Best Traditional Polish Easter Dishes to Try!
In this blog we would like to share with you all we know about Traditional Polish dishes. Easter dishes are unexpected and many of those dishes they eat in Poland only once a year. Nonetheless, traditional Polish food is delicious, so here there are 10 Polish Easter dishes.
- Biała kiełbasa – Polish white sausage
- Żurek – Fermented Rye Soup
- Pisanki – Polish Easter Eggs
- Chrzan – horseradish
- Śledź – Herrin
- Mazurek – shortcrust pastry with different toppings baked for Easter
- Babka – bundt cake made of yeast dough
- Baranek z ciasta – Easter lamb cake
- Pasztet wielkanocny – Pate
- Pascha wielkanocna – Easter dessert made from curd cheese
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1. Biała kiełbasa – Polish white sausage
Polish White Sausage or biała kiełbasa is a garlicky fresh sausage. If you’ve had żurek or white barczsz at Easter, then this is the sausage best for those soups. In addition, Polish people love to keep these in jars.
2. Żurek – Fermented Rye Soup
Żurek is an amazing Polish soup made with white sausage, smoked meat, and sour liquid made from fermented rye flour. The soup is meaty, smokey, thick, creamy, and delightfully sour. It’s traditionally eaten at Easter but is also popular during other parts of the year.
The next one’s a bit decorative to your liking!
3. Pisanki – Polish Easter Eggs
Pisanki, the art of decorating Easter eggs, is a practice in Poland and in several other Eastern European countries. In addition, the Polish verb “pisac” means “to write,” hence pisanki translates to “writing on eggs.”
There are several distinct pisanki techniques of Poland. People dye eggs in a single color, then they create the design by scratching the egg with a knife or other sharp object. Moreover, Malowanki, from central and southern Poland, use designs that they paint on the egg using a brush.
4. Chrzan – horseradish
Chrzan is an important part of Polish cuisine. You can eat it solo, with bread, or meat. It’s also a perfect base for Polish horseradish soup or a horseradish sauce. Furthermore, Chrzan is healthy, spicy, and has an intense taste that is similar to the famous wasabi.
5. Śledź – Herrin
Otherwise known as Śledzie, is a popular Polish dish also known as “śledzie po Kaszubsku”. Śledzie consists of pickled herring often combined with sour cream, onions, apples and hard-boiled eggs.
Commonly served on Christmas Eve, Śledzie is well loved in Poland as well as other countries by the Baltic Sea and the North Sea.
Polish people really love cakes!
6. Mazurek – shortcrust pastry with different toppings baked for Easter
Mazurek is a variety of very sweet, flat cake baked in Poland for Easter. According to Polish gastronomy coursebooks, typical mazurek is a cake that consists of one or two sheets of short pastry or one sheet of short pastry covered with a sheet of butter sponge cake. Besides, it definitely tastes delicious.
7. Babka – bundt cake made of yeast dough
Polish Easter Babka (Babka Wielkanocna) is a rich yeast-based Bundt cake filled with raisins and glazed with icing. It’s delicate, moist, and rich, almost like a brioche. Thus, this sweet raisin bread would be great for any occasion – it’s absolutely amazing!
More and more cakes!
8. Baranek z ciasta – Easter lamb cake
The Easter lamb cake recipe is a traditional Polish recipe handed down through the generations dating as far back as the Middle Ages. The lamb shapes signify Christ’s sacrifice for our sins and his place as the Lamb of God.
Therefore, this Polish lamb cake recipe is the perfect sweet addition to the Easter Basket. Made with a lamb-shaped mold, the moist baranek wielkanocny cake tastes as good as it looks!
9. Pasztet wielkanocny – Pate
Pate is a lot like soup. That’s what I’ve come to believe. When you’re making soup, you don’t really need a recipe. It’s mainly technique. Meat, veggies, herbs, water and some time = something beautiful. The same is true for making pate. As a matter of fact, as you begin making Polish Pate (Pasztet), it looks just like soup.
10. Pascha wielkanocna – Easter dessert made from curd cheese
Looking like a cheesecake, but not baked, the Polish Easter pasha is made with split milk, eggs, and sour cream. Milk, eggs, and cheese are a symbol of rebirth.
Not inherently Polish, this Easter dish originated in Russia and is popular in the Eastern borderlands close to Ukraine, Lithuania, and Belarus.
The original Russian dish is often made in the shape of a truncated pyramid to symbolize Christ’s tomb and His triumph over it. The dish is named Pascha because the word means Easter Sunday in Orthodox Christianity.
If you want more similar recipes, check out these 50 EUROPEAN RECIPES YOU SHOULD TRY!