Poland

Ask what Poland eats and the answer starts with this: comforting Slavic classics: pierogi, fermented soups, sausages, and cabbage, generous and deeply seasonal. Look for Pierogi (half-moon dumplings: potato-cheese ruskie, meat, cabbage, or berries), Bigos (hunter’s stew of sauerkraut, fresh cabbage, meats, sausage, prunes) and Żurek (sour fermented-rye soup with white sausage and halved egg). Filled dumplings recorded in Poland from the thirteenth century; pierogi ruskie are named after Red Ruthenia, not Russia. This atlas has 39 Poland dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.