Celebrating 9 Delicious Years of Polish Cuisine with Polish Your Kitchen.

November marks a significant milestone for your most beloved source of Polish culinary inspiration and my baby: Polish Your Kitchen. What a journey it has been! From humble beginnings to becoming a (what I’m told) go-to resource for all things Polish food, Polish Your Kitchen has helped countless home cooks and food enthusiasts discover the rich flavors of Poland. Whether you’re craving pierogi, borscht, or a hearty Polish stew, I got you covered.

The Journey of Polish Your Kitchen

Since its inception in 2015, Polish Your Kitchen has grown into a trusted platform for learning about Polish cuisine. Created by Anna Hurning, a passionate cook with deep roots in Polish culture, the blog offers easy-to-follow recipes, helpful tips, and a glimpse into the traditions that make Polish food so special. Over the past nine years, the blog has become much more than just a collection of recipes—it’s a celebration of Polish culinary heritage. I’ve started the blog when Mark (my husband) was stationed (with the Army) in Hawaii. I begun writing down our family recipes for a few reasons: 

 What makes Polish Your Kitchen stand out?

1. Authentic Polish Recipes

One of the key reasons Polish Your Kitchen has gained such a loyal following is its commitment to authenticity. The blog doesn’t just focus on the popular dishes like pierogi or kielbasa; it explores regional specialties, seasonal dishes, and lesser-known Polish treats. From the famed Polish sour rye soup (żurek) to mouth-watering Polish cakes like szarlotka (apple pie), every recipe is a true taste of Poland.

2. Easy-to-follow instructions

Whether you’re a seasoned chef or a beginner in the kitchen, the step-by-step instructions make it easy to recreate these classic dishes at home. Recipes are often accompanied by tips, photos, and videos, ensuring a smooth cooking experience.

3. Educational content

Beyond recipes, Polish Your Kitchen offers valuable insights into Polish food history, food culture, and cooking techniques. Each post is an opportunity to learn not only how to make a dish but also to understand its significance in Polish traditions. In 2020, one of our friends had talked us into starting a YouTube channel. I was a bit reluctant, as being in front of a camera is not my favorite thing but we gave it a try. We shot over 190 videos teaching you how to prepare Polish food and also, when the kitchen was closed, we traveled around Poland eating and showing you around the beautiful country of Poland. Even though we have not been very active on YouTube recently, occasionally you’ll find a new video being published. All of them are still available for you to enjoy – link here: YouTube. 

Popular recipes you can’t miss

As Polish Your Kitchen celebrates its 9th anniversary, it’s worth revisiting some of the blog’s most popular recipes. If you’re new to Polish food or just need some inspiration, here are a few must-try dishes:

Pierogi  – no Polish food blog would be complete without pierogi! Whether stuffed with potatoes and cheese, meat, mushrooms, or fruit, these dumplings are a crowd-pleaser.

Bigos – often referred to as the Hunter’s Stew, bigos is a comforting dish made with sauerkraut, fresh cabbage, and a mix of meats. It’s a perfect recipe for cold winter days.

Żurek: this sour rye soup is a Polish favorite, typically served with sausage and hard-boiled eggs. Its tangy flavor is the perfect balance to the hearty ingredients.

A Growing Community of Polish Food Lovers

What started as a passion project has grown into an active community of Polish food lovers from around the world. Polish Your Kitchen has garnered an engaged audience on social media, where readers share their cooking experiences, tips, and variations on the blog’s recipes. The blog’s Facebook group: Polish Your Kitchen – Made by You, is filled with photos of home-cooked Polish meals, showcasing the love and creativity that followers bring to the table – please join!

Since 2022, I’ve published 3 more cookbooks: “Polish Your Kitchen; A Book of Memories, Easter Edition”, “Polish Your Kitchen; A Book of Memories, Christmas Edition” and the most recent “Polish Your Kitchen; Dumplings & Dragons” – a cookbook and storybook for kids. 

Looking ahead: what’s next for Polish Your Kitchen?

As my blog turns 9, I’m looking forward to what the future brings. I’m currently working on one more cookbook, a dessert book and am curious how it will be received. I’ve been very satisfied with how my PYK has grown and what it has delivered. The endless stories from readers and viewers confirm the need for it everyday. Thank you for being with me for all these years and supporting me through my on-line bookstore.

Join the Celebration!

If you’d like to “give us a birthday gift” today, please share polishyourkitchen.com with someone you love and help us spread the Polish traditions and heritage.

As a thank you for your support, to every purchase made between today and Sunday (19–24 of November) I will include a small gift (it will be a surprise). Please just make sure to add GIFT in the notes of your order. Link to store: MY BOOK STORE. 

Thank you to all of you, my hungry friends for sticking around. I hope it’s been worth it.

With love from Poland,
Anna and Mark Hurning

Hello my hungry friends,

Motivated by one of my readers this week, I’ve decided to finally publish this family recipe. I have not made it in a while and as soon as I started preparing it, I remembered why! It’s the dang hand shredder again!! LOL!! Not only it will take your knuckles off, it will also give you a good arm workout. But since cooking is my primary form of exercise AND I love dumplings, I decided to continue.

The Polish potato dumplings in question are know as gray dumplings kluski szare primarily due to their color. They are made out of raw potatoes, a bit of flour and an egg to bind things together. They turn gray during boiling and keep their ridged edges that will later soak up meat gravy or crisp up while being sautéed in butter. It is a simple side dish that fits into Poland’s motto of stretching ingredients and takes very little effort to make. 

A few tips for perfect kluski szare:

– Choose the right potatoes: opt for floury (dry) potatoes for the best texture.
– Don’t overwork the dough: this keeps the dumplings tender.

Polish gray potato dumplings Kluski szare are a comforting, delicious addition to any meal, and making them from scratch is a rewarding experience. You can serve them with just onions or with meat or vegetable sauces: check out a few suggestions here.

 Do you remember ever eating it with your family?

If you try this recipe, I’d love to hear how it turns out! Share your thoughts in the comments below, and don’t forget to tag your culinary creations on social media. Happy cooking!

With love from Poland,

Anna.

Polish gray potato dumplings

The word “klawisze” translates to “keys” in English, and the cookies are aptly named for their unique piano key-like appearance, adding a touch of musical whimsy to these sweet delights.

The taste of “klawisze” is a harmonious blend of buttery richness and the subtle sweetness of the meringue layer. The delicate crunch of the cookie gives way to a melt-in-your-mouth texture, creating a symphony of flavors that dance on the palate. It’s no wonder that these cookies are a staple during festive occasions and family gatherings, where they are shared and savored with joy.

The recipe was prepared by my high school friend Magda Kasjaniuk, who is co-writting the next cookbook about traditional Polish desserts. 

Polish Polish wafer bars {Andruty} made from sheets of wafers layered with home-made cream. The wafers are then stacked one on top of to another and cut into bars. This delicious home-made treat reminds me of my mom, she made this a lot when we were kids, it was easy and the wafer sheets were readily available. 

The recipe was prepared by my high school friend Magda Kasjaniuk, who is co-writting the next cookbook about traditional Polish desserts. 

Polish poppyseed cookies {baletki} are two sponge cake “macaroons”, topped with black poppyseeds, “glued”  together with marmalade. They are soft and sweet and quite fun to make. 

The recipe was prepared by my high school friend Magda Kasjaniuk, who is co-writting the next cookbook about traditional Polish desserts. Check it out below:

Polish honey cake Miodownik [myo-dov-neek] is such a decadent, not overly sweet dessert composed of layers of sweet honey cake, creamy pudding and topped with chocolate and walnuts. The cake layers soak up the moisture from the pudding becoming soft and moist. The cake takes a bit of time to make but it is well worth the work. The large pan provides enough to please a crowd. 

This Polish chocolate and cherry layered cake is called “Tort Czarny Las” – a Black Forest layered cake. It combines the sweet and sour flavors with the rich chocolate and creamy and mild whipped cream. It makes a perfect birthday cake or a cake prepared for special occasions. 

This recipe is a part of collaboration with my friend and pastry chef Magda Kasjaniuk of Szczecin, Poland. We were close high school friends, who are both into eating (and cooking). She’s a master of her craft. We are working on publishing a book together. The cookbook will include traditional Polish dessert recipes, and this recipe will be included in it. 

The cake is relatively easy to make, it just takes a bit of time and perhaps, planning ahead. It will be helpful to have the following equipment:

• spring form (9 inch / 24 centimeter)
• pipping bag with decorating tips
• rotating plate (for decorating), helpful, but not necessary

Magda says that, to prepare this Polish chocolate and cherry layered cake, she always plans two days, one for baking and one for assembling and decorating. I will take her advice on this. 

Heavily spiced pork butt, roasted with sweet fruit, becomes tender and aromatic. The peppery sauce is slightly sweetened with the mixture of apple, pear, and plum. The thick-cut steaks will be slathered with the sauce, creating a perfect bite.

I love this dish served with traditional sides: potato dumplings (kluski śląskie or kopytka) and red cabbage or beets.

This dish is a great one to serve during the holidays, like Easter. I also talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition.The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!

The variety will depend on the imagination of the home chef. I’m proposing a few:

1. Sliced chicken galantine: 

2. Sliced roasted pork butt: