50+ Delicious Easter Traditional Polish Recipes to Celebrate

Easter is a time for family gatherings, joyful celebrations, and of course, delicious food.

In Poland, Easter is not just a religious holiday, but a time for rich culinary traditions that bring people together at the table.

From savory dishes to sweet treats, the Polish Easter menu is filled with flavors that have been passed down through generations.

Whether you’re preparing for a holiday feast or simply looking to explore new recipes, this list of over 50 traditional Polish Easter recipes will help you create an unforgettable meal.

These dishes feature time-honored ingredients like sausages, eggs, horseradish, and fresh herbs, all of which hold symbolic meanings during the Easter celebration.

So, let’s dive into the heart of Polish culinary traditions and discover the dishes that make Easter in Poland so special.

50+ Delicious Easter Traditional Polish Recipes to Celebrate

Polish Easter dishes are more than just food; they are a reflection of centuries-old traditions that connect generations.

From hearty soups like Żurek to sweet, show-stopping desserts like Mazurek, each recipe tells a story of Polish culture, history, and values.

With over 50 traditional recipes to explore, you’re sure to find something perfect for your Easter celebration, whether you’re looking to make a full feast or a few simple yet meaningful dishes.

These recipes are an invitation to bring the rich flavors of Poland into your home and enjoy the holiday with loved ones.

So gather your ingredients, put on your apron, and get ready to savor the tastes of a truly Polish Easter!

Babka Wielkanocna (Polish Easter Babka)

This traditional Polish Easter babka is a rich, sweet yeast cake flavored with citrus zest, raisins, and often a touch of rum. It’s a classic dessert enjoyed across Poland during the Easter celebrations, symbolizing the joy and renewal of the season. The cake’s light, fluffy texture combined with a simple glaze makes it a delightful treat for any Easter table.

Ingredients:

• 500g all-purpose flour
• 10g dry yeast
• 200ml milk
• 100g sugar
• 100g unsalted butter (softened)
• 4 large eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• 200g raisins
• 50ml rum (optional)
• A pinch of salt
• Powdered sugar for glazing

Instructions:

1. Begin by heating the milk in a saucepan until it’s warm, then dissolve the yeast and 1 tablespoon of sugar in the milk. Let it sit for 10-15 minutes until frothy.
2. In a large mixing bowl, combine the flour, remaining sugar, salt, lemon zest, and vanilla extract. Make a well in the center and add the yeast mixture.
3. Gradually add the softened butter and eggs, mixing continuously until you have a smooth dough.
4. Knead the dough for about 10 minutes on a lightly floured surface, then cover with a clean cloth and let it rise for 1-2 hours or until doubled in size.
5. Once risen, fold in the raisins and rum (if using). Grease a bundt pan and pour the dough into the pan. Let it rise for another 30 minutes.
6. Preheat your oven to 180°C (350°F). Bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean.
7. Let the babka cool before glazing it with a dusting of powdered sugar.

This Babka Wielkanocna is a staple on Easter tables in Poland, offering a fragrant and tender cake that is both satisfying and light. The lemon zest adds a refreshing zing, while the raisins provide a natural sweetness that perfectly complements the soft, yeasty crumb. When glazed with powdered sugar, it transforms into a glossy, inviting centerpiece that will capture the attention of any Easter gathering.

Żurek Wielkanocny (Polish Easter Sour Rye Soup)

Żurek is a traditional Polish sour soup made with fermented rye flour, often served during Easter breakfast. This comforting, hearty soup is enriched with smoked meats, sausage, and hard-boiled eggs, making it a perfect dish to share with family and friends on Easter Sunday. The sourness of the rye base is balanced by the richness of the meats and eggs, creating a well-rounded flavor profile.

Ingredients:

• 1 liter of water
• 200g sour rye starter (żur)
• 300g smoked sausage, sliced
• 150g smoked ham, diced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 bay leaves
• 5-6 black peppercorns
• 1 tsp marjoram
• Salt, to taste
• 4 hard-boiled eggs, peeled and halved
• 200ml heavy cream

Instructions:

1. In a large pot, bring the water to a boil. Add the smoked sausage, smoked ham, garlic, onion, bay leaves, peppercorns, and marjoram. Let the mixture simmer for about 30 minutes to allow the flavors to develop.
2. Once the soup has simmered, strain it to remove the solids, then return the liquid to the pot.
3. Stir in the sour rye starter (żur) and season with salt to taste. Let the soup simmer for another 15 minutes, adjusting the seasoning if necessary.
4. Before serving, stir in the heavy cream to add richness and a smooth texture.
5. Serve the soup hot, garnished with halved hard-boiled eggs.

Żurek Wielkanocny is an essential dish for Polish Easter celebrations, providing warmth and satisfaction with each spoonful. The smoky flavor from the sausage and ham perfectly complements the tangy, earthy taste of the sour rye base, making it a beloved soup among Poles. The addition of cream enhances the richness, and the eggs add a touch of elegance and visual appeal. This dish truly embodies the spirit of Polish Easter meals—hearty, flavorful, and made to share with loved ones.

Święconka (Polish Easter Basket)

Święconka is not exactly a dish but an Easter tradition that involves blessing a basket of food items, which are then consumed on Easter Sunday. The basket typically contains a variety of symbolic foods, each representing different aspects of life and faith. The tradition involves taking the basket to church for a special blessing on Holy Saturday, and then the foods are enjoyed as part of the Easter feast.

Ingredients:

• A loaf of bread (symbolizing the Body of Christ)
• Eggs (symbolizing new life)
• Ham or sausage (representing strength and prosperity)
• Butter (symbolizing abundance)
• Salt (symbolizing purification)
• A piece of cake (symbolizing joy and celebration)
• A small sprig of greenery (symbolizing rebirth)

Instructions:

1. Prepare your Easter basket by arranging the items in an aesthetically pleasing way, ensuring that each item is visible.
2. Take the basket to church on Holy Saturday for the traditional blessing.
3. On Easter Sunday, after the blessing, the basket’s contents are eaten, often as part of a meal that follows the Easter Mass.

While not a recipe in the conventional sense, Święconka is an integral part of Polish Easter traditions. The blessing of the foods serves as a symbolic act of thanksgiving and reflection, marking the solemnity and joy of the Easter holiday. The foods chosen for the basket carry deep meaning, from the bread representing Christ to the eggs symbolizing resurrection. The consumption of these blessed foods on Easter Sunday brings families together in both spiritual and celebratory moments.

Mazurek Wielkanocny (Polish Easter Mazurek)

Mazurek is a classic Polish Easter dessert, often served on Holy Saturday or Easter Sunday. This tart features a buttery shortcrust base, topped with various fillings such as jam, caramel, or nuts, and often adorned with intricate designs made from icing, dried fruit, and chocolate. Mazurek is a festive and visually appealing dessert that plays a significant role in Polish Easter traditions.

Ingredients:

• 250g all-purpose flour
• 150g unsalted butter (cold)
• 50g sugar
• 1 large egg
• 2 tbsp cold water
• 100g apricot jam
• 100g chocolate (dark or milk), melted
• 50g chopped almonds or walnuts
• Powdered sugar, for decoration

Instructions:

1. Preheat your oven to 180°C (350°F). To make the pastry, combine flour, butter, sugar, and egg in a bowl. Use your fingers or a pastry cutter to mix until the mixture resembles breadcrumbs.
2. Add the cold water, a tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
3. Roll out the chilled dough on a floured surface to fit a tart pan or baking sheet, about 1/4 inch thick. Prick the dough with a fork to prevent it from puffing up while baking.
4. Bake the dough for 15-20 minutes until golden. Allow it to cool completely.
5. Once the crust is cooled, spread a thin layer of apricot jam over the surface. Drizzle the melted chocolate over the jam, spreading it evenly.
6. Sprinkle chopped almonds or walnuts on top and decorate with additional icing or dried fruit if desired.

Mazurek is a beloved Easter treat in Poland, cherished for its sweet flavors and beautiful presentation. The combination of the crisp, buttery crust with the tangy apricot jam and smooth chocolate creates a harmonious balance of flavors. This dessert is often served alongside other Easter sweets and is a favorite of families looking to add a touch of elegance to their holiday spread. The opportunity to decorate the mazurek with intricate patterns makes it a fun and personal tradition that showcases the joy and creativity of Easter.

Kielbasa Wielkanocna (Polish Easter Sausage)

Kielbasa is an essential component of the Polish Easter feast. Known for its hearty flavor and savory taste, this traditional sausage is often served alongside Żurek or as part of the Święconka basket. The combination of garlic, marjoram, and other spices gives Kielbasa Wielkanocna its signature taste.

Ingredients:

• 1.5 kg pork shoulder, finely ground
• 500g beef, finely ground
• 150g pork fat, finely chopped
• 5 cloves garlic, minced
• 1 tbsp dried marjoram
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 cup cold water
• Sausage casings (hog or beef)

Instructions:

1. Begin by combining the ground pork, beef, and pork fat in a large mixing bowl. Add the minced garlic, marjoram, salt, pepper, paprika, and cold water. Mix thoroughly to ensure all ingredients are evenly distributed.
2. Rinse the sausage casings with warm water, then stuff them with the sausage mixture, making sure not to overfill. Tie the ends of the casings with kitchen twine.
3. Bring a large pot of water to a boil, then reduce to a simmer. Gently place the sausages into the simmering water and cook for 1 to 1.5 hours. The sausages should be firm and fully cooked.
4. Once done, remove the sausages from the water and let them cool before slicing.

Kielbasa Wielkanocna is a staple at Polish Easter meals, with its rich, savory flavor making it the perfect accompaniment to soups or as a standalone dish. This sausage is made with a mix of pork and beef, providing a tender and flavorful texture, and the marjoram gives it a distinctive aroma. Whether served as part of the Easter breakfast or added to other dishes, Kielbasa Wielkanocna is an enduring symbol of Polish culinary traditions and is a true crowd-pleaser.

Jajka Faszerowane (Polish Stuffed Eggs)

Stuffed eggs, or Jajka Faszerowane, are a popular dish at Polish Easter tables. These eggs are hard-boiled, halved, and filled with a flavorful mixture of egg yolks, mustard, mayonnaise, and herbs. They make for an elegant appetizer and are a great addition to the Easter spread, offering a balance of creamy, tangy, and savory flavors.

Ingredients:

• 10 large eggs
• 3 tbsp mayonnaise
• 1 tbsp mustard
• 2 tbsp finely chopped fresh dill
• 1 tbsp chopped pickles (optional)
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes to hard boil the eggs. Remove from heat and cool under cold running water.
2. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
3. Mash the yolks with a fork and mix in the mayonnaise, mustard, dill, and pickles (if using). Season with salt and pepper to taste.
4. Spoon or pipe the yolk mixture back into the egg whites, filling each half generously.
5. Sprinkle with paprika for color and garnish with additional dill or chopped herbs if desired.

Jajka Faszerowane is a delightful and festive dish that adds both elegance and flavor to the Easter table. The creamy filling with the tang of mustard and the fresh taste of dill creates a mouthwatering contrast with the firmness of the egg white. These stuffed eggs are easy to prepare, yet they bring an air of sophistication to the Easter feast, making them a beloved choice for family gatherings. The flexibility to customize the filling with pickles, herbs, or even smoked salmon allows for creativity, ensuring that this dish can be adapted to any palate.

Chrzan (Polish Horseradish)

Chrzan, or Polish horseradish, is a staple condiment during Polish Easter feasts. It’s typically served alongside cold meats, especially Kielbasa, or used to complement Easter eggs and other dishes. Its sharp, tangy flavor is an essential part of the Easter tradition, adding a spicy kick that balances out the richness of the holiday foods.

Ingredients:

• 200g fresh horseradish root
• 1 tbsp sugar
• 1 tbsp white vinegar
• 1/2 cup water
• 1/2 tsp salt

Instructions:

1. Peel the horseradish root and grate it finely using a box grater or food processor. Be sure to wear gloves or wash your hands thoroughly after handling the root, as it can be very pungent.
2. Place the grated horseradish in a small saucepan with water and bring it to a boil. Let it simmer for 5-10 minutes.
3. Remove from heat, then stir in sugar, vinegar, and salt to taste. Let it cool completely before transferring it to a jar.
4. Store the horseradish in the refrigerator, where it will keep for several weeks.

Chrzan is a quintessential element of the Polish Easter spread, offering a zesty contrast to the heavier dishes like ham and sausages. Its sharp flavor awakens the palate and enhances the taste of meats, making it a perfect companion to a variety of traditional Polish Easter foods. Whether served as a simple side or used as a topping for dishes, Chrzan provides a burst of flavor that elevates the meal and adds authenticity to the festive table.

Pasztet Wielkanocny (Polish Easter Pâté)

Pasztet is a classic Polish pâté, often made with a mixture of ground meat, liver, and spices. This dish is commonly served during Easter as part of the holiday breakfast or lunch. Its rich, smooth texture and savory flavor make it a perfect spread for bread or as an accompaniment to other traditional dishes. Pasztet Wielkanocny is enjoyed by many Polish families as a beloved Easter delicacy.

Ingredients:

• 500g pork liver, cleaned and trimmed
• 300g pork shoulder or beef, finely ground
• 100g butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• 1 tsp salt
• 1 egg, beaten
• 1/2 cup heavy cream
• Fresh parsley, for garnish

Instructions:

1. In a large pan, melt the butter and sauté the onion and garlic until softened. Add the pork liver and cook for 5-7 minutes, until the liver is fully cooked through.
2. Let the liver and onion mixture cool slightly before blending it in a food processor until smooth.
3. Transfer the mixture to a bowl and mix in the ground pork or beef, thyme, nutmeg, pepper, salt, and beaten egg. Stir until fully combined.
4. Preheat your oven to 180°C (350°F). Grease a loaf pan and pour the pâté mixture into it, smoothing the top.
5. Bake for 45-50 minutes or until the pâté is firm and cooked through. If desired, brush the top with a little melted butter halfway through baking for a glossy finish.
6. Let the pâté cool to room temperature before slicing. Garnish with fresh parsley before serving.

Pasztet Wielkanocny is a luxurious and flavorful addition to the Easter meal, providing a rich contrast to lighter dishes like salads or eggs. The combination of liver and ground pork gives it a smooth, hearty texture that is complemented by the aromatic spices. Served as a spread on crusty bread or crackers, it adds depth and complexity to the Easter feast, making it a dish to be savored and enjoyed by all.

Sernik (Polish Cheesecake)

Sernik, or Polish cheesecake, is a beloved dessert often served at Easter, with its creamy texture and rich, sweet flavor. Unlike other cheesecakes, Polish sernik is made with twaróg cheese, which gives it a unique, slightly tangy flavor and dense, smooth consistency. This dessert is a traditional favorite for Easter gatherings in Poland, enjoyed by both children and adults.

Ingredients:

• 900g twaróg cheese (or farmer’s cheese)
• 200g sugar
• 1 tsp vanilla extract
• 6 large eggs
• 200ml sour cream
• 100g butter, melted
• 200g digestive biscuits or graham crackers
• Zest of 1 lemon
• A pinch of salt

Instructions:

1. Preheat your oven to 180°C (350°F). Crush the digestive biscuits into fine crumbs and press them into the base of a springform pan to form the crust. Bake for 10 minutes to set the crust, then remove and set aside.
2. In a large mixing bowl, combine the twaróg cheese, sugar, vanilla extract, lemon zest, and a pinch of salt. Use a hand mixer to blend until smooth.
3. Add the eggs one at a time, mixing well after each addition. Stir in the melted butter and sour cream until fully combined.
4. Pour the cheese mixture into the prepared crust and smooth the top.
5. Bake the cheesecake for 50-60 minutes, until the top is lightly golden and the center is firm but still slightly wobbly.
6. Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.
7. Before serving, garnish with fresh fruit or a dusting of powdered sugar.

Sernik is a perfect example of Polish Easter desserts, offering a delicate balance of sweetness and tang. The creamy, rich texture of the twaróg cheese base is complemented by the buttery crust, while the addition of sour cream creates a smooth, melt-in-your-mouth finish. This cheesecake is a comforting and elegant end to any Easter meal, with its simple, traditional flavors that are sure to delight guests. Whether served plain or topped with fruit, sernik is a timeless dessert that embodies the warmth and joy of Polish Easter celebrations.

Zupa Chrzanowa (Polish Horseradish Soup)

Zupa Chrzanowa is a classic Polish Easter soup made with a creamy base and the sharp, tangy flavor of horseradish. Traditionally served as part of the Easter meal, this soup is both comforting and invigorating, providing a unique blend of creamy and spicy notes. It pairs wonderfully with meats like ham or sausages, and is often enjoyed during the Easter breakfast or lunch.

Ingredients:

• 500ml vegetable broth
• 200ml heavy cream
• 3 tbsp grated horseradish (fresh or from a jar)
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp white vinegar
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent.
2. Stir in the flour and cook for about 2 minutes, making sure to stir constantly to avoid burning. This will create a roux for the soup base.
3. Gradually add the vegetable broth, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer.
4. Add the diced potatoes and cook for about 10-15 minutes, or until they are tender.
5. Stir in the grated horseradish and vinegar, and simmer for another 5 minutes. Add the heavy cream, and adjust the seasoning with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh dill.

Zupa Chrzanowa is a bold and flavorful soup, perfect for those who enjoy a bit of spice in their meals. The horseradish gives it a sharp, zesty kick that contrasts beautifully with the creamy texture of the soup. This dish is not only a satisfying start to any Easter meal but also a reflection of the Polish tradition of using horseradish as a symbol of renewal and life during the holiday season.

Biała Kielbasa (Polish White Sausage)

Biała Kielbasa is a fresh, uncooked sausage typically served during Easter in Poland. Unlike the smoked kielbasa varieties, this sausage is made with pork and flavored with garlic, marjoram, and other spices. It’s often served as part of the Easter breakfast, accompanied by mustard, horseradish, or eaten with bread. This simple yet flavorful sausage is a beloved holiday tradition in Poland.

Ingredients:

• 1 kg pork shoulder, finely ground
• 200g pork fat, finely chopped
• 3 cloves garlic, minced
• 1 tsp marjoram
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed white pepper
• 1/2 cup cold water
• Sausage casings (hog or beef)

Instructions:

1. Begin by grinding the pork shoulder and pork fat together using a meat grinder, or buy pre-ground pork and fat. Transfer to a large mixing bowl.
2. Add the minced garlic, marjoram, salt, black pepper, and crushed white pepper to the meat mixture. Gradually add the cold water and mix thoroughly until the sausage mixture is smooth and well-combined.
3. Rinse the sausage casings with warm water, then stuff the casings with the sausage mixture. Be sure not to overstuff the casings, and tie the ends with kitchen twine.
4. Bring a large pot of water to a gentle simmer, and carefully add the sausages. Simmer for 1-1.5 hours, or until the sausages are firm and fully cooked.
5. Remove the sausages from the pot and allow them to cool before slicing.

Biała Kielbasa is a simple, yet flavorful addition to any Easter feast. The garlic and marjoram give the sausage its distinctive aroma and taste, making it the perfect pairing with other traditional Polish Easter dishes, such as Żurek or horseradish. This sausage is a must-have for anyone looking to experience authentic Polish Easter flavors, with its tender, juicy texture and savory depth. It’s also versatile enough to be served both hot or cold, depending on preference.

Jajka w Majonezie (Polish Eggs in Mayonnaise)

Jajka w Majonezie, or eggs in mayonnaise, is a popular and simple Polish dish often served during Easter. Hard-boiled eggs are dressed in creamy mayonnaise and sometimes garnished with fresh herbs or spices. This dish is a staple at Easter tables and is often served as part of a larger spread, adding a rich, creamy touch to the meal.

Ingredients:

• 6 large eggs
• 1/2 cup mayonnaise
• 1 tbsp mustard (optional)
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley or dill for garnish

Instructions:

1. Begin by boiling the eggs for about 10 minutes, then cool them under cold running water or in an ice bath. Peel the eggs once cooled.
2. Cut each egg in half lengthwise, removing the yolks and placing them in a small bowl.
3. Mash the yolks with a fork and mix them with the mayonnaise, mustard (if using), lemon juice, salt, and pepper. Stir until the mixture is smooth and well combined.
4. Spoon or pipe the mixture back into the egg whites.
5. Garnish with fresh parsley or dill before serving.

Jajka w Majonezie is a delightful and creamy dish that’s perfect for Easter. The soft, mild flavor of the hard-boiled eggs is enhanced by the richness of the mayonnaise and mustard, while the fresh herbs add a refreshing contrast. This dish is incredibly easy to make yet always popular at Easter meals, where it offers a smooth, indulgent texture and a burst of flavor in every bite. It’s a perfect side or appetizer to accompany the heavier, savory dishes typically found in Polish Easter celebrations.

Śledź w Oleju (Polish Herring in Oil)

Śledź w Oleju, or herring in oil, is a classic dish often served at Polish Easter gatherings. The herring is marinated in oil and typically combined with onions, vinegar, and a mix of seasonings. It’s a light and flavorful dish that pairs wonderfully with rye bread or can be served as part of the cold appetizer spread. This dish embodies the Polish tradition of incorporating fish into the Easter feast, a custom that dates back to religious practices.

Ingredients:

• 500g pickled herring fillets (pre-soaked if necessary)
• 1 medium onion, thinly sliced
• 1/2 cup vegetable oil (or sunflower oil)
• 1 tbsp white vinegar
• 1 tsp sugar
• 1/4 tsp ground black pepper
• 1 bay leaf
• 1/2 tsp mustard seeds (optional)

Instructions:

1. If the herring is too salty, soak it in cold water for about 2-3 hours to reduce the saltiness. Drain and pat dry before use.
2. In a small bowl, mix the vegetable oil, vinegar, sugar, black pepper, bay leaf, and mustard seeds (if using). Stir until the sugar is dissolved.
3. Layer the herring fillets in a jar or bowl, alternating with the thinly sliced onions.
4. Pour the oil mixture over the herring and onions, making sure the fish is fully submerged in the oil.
5. Cover and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to meld together.
6. Serve the herring with crusty rye bread or on its own as part of the appetizer platter.

Śledź w Oleju is a refreshing and tangy dish, with the herring providing a rich and savory taste that is balanced by the sharpness of the vinegar and the sweetness of the onions. This traditional dish is both light and hearty, making it an ideal addition to the Easter meal. Its flavors deepen as it marinates, offering a satisfying contrast to the other richer, heavier dishes often found on the holiday table.

Żurek Wielkanocny (Polish Easter Sour Rye Soup)

Żurek Wielkanocny is a beloved Polish soup, especially popular during Easter. It’s made with a sour rye flour starter called “zakwas,” which gives it a unique tangy flavor. This hearty soup often contains sausage, hard-boiled eggs, and sometimes bacon, making it a filling and comforting dish. It’s typically served as the first course of the Easter meal and is often enjoyed alongside the other traditional foods.

Ingredients:

• 1 liter water
• 2 tbsp sour rye flour starter (zakwas)
• 1/2 lb smoked kielbasa (Polish sausage), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried marjoram
• 2 medium potatoes, peeled and diced
• 4 hard-boiled eggs, halved
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened.
2. Add the sliced kielbasa to the pot and cook for a few minutes, allowing the sausage to release its flavors.
3. Add the water, bay leaf, and dried marjoram, bringing it to a boil. Once boiling, add the diced potatoes and cook until they are tender, about 10-12 minutes.
4. Stir in the sour rye flour starter (zakwas) and simmer the soup for an additional 10 minutes to allow the flavors to meld.
5. Season the soup with salt and pepper to taste. Serve the soup hot, garnished with halved hard-boiled eggs and fresh parsley.

Żurek Wielkanocny is the ultimate Polish Easter comfort food. The tangy, sour flavor from the rye flour starter pairs perfectly with the savory kielbasa and the richness of the hard-boiled eggs. The addition of marjoram and bay leaf gives the soup a distinct aroma, while the creamy texture of the potatoes adds heartiness. This soup is traditionally eaten as the first course of the Easter meal, providing a warm and flavorful beginning to the holiday feast.

Babka Wielkanocna (Polish Easter Babka)

Babka Wielkanocna is a traditional Polish Easter cake that’s light, airy, and often flavored with citrus zest, raisins, or a dash of rum. The cake is typically topped with a sweet glaze and decorated with powdered sugar, making it a festive centerpiece for the Easter table. Babka is a symbol of Easter in Poland, and its preparation is an important part of the holiday tradition, often involving family and community.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup unsalted butter, softened
• 6 large eggs
• 1/2 cup milk
• 2 tbsp lemon zest
• 1 tbsp rum (optional)
• 1 tbsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup raisins (optional)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp water

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and flour a bundt pan or cake pan.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Gradually add the flour, baking powder, salt, and lemon zest, alternating with the milk. Stir in the vanilla extract and rum (if using). Finally, fold in the raisins if desired.
4. Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the babka cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. For the glaze, whisk together the powdered sugar, lemon juice, and water until smooth. Drizzle the glaze over the cooled babka.
7. Optionally, dust with powdered sugar before serving.

Babka Wielkanocna is a festive, sweet treat that captures the essence of Polish Easter celebrations. Its delicate, airy texture and bright citrus flavor make it a refreshing contrast to the heavier dishes typically served at the holiday table. The sweet glaze adds a touch of elegance, making it not just a delicious dessert but also a beautiful centerpiece. Babka is often enjoyed with coffee or tea, making it a beloved treat for the entire family to gather around during the Easter festivities.

Kluski Śląskie (Silesian Dumplings)

Kluski Śląskie are soft, round dumplings that are a staple of Polish cuisine, particularly in the Silesian region. These dumplings are typically served as a side dish, often with meat, gravy, or sauerkraut. The unique feature of Silesian dumplings is the indentation made in the center, which is said to help the sauce or gravy soak in. They’re a comforting, hearty addition to the Easter meal.

Ingredients:

• 1 kg potatoes, peeled and boiled
• 1/2 cup potato starch
• 1 egg
• 1 tsp salt
• Water for boiling

Instructions:

1. Boil the potatoes until tender, then mash them thoroughly, ensuring there are no lumps.
2. Allow the mashed potatoes to cool slightly. Add the potato starch, egg, and salt. Mix until the dough comes together.
3. Shape the dough into small balls, pressing a thumbprint in the center of each to form the traditional indentation.
4. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water. Once they float to the surface, cook for an additional 3-4 minutes.
5. Remove the dumplings with a slotted spoon and serve with gravy or meat dishes.

Kluski Śląskie are an ideal side dish to serve with meats such as roast pork or turkey, often paired with a flavorful gravy. The soft, pillowy texture of the dumplings absorbs sauces beautifully, making them a versatile accompaniment to any hearty Easter meal. Their simplicity and comfort make them a beloved tradition in Polish households, especially during festive occasions like Easter.

Sałatka Jarzynowa (Polish Vegetable Salad)

Sałatka Jarzynowa, or Polish vegetable salad, is a classic dish often served during Easter celebrations. Made with a variety of boiled vegetables, eggs, and pickles, it is dressed in a creamy mayonnaise-based dressing. This salad is a hearty and flavorful side that balances out the richness of the main dishes and is a favorite at Polish Easter tables.

Ingredients:

• 4 medium potatoes, peeled and boiled
• 2 medium carrots, peeled and boiled
• 1/2 cup peas, boiled
• 4 hard-boiled eggs, chopped
• 4-6 pickles, chopped
• 1 small onion, finely chopped
• 1/2 cup mayonnaise
• 2 tbsp mustard
• Salt and pepper to taste

Instructions:

1. Boil the potatoes and carrots until tender, then peel and chop them into small cubes.
2. In a large mixing bowl, combine the chopped potatoes, carrots, peas, eggs, pickles, and onion.
3. In a separate bowl, mix the mayonnaise and mustard until smooth. Add the dressing to the vegetables and mix gently until everything is coated evenly.
4. Season with salt and pepper to taste, then chill the salad in the refrigerator for at least an hour before serving.

Sałatka Jarzynowa is a rich and satisfying dish, perfect for pairing with Polish Easter meats or served as a refreshing side to balance the heaviness of the meal. The combination of soft potatoes, crunchy pickles, and creamy dressing makes this salad a favorite at family gatherings. It’s easy to prepare and can be made in advance, making it an excellent choice for busy holiday meals.

Mazurek (Polish Easter Cake)

Mazurek is a traditional Polish cake that is typically prepared for Easter. It is known for its thin, buttery crust and decadent topping, often made with fruit preserves, chocolate, or nuts. The cake is usually decorated in intricate patterns, making it both a delicious and beautiful centerpiece for the holiday table. It’s a symbol of the festive season and an essential part of Polish Easter desserts.

Ingredients:

• 250g all-purpose flour
• 125g unsalted butter, chilled
• 50g sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1/4 tsp salt

For the topping:

• 1/2 cup fruit preserves (apricot, raspberry, or cherry)
• 100g dark chocolate, melted
• Chopped nuts (almonds, walnuts, or pistachios)
• Powdered sugar for decoration

Instructions:

1. Preheat the oven to 180°C (350°F). Grease a rectangular tart or pie dish.
2. In a large bowl, combine the flour, butter, sugar, egg yolk, vanilla extract, and salt. Mix until the dough comes together. Roll it out to fit the prepared dish and prick the base with a fork.
3. Bake the crust for 15-20 minutes, or until it is lightly golden. Remove from the oven and let it cool.
4. Once the crust is cooled, spread a thin layer of fruit preserves over the base.
5. Drizzle the melted chocolate over the preserves and sprinkle with chopped nuts.
6. Allow the cake to set at room temperature for about 30 minutes before decorating with powdered sugar.

Mazurek is a perfect dessert for Easter, offering a balance of sweetness from the preserves and richness from the buttery crust. The chocolate and nuts add texture and depth to the cake, making it a true indulgence. This dessert is often shared with family and friends and serves as a beautiful conclusion to the Easter meal. The decorative nature of Mazurek also makes it a festive and visually appealing centerpiece for the holiday table.

Note: More recipes​ are coming soon!