Category Archives: Recipes

Mushroom Soup

mushroom soup

Polish Mushroom Soup

This is our own recipe for mushroom soup. This delicious recipe originates from the Poznan region of western Poland. Although in this particular recipe we are using white field mushrooms the equally tasty wild mushrooms commonly found in Polish forests could also be used.

Mushroom Soup Directions

Heat some oil in a pan and cook the onion for a minute or two. Add the mushrooms and cook for a further minute. Stir in the stock and parsley. Bring to the boil and simmer for five minutes. Stir in the breadcrumbs and seasoning and cook for two more minutes. Remove from the heat and stir in the soured cream. Reheat over a low heat but do not allow to boil.

Mushroom Soup Ingredients

3 tablespoons of vegetable oil.
1 large chopped onion
250 grams chopped white field mushrooms
1 litre vegetable stock
50 ml of chopped parsley
150 grams fresh breadcrumbs
40 ml soured cream

If you were feeling adventurous you could also add the grated rind of a lemon to give the soup an extra flavour twist!

Related content on Polish Poland: Another wild mushroom soup recipe.

Polish Cauliflower Bake

polish cauliflower cheese

Our recipe for traditional Polish Cauliflower Bake.

Ingredients for Cauliflower bake:

1 cauliflower
1/2 onion (chopped)
2 tablespoons ground mustard
ground black pepper
1/2 cup sour cream
200 grams mature cheddar cheese (grated)
2 tomatoes (sliced)
1/2 cup bread crumbs
2 tablespoons butter
paprika (to taste)


1. Boil cauliflower until just tender.
2. Mix together onion, ground mustard, black pepper, sour cream, and cheddar cheese.
3. Add this mixture to the cooked cauliflower and stir in.
4. Place this in a baking dish.
5. Slice tomatoes and place over the top of cauliflower mixture.
6. Melt the butter in a pan. Add bread crumbs to this and stir in.
7. Sprinkle bread crumbs and butter mix on top of the cauliflower mixture. Sprinkle on some paprika.
8. Bake in a preheated oven at 200c for 30 minutes.


1/2 cup of dry goods (breadcrumbs and the like) is approximately equal to 65 grams or 2.25 oz. Whereas, 1/2 cup of soured cream is roughly 170 grams or 6 oz.

Sweet cheese rolls / drozdzowki z serem

Polish sweet cheese rolls or drozdzowki z serem

Polish sweet cheese rolls

Polish sweet cheese rolls / drożdżówki z serem. The ideal accompaniment to a nice cup of black tea!

To make your own Sweet Cheese Rolls (drozdzowki z serem) you will need the following ingredients:

• 500g plain flour
• 2 tablespoons sugar
• 50g yeast
• 250ml milk
• 2 tablespoons vanilla sugar
• 2 eggs
• 2 heaped tablespoons of butter

Sweet Cheese Filling:
• 400g of cottage cheese (full or half-fat)
• 40g butter
• 100g sugar
• 2 egg yolks

Polish sweet cheese rolls look as ours do or alternatively have the sweet cheese curd mixture exposed in the centre of a circular-shaped bun. Further ‘Sweet Cheese Bun’ instructions to follow shortly!

Kasza / Groats / Buckwheat

groats poland

Kasza (Groats, Buckwheat, Kasha) is a ‘cereal’ eaten chiefly in Poland and other parts of Central and Eastern Europe. It was for many years a staple of the Polish diet but since the fall of communism there has been a fairly dramatic fall in the amount of kasza consumed by the average Pole. Kasza is cooked in much the same way as rice and can be used as an interesting substitute for rice as an ingredient in dishes like Golabki (stuffed cabbage rolls) or with saucy dishes such as curry. Some people also eat Kasza as a breakfast porridge instead of the more usual western-European porridge made with oats.

Some things you may not know about Kasza:

  • Kasza is rich in flavanoids (antioxidants).
  • Kasza is high in fibre, magnesium, manganese, and other nutrients.
  • Kasza is related to rhubarb and sorrel.
  • Its flowers are very fragrant and most attractive to bees.
  • Kasza is naturally gluten free.
  • The Polish for Buckwheat Groats is kasza gryczana.

Bułka z pieczarkami

bulka pieczarkami poland

Mushroom-filled baguette bread rolls (Bułka z pieczarkami) are a popular fast food dish in Poland. More traditional and certainly healthier than the many other fast foods one can now buy in most Polish cities – Burger places, Turkish kebabs, and the like. The current price of a Bułka z pieczarkami tends to range from around 4 zl to 5 zl and for this one gets a lot of mushroom roll and a filling quick meal.

Bułka z pieczarkami

Bułka z pieczarkami (mushroom and onion filled bread rolls) for sale at a kiosk in Gorzów, Lubuskie, Poland.

Since we don’t live in a city and therefore don’t have easy access to anywhere selling takeaway mushroom rolls we have come up with a recipe. With this you can make your own Polish Mushroom Rolls at home. In our opinion, this recipe produces Bułka z pieczarkami which are as good or better than any mushroom roll we have bought at a fast food kiosk anywhere in Poland. And believe me with have sampled mushroom rolls at many different establishments in many different Polish cities! 8-)

Our recipe for Bułka z pieczarkami

Ingredients for the filling:

500 g fresh mushrooms
1 onion
1 teaspoon dried thyme
grated cheese (optional)

Bread Rolls (long baguette types)

Instructions / Preparation

Wash mushrooms and cut into small cubes or if you prefer slice. Fry mushrooms in a little oil, add salt. When any water from the mushrooms has evaporated, add the onion and fry for until the onion is soft. Season with dried thyme stuffing and pepper. If you wish you can also add some grated cheese, which will add a different taste and also help in binding the ingredients together.

Take a bread roll. Baguette style rolls works best. Cut to size required and if you need to cut the end off. Hollow out the centre and fill with the mushroom stuffing. Put in a pre-heated oven at 200c for 4 or 5 minutes. Ideally they will be warm but not too crunchy. Remove from oven and eat!

If you are in a real rush you can heat the mushroom-filled bread rolls for a minute in a microwave. Most mushroom roll takeaway places in Poland seem to do this. But we prefer to do ours in a traditional oven.


P.S. We recently discovered a similar version of these for sale in Poznan made by combining sauerkraut and mushroom to make the filling – Bułki z kapustą i pieczarkami. We’ll add the recipe for that at a later date and even describe how to make your own Polish bread rolls from scratch. Come back soon for another look.

Related content on Polish Poland: Kiosks in Poland.

Simple Carp Recipe

polish girls women cooking

Here is the very fast and simple way my mother cooks carp. Ideal when you have lots of other dishes to prepare for example on Christmas Eve.

Ingredients needed

2 kg carp
2 eggs
bread crumbs


Wash carp thoroughly and cut into large pieces. Rub with salt and pepper. Leave in the fridge for about an hour. Coat carp with seasoned flour. Coat flour-coated carp with beaten egg. Finally coat with breadcrumbs. Fry the fish on both sides until browned in a large frying pan, turning frequently. Serve.

Be careful of the very sharp bones when eating!

If you want something a bit more fancy try this Polish carp recipe.

Pierogi Ruskie

Our own recipe for the traditional Polish dish – Pierogi Ruskie.

Pierogi Ruskie


For the dough:
400 g flour
2 egg yolks
3/4 cup warm water
For the filling:
750 g potatoes
250 g of soft cheese (or grated hard cheese)
2 onions
1 clove of garlic
2 tablespoons butter
1 tablespoon oil
salt and pepper

Peel the potatoes and boil in salted water.

Peel onions, chop and fry in butter with crushed garlic. Mix with the soft (or grated) cheese, and mashed potatoes.

Season mix with salt and pepper.

Mix the flour, egg yolks, water and a pinch of salt. Knead the dough for around five minutes. Then roll out thinly, and cut into circles using a large glass as cutter. Add the potato and onion stuffing to one half of the circle, fold over, and carefully stick together.

Boil in plenty of salted boiling water with a little oil until the pierogies float to the top.

Drain and plate up. Add some fried onions and/or diced bacon. Serve with pickled gherkins.

Enjoy! / Smacznego!

What are Pierogi?

Pierogi are dumplings of unleavened dough. They are first boiled, then fried usually in butter with onions and sometimes bacon. Pierogi are traditionally stuffed with potato and soft cheese filling, sauerkraut, minced meat, or when needed as a desert – fruit.

Sauerkraut Goulash

Polish family cooking

Here is a recipe for another of our family’s favourite dishes. I’ve adapted this slightly from the recipe included in my grandmother’s handwritten cook book.

Sauerkraut Goulash


1.5 kg sauerkraut
2 onions
1 kg pork, cubed
3 tablespoons sunflower oil
2 tablespoons paprika
2 teaspoons caraway seeds, crushed
350 ml sour cream


Heat oil in a large saucepan and fry meat. Add onions and cook until soft. Add paprika and caraway seeds. Rinse sauerkraut thoroughly, drain, and add to pot. Top up pot with water and simmer until meat is tender. This will take at least one hour. Remove from heat and mix in sour cream. Serve with rice or buckwheat groats.

Related content: our recipe for traditional Polish Goulash.

Kurki / Chanterelles and Eggs

Chanterelles Kurki

Chanterelles (Kurki / Kurkami) are one of the most sought after of all mushrooms to be found in Poland’s extensive forests. They grow from June to mid-September, in both deciduous and coniferous forests, although we tend to find most of ours under pine and spruce trees.

Here is one of our favourite recipes using Chanterelles. This makes a truly great breakfast!

Ingredients needed

2 handfuls of mushrooms
1 tablespoon butter
3 eggs
1 pinch of salt
Pepper to taste
2 teaspoons cream


Clean the mushrooms using a brush. Try to avoid washing them in water.

Heat the butter in a frying pan over medium heat and throw in the chanterelles. Season with pepper. Fry for a few minutes until soft and brown but still firm.

Meanwhile, in a bowl, beat the eggs.

Add eggs to pre-fried mushrooms and cook over low heat, stirring continually. Add the cream to the eggs and mushrooms. Stir and lightly season with salt (if required).

Serve on buttered toast.

Related content: A Polish postage stamp featuring a picture of Chanterelles / Kurka.

Pickled Beetroot / Marynowane Buraczki

Polish home cooking

Pickles have traditionally been an important part of the diet of any Pole. And beetroot a favourite vegetable for many. Because of this pickled beetroot can be found in many Polish kitchens.

Here’s the easiest method we have found.

4kg fresh small beetroots
400g caster sugar
1 tablespoon sea salt
1 litre vinegar
25g allspice

Put beetroots in a large pot of water to cover. Bring to the boil and cook until the beetroot is tender. This should be about 20 minutes. If beetroots are large, cut them into quarters. Drain, reserving 500ml of the beetroot water, cool and peel.

Sterilise jars and lids by immersing them in boiling water for 30 minutes. Fill each jar with beetroot and add some allspice to each jar.

In a large saucepan, add the sugar, beetroot water, vinegar and salt. Bring to the boil. Pour the hot liquid over the beetroots in the jars and seal lids.

English – Pickled Beetroot / Polish – Marynowane Buraczki