Polish Food for Beginners: Which Dishes Should You Cook First?

Start with kotlet z piersi kurczaka and bułka z pieczarkami, then move on to jabłecznik and zupa borowikowa. These four dishes teach breading, sautéing, baking and soup-building without requiring delicate dumpling dough or a long braise.

Start with a breaded chicken cutlet

kotlet z piersi kurczaka is a good first Polish dish because the cues are clear. Pound boneless chicken breasts to an even 1/4 inch (6 mm), season with salt and pepper, then coat in flour, beaten egg and fine dry breadcrumbs. Press the crumbs on firmly and let the breaded cutlets rest for 10 minutes before frying; this helps the coating stay put.

Pour sunflower or canola oil into a large skillet to about 1/4 inch (6 mm) and heat over medium-high until a pinch of breadcrumbs sizzles immediately, around 350°F (175°C). Fry two cutlets at a time for 2 to 3 minutes per side, until deep golden and crisp and the center reaches 165°F (74°C). Drain on paper towels and keep warm in a 200°F (95°C) oven. Serve with boiled or mashed potatoes, mizeria or cabbage slaw, and fruit compote. Leftovers keep for 2 days and reheat in a 350°F (175°C) oven to crisp.

Add a mushroom roll for a quick win

Bułka z pieczarkami is a warm stuffed roll and a useful lesson in sautéing mushrooms. Slice the tops off four round wheat rolls and hollow them out, leaving a 1/2 inch (1 cm) shell. Cook a chopped onion in butter for about 5 minutes, then add 1 lb (450 g) finely chopped button mushrooms. Cook for 8 to 10 minutes, until the mushrooms release their liquid, it evaporates and the mixture turns lightly golden.

Stir in the torn bread from the rolls, salt and pepper, cook for 2 minutes more, then mix in parsley. Spoon the filling into the rolls, top with grated cheese and bake at 350°F (175°C) for 10 to 12 minutes, until the cheese is bubbly and the rolls are crisp. Day-old rolls hold up better, and the filling can be made a day ahead.

Bake jabłecznik for the coffee table

Jabłecznik is a one-pan apple cake, so there is no rolling or shaping. Toss 2 lb (900 g) tart apples, peeled and sliced 1/4 inch (6 mm) thick, with lemon juice, cinnamon and 2 tbsp sugar. For the batter, beat 4 eggs with 1 cup (200 g) sugar for 5 to 7 minutes, until pale, thick and tripled in volume. Fold in flour, baking powder and salt, alternating with oil, milk and vanilla.

Spread the batter in a greased 9x13-inch (23x33 cm) pan, arrange the apples on top and scatter over a simple crumble of flour, sugar, cinnamon and cold butter. Bake at 350°F (175°C) for 45 to 55 minutes, until golden and a skewer comes out clean; cover loosely with foil after 35 minutes if the crumble browns too fast. Cool for 15 minutes in the pan, then finish on a rack. Firm, tart apples keep their shape, and the cake keeps for 3 days at room temperature, 5 days in the fridge or 2 months frozen.

Make porcini soup when you want a one-pot dinner

Zupa borowikowa teaches you to build flavor in layers. Soak 1 oz (30 g) dried porcini in 2 cups (480 ml) warm water for 30 minutes, or overnight in the fridge. Lift out the mushrooms, chop them, and strain the soaking liquid through a fine sieve lined with paper towel so any grit stays behind.

Melt butter in a pot, cook a chopped onion for about 5 minutes, then add 1 lb (450 g) sliced fresh mushrooms and cook for 8 to 10 minutes, until their liquid evaporates and they turn golden. Add carrot, parsnip, celeriac, the chopped porcini, bay leaf, allspice and peppercorns. Pour in 6 cups (1.5 L) vegetable stock and the strained mushroom liquid, bring to a boil, then simmer covered for 20 minutes. Add 12 oz (350 g) cubed potatoes and salt, and simmer uncovered for 15 to 18 minutes more, until the potatoes are tender.

For the finish, melt butter, whisk in flour and cook for 1 to 2 minutes, then loosen the paste with a ladle of hot soup and stir it back into the pot. Simmer for 3 to 5 minutes. Off the heat, stir in cream, dill, parsley and black pepper. The soup keeps for 3 days in the fridge or 2 months frozen; thin leftovers with stock when reheating.

Save kołduny for your next step

Kołduny are small meat dumplings and a good next challenge once breading and sautéing feel routine. The dough is flour, egg, warm water and salt, rested for 30 minutes. The filling is finely minced beef, grated onion, softened butter, salt, pepper and marjoram, kept cold while you work. Roll the dough to about 1/8 inch (2 to 3 mm), cut 3-inch (7.5 cm) rounds and put a slightly rounded teaspoon of filling on each. Fold into half-moons, press out the air and seal the edges firmly.

Poach them in gently simmering salted water for 2 to 3 minutes after they float. Toss with butter-fried sliced onions and parsley. The tricky parts are thin dough, cold filling and a gentle simmer, which is why they come after the simpler dishes. Uncooked dumplings freeze on a floured tray and can be boiled from frozen; cooked ones reheat gently in butter.

Make pierniki a weekend project

Pierniki toruńskie are for a free weekend rather than a first bake. The rye-flour dough is scented with honey, cinnamon, ginger, cloves, nutmeg, cardamom, allspice and black pepper, and it matures in the fridge for at least 24 hours, ideally 1 to 2 weeks. Roll it about 1/3 inch (8 mm) thick, cut hearts or stars, and bake at 350°F (175°C) for 10 to 12 minutes. Glaze with powdered sugar and hot water, or dip in dark chocolate. Stored in a sealed tin, they soften and deepen over a few days.