35+ Easy New Years Polish Recipes to Try This Holiday Season

The New Year is the perfect time to embrace new beginnings, and what better way to start the year than with a feast of hearty, flavorful Polish dishes?

Polish cuisine is known for its rich, comforting flavors and hearty ingredients, making it ideal for a festive meal that will keep you satisfied and warm as you welcome in the New Year.

Whether you’re hosting a party, gathering with family, or looking to try something new in the kitchen, these 35+ Polish recipes offer something for every occasion.

From pierogi and kielbasa to bigos and classic Polish pastries, each dish carries with it the traditions and flavors of Poland.

These dishes are not only delicious but also steeped in history, making them a wonderful way to celebrate the season and usher in a year full of new experiences.

Let’s dive into the world of Polish cuisine with these 35+ festive recipes that are sure to make your New Year’s celebration unforgettable.

35+ Easy New Years Polish Recipes to Try This Holiday Season

As we usher in the New Year, what better way to celebrate than with a table full of flavorful, comforting Polish dishes?

With 35+ recipes to choose from, you’ll have no shortage of options to create a memorable feast for your friends and family.

Whether you’re craving traditional pierogi, a warm bowl of bigos, or indulgent desserts like paczki and makowiec, these Polish recipes bring rich history and delicious flavors to your celebration.

Each dish, whether served as a main course or a side, offers a unique taste of Poland that will surely make your New Year’s celebration extra special.

So, grab your apron, gather your ingredients, and get ready to create an unforgettable Polish feast that will leave everyone satisfied and looking forward to the year ahead. Happy New Year and Smacznego!

Polish Bigos (Hunter’s Stew)

Bigos, also known as Hunter’s Stew, is a classic Polish dish that combines a variety of meats and sauerkraut, creating a flavorful and hearty meal perfect for New Year’s celebrations. Traditionally, it’s cooked for several hours, allowing the ingredients to meld together into a comforting stew. The rich, savory flavors make it an ideal dish for winter gatherings, offering warmth and depth. Its complexity is balanced by the tangy sauerkraut, making Bigos a staple in Polish kitchens during special occasions, including New Year’s.

• Ingredients:
  • 1 lb pork shoulder, cubed
  • 1 lb beef stew meat, cubed
  • 1 lb smoked sausage, sliced
  • 2 cups sauerkraut, drained and rinsed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp dried marjoram
  • 2 bay leaves
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • Salt, to taste
• Instructions:
  1. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add pork and beef cubes, browning them on all sides.
  2. Add the smoked sausage and cook for an additional 5 minutes.
  3. Stir in onions and garlic, cooking until the onions are soft and translucent.
  4. Add the sauerkraut, beef broth, red wine, tomato paste, marjoram, bay leaves, and black pepper. Stir to combine.
  5. Bring to a boil, then reduce the heat to low. Cover and simmer for 2–3 hours, stirring occasionally.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve hot, preferably the next day, as the flavors intensify with time.

Polish Bigos is the ultimate comfort food, perfect for New Year’s celebrations. Its slow-cooked flavors develop a richness that is unmatched, and its blend of meats and tangy sauerkraut provides a taste of Polish tradition that will warm you through the winter months. The longer it sits, the better it gets, so consider making it a day or two in advance for maximum flavor.

Polish Pierogi with Sauerkraut and Mushrooms

Pierogi are perhaps the most iconic of Polish dishes, and they come in countless variations. This particular version, filled with sauerkraut and mushrooms, is a beloved choice during New Year’s festivities. The tender dumplings are filled with a savory mixture of tangy sauerkraut and earthy mushrooms, all wrapped in a soft, pillowy dough. Pierogi are a symbol of good luck in Polish culture, making them a perfect addition to any New Year’s table.

• Ingredients for the dough:
  • 2 cups all-purpose flour
  • 1 large egg
  • ½ cup warm water
  • 1 tbsp vegetable oil
  • A pinch of salt
• Ingredients for the filling:
  • 2 cups sauerkraut, drained and chopped
  • 1 cup mushrooms, finely chopped (preferably wild mushrooms)
  • 1 onion, finely chopped
  • 2 tbsp butter
  • Salt and pepper, to taste
• Instructions:
  1. To make the dough, mix the flour, egg, warm water, oil, and salt in a large bowl. Knead until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. For the filling, melt butter in a pan over medium heat. Add onions and sauté until golden brown.
  3. Add mushrooms to the pan and cook until soft, about 5–7 minutes. Stir in the sauerkraut and cook for an additional 10 minutes, seasoning with salt and pepper to taste. Remove from heat and let the mixture cool.
  4. Roll the dough out on a floured surface until thin. Using a glass or a cutter, cut circles out of the dough.
  5. Place a spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.
  6. Bring a large pot of salted water to a boil. Drop the pierogi in batches, cooking for about 3–5 minutes, or until they float to the surface.
  7. Serve with a dollop of sour cream or fried onions for extra flavor.

These sauerkraut and mushroom pierogi are a must-try dish for anyone celebrating Polish traditions during the New Year. Their delicate, soft dough encasing the savory filling makes them irresistible. Serve them at your next celebration as a warm and comforting dish that will delight your guests and bring a taste of Polish heritage to your table.

Polish Zurek (Sour Rye Soup)

Żurek is a traditional Polish sour rye soup that’s especially popular during the winter and festive seasons. The soup is made with a fermented rye flour starter, which gives it a unique tangy flavor that’s balanced by the richness of sausage and hard-boiled eggs. Perfect for New Year’s, Żurek is often served with a slice of rye bread, making it a hearty and satisfying dish to kick off the year.

• Ingredients:
  • 1 cup rye flour
  • 4 cups water
  • 1 tbsp salt
  • 1 smoked sausage (kielbasa), sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 2 bay leaves
  • 1 tsp dried marjoram
  • 2 hard-boiled eggs, chopped
  • 2 tbsp sour cream
  • Salt and pepper, to taste
• Instructions:
  1. To prepare the sour rye starter, mix the rye flour with water and salt in a jar. Cover and let it sit at room temperature for 3–5 days, stirring daily, until it ferments and develops a sour flavor.
  2. In a large pot, sauté onions and garlic in a little oil until soft.
  3. Add the smoked sausage slices and cook until browned.
  4. Pour in the broth and bring to a simmer. Add the bay leaves, marjoram, and the fermented rye starter, stirring well.
  5. Let the soup simmer for about 30–40 minutes, adding salt and pepper to taste.
  6. Serve the soup hot, garnished with hard-boiled eggs and a dollop of sour cream. Accompany it with a slice of rye bread.

Żurek is a comforting and flavorful soup that has been enjoyed by generations of Poles during festive occasions. Its unique tanginess from the rye starter and the richness of sausage make it a memorable dish for New Year’s gatherings. Serve it alongside bread for a truly authentic Polish meal that will surely impress your guests. This dish not only embodies the essence of Polish cuisine but also symbolizes the beginning of a fresh, prosperous year.

Polish Placki Ziemniaczane (Potato Pancakes)

Placki Ziemniaczane, or Polish potato pancakes, are crispy on the outside and tender on the inside, making them a popular and comforting dish for New Year’s celebrations. These golden, fried delights are often served with sour cream or applesauce, and their savory flavor makes them a versatile choice for any meal. In Poland, these pancakes are enjoyed during holidays and special occasions, and they pair beautifully with a variety of toppings, making them a beloved dish to start the New Year.

• Ingredients:
  • 4 large potatoes, peeled and grated
  • 1 onion, finely chopped
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil for frying
  • Sour cream or applesauce, for serving
• Instructions:
  1. Grate the potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible.
  2. In a large bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  3. Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat.
  4. Using a spoon, drop spoonfuls of the potato mixture into the hot oil and flatten them slightly with the back of the spoon. Fry the pancakes for 2–3 minutes per side, or until golden brown and crispy.
  5. Remove the pancakes from the skillet and place them on paper towels to drain excess oil.
  6. Serve hot with sour cream or applesauce for dipping.

Polish Placki Ziemniaczane are the perfect dish to add a bit of crunch and comfort to your New Year’s celebration. Their crispy exterior and soft interior make them irresistible, and they pair well with a variety of toppings. Whether served as an appetizer or a side dish, these potato pancakes offer a taste of traditional Polish cuisine that will surely delight your guests and bring joy to your holiday table.

Polish Sernik (Cheesecake)

Sernik is a beloved Polish dessert that often makes an appearance at New Year’s celebrations. Unlike American-style cheesecakes, Polish Sernik is typically made with twaróg cheese, giving it a unique texture and flavor that’s both creamy and slightly tangy. This rich, indulgent treat is often topped with fruit or a dusting of powdered sugar. Whether served plain or adorned with festive toppings, Sernik is a classic dessert that adds sweetness and elegance to any celebration.

• Ingredients for the crust:
  • 1 ½ cups digestive biscuits, crushed
  • 4 tbsp melted butter
  • 2 tbsp sugar
• Ingredients for the filling:
  • 4 cups twaróg cheese (or farmer’s cheese, well-drained)
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • 2 tbsp cornstarch
  • Zest of 1 lemon
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. For the crust, combine the crushed biscuits, melted butter, and sugar in a bowl. Press the mixture into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
  3. For the filling, combine the twaróg cheese, sugar, eggs, vanilla extract, heavy cream, cornstarch, and lemon zest in a large mixing bowl. Use a hand mixer or stand mixer to blend everything together until smooth and creamy.
  4. Pour the cheese mixture over the cooled crust in the springform pan.
  5. Bake for 50–60 minutes, or until the top is golden and the center is set (it should slightly jiggle when shaken). Let the cheesecake cool completely before removing it from the pan.
  6. Chill in the refrigerator for at least 4 hours or overnight before serving. Optionally, top with fresh fruit, whipped cream, or powdered sugar.

Polish Sernik is the perfect way to finish off a New Year’s meal with something sweet and satisfying. Its creamy, slightly tangy filling combined with a buttery biscuit crust creates a delightful dessert that will leave a lasting impression on your guests. Whether you enjoy it plain or dressed up with toppings, this Polish cheesecake brings a taste of tradition to your celebration, adding a touch of elegance to the occasion.

Polish Żur (Sour Rye Soup with Sausage)

Żur is another iconic Polish soup that features a tangy and flavorful broth made from fermented rye flour. Known for its sour taste, this hearty and warming soup is typically made with sausage and served with hard-boiled eggs. Żur is a beloved comfort food during Polish New Year’s gatherings, offering a satisfying and rich meal that’s perfect for the winter season. It’s a dish full of tradition and depth, making it a great way to start the year on a savory note.

• Ingredients:
  • 1 cup rye flour
  • 4 cups water
  • 1 smoked sausage, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 cups vegetable or chicken broth
  • 2 bay leaves
  • 1 tsp marjoram
  • 2 hard-boiled eggs, chopped
  • Salt and pepper, to taste
  • Sour cream, for serving
• Instructions:
  1. To make the rye starter, combine rye flour and water in a jar or bowl, and cover. Let it ferment at room temperature for 3–4 days, stirring occasionally.
  2. In a large pot, sauté onions and garlic in a little oil until soft and fragrant.
  3. Add the sausage slices to the pot and cook for 5 minutes.
  4. Pour in the broth, add bay leaves and marjoram, and bring the mixture to a simmer.
  5. Stir in the fermented rye starter and let the soup simmer for 30–40 minutes, seasoning with salt and pepper to taste.
  6. Once ready, ladle the soup into bowls, topping each serving with chopped hard-boiled eggs and a dollop of sour cream.

Żur is a comforting, flavorful soup that captures the essence of Polish culinary tradition. Its tangy rye-based broth, combined with savory sausage and the richness of hard-boiled eggs, makes it a perfect dish to celebrate the New Year. This sour rye soup is a warming and satisfying meal that will bring everyone to the table, offering a taste of Poland that’s perfect for ushering in a fresh year.

Polish Bigos (Hunter’s Stew)

Bigos, often referred to as Polish Hunter’s Stew, is a hearty and flavorful dish that’s perfect for New Year’s celebrations. It’s a comforting stew made with sauerkraut, fresh cabbage, and a mix of meats like pork, beef, and sausage. Slow-cooked to perfection, Bigos is a dish with layers of flavor, rich with the tang of sauerkraut and the savory depth from the meats. In Poland, it’s often served at large family gatherings and festive occasions, making it an ideal dish for ringing in the New Year.

• Ingredients:
  • 1 lb pork shoulder, cut into cubes
  • 1 lb beef stew meat, cut into cubes
  • 1 lb kielbasa (Polish sausage), sliced
  • 4 cups sauerkraut, drained and rinsed
  • 2 cups fresh cabbage, shredded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp marjoram
  • 1 tsp thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil for cooking
• Instructions:
  1. Heat the oil in a large pot over medium-high heat. Brown the pork and beef cubes in batches, then set aside.
  2. In the same pot, sauté the onion and garlic until soft, about 5 minutes.
  3. Return the browned meats to the pot, and add the sauerkraut, cabbage, tomato paste, wine, beef broth, marjoram, thyme, and bay leaf. Stir well to combine.
  4. Bring the stew to a simmer, cover, and cook on low heat for 2-3 hours, stirring occasionally. Add more broth if needed to keep it moist.
  5. Add the kielbasa slices and cook for an additional 30 minutes.
  6. Season with salt and pepper to taste, and serve hot.

Bigos is the epitome of Polish comfort food, with its rich, tangy, and savory flavors that deepen over time. The mix of meats, sauerkraut, and cabbage creates a perfect harmony that makes this dish a true New Year’s celebration staple. It’s best when made in advance, as the flavors continue to develop, making it a great choice for feeding a crowd during the festive season. Bigos is a dish that embodies Polish tradition and will surely bring warmth and joy to any New Year’s gathering.

Polish Gołąbki (Stuffed Cabbage Rolls)

Gołąbki, or stuffed cabbage rolls, are a classic Polish dish often enjoyed during New Year’s celebrations. These cabbage rolls are filled with a savory mixture of ground meat, rice, and spices, then simmered in a rich tomato sauce. They’re a comforting, hearty dish that is perfect for family gatherings and holiday meals. Gołąbki are not only flavorful but also visually impressive, making them an excellent dish to serve at any festive table.

• ngredients:
  • 1 large head of cabbage
  • 1 lb ground pork
  • 1/2 lb ground beef
  • 1 cup cooked rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 cups tomato sauce
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 1 tbsp vegetable oil for sautéing
• Instructions:
  1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole cabbage in the boiling water. Cook for 5-7 minutes, or until the outer leaves soften. Carefully peel off the softened leaves and set aside.
  2. In a skillet, heat the oil and sauté the chopped onion and garlic until soft and fragrant. Let it cool.
  3. In a large mixing bowl, combine the ground pork, ground beef, cooked rice, sautéed onion and garlic, egg, salt, pepper, and thyme. Mix well.
  4. Take a cabbage leaf, trim the thick vein at the base, and spoon a generous amount of the meat mixture onto the leaf. Roll the leaf tightly around the filling, folding in the sides as you go.
  5. Place the rolled cabbage rolls seam-side down in a large pot or Dutch oven.
  6. In a separate bowl, mix the tomato sauce, sugar, and vinegar. Pour the sauce over the cabbage rolls.
  7. Cover the pot and simmer on low heat for 1.5-2 hours, or until the cabbage rolls are tender and cooked through.
  8. Serve hot with additional sauce if desired.

Gołąbki are a timeless Polish dish that brings the comforting flavors of ground meat, rice, and cabbage together in a hearty roll. Their tender texture and rich tomato sauce make them a satisfying meal that’s perfect for celebrating the New Year. Whether served as a main dish or as part of a festive spread, these stuffed cabbage rolls are sure to be a hit with your guests and a memorable part of your celebration.

Polish Barszcz (Beet Soup)

Barszcz is a vibrant and flavorful beet soup that’s often enjoyed in Poland during New Year’s festivities. The soup has a deep, earthy flavor with a tangy finish, typically served hot or cold depending on the season. It’s commonly served with sour cream and can be enjoyed as a starter or main dish. The rich color and bold flavors of this traditional soup make it a perfect dish to mark the occasion of a new year, offering both nourishment and a visual treat.

• Ingredients:
  • 4 large beets, peeled and grated
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tbsp sugar
  • 2 tbsp vinegar
  • 1 bay leaf
  • 1 tsp dried dill
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
  • 1/2 cup sour cream, for serving
• Instructions:
  1. In a large pot, heat the vegetable oil over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
  2. Add the grated beets to the pot and cook for 5-7 minutes, stirring occasionally.
  3. Pour in the vegetable broth, sugar, vinegar, bay leaf, and dried dill. Bring to a simmer, then reduce the heat and let the soup cook for 30-40 minutes, until the beets are tender.
  4. Season with salt and pepper to taste, and remove the bay leaf.
  5. Serve the soup hot or chilled, with a dollop of sour cream in each bowl.

Polish Barszcz is a flavorful and striking soup that combines the earthiness of beets with a tangy finish from vinegar and sugar. The addition of sour cream enhances its creaminess and richness, making it a beloved dish in Polish cuisine. Whether enjoyed warm or cold, this beet soup is a delicious and festive way to usher in the New Year, offering both nourishment and vibrant color to your holiday table.

Polish Żurek (Sour Rye Soup)

Żurek is a traditional Polish sour rye soup that’s often served during special occasions, including New Year’s celebrations. This comforting, hearty soup is made from fermented rye flour, which gives it its signature sourness. Typically, it’s flavored with smoked sausage, bacon, and hard-boiled eggs, making it a rich and satisfying dish perfect for winter months. Żurek is a beloved Polish classic that is both filling and flavorful, providing a warm and festive dish to ring in the New Year.

• Ingredients:
  • 1/2 cup sour rye starter (Żur or sourdough starter)
  • 4 cups chicken or vegetable broth
  • 1 lb smoked sausage, sliced
  • 1/2 lb bacon, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp marjoram
  • 1/2 tsp black pepper
  • 4 hard-boiled eggs, peeled and halved
  • Salt to taste
• Instructions:
  1. In a large pot, sauté the bacon and smoked sausage over medium heat until the bacon is crispy and the sausage is browned.
  2. Add the onion and garlic to the pot and cook for an additional 5 minutes, until softened.
  3. Pour in the chicken or vegetable broth, then add the bay leaves, marjoram, black pepper, and sour rye starter (Żur). Bring the soup to a boil.
  4. Reduce the heat to low and let the soup simmer for 45-60 minutes, stirring occasionally. Adjust seasoning with salt as needed.
  5. Serve the soup hot, garnished with halved hard-boiled eggs.

Żurek is a traditional Polish soup with bold flavors and a unique sourness that makes it an essential part of Polish cuisine. The combination of smoky sausage, crispy bacon, and rich broth, along with the tangy rye flavor, creates a deep and hearty soup perfect for cold weather and holiday gatherings. This comforting dish is a great way to celebrate the New Year with family and friends, offering both nostalgia and warmth to the table.

Polish Makowiec (Poppy Seed Roll)

Makowiec is a traditional Polish dessert roll filled with a sweet, aromatic poppy seed filling. This festive cake is often enjoyed during New Year’s and other holidays, thanks to its rich and flavorful taste. The dough is soft and slightly sweet, rolled with a dense, sugary poppy seed mixture that is spiced with vanilla and citrus zest. Makowiec is a beloved Polish pastry that is both beautiful and delicious, making it a perfect choice for any celebration.

• Ingredients:
  • For the Dough:
    • 2 1/4 cups all-purpose flour
    • 1/2 cup sugar
    • 1 tsp salt
    • 1 package active dry yeast
    • 1/2 cup milk, warm
    • 2 tbsp butter, melted
    • 2 large eggs
  • For the Poppy Seed Filling:
    • 1 1/2 cups ground poppy seeds
    • 1/4 cup honey
    • 1/4 cup sugar
    • 1/4 cup butter
    • 1/2 tsp vanilla extract
    • 1/2 tsp lemon zest
    • 1/4 cup milk
• Instructions:
  1. In a large bowl, combine the flour, sugar, and salt. In a separate bowl, dissolve the yeast in the warm milk and let it activate for about 5 minutes.
  2. Add the activated yeast mixture, melted butter, and eggs to the flour mixture. Knead until the dough is smooth and elastic. Cover the dough and let it rise for 1-1.5 hours, or until doubled in size.
  3. While the dough is rising, prepare the filling. In a saucepan, melt the butter and sugar. Stir in the honey, milk, and poppy seeds, then cook over low heat for about 5 minutes, stirring constantly. Add the vanilla extract and lemon zest, then remove from heat and let cool.
  4. Preheat the oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out into a large rectangle.
  5. Spread the poppy seed filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough into a log, pinching the ends to seal.
  6. Place the rolled dough on a baking sheet lined with parchment paper and bake for 35-40 minutes, or until golden brown.
  7. Let the makowiec cool before slicing and serving.

Makowiec is a beautiful and delicious Polish dessert that’s perfect for holiday celebrations. Its combination of soft, sweet dough and aromatic poppy seed filling offers a delightful treat that is both rich in flavor and texture. Often enjoyed with a cup of tea or coffee, this poppy seed roll is a festive and memorable way to celebrate the New Year with family and friends. It’s a true Polish classic that will leave everyone craving more.

Polish Karp (Carp)

Karp, or carp, is a traditional Polish dish often served for Christmas Eve dinner but is also a popular choice for New Year’s celebrations. Carp is prized for its mild flavor and delicate texture, making it an excellent choice for special occasions. In Poland, it’s often prepared with a breading and fried or baked. The fish is served with a rich, flavorful sauce or alongside potatoes, and it’s a dish that embodies Polish culinary tradition.

• Ingredients:
  • 4 pieces of carp fillets (about 6 oz each)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/4 cup vegetable oil for frying
  • Salt and pepper to taste
  • 1/2 lemon, thinly sliced
  • 1 tbsp fresh parsley, chopped (for garnish)
• Instructions:
  1. Season the carp fillets with salt and pepper on both sides.
  2. Dredge each fillet in flour, then dip in beaten eggs, and coat with breadcrumbs.
  3. In a large skillet, heat the oil over medium-high heat. Fry the fillets for about 4-5 minutes on each side, or until golden brown and cooked through.
  4. Remove the fish from the skillet and place on paper towels to drain excess oil.
  5. Arrange the fillets on a serving plate, garnish with lemon slices and chopped parsley, and serve hot.

Polish Karp is a simple yet elegant dish that highlights the delicate flavor of the carp, perfectly complemented by the crispy breading. This dish, often enjoyed during festive occasions, is both satisfying and flavorful, offering a taste of traditional Polish cuisine. Whether you serve it with potatoes, a rich sauce, or simply as it is, Karp is sure to be a hit at any New Year’s gathering. The crispy exterior and tender interior make this dish a true Polish favorite for ringing in the new year.

Polish Bigos (Hunter’s Stew)

Bigos, often called “Hunter’s Stew,” is a hearty, flavorful Polish dish made with sauerkraut, fresh cabbage, and a mix of meats like pork, beef, and kielbasa. It’s a dish traditionally enjoyed during winter holidays, including New Year’s, due to its rich, comforting flavors that only get better over time. The slow simmering of the ingredients helps meld the flavors, making Bigos a perfect dish for a festive, long-lasting meal. The addition of mushrooms, dried fruit, and spices gives it complexity, while the sauerkraut adds a tangy element that balances the richness of the meats.

• Ingredients:
  • 1 lb pork shoulder, cut into cubes
  • 1 lb beef stew meat, cut into cubes
  • 1 lb kielbasa, sliced
  • 1 onion, chopped
  • 2 cups sauerkraut, drained and rinsed
  • 2 cups fresh cabbage, shredded
  • 1/2 cup dried prunes, chopped
  • 1/2 cup dried mushrooms (or 1 cup fresh mushrooms), sliced
  • 1/4 cup tomato paste
  • 1/4 cup white wine (optional)
  • 2 tbsp vegetable oil
  • 1 tsp marjoram
  • 1 tsp caraway seeds
  • 2 bay leaves
  • Salt and pepper to taste
• Instructions:
  1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the pork and beef cubes in batches, then remove and set aside.
  2. In the same pot, sauté the onion until softened, about 5 minutes.
  3. Add the kielbasa, sauerkraut, shredded cabbage, prunes, mushrooms, tomato paste, and wine (if using). Stir well.
  4. Return the browned pork and beef to the pot. Add marjoram, caraway seeds, bay leaves, and season with salt and pepper.
  5. Add enough water to cover the ingredients, then bring to a boil.
  6. Reduce the heat to low, cover, and simmer for 2-3 hours, stirring occasionally. The longer you cook Bigos, the better the flavors will develop.
  7. Serve hot, ideally with crusty bread or boiled potatoes.

Bigos is a quintessential Polish comfort food, perfect for large gatherings and holiday celebrations like New Year’s. Its slow-cooked, rich, and savory flavor profile, filled with the combination of meats, sauerkraut, and sweet prunes, makes it a memorable dish that guests will adore. Bigos tastes even better the next day, as the flavors continue to meld and deepen. This dish embodies the heart and soul of Polish cuisine, offering both warmth and satisfaction with each bite.

Polish Placki Ziemniaczane (Potato Pancakes)

Placki Ziemniaczane are crispy, golden-brown potato pancakes that are a beloved Polish dish often served as a snack or side dish, especially during New Year’s celebrations. These pancakes are made with grated potatoes, onions, and eggs, then fried to perfection, resulting in a crispy outside and a tender inside. Traditionally, they are served with sour cream or apple sauce, making them an excellent addition to a festive meal. These potato pancakes are simple to make but incredibly delicious, offering comfort and flavor in every bite.

• Ingredients:
  • 4 large potatoes, peeled and grated
  • 1 small onion, finely grated
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil for frying
  • Sour cream or applesauce, for serving
• Instructions:
  1. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
  2. In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix until the ingredients are well combined.
  3. Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
  4. Spoon spoonfuls of the potato mixture into the hot oil, pressing them slightly into flat pancakes.
  5. Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
  6. Remove the pancakes from the skillet and drain on paper towels.
  7. Serve hot with sour cream or applesauce on the side.

Placki Ziemniaczane are a staple of Polish comfort food, perfect for any festive occasion. Their crispy texture and savory flavor make them a delicious side dish or snack. With the addition of sour cream or apple sauce, they provide a satisfying contrast of textures and flavors, making them a crowd-pleasing favorite. Whether served as an appetizer, side dish, or even a main course, these potato pancakes are a simple but beloved dish that will bring warmth and joy to your New Year’s celebration.

Polish Pierogi with Sauerkraut and Mushrooms

Pierogi are a staple in Polish cuisine, and these sauerkraut and mushroom-filled dumplings are a classic choice for New Year’s Eve and holiday dinners. The dough is soft and slightly chewy, filled with a tangy and savory mixture of sauerkraut and mushrooms. Pierogi are often served with a dollop of sour cream and are great for both appetizers and main courses. This recipe celebrates the flavors of traditional Polish fillings, making it a comforting and festive dish to ring in the New Year.

• Ingredients:
  • For the Dough:
    • 2 cups all-purpose flour
    • 1 large egg
    • 1/2 cup warm water
    • 1 tbsp vegetable oil
    • Pinch of salt
  • For the Filling:
    • 2 cups sauerkraut, drained and chopped
    • 1 cup mushrooms, finely chopped
    • 1 small onion, finely chopped
    • 2 tbsp butter
    • Salt and pepper to taste
  • For Serving:
    • Sour cream
• Instructions:
  1. To make the dough, combine the flour, egg, warm water, vegetable oil, and salt in a bowl. Knead until smooth and elastic, then cover and let rest for 30 minutes.
  2. To make the filling, heat butter in a skillet over medium heat. Sauté the onion until softened, about 5 minutes.
  3. Add the chopped mushrooms and cook for an additional 5 minutes. Then, stir in the sauerkraut and cook for another 10 minutes. Season with salt and pepper to taste.
  4. Roll out the dough on a floured surface to about 1/8-inch thickness. Use a glass or round cutter to cut out circles.
  5. Place a small spoonful of filling in the center of each dough circle, then fold the dough over and pinch the edges to seal.
  6. Bring a large pot of salted water to a boil. Drop the pierogi in batches and cook for about 3-4 minutes, or until they float to the surface.
  7. Serve hot with a dollop of sour cream.

Pierogi with sauerkraut and mushrooms are a traditional Polish dish that is perfect for holiday gatherings like New Year’s. The soft dumplings filled with the earthy combination of mushrooms and tangy sauerkraut are flavorful and satisfying. These pierogi are a crowd-pleaser and offer a delicious taste of Polish heritage. Serve them with sour cream for a rich and creamy contrast, making them a standout dish for your New Year’s feast.

Note: More recipes are coming soon!