White sausage, rye soup, cakes with poppy seed or cottage cheese: the numerous traditional Easter delicacies in Poland are surprising, sophisticated and inspired by Spring.

Biała kiełbasa (Bya-wah keew-basa)


Easter is a feast of smoked meats and ham, where biała kiełbasa takes centre stage. Biała kiełbasa – white sausage – is an unsmoked minced pork sausage (with the addition of beef and veal) covered in a thin layer of pork casings and seasoned with salt, pepper, garlic and marjoram. Whether it’s in the żurek or amongst the food samples carried in the Easter basket, white sausage is mostly served boiled, sometimes with horseradish, mustard, or ćwikła (horseradish-beetroot relish).

Żurek (Zhoo-rek)


Żurek, or żur is a soup made of home-made or store-bought sourdough from rye flour. It’s garnished with boiled white sausage and boiled egg halves. In remote times, żurek and herring were the main pre-Easter Lent fasting food staples. By the time of Holy Saturday, sick and tired of these dishes, people would give them a festive burial.
A pot with the soup would be either buried in the ground or spilled. When it’s not attending a funeral, żurek is consumed all year round.



As long as you like your eggs, you’ll be fine. The egg symbolises new life and Christ’s resurrection. Polish egg-related traditions include colouring, blessing them as part of the Easter basket in church, sharing the blessed eggs while wishing each other all the best for the year ahead and eating them with different seasoning. They’re served boiled, stuffed, fried or with mayo – there’s no getting away from them. The decorative devilled egg is a hard-boiled egg, halved andfilled with a mixture of the yolks, mayonnaise, mustard, onion and horseradish cream.

Śledź (Shledzh)


Śledź i.e. herring is as popular in Poland as it is in the Netherlands or Denmark. It is present on holiday and party tables at Christmas and Easter. The fish is served gutted and filleted, in pieces that have been marinated in vinegar, oil, with or without vegetables, usually smothered with chopped, raw onion. While Easter calls for a batch of home-made herring, supermarkets stock jars of marinated herring all year.

Chrzan (Hzhan)


Grating horseradish roots produces pungent vapours and makes eyes water, but white or red horseradish relish pairs well with the variety of cold cuts.
The fiery relish draws out more of the meat flavour. The red type is called ćwikła and its colour is due to the addition of beetroot.

Mazurek (Ma-zoo-rek)


The first of the freshly baked cakes is the mazurek. The recipe is considered to have arrived to Poland from Turkey and started circulating in the 17th century.  How the mazurek looks depends on who made it.

Mazurek with peanut butter and chocolate icing (a piece cut)

The flat shortbread can be made of different kinds of dough and toppings, for example marmalade, chocolate glazing, dried fruit or nuts. The sky’s the limit.

Sernik (Ser-neek)


The sernik is a rich creamy baked cheesecake that differs from its American counterpart in cheese. You could try to replace the exclusively Polish cheese called twaróg with country/ cottage/ quark /curd cheese or ricotta but it won’t do the trick. Twaróg is more dense, sweet and less wet than those cheeses and less smooth than ricotta.
Babka (Bab-ka)a1e129fa23c79b7740f67edb7c7e2064,13,1
Sources say that sernik dates back to ancient Greece and Rome. The Eastern Orthodox Church has a tvorog-based equivalent – the truncated pyramid shaped Paskha.

Babka (Bab-ka)


The tall airy Easter babka is a no-knead yeast cake baked in a Bundt pan. It can be laced with rum syrup and drizzled with icing but custom dictates that it has no filling. The name derives from the word “grandmother” and probably refers to its shape: a grandmother’s wide, pleated skirt.


Makowiec (Mah-ko-viets)


Among the wealth of Easter cakes is the makowiec, a poppy seed roll spun like a strudel. It’s main ingredient is poppy seeds and it uses the same type of dough as the Babka. The texture is crunchy and nutty, and it’s sometimes covered with sugar icing.


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Made entirely of sugar and shaped like a lamb, this is a traditional centrepiece of the Polish Easter table and Easter basket. It often has a miniature red flag with a cross.

So – which one would you like to try the most?!

Come and tell us this coming Saturday at Jiaotong Market, from 11 till 7 pm to celebrate Easter weekend with us!













Christmas in Poland is a HUGE deal. What’s more – it’s quaint and includes multiple small but key details! Hope that you got yourself a comfy spot as this post will be long! Here it goes!

1. In Poland, Advent is the beginning of Christmas Time. It’s a time when people try to be peaceful and remember the real reason for Christmas. People try not to have excess of anything. Some people give up their favorite foods or drinks and parties and discos are not widely held. Some people also go to Church quite frequently. There is the tradition of the ‘roraty‘, special masses (or communion services) held at dawn and dedicated to Mary for receiving the good news from the angel Gabriel.


During Advent, people also prepare their houses for Christmas. There’s lots of cleaning and people wash their windows and clean their carpets very thoroughly. As a kid the moment my grandparents took out the huge floor polishing machine for our wooden floors was the sign Christams was on the way!

2.Christmas celebrations start in Poland on the night of Christmas Eve (24th December, Wigilia in Polish).

3. Families sit to the Christmas table as soon as they spot the first star on the winter sky (which in Poland is around 6-7 p.m.).

4. Christmas culinary traditions differ depending on the region, but in almost every Polish house you are bound to eat fried carp. The fish can be bought alive or already prepared for cooking.

When I was a child, we used to buy a live carp that would swim in the bath for a couple of days before it would be put on the Christmas table. Then my grandpa would come with a big cooking axe and chop the poor bugger’s head off.


5.There is a superstition that if you put the carp’s scale in your wallet, you will be lucky and rich in the forthcoming year.

6. It’s important to serve 12 dishes on your Christmas table which is linked to the number of Apostles. It is believed that you should try all of them; otherwise the next year food will be less abundant.

7. Many Poles say that “Jaka Wigilia, taki cały rok” which means that the forthcoming year will be the same as Christmas Eve, so if you are happy on that day, your next year will be happy too. If you are arguing with your loved ones, you should expect the next year to be the same!

8. It’s customary to leave one empty seat with a set of plates and cutlery for an errant wanderer who might knock on your door and need something warm to eat. On Christmas Eve you shouldn’t refuse anything to the ones who might need your help.

9. Before you start your Christmas supper, Polish people share Christmas wafers (opłatek) and wish each other happy holidays. Opłatek is a white, thin as paper wafer made of flour and water. You can buy it at a local church for a small donation for the poor.



10. Among the 12 Christmas dishes you will always find some soup (the majority of Polish families eat soup every day). Its kind depends on the region but the most popular ones are: beetroot soup (barszcz) with “uszka” (a kind of ravioli), forest mushroom soup and fish or almond soup.

11. Other traditional dishes include: sauerkraut with forest mushrooms, sauerkraut with peas, pierogi  with sauerkraut, jellied fish, kutia (wheatberry, poppy seed honey and nuts), herring in oil, moczka (gingerbread, beer, raisins and nuts) and makówki (poppy seed, honey and nuts).


12. Poles rarely drink alcohol to their Christmas supper. Instead, it is customary to drink compote made of dried fruit (such as prunes, apricots, pears etc.).

13. After dinner it’s the present time! Adults give each other gifts (or put them directly under the Christmas tree) and children, who had been absorbed by their food, find their presents hidden under the tree (or on the balcony, as it was in my house).

14 The Santa Claus figure is utterly confusing in Poland. According to the Polish tradition, St. Nickolas (św. Mikołaj), who is dressed as a bishop, rather than a fatty with red coat and a beard, comes on 6th December. On Christmas Eve, it’s the Baby Jesus, Starman, Star or an Angel who brings the gifts. It’s disputable and highly regional.

15. In many Polish houses (especially in the countryside) it is customary to put some hay underneath the table cloth. After the food, family members would draw a hay-stalk each. A green one would symbolize fortune in the forthcoming year, a yellow one means that nothing would seriously change, a broken blade brings bad luck and a bent one – health problems.


16. Apart from the Christmas tree, a common decorative object in Polish houses and churches is a nativity scene (szopka). The most distinctive and decorative nativity scenes are to be found in Kraków. The biggest clockwork nativity scene in Europe, built inside a church, is located in Katowice (Panewniki).


17. After the Christmas feast, many Polish houses will reverberate with Christmas carols. Polish Christmas songs are rather serious and religious, not the kind of cheerful sing-songy types you are likely to hear in England or the States.

18. The best way to burn heavy Christmas food is to go for a walk. The more religious Poles attend the Midnight Mass (Pasterka), whilst the less religious or younger ones tend to go to a pub to wish happy holidays to their friends.

19. Christmas Day and Boxing Day (called the First Holiday and the Second Holiday respectively) is the time to visit other relatives, eat the leftovers from the Christmas supper, sing carols and play with your gifts.


20.  According to an old Polish legend,  animals are granted the gift of speech on Christmas Eve as a reward for their role in welcoming Jesus on earth. As a result, children often try to extract a word or two out of bewildered family pets.