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Polish Recipes

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Polish Recipes 105

Polish Dill Pickle Soup

Polish Dill Pickle Soup

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  • 14
"Serve with your favorite hamburger. This soup tastes best chilled, the next day." — by MARBALET 
Polish Sweet Bread

Polish Sweet Bread

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  • 18
"A sweet and simple white bread with a sugar crumb topping that's mixed in the bread machine and then baked in the oven. It's great for toast." — by Verla 
Kolaczki

Kolaczki

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  • 15
"Jam filled Holiday cookies which have been a tradition for every Polish Christmas Eve I can remember." — by Yvonne 
Polish Rice Cake

Polish Rice Cake

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  • 16
"An old Polish recipe made with cream cheese and rice." — by shirleyo 
Babka I

Babka I

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  • 11
"This Polish holiday bread is loaded with dried fruit, almonds, and fresh lemon and orange zests. It's topped with a cinnamon-sugar streusel. The recipe makes 3 large loaves." — by JJOHN32 
Piernik - Honey Bread

Piernik - Honey Bread

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  • 13
"This is a recipe from my Polish grandmother. It is a semi-sweet bread that tastes wonderful with a little butter. I grew up on this stuff and it has always been one of my favorites." — by ZURIELLE 
Borscht with Meat

Borscht with Meat

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  • 11
"Grated beets, bacon, polish sausage and lean beef chuck are cooked in a piquant broth in this red soup loaded with vegetables." — by Robert Bodensteiner 
Pierogi II

Pierogi II

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  • 14
"For old-world comfort food, make pierogi wrappers out of egg, milk, flour and salt, stuff them with a simple blend of egg and cottage cheese, then cook in boiling water. Serve with warmed sour cream and crisp bits of bacon on the side." — by Mary Martin 
Dressed Up Brussels Sprouts

Dressed Up Brussels Sprouts

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  • 8
"A quick and easy side dish from the microwave. Combining Brussels sprouts with kielbasa sausage and tomato juice is a new twist on a familiar favorite." — by ZANNY 
Babka III

Babka III

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  • 9
"This very eggy egg bread is rich with butter and delicate in texture. Lemon zest and raisins add fine flavor." — by Valinda 
Sweet Polish Cherry Cake

Sweet Polish Cherry Cake

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  • 10
"Sweet eggy batter is covered with cherries fried in butter, then baked to make a traditional Polish cherry cake." — by Plvic-52 
Klupskies (Polish Burgers)

Klupskies (Polish Burgers)

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  • 10
"A traditional family favorite recipe for burgers done Polish-style needs only a few simple ingredients." — by Brandilynn7 
Easy and Quick Halushki

Easy and Quick Halushki

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  • 11
"You can make haluski, a comforting, hearty dish of bacon, egg noodles and cabbage, with only five ingredients in about half an hour." — by lburger24 
Grandmother's Polish Cabbage and Noodles

Grandmother's Polish Cabbage and Noodles

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  • 11
"Tender cabbage, bow tie pasta, and ham combine in an easy, quick, and hearty meal with Polish origins. It's a great next-day dish to use up ham leftovers." — by Debbie 
Horseradish Beets (Chrin)

Horseradish Beets (Chrin)

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  • 8
"For an eye-opening, head-clearing condiment grind canned, drained beets together with prepared horseradish. Serve a dollop with boiled beef dishes for a colorful jolt of flavor." — by Masha 
Easy Borscht

Easy Borscht

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  • 7
"A wonderfully delicious and easily prepared borscht recipe handed down from a 90 year old man named Vincent. A rare chance to 'make 'em like they used to!'" — by Dana Modzeleski 
Kapusta II

Kapusta II

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  • 10
"This is a classic Polish cabbage dish. It has been changed over the years as it's been passed down through the generations, but remains a staple. Quick, simple, and delicious!" — by PBUOTE 
Babka II

Babka II

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  • 7
"Orange zest and raisins make this egg bread a simple, festive treat for a Polish Easter celebration or any time." — by Alicia 
Duck Soup (Czarnina)

Duck Soup (Czarnina)

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  • 5
"A rich and fragrant soup for all occasions. An exotic blend of dried prunes, apples, cloves and allspice is nectarous and very complimentary." — by BARB VAN ARKEL 
Walnut Poteca

Walnut Poteca

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  • 8
"These yeast loaves are rolled up around a honey-walnut filling. The recipe makes a lot, since it's a lot of work--but the rolls freeze well, and are worth the effort!" — by Arlene 
 
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