hang it in a dark place for 3-5 days.

To further extend shelf life, keep refrigerated or frozen.

Serve and Enjoy!! 

42. ZUREK

Ingredients 

• 3/4 cup rye flour
• 2 cups water
• 1/2 pound vegetables
• 6 cups water
• 1/2 pound fresh white Polish sausage
• 1 pound of potatoes
• 2 cups rye meal sour
• 1 heaping tablespoon
• 4 tablespoons of water
• 1 clove of garlic
• 1/2 teaspoon salt
• 3 large hard-cooked eggs

Recipe Instructions

Bring water and soup vegetables to a boil.

Strain the stock, pressing on the vegetables.

Add the potatoes and rye meal sour to the stock, seasoning with salt as needed.

Add the flour-water mixture, reserved sliced cooked sausage, and garlic-salt paste, whisking constantly.

Serve in warmed bowls with half a hard-boiled egg (if desired) and rye bread on the side.

Serve and Enjoy!!

43. Kopytka

• 1 kg potatoes
• 300-350g all-purpose flour
• 2 eggs
• Pinch of salt

For the topping

• 3 tbsp butter
• 3 tbsp breadcrumbs
• Pinch of pepper

Recipe Instructions

Boil the potatoes and mash them

Mix the flour into the potatoes, add the eggs, season with salt, and knead the dough swiftly.

Cut the dough into hoof-shaped chunks.

Place the kopytka in a pot of boiling water and cover with a lid.

Remove cooked dumplings with care.

In a small frying pan, melt the butter.

Fry the breadcrumbs until they are golden.

Serve kopytka with our breadcrumb topping on a platter.

Enjoy!! 

44. Nalesniki

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup lukewarm water
• 2 large eggs
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt

Recipe Instructions

Combine flour, milk, water, eggs, butter, and salt in a blender.

Pour 1 part of batter into the pan.

Immediately spin and stir the batter in the pan.

Cook until the underside of the crepe is lightly brown or speckled brown.

Repeat with the remaining batter.

Fill each naleniki with delicious filling.

Fold all sides of the naleniki before pan-frying in butter.

Serve and Enjoy!!

45. Krokiety

Ingredients

Filling

• 3 ½ cups of sauerkraut (kapusta kiszona)
• 2 cups of mushrooms (champignons)
• 1 big onion
• salt, pepper, a bit of butter

Dough

• 1 cup of milk
• 3/4 cup of water (preferably sparkling)
• 2 eggs
• 1 cup of flour
• a pinch of salt and sugar

Additionally

• 2 eggs
• breadcrumbs

Recipe Instructions

Cook the sauerkraut in water.

Chop onion and champignons finely.

Fry them in a little butter.

In a mixing bowl, combine all of the dough ingredients.

Add 3 drops of oil to a heated pan

Begin cooking the pancakes.

Combine everything and season with salt and pepper in the filling.

Add the filling.

Fold the pancake to make krokiet.

Whisk the eggs on one plate and the breadcrumbs on the other.

Each krokiet should be coated.

Fry the krokiety in oil till golden brown.

Serve and Enjoy!!

46. Pickle Soup

Ingredients

• 3 large carrots
• 1 small celery root
• 1 medium parsnip
• 3 large russet potatoes
• 7 sour dill pickles
• 3 tablespoons unsalted butter
• 4 garlic cloves
• 3 dried bay leaves
• Salt and black pepper
• ¼ cup sour cream
• Chopped fresh dill

Recipe Instructions 

Combine the carrots, celery root, parsnip, and potatoes with 6 cups of stock.

Cook until all of the vegetables are fork tender, about 10 minutes.

In a small frying pan over medium heat, melt the butter until it begins to brown.

If you want a sourer flavor, add up to 1/2 cup more brine.

Pour the tempered cream into the pot. Bring to a simmer and keep it there for 5 minutes.

Serve and Enjoy!!

47. Liver and Onions

Ingredients

• 3 tablespoons butter
• 1 onion, diced
• 2 teaspoons white sugar
• 1 pound calves’ livers
• ¼ cup all-purpose flour
• 1 tablespoon butter
• salt and pepper to taste

Recipe Instructions 

Sauté onion in melted butter.

Cook while stirring in the sugar.

Rinse the liver and strip away the thin outer membrane.

Thick slices of liver

Brown the liver slices in heated butter after dredging them in flour.

Season with salt and pepper to taste.

Serve the liver with caramelized onions on top.

Serve and Enjoy!! 

48. KEBAB

Ingredients

• Oven temp: 375 F- 205 C
• 2 cups keema (minced mutton/lamb/beef)
• For marination:
• 1 tbsp vinegar
• 2 tbsp fenugreek leaves
• 1/2 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1 1/2 tbsp salt
• 1/4 tbsp black pepper
• 1/4 tbsp garam masala
• 2 tbsp coriander leaves
• 1 tbsp green chillies
• Oil for brushing
• chaat masala
• lemon wedges 

Recipe Instructions

For the marinade:

In a large mixing bowl, combine the pork mince, vinegar, and fenugreek leaves.

Then, add the garlic paste, ginger paste, salt, and black pepper to taste.

Mix in the coriander and green chilies.

Refrigerate the meat mixture, covered, for at least 5 hours to marinate.

For the kebabs,

shape the meat mixture into long ‘tubes’ around the skewers (seeks) about 25 minutes before serving and place on a grill over a drip tray or in a pre-heated oven (also on a drip tray) for 20-25 minutes.

Cook for another 2 minutes after brushing with oil.

Using oven mittens or a cloth, carefully push the kebab onto a serving dish from one end.

Serve with green chutney and garnished with chaat masala, onions, and lemons.

Serve and Enjoy!

49. Fasolka po Bretonsku recipe 

Ingredients

• 1 lbs / ½ kg of white beans
• ½ lb / ¼ kg of bacon
• ½ lb / ¼ kg of sausage
• 1 big onion
• 2 tbsps of oil
• ½ tbsp of salt
• ½ tsp of pepper
• ½ tsp of smoked paprika powder
• ½ tbsp of dried marjoram
• a pinch of ground cumin
• ½ tbsp of mustard
• ½ cup of tomato paste

Recipe Instructions

Soak the white beans in water overnight.

Cook till soft the next day with water and oil.

Add the beans, fried onion, bacon, and sausage.

Mix in the spices, tomato paste, and mustard.

Cook after mixing everything together.

Serve and Enjoy!! 

50. Ryba po Grecku 

Ingredients

For the Marinade

• ½ lemon, juiced
• ½ tsp sweet or smoked paprika spice
• 1 tsp honey
• 1 tsp ginger
• 3 tbsp clarified butter / ghee

For the Dish

• 1 lb (450g) cod fillets, fresh or frozen
• 1 large onion
• 2 large carrots (300 g)
• 1 leek
• ½ red bell pepper
• 2 tsp ginger
• ½ cup of dry wine, red or white
• 2 tbsp tomato paste
• ½ cup parsley leaves

Recipe Instructions

Dry off the fish.

Cut the fillets into tiny pieces.

Shred carrots and half a bell pepper.

In the clarified butter, add the shredded onion.

A teaspoon of grated ginger, one chopped garlic clove, and a large amount of salt should be added.

Combine ingredients

Cook, stirring occasionally, for about 15 minutes, or until the sauce thickens and turns aromatic.

Serve and Enjoy!!

51. PIERNIKI

Ingredients

• 1 c Honey
• 4 c  flour
• Pinch of black pepper
• 1/2 ts Cinnamon
• 1/2 ts Nutmeg
• 1/2 ts Cloves
• 1/2 ts Allspice
• 4 Eggs
• 1 c Sugar
• 1 ts Soda
• Water

Recipe Instructions

Combine the flour with the spices after heating the honey.

Mix in the sugar, baking soda, honey, and flour.

Cut the cookies into whatever shapes you want.

Bake for 10 to 15 minutes on buttered baking sheets.

A thin glaze made of confectioners’ sugar, water, almond or vanilla extract, and a drop of food coloring can be used to decorate the Pierniki.

Serve and Enjoy!! 

52. Sernik

Ingredients

• 1 kg twaróg cheese
• 250 g butter, softened
• 1 ⅓ cup icing sugar
• 6 eggs, divided
• 1 pack of vanilla sugar
• 150 ml heavy cream (36%)
• 4 tbsp potato flour

Recipe Instructions

Separate the egg yolks from the egg whites

Add the egg yolks one at a time, alternating with the icing sugar.

Combine the twaróg cheese, vanilla sugar, cream, and potato flour in a mixing bowl.

Line the bottom with baking paper or sprinkle with breadcrumbs.

Fill the baking pan halfway with sernik batter.

Bake in a preheated oven at 170°C.

Allow the sernik to cool before sprinkling with icing sugar.

Serve and Enjoy!! 

53. Szarlotka

Ingredients

For the Crust

• 4 c flour
• ½ c sugar
• 2 tsp baking powder
• 1 c (1/2 lb) salted butter
• 4 eggs
• 1 tsp pure vanilla
• 3 Tbsp milk

For the Filling

• 2 lbs firm baking apple
• 2 lbs soft baking apple
• 2 tsp cinnamon

Recipe Instructions

For the Crust

Combine the flour, sugar, and baking powder. Using a pastry blender or a fork, cut in the butter.

Add the eggs and vanilla extract and stir until the mixture is evenly moistened.

1 Tbsp at a time, add the milk, and divide the dough into two pieces, roughly 2/3 and 1/3 of the dough. and set aside for baking

For the Filling

Remove the mixture from the heat after the apples have been heated.

Serve and Enjoy!!

54. Paczki 

Ingredients

• 2 packets yeast
• 1 1/2 cups warm milk
• 1/2 cup granulated sugar
• 4 ounces (1/2 cup) unsalted butter
• 1 large egg
• 3 large egg yolks
• 1 tablespoon brandy
• 1 teaspoon salt
• 4 1/2 to 5 flour
• 2 tablespoons unsalted butter
• Granulated sugar

Recipe Instructions

Stir the yeast into the warm milk thoroughly.

Cream the sugar and butter together in a stand mixer fitted with the paddle attachment until fluffy.

Combine the egg yolks, brandy or rum, and salt.

Place the rounds on parchment-lined baking sheets and set them aside for 30 minutes.

Place the paczki in the oven for 8 to 10 minutes.

Serve and enjoy. 

55. Kremowka Papieska 

Ingredients

• 2 sheets of puff pastry dough

For the Pastry Cream:

• 2 cups milk
• 3/4 cup sugar
• 1 teaspoon vanilla
• Salt
• 5 tablespoons cornstarch
• 6 large egg yolks, beaten
• Confectioners’ sugar 

Recipe Instructions 

Bake the Puff Pastry 

Roll out each puff pastry piece.

Each puff pastry sheet should be sandwiched between two pieces of parchment paper.

Cook 15 minutes in the oven

Prepare the Pastry Cream

Bring the milk, sugar, vanilla, salt, cornstarch, and egg yolks to a boil.

It will be poured over freshly baked puff pastry.

Pour hot pastry cream over it and chill until set.

Serve and Enjoy!! 

56. Kolaczki 

Ingredients

• 8 ounces cream cheese
• 1 1/2 cups salted butter
• 3 cups all-purpose flour
• Granulated sugar
• Confectioners’ sugar
• 8 to 10 ounces of cake and pastry
• 1 large egg white
• 1 cup sifted confectioners’ sugar

Recipe Instructions 

Cream cheese and butter combined until light and fluffy.

Add the flour and mix well.

Refrigerate the dough for 1 hour after wrapping it in plastic wrap.

Preheat the oven to 350°F.

Brush a  beaten egg white and seal it.

15 minutes in the oven

Remove the cookies from the baking sheet and cool  before dusting with confectioners’ sugar.

Serve and Enjoy!!

57. Ice Cream Kolachkes

Ingredients

• 2 cups butter
• 1-pint vanilla ice cream
• 4 cups flour
• 2 tablespoons sugar
• 2 cans apricot
• 1 to 2 tablespoons confectioners’ sugar

Recipe Instructions

Blend together the butter and ice cream. Mix in the flour and sugar thoroughly.

Refrigerate until cool enough to handle, about 2 hours.

Preheat the oven to 350°F.

1 teaspoon of filling in each square.

11-14 minutes in the oven

Serve and Enjoy!!

58. Slow-Cooked Sauerkraut Soup

Ingredients

• 1 potato
• 1 pound smoked kielbasa
• 1 can (32 ounces) sauerkraut
• 4 cups chicken broth
• 1 can condensed cream of mushroom soup
• 1/2 pound sliced fresh mushrooms
• 1 cup cubed cooked chicken
• 2 medium carrots
• 2 celery ribs
• 2 tablespoons white vinegar
• 2 teaspoons dill weed
• 1/2 teaspoon pepper
• 3 to 4 bacon strips

Recipe Instructions

In a 5-quart slow cooker,

Mix the first 12 ingredients together.

Cook for 5-6 hours on high, or until the vegetables are tender.

Remove the fat.

Garnish with bacon if desired.

Serve and Enjoy!! 

59. Breaded Pork Tenderloin

Ingredients

• 1 ½ pounds pork tenderloin
• 2 eggs
• ¼ cup milk
• ½ cup Italian-style dried bread crumbs
• 1 pinch of garlic salt
• 2 teaspoons dried oregano
• salt and pepper
• 1 tablespoon vegetable oil

Recipe Instructions 

Cut tenderloin Pound rounds between sheets of plastic wrap until thin.

Preheat the oven to 325 degrees Fahrenheit.

Mix the eggs and milk together in a shallow dish or bowl.

Meanwhile, coat tenderloins with bread crumbs after dipping them in the egg mixture.

To make ‘breadings,’ combine any leftover eggs and bread crumbs.

Cook for 45 minutes at 145 degrees.

Serve and Enjoy!! 

60. POLISH POPPY SEED LOAVES 

Ingredients

• 2 packages of active dry yeast
• 1/2 cup warm water
• 4-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons lemon juice
• Orange peel
• 1 cup confectioners’ sugar

Recipe Instructions

Combine the flour, sugar, and salt.

Combine the eggs, yolks, and yeast mixture; add to the crumb mixture.

Cook and stir in poppy seeds and butter.

Combine the raisins, honey, and lemon juice in a mixing bowl.

Spread out on a buttered baking sheet.

Bake for 35-40 minutes, or until golden brown, at 350°F.

Mix up the frosting ingredients and sprinkle over the cooled loaves.

Serve and Enjoy!!

61. Kielbasa Cabbage Skillet

 Ingredients

• 12 to 16 ounces of kielbasa sausage
• 1/2 small head green cabbage
• 2 tablespoons ghee
• 1/4 teaspoon caraway seeds
• Pinch red pepper flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon whole-grain mustard
• 1 tablespoon apple cider vinegar

Recipe Instructions

Cut kielbasa sausage in half lengthwise

Chop and core 1/2 head of green cabbage.

Melt 2 tablespoons of butter and cook for 30 seconds.

Cook, stirring constantly, with the cabbage, kosher salt, and teaspoon black pepper.

Toss in 1 tablespoon whole-grain mustard and 1 tablespoon apple cider vinegar.

Serve and Enjoy!! 

62. Mushroom-barley soup

Ingredients

• 150 g brown mushrooms
• 50 g dried porcini mushrooms
• 1 l water (lukewarm)
• 200 g barley
• 3 shallots
• 1 clove and garlic
• 6 sprigs thyme
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 20 ml sherry
• 125 ml white wine
• 1-star anise
• 1 bay leaf
• 1 Parmesan rind
• 4 eggs
• ½ lemon
• salt
• Pepper

Recipe Instructions

Drain the mushrooms, reserving the soaking water.

Heat the olive oil and butter.

Fry shallots, garlic, and brown mushrooms.

Pour in the white wine and porcini mushroom water, as well as the star anise, bay leaf, and Parmesan rind.

Boil the eggs for 5 to 6 minutes.

Remove the bay leaf, star anise, and Parmesan rind from the dish.

Stir in the thyme leaves and serve each bowl with a boiled egg.

Serve and Enjoy!! 

63. Mom Potato Pancakes

Ingredients

• 4 large potatoes
• 1 yellow onion
• 1 egg, beaten
• 1 teaspoon salt
• ground black pepper
• 2 tablespoons flour
• 1 cup vegetable oil

Recipe Instructions

 Finely grate the potatoes and onion.

Combine the egg, salt, and pepper.

Add enough flour to thicken the mixture.

Prepare the oven to around 200°F.

To make 1/2-inch-thick pancakes, drop two or three 1/4-cup mounds of batter into the hot oil.

Drain the pancakes on a paper towel-lined plate.

Serve and Enjoy!! 

64. GRANDMA’S POTATO DUMPLINGS

Ingredients

• 3 pounds of potatoes
• 1 cup flour
• 3 large eggs
• 2/3 cup dry bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 12 cups water

Browned butter sauce:

• 1/2 cup butter
• 1 tablespoon onion
• 1/4 cup dry bread crumbs

Recipe Instructions

Place potatoes in an oven and cover with water.

Boil for 15-20 minutes.

Mash potatoes and add the flour, eggs, bread crumbs, salt, and nutmeg.

Add dumplings with care. Cook, uncovered, for 7-9 minutes.

Over 5-7 minutes, heat the butter and onion.

Remove from the heat and stir in the bread crumbs. Serve alongside dumplings.

Serve and Enjoy!! 

65. Cherry-Cheese Blintzes

Ingredients

For the blintzes:

• 4 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/8 tsp. sea salt
• 2 Tbsp butter

For the filling:

• 1/2 lb. cream cheese
• 1/2 lb. farmer’s cheese
• 1/4 cup sugar
• 1 egg
• 1 tsp. fresh lemon juice
• 1/2 tsp. vanilla extract
• 1/4 tsp. cinnamon
• 1 cup jarred sweet
• 4 to 5 Tbs. unsalted butter

Recipe Instructions

To make the blintzes, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter in a blender.

Brush a thin layer of melted butter on a 6-inch crepe pan.

To make the filling, use a fork to combine the cream cheese, farmer’s cheese, sugar, egg, lemon juice, vanilla extract, and cinnamon.

Place two or three warm blintzes on each plate. Serve with a dollop of jelly on top.

This recipe yields approximately 22 blintzes.

Serve and Enjoy!!

66. Roasted Cabbage & Onions 

Ingredients

• 1 cabbage
• 2 large onions
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3 tablespoons chives
• 3 tablespoons tarragon

Dressing:

• 2 tablespoons white balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe Instructions

Preheat the oven to 450 degrees. Combine the cabbage and onions.

Drizzle with oil and season with salt and pepper before tossing to coat.

30-35 minutes, stirring halfway, until vegetables are tender and lightly browned.

Toss in the chives and tarragon to combine.

Chuck the cabbage mixture with the dressing to coat.

Serve and Enjoy!! 

67. Slow-Cooker Golombki

Ingredients

• 1 pound beef
• 1 small onion
• 1 cup rice
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 jar meatless spaghetti sauce
• 2 cans of tomato soup
• 1 cup water
• 1/2 teaspoon sugar
• 1 medium head cabbage

Recipe Instructions

Cook the beef and onion together.

Add the rice, salt, and pepper to taste.

Combine the spaghetti sauce, soup, water, and sugar in a mixing bowl.

Layer a third of the sauce, half of the beef mixture, and a third of the cabbage on top of each other.

Cook for 6-8 hours, covered.

Serve and Enjoy!! 

68. Old-Fashioned Fruit Compote

Ingredients

• 1 can of pineapple chunks,
• 1 can of sliced peaches
• 1 can of mandarin oranges
• 1 package pitted dried plums
• 2 packages dried blueberries
• 1 package of dried apricots
• 1/2 cup golden raisins
• 4 lemon zest strips
• 1 cinnamon stick
• 1 jar maraschino cherries

Recipe Instructions

Retain the juices from the pineapple, peaches, and oranges.

Combine the fruit juice, dried fruits, lemon zest strips, and cinnamon stick in a mixing bowl.

Bring the water to a boil. Cover and cook until the dried fruit is tender.

Mix in the canned fruit and cherries.

Serve and Enjoy!! 

69. Cranberry Rugelach

Ingredients

• 1 cup butter
• 1 package (8 ounces) of cream cheese
• 1/2 cup sugar
• 2-3/4 cups flour
• 1 teaspoon salt

Filling:

• 3/4 cup sugar
• 2/3 cup dried cranberries
• 1/2 cup walnuts
• 1/3 cup butter
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 egg

Recipe Instructions

Mix in the softened butter, cream cheese, and sugar until light and fluffy, about 5-7 minutes.

Refrigerate for at least 1 hour after wrapping in plastic wrap.

Combine the sugar, cranberries, walnuts, melted butter, cinnamon, and allspice in a bowl.

Bake for 18-20 minutes, or until golden brown, at 350°F.

Serve and Enjoy!! 

70. Creamy Dilled Cucumber Salad

Ingredients

• 2 English cucumbers
• 1 teaspoon salt
• 1-1/2 cups sour cream
• 1/4 cup red onion
• 1/4 cup fresh dill
• 2 tablespoons white wine vinegar
• 2 garlic cloves
• 1 teaspoon sugar
• 1 teaspoon pepper

Recipe Instructions

Put cucumbers in a colander over a bowl; season with salt.

Allow standing for 15 minutes. Using paper towels, squeeze and blot dry.

Stir in the cucumbers and the remaining ingredients.

Refrigerate for at least 1 hour, covered.

Serve and Enjoy!!

71. Hearty Hunter’s Stew

Ingredients

• 2 beef chuck roast
• 2 tablespoons canola oil
• 4-1/4 cups water
• 1/2 cup tomato juice
• 2 medium onions
• 2 celery ribs
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 2 to 3 teaspoons of salt
• 1/2 teaspoon pepper
• 6 carrots
• 1 l rutabaga
• 6 medium potatoes
• 1 cup frozen peas
• 1 tablespoon cornstarch

Recipe Instructions

Fry the brown meat in oil.

Scrape in 4 cups of water to loosen any browned drippings from the pan.

Combine the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt, and pepper in a mixing bowl.

Remove the bay leaves and add the carrots, rutabaga, and potatoes. Cook for 40-60 minutes.

Stir cornstarch and remaining water together until smooth; add to stew.

Serve and Enjoy!! 

72. Kielbasa Hot Potato Slaw

Ingredients

• 1-1/2 teaspoons cornstarch
• 1/4 cup cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 package smoked turkey kielbasa
• 4 bacon strips
• 1/2 cup water
• 1 teaspoon beef bouillon granules
• 1 package coleslaw mix

Recipe Instructions

Whisk together the first six ingredients until smooth.

Add the potatoes, onion, red pepper, and bacon.

Heat the oil and cook the kielbasa gently browned

Boil the water and broth together.

Cook the coleslaw

Stir the cornstarch mixture into the pan.

Bring the sauce to a boil until it thickens.

Serve and Enjoy!! 

73. Kotlet Mielony

Ingredients

• 1 pound of ground pork
• 1 egg
• 1 hard roll (stale bread)
• 1 cup of milk
• 1 big onion
• 2 minced garlic cloves
• salt, pepper
• bread crumbs
• oil to fry

Recipe Instructions

Chop and saute an onion.

In a large mixing bowl, combine all of the ingredients.

Turn on the heat and pour oil into the pan.

In a dish, combine bread crumbs.

With damp hands, begin creating the little cutlets.

Bread crumbs should be used to coat each cutlet.

Fry them in heated oil.

Serve and Enjoy!! 

74. Kaszanka

Ingredients

• black pudding sausages
• onion
• 2 tbsp rapeseed oil
• salt & pepper

Recipe Instructions

Dice black pudding sausages

Chop the onion and fry until brown.

Season with salt.

Season with pepper and add the cubed black pudding.

Once it’s melted and blended, your Kaszanka is ready.

Serve with bread and mustard.

Enjoy!!

75. Kluski Slaskie / śląskie

Ingredients

• 6 big potatoes (1kg / 2.2lbs)
• 1 cup of potato starch
• 2 eggs
• 2 tbsps of oil
• water, salt

Recipe Instructions

Mash potatoes and gently add two eggs, dividing them into four pieces.

Make little balls and flatten each one slightly before making a small hole with your finger.

Add 2 tablespoons of oil in boiling water.

Put the kluski lskie into the boiling water.

When they begin to float, remove them.

Before serving, rinse the kluski lskie with cool water.

Enjoy!! 

76. Pyzy & Knedle

Ingredients

• 1/2 lb / 250 g of pork
• 1/2 lb / 250 g of beef
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 1/2 tsp of onion powder
• 2 small cloves of garlic
• Oil
• 1 kg of boiled potatoes
• 500 g of raw potatoes
• 1 egg
• 1/4 of an onion
• A pinch of salt
• 3/4 c of potato flour
• 3/4 c of all purpose flour

Recipe Instructions

Sprinkle the pork and beef with salt, pepper, onion, and garlic.

Mince meat in a blender.

Combine it with the stock, sautéed onion, salt, pepper, garlic, and marjoram.

Add the raw potato combination, egg, a bit of salt, and both flours to the boiling mashed potatoes.

To make dough, combine all ingredients.

Fill the potato circle and fold the sides in.

Bring to a boil, then add salt.

Dumplings should be dropped into boiling water in batches.

Serve and Enjoy!!

77. Leniwe – Lazy Pierogi

Ingredients

• 1 pound cheese.
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon salt
• 1 tablespoon unsalted butter
• 2 cups all-purpose flour

Recipe Instructions

Using a food processor, combine the cheese, eggs, egg yolk, salt, and butter until smooth.

Form sticky dough

Bring a large pot of salted water to a boil.

Form a thick rope out of the dough.

Place the dumplings in a pot of boiling water.

Transfer the dumplings to a greased bowl.

Serve and Enjoy!!

78. Golonka Gotowana – Pork Hock

Ingredients

For the Hocks

• 4 large ham hocks
• 1 large bay leaf
• 6 black peppercorns
• 1 large carrot
• 1 large onion
• 1 medium parsnip
• 1 medium rib celery
• 2 cloves garlic, minced

For the Glaze

• 1/2 to 1 can beer
• 2 to 4 tablespoons honey
• 2 tablespoons ham hock reserved cooking liquid

Recipe Instructions

Cook the hocks

Combine the salt and the remaining ingredients.

Remove the hocks and place them in a pan.

Combine 1/2 to 1 can beer, 2 to 4 tablespoons honey, and 2 tablespoons of the remaining cooking liquid in a mixing bowl.

Bake for 30 to 45 minutes, depending on the size of the ham hocks.

Serve and Enjoy!! 

79. Zrazy

Ingredients

• 8 sandwich steaks
• 1 tablespoon grainy mustard
• 2 dill pickles
• 4 ounces ham
• 2 green onions
• 4 tablespoons canola oil
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 4 tablespoons white wine
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Recipe Instructions

Apply a thin layer of mustard to each steak, then divide the pickles, ham, and onion among them.

Add the stock, wine, tomato paste, salt, and pepper to taste.

Bring to a boil. Transfer the cooked rolls to a serving dish and remove the toothpicks.

Serve and Enjoy!! 

80. RYZ Z JABLKAMI / RYŻ Z JABŁKAMI – RICE WITH APPLES

Ingredients

• 2 cups of rice
• 4 cups of milk
• 1/2 tsp of salt
• 4 sour apples
• 1/4 tsp of ground nutmeg
• 2 tbsp of sugar
• 1 /12 tsp of cinnamon
• 1 tsp vanilla
• 2 tsp + 2 tsp butter

Recipe Instructions

Heat the milk with salt. Stir the Rice.

Preheat the oven to 350°F / 180°C.

Peel and core the apples, then shred

When the rice is done, stir in the sugar, cinnamon, and vanilla.

Thin slices of butter on top. 20 minutes in the oven.

Serve and Enjoy!!

81. BARSZCZ Z USZKAMI

Ingredients

• 4 whole beets
• 4 cups (chicken, beef, mushroom, or vegetable)
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• Salt
• Black pepper
• Boiled potatoes
• Chopped fresh dill

Recipe Instructions

Preheat the oven to 400 degrees Fahrenheit. Wrap the beets in foil and place them in a baking dish. Cook for 30 to 45 minutes.

Alternatively, julienne some for garnish and dice the rest.

Combine the beets, garlic, lemon juice, sugar, salt, and pepper in a mixing bowl.

Garnish with chopped dill and serve hot with optional boiled potatoes.

Enjoy!! 

82. OSCYPEK & BRYNDZA CHEESES

Ingredients

• 1 spindle of oscypek
• Cranberry preserves

Recipe Instructions

Slice the oscypek into 1/2′′ slices.

Grill until it turns golden brown.

Serve immediately with cranberry jam on the side.

Serve and Enjoy!! 

83. Wild mushrooms

Ingredients

• 300g mixed wild mushrooms
• 30g unsalted butter
• 1 garlic clove
• ½ lemon
• ½ small pack of parsley

Recipe Instructions

Cleaning the mushrooms should act like a sponge.

Melt the butter until it begins to foam. After adding the garlic, cook for 30 seconds.

Fry the mushrooms for 1-2 minutes, trying to keep the shape as this all contributes to the presentation.

Finish with a squeeze of lemon juice and fresh parsley.

Serve and Enjoy!!

84. Czarnina

Ingredients

• 1 wild duck
• 4 cups of duck blood
• 8 cups water
• 1 teaspoon salt
• 1 stalk celery
• 1 sprig fresh parsley
• 1 cup heavy cream
• 5 whole allspice berries
• 2 whole cloves
• 16 ounces pitted prunes
• ½ cup raisins
• 1 tart apple
• 2 tablespoons flour
• 1 tablespoon sugar
• salt and pepper
• 1 tablespoon fresh lemon juice

Recipe Instructions

In a large stockpot, cover the whole duck with water. Bring to a boil with the salt. Remove the foam.

Put the celery, parsley, allspice, and cloves in a cheese cloth bag and place it in the stock pot.

Combine the prunes, raisins, and apple. Cook for 30 minutes.

Return the mixture to the stock pot slowly, stirring constantly, until the soup comes to a boil.

Serve and Enjoy!!

85. Smalec

Ingredients

• 2 1/4 pounds white pork fat, or leaf lard
• 2 large onions
• 4 cloves garlic
• 1/2 pound słonina
• 2 large tart apples
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon marjoram

Recipe Instructions

The diced white pork fat should be ground. Fry, stirring occasionally, until the fat is transparent.

Sauté the onion, garlic, and bacon until the bacon is golden brown and the fat has rendered.

Season with optional marjoram, pepper, and salt to taste after adding the apples.

Place in a stoneware crock or a heatproof jar.

Serve this spread with sliced onion on top and pickles on the side on rye bread.

Serve and Enjoy!!

86. Polish Tripe Soup {Flaki}

Ingredients

• 1 lb / 500 g of beef tripe
• 2 carrots
• 1 parsnip
• ¼ of a celery root
• 2 garlic cloves
• ½ a small onion
• 1 lb / 500 g of beef on a bone
• ½ tbsp of salt
• 3-4 bay leaves
• 6 whole peppercorns
• 2 tbsp of butter
• 2 tbsp of flour
• ½ tsp of ground ginger
• 2 tsp of paprika
• ¼ tsp of ground nutmeg
• 1 tbsp of dried marjoram

Recipe Instructions

Add 6 cups / 12 liters of water, salt, peeled carrots, parsnip/parsley root, celery root, garlic, and burnt onion to the beef pot.

Trip removes the beef bones after 2 hours of cooking.

Finally, make a roux by melting butter and stirring in the flour.

To thicken, add to soup and bring to a boil. Combine the grated vegetables, ginger, paprika, nutmeg, and marjoram in a mixing bowl.

Serve and Enjoy!!

87. NÓŻKI W GALARECIE

Ingredients

• 2 pigs feet 1 kg
• 1 kg of ham hocks
• 8 cups / 2 liters of water
• 2-3 carrots
• 1 parsnip
• 1/4 of a celery root
• 1 medium onion
• 10 allspice and peppercorn seeds each
• 4-5 bay leaves
• 2 tsp of salt + 1/2 tsp of salt
• 4 garlic cloves, crushed + 5 garlic cloves minced
• 1 tsp of ground pepper
• 1/2 tsp of dried marjoram

Recipe Instructions

Boil a pot of water with carrots, parsnip, celery root, onion, allspice, peppercorns, bay leaves, 2 teaspoon salt, and 4 crushed garlic cloves.

Remove the vegetables and continue to cook for another 2-3 hours.

To the stock, add the vegetables, garlic, pepper, and marjoram. Taste. a pinch more salt (I added another 1 tsp).

After the meat has cooled, remove the bone and some of the fat. Return meat to stock after slicing and skinning it.

Serve and Enjoy!!

88. Fruit Soup

Ingredients

• 1 can freeze orange juice concentrate
• 1-1/2 cups sugar
• 1 cinnamon stick
• 6 whole cloves
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 2 cups sliced fresh strawberries
• 2 medium bananas
• 2 cups halved green grapes

Recipe Instructions

Blend orange juice and water together according to package directions.

Take out 1/2 cup of the juice, Bring sugar, cinnamon stick, and cloves to a boil in a saucepan.

Stir cornstarch and reserved orange juice together until smooth; add to pan. Bring to a boil, then turn off the heat and stir in the lemon juice.

After chilling, remove the spices and stir in the fruit.

Serve and Enjoy!!