Polish Christmas Foods centre around traditional meat-free dishes cooked using specific ingredients including sauerkraut, wild mushrooms, fish and poppy seeds. These dishes are served on Christmas Eve, the most important day of Christmas Holidays in Poland.
This post is a collection of most popular traditional dishes which celebrate this special evening.
What makes Polish Christmas foods unique
- Ingredients
Polish Christmas Eve dishes always include sauerkraut, beets, wild mushrooms, fish, poppy seeds and wheat or other grains (never meat). According to pre-Christian beliefs these ingredients bring prosperity, abundance of food and good health for the year ahead, so it’s important to serve all of them in one form or another.
- Number of dishes
According to tradition there should be at least 12 foods served on Christmas Eve (it is important to try each dish in order to ensure good fortune in the year ahead). Originally this number symbolised prosperity throughout all the 12 months of the year. A more recent interpretation, rooted in Christianity, is that this number represents the 12 Apostles.
- Opłatek
Polish Christmas Eve dinner always starts with traditional ‘opłatek’, a thin wafer that’s given to all the people gathered at the table to share with one another and exchange Christmas wishes and blessings for the year ahead. This tradition is observed also in other countries including Lithuania and Slovakia.
What is Wigilia
‘Wigilia’, from Latin 'vigil', is the eve of a religious celebration. In Polish it means both Christmas Eve (also called ‘Wigilia Bożego Narodzenia’) as well as the Christmas Eve meal (which is also known as ‘kolacja/wieczerza wigilijna’, Christmas Eve supper).
According to tradition, the Wigilia feast should begin as soon as the first star appears in the sky (a biblical reference to the 3 wise men who followed the Christmas Star that led them to baby Jesus).
So, what happens if it’s a cloudy day and you can’t see the stars? Well, at my house we tend to start the meal sometime between 4-5 pm, depending on how organised we are:)
Polish Christmas Eve dinner recipes
There isn’t a definitive list of Polish Christmas Eve foods as different regions have their own traditional Christmas recipes. Individual families also make different foods according to their own family traditions as well as preferences.
I divided Polish Christmas dishes served at Wigilia into the following categories:
Christmas Eve Soups
Soup is the first dish served on Christmas Eve (following the opłatek) and the 2 most popular ones are beet soup and wild mushroom soup.
1. Polish Borscht.
Polish Borscht (called ‘barszcz’) is a clear beet soup (‘barszcz czysty’ in Polish) served with mushroom dumplings (uszka). It is both sour and sweet, earthy, with a hint of garlic and wild mushrooms.
Polish barszcz is my personal favourite and I couldn’t imagine Christmas Eve without it. It’s so popular in Poland it is often made without a special occasion and served with Polish krokiety (fried crepes with either meat or mushroom filling – krokiety can also be served on Christmas Eve).
If you go to a restaurant serving traditional food in Poland and order barszcz it is likely to be this type of clear soup (rather than chunky Ukrainian-style borscht) and will be served with some type of krokiety.
- Recipe for Polish barszcz.
2. Polish wild mushroom soup.
Polish Wild Mushroom Soup ('zupa grzybowa' in Polish) is usually served with a type of pasta called lazanki and is especially popular in central and northern regions.
- Recipe for Polish mushroom soup.
Other Christmas soups in Poland can also include fish soup (popular in the north), almond soup and sauerkraut soup (this last one is also eaten year round and can be made with or without meat).
Polish Christmas fish dishes and salads
These usually follow the soup and are accompanied by bread (which also counts as one of the 12 dishes!). Popular choices include herring and carp.
3. Pickled herring.
Pickled Herring is lightly spiced and comes with a vinegar-based brine (though it can also be marinated in oil). It can be served as it is or combined with onion, sour cream or oil and herbs.
- Recipe for pickled herring.
4. Herring salad.
Herring Salad is a popular party food dish in Poland, easy to make and full of flavour. It can be made using lots of different ingredients and works well with contrasting flavours and textures, such as crunchy apples or dill pickles/gherkins, boiled potatoes or earthy beets. There are countless herring salad recipes.
- Recipe for herring salad.
5. Polish fish with vegetables.
Polish Fish with Vegetables, called ‘ryba po grecku’ in Polish (which means ‘Greek-style fish’) consists of stewed root vegetables served alongside fried white fish. This dish can be served either hot or cold.
- Recipe for Polish fish with vegetables.
Another popular food served on Christmas Eve in Poland is carp in aspic, called ‘karp w galarecie’. It consists of pieces of cooked fish in a savoury aspic and is always served cold. (Another traditional Polish aspic recipe is meat jelly which in my family was always served on Christmas Day).
Carp fillets can also be coated in flour, fried and served hot.
6. Polish potato salad.
Polish Potato Salad, ‘sałatka jarzynowa’, is one of the best-known Polish recipes and certainly not exclusive to Christmas. I always use my mum’s recipe and make it with a bit of apple. A similar salad you might also like is potato beet salad.
- Recipe instructions for Polish potato salad.
Pierogi/dumplings for Christmas
7. Uszka dumplings.
Wild Mushroom Dumplings, called ‘uszka’, in Polish, are a typical Wigilia dish made specifically to accompany barszcz soup (above). In my family the uszka are always boiled and added hot into the soup (though they can also be fried first).
- Recipe instructions for Polish uszka.
See also wild mushroom sauce recipe!
8. Sauerkraut pierogi.
Sauerkraut Dumplings, ‘pierogi z kapustą’ in Polish, are made with a sauerkraut and mushroom filling. I like to serve them at Wigilia just with melted butter. They are a popular dish in Polish cuisine and can also be served with sauteed onion or bacon throughout the year.
- Recipe instructions for sauerkraut pierogi.
9. Cheese and potato pierogi.
Cheese and Potato Dumplings, ‘pierogi ruskie’ in Polish, are made with potatoes and Polish ‘twarόg’ cheese. They are one of the most iconic traditional Polish foods and Christmas just wouldn’t be the same without them!
Like the sauerkraut pierogi, I always serve these dumplings simply with melted butter on Christmas Eve. Throughout the year, however, we also eat them with sauteed onion and/or bacon (as well as sour cream).
- Recipe instructions for cheese and potato pierogi.
If you want to make this recipe dairy free see my vegan pierogi recipe. Other popular Polish pierogi fillings enjoyed at other times of the year include meat, blueberry and sweetened ‘twarόg’ cheese. See also my cheddar potato pierogi tips for making pierogi!
‘Sweet’ Christmas recipes
10. Kutia.
Kutia (or ‘kutya’) is a traditional Christmas Eve food popular in Ukraine, Belarus, Russia and Poland. It is made with cooked wheat berries, poppy seeds, honey, dried fruit and nuts and is served cold.
- Recipe instructions for kutia.
A similar ‘sweet’ dish with poppy seeds and noodles (‘kluski z makiem’) is a popular alternative to kutia.
11. Polish poppy seed cake.
Polish Poppy Seed Cake, ‘makowiec’, consists of yeast-based pastry and a layer of sweet poppy seed mixture rolled together to form a log.
- Recipe instructions for makowiec cake.
12. Polish gingerbread cake.
Polish Gingerbread Cake, ‘piernik’, is a deliciously spiced easy festive bake made with honey. Poland has a long tradition of making gingerbread and there are countless versions of piernik: some with chocolate, others with a layer of jam or sugar glaze. A cookie version of piernik is called ‘pierniczki’ (plural form), also extremely popular.
- Recipe instructions for Polish gingerbread cake.
13. Polish dried fruit compote.
Polish Dried Fruit Compote (‘kompot z suszu’ or ‘kompot wigilijny’, which means Christmas Eve compote) is a delicious, spiced beverage served with the Wigilia supper. It is usually made with prunes, apples and pears, spices including cinnamon and cloves, and has a hint of citrus.
- Recipe instructions for dried fruit compote.
See also my recipe for a simple fruit compote!
Other Christmas Eve dishes
14. Sauerkraut with mushrooms.
Sauerkraut with Mushrooms, 'kapusta z grzybami', is similar to better-known Polish bigos but made vegetarian. It's often served as an alternative to sauerkraut pierogi.
Sauerkraut for Christmas can also be cooked with split yellow peas (this dish is called ‘kapusta z grochem’).
- Recipe instructions for sauerkraut with mushrooms.
See also my tips for cooking sauerkraut (includes more recipes!).
15. Vegetarian cabbage rolls: these can be made with either rice, buckwheat groats, potatoes or barley and wild mushrooms (as in vegan cabbage rolls, though this isn’t a traditional Christmas recipe).
16. Fish balls in sauce.
17. Lentil pierogi.
See also my other traditional Polish recipes!
Keep in touch!
If you’ve grown up with Polish Christmas Eve traditions I’d love to know what your favourite dishes are. Are there Polish Christmas foods you or your family make that I have not mentioned in this post? Let me know in the comments below, thanks:)
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Merry Christmas! Wesołych Świąt!
Janet says
Thank you for taking me down memory lane. We always celebrated Christmas Eve with these amazing foods. Now family is scattered and traditions are lost. Saukraut with yellow splint peas are awesome.
Monika says
You are welcome! I am glad my recipes helped bring back good memories.
Maria says
Kapusta z grzybami (bigos wigilijny) z 'yellow split peas'?!? Co to za wymysl? Czemu nie tradycyjny groch albo biala fasolka?
Salatka jarzynowa bez groszku z puszki?
Mary says
Being of Polish descent, I have eaten some of these at christmas eve dinner. I thank you for your recipes.
Monika says
You are welcome!
Helen Kennedy says
My mother came from Poland in 1957. For a long time some ingredients weren't readily available in Exeter, so she used curd cheese for pierogi rather than twarog. For Wigioia she made barszcz, Ruskie pierogi and golabki, although there might have been minced bacon in those but definitely saurkraut as sometimes golabki can be a bit bland. She used to put cabbage stalk slices in the bottom of a pan and then fill it with the stuffed but uncooked leaves and simmer gently until the rice was cooked. We would have some kind of fish, usually cod. I try to maintain a Wigilia tradition but my barszcz is more like the thick British soups one buys in Supermarkets, I add cranberries at Christmas to get the acidity and there are potatoes and onions in it. I tend to rely on a local Sklep Polski for the pierogi and golabki. We usually had some cake, my mother's speciality was a marbled chocolate babka, but these days I tend to serve mince pies. It's because there's just the two of us, so making lots of pierogi and golabki isn't really feasible, although I have frozen golabki in the past. I can't make them taste the same as my mother's.
Monika says
Hi Helen, thank you for sharing your food memories! Your mum was quite resourceful by the sound of it. Cottage cheese is a good substitute for twarog. I hope you try some of my recipes, barszcz perhaps, it's very easy and you can get all the ingredients in the supermarket. Maybe your local Polish shop is selling ready-made uszka to serve with the barszcz for Wigilia?