• Barszcz – Its strictly vegetarian version is the first course during the Christmas Eve feast, served with uszka (tiny ear-shaped dumplings) with mushroom filling (sauerkraut can be used as well, depending on the family tradition).
• Barszcz biały – sour rye and pork broth with cubed boiled pork, kielbasa, ham, hard boiled egg, and dried breads (rye, pumpernickel)
• Chłodnik – cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill
• Czernina – duck blood soup
• Flaki or flaczki – beef or pork tripe stew with marjoram
• Grochówka – pea and/or lentil soup
• Kapuśniak – cabbage/sauerkraut soup
• Kartoflanka – potato soup^[1]
• Kiszczonka – traditional Wielkopolska cuisine, consists of black pudding, flour, milk and [
• Krupnik – barley soup with chicken, beef, carrots or vegetable broth
• Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland
• Rosół – clear chicken broth
• Rumpuć – thick vegetable soup, characteristic of Wielkopolska cuisine
• Zupa borowikowa – boletus mushroom soup
• Zupa buraczkowa – red beetroot soup with potatoes, similar to traditional Barszcz
• Zupa grzybowa/pieczarkowa – mushroom soup made of various species
• Zupa jarzynowa – chicken/vegetable bouillon base vegetable soup
• Zupa ogórkowa – soup of Sour, salted cucumbers, often with pork (“dill pickle soup”)
• Zupa pomidorowa – tomato soup usually served with pasta or rice
• Sorrel soup – sorrel soup
• Żur – soured rye flour soup with white sausage and/or hard-boiled egg
• Żurek – żur with potatoes, Polish sausage (kielbasa), and Egg (jajko). Depending on the part of Poland it came from, it may contain mushrooms as well. This dish is also called żurek starowiejski (“old village”). It is frequently served with sour cream or by itself.

Main course

• Baranina – roasted or grilled mutton
• Bigos – a stew of sauerkraut and meat, mainly kiełbasa, including cabbage
• Gołąbki – cabbage leaves stuffed with spiced minced meat and rice or with mushrooms and rice
• Golonka – stewed pork knuckle or hock
• Gulasz – stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.
• Duck with apples – roast duck with apples
• Karkówka – chuck steak, usually roasted
• Kasza gryczana ze skwarkami – buckwheat groats with chopped, fried lard and onions
• Kaszanka – Polish blood sausage, made of pork blood, liver, lungs and fat with kasza, spiced with onion, pepper and marjoram
• Kiełbasa – sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, or veal with every region having its own specialty
• Kiszka ziemniaczana – type of roasted sausage made of minced potatoes
• Klopsiki – or ’’pulpety’’, meatballs, often with tomato sauce
• Kotlet mielony – minced meat cutlet with eggs, bread crumbs, garlic, and salt and pepper rolled into a ball and fried with onions and butter
• Kotlet schabowy – a pork breaded cutlet; made of pork tenderloin (with the bone or without), or of pork chop. Kotlet z piersi Kurczaka is a Polish variety of chicken cutlet coated with breadcrumbs. Kotlet z Indyka is a turkey cutlet coated with breadcrumbs, served with boiled potatoes and cabbage stew.
• Kurczak pieczony po wiejsku – Polish village style roasted chicken with onion, garlic and smoked bacon
• Łosoś – salmon, often baked or boiled in a dill sauce
• Pampuchy – a type of pączek from yeast dough cooked on steam
• Pasztecik szczeciński – deep-fried yeast dough stuffed with meat or vegetarian filling, served in specialized bars as a fast food, different from Polish home-cuisine dishes, which also are called “pasztecik“
• Pieczeń cielęca – roast veal, marinated in an aromatic marinade
• Pork roast with wine – pork roast with wine
• Roast of minced meat – ground meat roast
• Pierogi – dumplings, usually filled with sauerkraut and/or mushrooms, meat, potato and/or savory cheese, sweet curd cheese with a touch of vanilla, or blueberries or other fruits, such as cherries or strawberries, and sometimes even apples—optionally topped with sour cream and/or sugar for the sweet versions.
• Placki ziemniaczane (placki kartoflane) – potato pancakes usually served with sour cream
• Polędwiczki wołowe – beef sirloin, often with rare mushroom sauce
• Pyzy – potato dumplings served by themselves or stuffed with minced meat or cottage cheese
• Chicken roulade and mushrooms – roulade of chicken and mushrooms
• Roulade of minced meat with mushrooms – ground meat roulade stuffed with mushrooms
• Ryba smażona – fried, breaded fish fillet
• Pork loin – stuffed pork loin
• Roast beef – roast beef
• “Zapiekanka“ – short baguette, cut in two slices, topped with tomato sauce, briefly fried mushrooms and onion, topped with grated cheese and briefly roasted, served hot with ketchup or/and mayonnaise topping, sold as a take away dish (fast food)
• Zrazy – twisted shape thin slices of chopped beef, which is flavored with salt and pepper and stuffed with vegetables, mushrooms, eggs, and potato
• Zrazy zawijane – beef rolls stuffed with bacon, gherkin and onion
• Żeberka wędzone – smoked, roasted or grilled ribs

Side dishes

• Ćwikła z chrzanem – grated or finely chopped beetroot mixed with chrain
• Fasolka z migdałami – fresh slender snipped green beans steamed and topped with butter, bread crumbs, and toasted almond slices
• Sauerkraut – sauerkraut
• Kapusta zasmażana – sauerkraut pan-fried with fried onions, cooked pork, whole pepper, and rich spices; a truly hearty side dish
• Kapusta z grochem – peas, sauerkraut and spices
• Kartofle gotowane – simple boiled potatoes with parsley or dill
• Buckwheat – buckwheat groats
• Kopytka – hoof-shaped potato dumplings
• Mizeria – traditional Polish salad made from cucumbers in sour cream with dill
• Pickled cucumber – dill pickle
• Ogórek konserwowy – preserved cucumber which is rather sweet and vinegary in taste
• Mushrooms marinated – marinated mushrooms
• Sałatka – vegetable salad lettuce, tomato, cucumber or pickled cucumber; it is optional to add very small amount of white vinegar, heavy cream, mayonnaise or other dressings
• Sałatka burakowa (buraczki) – finely chopped warm beetroot salad
• Sałatka ogórkowa – pickled cucumber, preserved cucumber, chopped red peppers, onions salad
• Sałatka warzywna (sałatka jarzynowa) – vegetable salad, a traditional Polish side dish with cooked and finely chopped root vegetables, potato, carrot, parsley root, celery root, combined with chopped pickled or dill cucumbers and hard-boiled eggs in mayonnaise and mustard sauce. Also made with carrots, red paprika, corn, red beans, peas, potatoes, pickled cucumbers, onion, eggs, sausages, mayonnaise, mustard, salt and pepper.
• Sałatka wiosenna – spring salad chopped finely, radishes, green onions, pencil-thin asparagus, peas, hard-cooked eggs or cubed yellow cheese, mayonnaise, salt and pepper, sweet paprika for color
• Sałatka z boczkiem – wilted lettuce salad is made with romaine or iceberg lettuce, chopped hard-cooked eggs, finely chopped onion, vinegar, bacon cut into 1/2-inch pieces, water, sugar, salt and pepper
• Sałatka z kartofli (sałatka ziemniaczana) – potato salad made with red or white potatoes cooked in their jackets, cooled, peeled and cut into 1/4-inch dice, carrots, celery, onion, dill pickles, mayonnaise, sugar, salt and pepper
• Cream – a type of sour cream
• Surówka – raw sauerkraut, apple, carrot, and onion salad
• Surówka z białej kapusty – coleslaw blend of freshly shredded cabbage, carrots, mayonnaise and spices
• Surówka z marchewki – carrot salad made with coarsely grated carrots, coarsely grated granny smith apple, lemon juice, vegetable oil, salt, and sugar
• Mashed potatoes – mashed potatoes