Some of the oldest dishes in Polish cuisine date back to the Middle Ages and Old Polish times, when groats, legumes, game, and fish were staples. Many of these recipes have survived to this day, although often in modified forms.
Here are 10 of the oldest Polish dishes and dishes that have been present in our culinary tradition for centuries:
Żur/Żurek (sour soup)
History: One of the oldest dishes, with roots dating back to the early Middle Ages. Originally a simple sourdough starter made from rye flour, often eaten by poorer people.
Description: Over time, żur evolved into a thick soup, often enriched with sausage, bacon, and egg.
Groats
History: Groats, especially barley and millet, were a staple of the Polish diet since the early Middle Ages.
Description: It was eaten in many ways – sweet with milk, as an accompaniment to meats, or as an ingredient in other dishes, such as stuffing.
Cabbage (including bigos and cabbage soup)
History: Pickled vegetables, including cabbage, were common in the diet of medieval Slavs.
Description: Simple dishes were made with cabbage, which over time evolved into more complex dishes, such as bigos and cabbage soup. Bigos, although popular in the Old Polish centuries, was originally more sour and contained significantly more game.
Pea Soup
History: Like other legumes, peas have been an important part of the peasant diet for centuries.
Description: Pea soup was a simple and nutritious soup that eventually found its way to tables of all social classes.
Freshwater Fish
History: Old Polish cuisine was rich in fish, especially carp and pike, which were often served during Lent.
Description: Dishes such as carp in aspic and Polish-style pike have a long history and have been present in culinary tradition for hundreds of years. Game
History: Hunting and eating game such as roe deer, wild boar, and hare has been the domain of nobility and hunters since ancient times.
Description: Many old Polish game recipes used forest fruits, spices, and wine to braise the meat.
Cheese
History: Cheese production, particularly goat cheese, has a long tradition in Poland. One of the oldest and most distinctive examples is oscypek, produced in the Podhale region for centuries.
Description: Oscypek is a smoked cheese, traditionally made from sheep's milk, which over time gained popularity throughout Poland.
Placki (Pancakes)
History: Pancakes made from grated root vegetables such as parsnips and carrots were known in the Middle Ages, even before potatoes arrived in Poland.
Description: The potato pancakes we know today are a later version of this tradition, adapted to incorporate new ingredients.
Pierogi (Dumplins)
History: Although pierogi likely came to Poland from the Middle East, they became firmly established in Polish cuisine in the Middle Ages.
Characteristics: Originally, the fillings were much simpler, often made with groats, cheese, or wild fruits.
Mushrooms
History: The collective, forest tradition of picking mushrooms and drying them for winter dates back to ancient times.
Characteristics: Mushrooms have been and are used as an addition to many dishes, especially soups and sauces, as well as an ingredient in stuffing.
You can sample most of these dishes during our tours, especially during culinary tours, which are available on our website - Culinary tours to Poland with Culinary Workshops in Poland.
