Characterized by their round shape and a small indentation in the center, Silesian dumplings are created with cooked potatoes that are mashed or riced before they are combined with potato flour or potato starch, and usually egg yolks. As the name suggests, they stem from the Polish region Silesia but are commonly consumed throughout the country.

When boiled, they are usually paired with gravy or doused in meat drippings and can be enjoyed as the main meal or as an accompaniment to various roasted meat dishes.

Whether it is prepared with red or green sauerkraut, this creamy and flavorful delicacy is one of the most common side dishes in traditional Polish cuisine. Finely chopped sauerkraut is slowly stewed alongside various spices such as bay leaves and peppercorns until it thoroughly softens.

Often seasoned with sugar or honey and elevated with fried onions and crispy bacon, kapusta is usually served as an accompaniment to various meat courses.

Kopytka are small potato dumplings from Poland that are similar in taste and appearance to the Italian gnocchi. They are made with boiled and mashed potatoes with the addition of flour. The name of the dish can be translated to little hooves, referring to the shape of the dumplings.

It is said that the best kopytka should be light, soft, and fluffy in texture. Kopytka are usually consumed as the main course, topped with buttered breadcrumbs or a mushroom sauce, but they can also be served as a side dish combined with lard, pork, and fried onions.

Refreshing and easy to make, mizeria is one of the most famous Polish salads. It consists of thinly sliced cucumbers that are seasoned with salt and pepper, then mixed with creamy sour cream or yogurt. The essential part of mizeria is a handful of freshly chopped dill, one of the favorite herbs used in Polish cuisine.

Optional ingredients might include a squeeze of lemon juice, onions, parsley, mint, and some even suggest a sprinkle of sugar. It is usually consumed during summer, but it can occasionally be prepared even when the cucumbers are not in season. Mizeria is a perfect accompaniment to hearty and nourishing dishes such as meat cutlets, or any rice or potato-based dishes. 

Krokiet is a unique Polish dish consisting of a thin crêpe filled with various ingredients. It is then neatly folded in a roll, breaded, and shortly fried until golden and crispy. The fillings are usually based on sautéed meat or vegetables, or a combination of both.

Two or more krokiets are traditionally served as the main course, but they can often be enjoyed as a side dish served alongside hearty and thick Polish soups.

Translated as lazy pierogi, these simple dumplings do not share many similarities with the traditional pierogi. They are made with fresh cottage cheese, eggs, and flour, shaped into a soft dough that is either cut into uniform shapes or casually torn and cooked in water.

With their neutral taste, leniwe pierogi can be enjoyed as a side dish, a sweet dessert, or a savory main course. They are traditionally served with buttered breadcrumbs, various meat toppings or drippings, or simply sprinkled with cinnamon-spiced sugar.

Kartofle gotowane, or boiled potatoes, is a versatile Polish staple dish consisting of salted boiled potatoes, tossed with chopped dill and parsley, then served whole or cut into larger pieces. The potatoes are first boiled in salted water until tender, drained well, and then cooked in a hot, dry pot to eliminate any water absorbed in them.

Commonly served as a side dish to meat or fish dishes, kartofle gotowane can also be eaten on their own, accompanied by fresh vegetables such as tomatoes, radishes, and cucumbers. The dish can also be served with gravy or topped with caramelized onions.

Even though the star of Polish sałatka ziemniaczana are cooked potatoes, this traditional salad is incredibly versatile and can incorporate various fresh or pickled vegetables, boiled eggs, and smoked meat. All of the ingredients are usually blended with mayonnaise or sour cream, then generously seasoned with freshly chopped dill.

Created as a Polish variety of the German kartoffelsalat, today it is consumed throughout the country and usually enjoyed as a flavorful and nutritious side dish.

A simple combination of green beans with almonds, fasolka z migdałami is a variation of the classic Polish green beans with breadcrumbs. It consists of steamed or boiled green beans and chopped almonds that are roasted or fried in butter. With an excellent combination of flavors, the dish makes a great vegetarian main course.

It can also be served as an appetizer or a side to meat and fish dishes.