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Babka drożdżowa z rodzynkami [babka droh-dgova z roh-dzyh-nkah-mee] is a treat that we would mainly enjoy around Easter. This soft and sweet bread-like cake is best right after cooling, sliced and served with butter

Galareta z nóżek [gah-lah-reh-tah z noo-gek], zimne nóżki [zyee-mneh noo-g-kee] or zimne nogi [zyee-mneh no-gee] are all terms describing one very traditional Polish dish. but I don’t think that describes the dish accurately as most people think of jello as sweet (outside Poland, that is). Both pork and chicken aspics are always made for Easter in my home, along with many other traditional Polish Easter dishes. Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Pocket

Kogel mogel [koh-ghel moh-ghel] was my favorite after school snack for many years when I was a kid. I’d get home, whip up a chocolate “kogel mogel” and indulge in this sweet, creamy and oddly delicious dessert

Zalewajka [zah-leh-vahy-kah] is a traditional Polish soup made from whole wheat soup starter*, smoked sausage, aromatic thick cut smoked bacon and root vegetables. The sour soup starter thickens the soup as it heats, making it a hearty and filling meal