“Gołąbki” that’s the Polish term for stuffed cabbage rolls. Though the word literally means “doves” it has become globally recognized as the name for one of Poland’s most well known dishes too. Curious how “gołąbki” made their way to Poland and how they got their odd name? Have a read below for a short history of this favorite Polish food!  When a dish is exceptionally tasty, the word "traditional" will often appear in its recipe. That sort of terminology has great power because it can create some disagreement and competition among neighboring cultures who want to claim its authorship. I ..read more

A sizzling platter of biała kiełbasa, a pot-full of tangy, aromatic żurek (sour-rye soup) heating on the stove, hardboiled eggs served with horseradish, tables covered with baskets of fresh-baked breads, babkas and desserts with poppyseed, and platters upon platters stacked with the best quality meats…. Easter in Poland, besides its spiritual aspect, is a big food-focused event! The foods featured at the Easter breakfast table, much like those featured at the Christmas Eve Vigil Supper, Wigilia, are considered traditions tied to the Easter feast, and are strictly adhered to by Polish families ..read more

There are many Polish culinary traditions that are famous around the world, but few have a history quite as long as Poland’s gingerbread! Pierniki - the famous ginger spiced cookies that hail from Poland’s medieval city of Toruń, have a history that is well over 700 years old! Because of its long-upheld tradition, Polish gingerbread has become a symbol of the city, famous not only all over Poland but also recognized all over the world! The bakery brand, Toruńskie Pierniki, for example is among the 20 most recognized brands of Poland. The first mentions of this baked good in Toruń date back to ..read more

Hot dogs are undoubtedly one of America’s favorite summertime foods! Now, though they may be an all-American food, that doesn’t mean we can’t put them together with a multicultural twist! There are certainly many Polish foods and ingredients with which we can build a delicious summer hot dog, and that is why we decided to combine the best of both worlds by sharing a few recipes for America’s favorite summertime food with an influence of Polish cuisine!  Take a look below for a few Polish-American hot dog ideas built wi ..read more

Polish white sausage or, "Biała Kiełbasa," is one of the most recognizable types of Polish sausages! Enjoyed all around Poland and Polish homes around the world, it is cooked, baked, grilled and often added to soups, stews and other Polish dishes. It’s great when enjoyed with a side of grated horseradish, brown Polish-style mustard and ćwikła (a blend of grated beets and horseradish). Polish dill pickles and pickled mushrooms are also excellent accompaniments, as is good, hearty Polish-style rye bread.  Polana’s fresh Biała sausage has all the flavor and tradition you would expect from t ..read more

Kiszka/Kaszanka & Krupniok - these are some of the names you might have seen or heard in reference to Poland’s famous blood sausages. We have both varieties available in the Deli on Polana.com and though you may have enjoyed one or both of them before, you may be wondering about the exact differences between them. The truth is they are both very similar products. Their differences are mostly a matter of Polish regional terminology and only some slight variations in ingredients. Unknown in Poland until the 17th century, kaszanka made its way to Polish territory from either Denmark or Germa ..read more

Poland could be recognized for its numerous varieties of groats in much the same way that Italy is known for its pastas! Ancient grains have been a part of Polish cuisine since at least as early as the middle ages (and probably long before then too!). For centuries, the pantries of both the peasantry and the aristocracy were always stocked with these grains, which were used for a large variety of Polish dishes. In fact, groats were the original pierogi filling! Buckwheat, pearl barley, semolina, amaranth, millet and many other varieties continue to be utilized in Polish dishes and baked goods ..read more

One of the most recognized aspects of Polish Easter traditions, are Polish Easter eggs. Called “pisanki” in Polish (which comes from the verb pisać, or ‘to write’), the elaborately decorated Polish Easter egg is a tradition that is centuries’ old and continues to be loved and celebrated to this day.  The earliest decorated Easter eggs in Poland are from as far back as the 10th and 13th centuries, and were made according to a technique called “batik,” which is still used today!  It involves the use of a special “pen” to apply liquid wax to “write” or draw a design onto the egg ..read more

Święconka (Shvjen-tzon-kah)– that’s the name given to the items blessed inside the Polish Easter basket. It is one of the most central and meaningful aspects of the Polish Easter tradition. On Easter Saturday, Poles go to churches and chapels with baskets filled to the brim with traditional Polish foods! The elements of the traditional Easter święconka are not random, however. They each hold an important, symbolic meaning that pertains to this important Catholic holiday, and although some items may vary based on region, there are a few key items that a Polish święconka is made of.  If yo ..read more

It’s August and that means its pickling season!  Pickling is an age-old tradition that has been a part of many cuisines around the world. For thousands of years this process of preserving foods has been used by the Chinese, Japanese, and many other cultures, and Poland is no different! In fact, pickling is an intrinsic aspect of Polish cuisine. From pickled cabbage to fermented flour soup (sour rye soup/żur) and pickled beetroot which forms the basis of red borscht, Poland’s most popular national soup, pickled foods are an essential element of Polish culinary tradition. But of all the ch ..read more