Polish food tends to be heavy, with emphasis on thick soups, potatoes, breads and meat. The cuisine reflects the influences of Jewish culture and eastern European countries like Russia and Ukraine. A traditional Polish breakfast includes bread, butter and homemade jam accompanied by coffee or tea. Heartier breakfasts add eggs and cheese, and sometimes sausage, ham and cake.

Traditionally, Poles took their main meal between one and three in the afternoon. Many still do, especially those living in rural areas. However, for people at work or school in the afternoon, sandwiches have become the usual late-morning snack or "second breakfast." Typical fillings include white cheese, sour cream, radishes and cucumber.

The majority of Poles now eat their main meal, called obiadd, between three and five in the afternoon. Some people may also have a light supper before bedtime. Obiadd may begin with appetizers such as tatar (raw beef mixed with onion and egg yolk), pâté or herring spread. Barszcz, from the Russian borsch, is a popular hearty beet soup; other types of soup include sauerkraut, tripe, beet greens and rye flour. Poles are fond of dumplings and pancakes for dinner, both of which may include cheese or meat. Traditional smoked meat or Polish sausage is also a favourite. Other typical main courses are kotlet schabowy (breaded pork cutlet), bigos (a sauerkraut, mushroom and meat casserole) and pierogi (little pockets of dough stuffed with cottage cheese, mushrooms, cabbage or fruit).

Many desserts are made from locally grown fruit. Homes often have their own fruit tree, with apples, plums and cherries being the favourite varieties; people also grow or pick berries.

Pierogies With Cottage Cheese

Ingredients Stuffing 500 g dry cottage cheese 1-2 cooked, mashed potatoes 1 onion, chopped and fried 100 g bacon, chopped and fried salt and pepper to taste 2 tbsp melted butter Dough 500 g flour 1 egg water as needed salt Preparation In a bowl mix the cottage cheese, potatoes, onion, bacon, salt and pepper. In a separate bowl, combine the flour, salt and egg. Add as much water as required to work the flour into a loose dough. Roll it out as thinly as possible. Cut into two- to three-inch squares or into circles by using an upside down glass. Place a bit of stuffing on each piece of dough, then fold the dough over to form a triangle or half-circle. Pinch the sides to seal. Cook the pierogies in a large pot of boiling water for five minutes after they first float to the top. Remove with a slotted spoon and top with the 2 tablespoons of melted butter. Or, remove from the pot then fry in a buttered pan for a crispier texture.