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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":487,"pronunciation":509,"substitutions":510,"slug":523,"title":524,"shortTitle":525,"nativeName":525,"countrySlug":526,"region":527,"baseServings":480,"prepMinutes":528,"cookMinutes":9,"restMinutes":529,"difficulty":530,"course":531,"diet":534,"mainIngredients":538,"images":539,"keywords":549,"publishedAt":555,"updatedAt":555,"authorSlug":556,"summary":557,"localeSlug":523,"alternates":558},[394,397,400,403,406],{"answer":395,"question":396},"Cucumber is roughly 95 percent water, and without the salting that water leaks into the dressing and turns it into cloudy liquid within minutes. Salting draws it out beforehand, and squeezing removes it. It also changes the texture fundamentally — the slices go from crunchy and hollow to soft, dense and much more strongly flavored.","Why do I have to salt and squeeze the cucumbers?",{"answer":398,"question":399},"Either the salting was too short or the squeeze was too gentle. Give the cucumbers a full 30 minutes in a colander, then press them hard in your fists in batches until no more liquid comes out. Slicing too thickly also traps water inside the slices where salt cannot reach it.","My mizeria came out watery anyway. What went wrong?",{"answer":401,"question":402},"It depends on the cucumber. Thin-skinned Polish or English cucumbers do not need peeling and the green rim looks better in the finished salad. Waxed supermarket cucumbers or thick-skinned varieties are worth peeling, or at least striping with a peeler, because the skin stays tough and chewy after salting.","Should I peel the cucumbers?",{"answer":404,"question":405},"Yes — the vinegar-and-sugar version without cream is a genuine traditional variant, not a compromise, and is common in Polish homes. Dress the squeezed cucumbers with vinegar, a pinch of sugar, pepper and plenty of dill. Unsweetened coconut or oat-based sour cream substitutes also work if you want it creamy.","Can I make mizeria dairy-free?",{"answer":407,"question":408},"The cucumbers can be salted and squeezed several hours ahead and kept covered in the fridge, but dress them no more than 30 minutes before eating. Beyond that the salad slowly waters down and the dill loses its color. If you are cooking a big meal, doing the squeeze early is a useful way to clear a job off the list.","How long before the meal should I make it?",[410,411,412,413,414,415],"Slice as thin as you physically can — a mandoline at 1–2 mm is ideal. Thick slices stay crunchy and never take on the dressing properly.","Squeeze the salted cucumber in your hands hard enough that it feels compressed, almost like a wrung cloth. Timid squeezing leaves you with watery dressing.","Taste before you add extra salt at the end. The cucumbers keep a surprising amount from the salting and often need none.","Use full-fat sour cream. Low-fat versions are thinner to begin with and split into a grainy liquid once the acid goes in.","Add the dill at the last moment. It darkens and goes limp if it sits in the acidic dressing for an hour.","If you are serving it later, keep the squeezed cucumbers and the dressing separate and combine just before the meal.","🥒","Mizeria is cucumber sliced almost transparently thin, salted until it weeps, wrung out by hand, and dressed with sour cream, dill, a splash of vinegar and a pinch of sugar. That salting step is the whole recipe: it collapses the cucumber from crunchy and watery into something soft, dense and intensely cucumbery, so the cream clings instead of pooling. It tastes cold, sour and faintly sweet, and it exists to sit beside fried meat — breaded cutlets, roast pork, potato pancakes — where it does the job a pickle does, but softer. Ten minutes of work, half an hour of waiting, and no cooking at all.","The name is the odd part. Mizeria comes from the Latin miseria, misery, and Polish food writing generally reads the joke as self-deprecating: a salad so plain and so cheap that it names its own poverty. It is a very old preparation in Polish kitchens, from a period when cucumbers were abundant in summer, sour cream was in every household, and a side dish did not need to be more than two ingredients and salt.\n\nWhat is more interesting is the role it plays on the table. Polish home cooking leans heavily on frying and on fat — lard, butter, breadcrumbs, rendered bacon — and the meal is balanced not by cutting the richness in the main dish but by putting something sharp and cold next to it. Mizeria, pickled cucumbers, beetroot with horseradish and shredded sauerkraut salad all serve that function, appearing in small dishes around the plate rather than in a separate salad course. A schabowy without something acidic beside it feels unfinished to a Polish eater in the way a burger without pickles does elsewhere.\n\nThe two lasting arguments are cream and acid. The classic version uses śmietana — thick soured cream — but plenty of households make mizeria with nothing but salt, vinegar, sugar and dill, calling the creamed version the richer holiday form. And there is a real split between vinegar and lemon juice, with vinegar the older and blunter choice and lemon the lighter modern one. Whether to include thinly sliced onion divides families too. None of it changes the technique, which nobody argues about: slice thin, salt, squeeze.","Mizeria keeps 2 days refrigerated but loses its texture steadily: the cucumbers continue to release water and the dressing thins out by the second day. Pour off any pooled liquid and stir before serving leftovers. It cannot be frozen — cucumber cell walls rupture and thaw into slush. To prepare ahead, salt and squeeze the cucumbers in the morning, keep them covered in the fridge, and stir in the cream, acid and dill within half an hour of the meal.",[421,422,423,424],"Insists on the salt-and-squeeze step and explains exactly what it changes, which is the difference between mizeria and cucumber floating in milk.","Balances the dressing with a specific ratio of cream, acid and sugar rather than leaving you to guess.","Covers both the creamed version and the plain vinegar one, since Polish households genuinely make both.","Takes ten minutes of hands-on work and can be made ahead the same morning.",[426,427,428],"Mandoline or a very sharp knife","Colander","Mixing bowl",{"fat":430,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},8,1,6,420,3,110,[437],"Kotlet schabowy, roast pork or potato pancakes — anything fried that needs something cold and sour on the same plate.",[439,442,445],{"name":440,"description":441},"Mizeria bez śmietany","The cream-free version: squeezed cucumber dressed with vinegar, sugar, pepper and dill alone. Sharper, lighter and closer to a quick pickle.",{"name":443,"description":444},"Mizeria z cebulą","With paper-thin half-moons of white or red onion salted alongside the cucumber. The salt takes the raw bite out of the onion at the same time.",{"name":446,"description":447},"Mizeria z rzodkiewką","A spring version with thinly sliced radishes folded in after the squeeze, adding peppery bite and color against the white dressing.",[449,455,459,464,470,474,476,479,483],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},800,"cucumber","cucumbers, about 2 large English or 4 Polish","g","For the cucumbers",{"qty":456,"name":457,"unit":458,"group":454},1.5,"fine salt, for drawing out the water","tsp",{"qty":460,"ref":461,"name":462,"unit":463,"group":454,"optional":8},0.5,"onion","small white onion, sliced paper-thin","piece",{"qty":465,"ref":466,"name":467,"unit":468,"group":469},200,"sour-cream","full-fat sour cream","ml","For the dressing",{"qty":471,"ref":472,"name":473,"unit":458,"group":469},2,"vinegar","white wine vinegar",{"qty":431,"name":475,"unit":458,"group":469},"sugar",{"qty":460,"ref":477,"name":478,"unit":458,"group":469},"black-pepper","freshly ground black pepper",{"qty":480,"name":481,"unit":482,"group":469},4,"fresh dill, finely chopped","tbsp",{"qty":484,"name":485,"unit":486,"group":469},null,"salt, only if needed after tasting","to taste",[488,492,496,500,503,506],{"tip":489,"text":490,"title":491},"Even thickness matters — thick strays stay crunchy and stand out against the softened slices.","Peel the cucumbers if the skin is thick or waxed, then slice them into rounds 1–2 mm thick on a mandoline or with the sharpest knife you have. They should be thin enough that you can almost see the board through them.","Slice the cucumbers thin",{"text":493,"title":494,"timerSeconds":495},"Toss the slices with the salt in a colander set over a bowl, adding the onion now if you are using it. Leave for 30 minutes; the cucumbers will slump, turn glassy and shed a surprising amount of liquid into the bowl below.","Salt and drain",1800,{"tip":497,"text":498,"title":499},"This is the step people under-do. Squeeze harder than feels reasonable.","Take the cucumbers up in handfuls and press hard between your palms until no more liquid runs out — they should end up compressed and slightly translucent, roughly half their original volume. Discard the liquid and shake the slices loose in a dry bowl.","Squeeze them dry",{"text":501,"title":502},"Stir the sour cream, vinegar, sugar and black pepper together until smooth and slightly pourable. Taste it on its own: it should be clearly sour with just enough sugar to round the edge, since the cucumbers will dilute it a little.","Mix the dressing",{"text":504,"title":505},"Pour the dressing over the squeezed cucumbers and fold gently until every slice is coated and the mixture looks creamy rather than wet. Add the dill last and stir it through so it stays bright green.","Fold together",{"text":507,"title":508},"Refrigerate for 15 to 30 minutes so the salad turns properly cold, then taste and add salt only if it needs it. Serve alongside fried or roasted meat, with a little extra dill scattered over the top.","Chill briefly and serve","mee-ZEH-ryah",[511,515,519],{"note":512,"swap":513,"original":514},"Greek yogurt is sharper, so cut the vinegar back by half and taste. Crème fraîche is the closest match in richness.","Full-fat Greek yogurt, crème fraîche, or a mix of yogurt and a spoonful of cream","Sour cream (śmietana)",{"note":516,"swap":517,"original":518},"Lemon gives a brighter, fresher salad; spirit vinegar is closer to the old-fashioned Polish version and is noticeably sharper.","Lemon juice, or plain spirit vinegar diluted with a little water","White wine vinegar",{"note":520,"swap":521,"original":522},"Dill is the traditional herb and hard to replace convincingly. Dried dill works but needs 10 minutes in the dressing to soften.","Chives, or half the quantity of dried dill","Fresh dill","mizeria","Mizeria (Polish Cucumber Salad with Sour Cream)","Mizeria","poland","Nationwide",15,30,"easy",[532,533],"side","appetizer",[535,536,537],"vegetarian","gluten-free","nut-free",[451,466,472],[540,543,545,547],{"alt":541,"src":542},"Bowl of Polish cucumber salad, thin slices coated in sour cream dressing and scattered with chopped dill","\u002Fimages\u002Frecipes\u002Fmizeria\u002Fhero.jpg",{"alt":541,"src":544},"\u002Fimages\u002Frecipes\u002Fmizeria\u002Fhero-16x9.jpg",{"alt":541,"src":546},"\u002Fimages\u002Frecipes\u002Fmizeria\u002Fhero-1x1.jpg",{"alt":541,"src":548},"\u002Fimages\u002Frecipes\u002Fmizeria\u002Fhero-4x3.jpg",[523,550,551,552,553,554],"cucumber salad","polish side dish","sour cream","dill","summer salad","2026-08-19","dishroute-kitchen","Thin cucumber slices salted, squeezed dry and folded through sour cream with dill and a little vinegar — the cool, sharp counterweight to every fried Polish dinner.",{"en":559},"\u002Frecipe\u002Fmizeria",{"items":561,"total":599,"page":431,"limit":828,"hasMore":829},[562,593,624,654,664,696,722,747,774,801],{"slug":563,"title":564,"shortTitle":565,"nativeName":565,"countrySlug":526,"baseServings":430,"prepMinutes":529,"cookMinutes":566,"restMinutes":567,"difficulty":568,"course":569,"diet":571,"mainIngredients":573,"images":578,"keywords":588,"publishedAt":592,"updatedAt":592,"authorSlug":556},"bigos","Bigos (Polish Hunter's Stew)","Bigos",180,720,"medium",[570],"main",[572,537],"dairy-free",[574,575,576,577],"sauerkraut","cabbage","smoked-pork","pork-shoulder",[579,582,584,586],{"alt":580,"src":581},"Pot of amber-brown Polish bigos with sauerkraut, chunks of pork and slices of smoked sausage","\u002Fimages\u002Frecipes\u002Fbigos\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fbigos\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fbigos\u002Fhero-1x1.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fbigos\u002Fhero-4x3.jpg",[563,526,589,574,590,575,591],"hunter's stew","kielbasa","winter stew","2026-08-18",{"slug":594,"title":595,"shortTitle":596,"nativeName":596,"countrySlug":526,"region":527,"baseServings":432,"prepMinutes":597,"cookMinutes":598,"restMinutes":599,"difficulty":568,"course":600,"diet":601,"mainIngredients":602,"images":606,"keywords":616,"publishedAt":555,"updatedAt":555,"authorSlug":556},"polish-golabki","Gołąbki (Polish Cabbage Rolls in Tomato Sauce)","Gołąbki",50,100,10,[570],[537],[575,603,604,605,461],"ground-pork","rice","tomato",[607,610,612,614],{"alt":608,"src":609},"Polish cabbage rolls packed in a casserole under reduced tomato sauce, one cut open to show pork and rice filling","\u002Fimages\u002Frecipes\u002Fpolish-golabki\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fpolish-golabki\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fpolish-golabki\u002Fhero-1x1.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fpolish-golabki\u002Fhero-4x3.jpg",[617,618,619,620,621,622,623],"golabki","cabbage rolls","stuffed cabbage","polish","minced pork","tomato sauce","comfort food",{"slug":625,"title":626,"shortTitle":627,"nativeName":628,"countrySlug":526,"region":527,"baseServings":480,"prepMinutes":529,"cookMinutes":629,"restMinutes":599,"difficulty":530,"course":630,"diet":631,"mainIngredients":632,"images":637,"keywords":647,"publishedAt":555,"updatedAt":555,"authorSlug":556},"kotlet-schabowy","Kotlet Schabowy (Polish Breaded Pork Cutlet)","Kotlet Schabowy","Kotlet schabowy",35,[570],[],[633,634,635,575,636],"eggs","flour","potato","butter",[638,641,643,645],{"alt":639,"src":640},"Golden breaded Polish pork cutlet on a plate with buttered dill potatoes and braised white cabbage","\u002Fimages\u002Frecipes\u002Fkotlet-schabowy\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fkotlet-schabowy\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fkotlet-schabowy\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fkotlet-schabowy\u002Fhero-4x3.jpg",[648,649,650,651,652,653],"kotlet schabowy","breaded pork cutlet","polish pork","schnitzel","sunday dinner","braised cabbage",{"slug":523,"title":524,"shortTitle":525,"nativeName":525,"countrySlug":526,"region":527,"baseServings":480,"prepMinutes":528,"cookMinutes":9,"restMinutes":529,"difficulty":530,"course":655,"diet":656,"mainIngredients":657,"images":658,"keywords":663,"publishedAt":555,"updatedAt":555,"authorSlug":556},[532,533],[535,536,537],[451,466,472],[659,660,661,662],{"alt":541,"src":542},{"alt":541,"src":544},{"alt":541,"src":546},{"alt":541,"src":548},[523,550,551,552,553,554],{"slug":665,"title":666,"shortTitle":667,"nativeName":668,"countrySlug":526,"region":669,"baseServings":430,"prepMinutes":670,"cookMinutes":671,"restMinutes":672,"difficulty":568,"course":673,"diet":676,"mainIngredients":677,"images":678,"keywords":688,"publishedAt":555,"updatedAt":555,"authorSlug":556},"obwarzanek-krakowski","Obwarzanek Krakowski (Boiled and Baked Bread Ring)","Obwarzanek Krakowski","Obwarzanek krakowski","Kraków and Lesser Poland",40,20,80,[674,675],"bread","snack",[535],[634,636],[679,682,684,686],{"alt":680,"src":681},"Twisted Kraków bread rings covered in poppy and sesame seeds, glossy from being boiled before baking","\u002Fimages\u002Frecipes\u002Fobwarzanek-krakowski\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fobwarzanek-krakowski\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fobwarzanek-krakowski\u002Fhero-1x1.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fobwarzanek-krakowski\u002Fhero-4x3.jpg",[689,690,691,692,693,694,695],"obwarzanek","krakow bread ring","polish bread","boiled bread","poppy seed","street food","pgi",{"slug":697,"title":698,"shortTitle":699,"nativeName":700,"countrySlug":526,"baseServings":480,"prepMinutes":701,"cookMinutes":529,"restMinutes":529,"difficulty":568,"course":702,"diet":703,"mainIngredients":704,"images":705,"keywords":715,"publishedAt":592,"updatedAt":592,"authorSlug":556},"pierogi-ruskie","Pierogi Ruskie (Potato and Cheese Dumplings)","Pierogi Ruskie","Pierogi ruskie",75,[570],[535],[634,635,461],[706,709,711,713],{"alt":707,"src":708},"Golden pan-fried pierogi ruskie dumplings topped with caramelized onions and sour cream","\u002Fimages\u002Frecipes\u002Fpierogi-ruskie\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fpierogi-ruskie\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fpierogi-ruskie\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fpierogi-ruskie\u002Fhero-4x3.jpg",[716,717,635,718,719,720,721],"pierogi","dumplings","twaróg","farmer's cheese","polish comfort food","pierogi ruskie",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"romanized":726,"countrySlug":526,"baseServings":480,"prepMinutes":727,"cookMinutes":727,"difficulty":530,"course":728,"diet":729,"mainIngredients":730,"images":731,"keywords":741,"publishedAt":592,"updatedAt":592,"authorSlug":556},"potato-pancakes","Polish Potato Pancakes (Placki Ziemniaczane)","Polish Potato Pancakes","Placki ziemniaczane",25,[570,532,675],[535],[635,461,633,634],[732,735,737,739],{"alt":733,"src":734},"Stack of golden Polish potato pancakes with lacy brown edges and a bowl of sour cream","\u002Fimages\u002Frecipes\u002Fpotato-pancakes\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fpotato-pancakes\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fpotato-pancakes\u002Fhero-1x1.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fpotato-pancakes\u002Fhero-4x3.jpg",[742,743,526,744,552,745,746],"placki ziemniaczane","potato pancakes","milk bar","goulash","fried potato",{"slug":748,"title":749,"shortTitle":750,"nativeName":750,"countrySlug":526,"baseServings":751,"prepMinutes":670,"cookMinutes":701,"restMinutes":752,"difficulty":568,"course":753,"diet":755,"mainIngredients":756,"images":758,"keywords":768,"publishedAt":555,"updatedAt":555,"authorSlug":556},"sernik","Sernik (Polish Baked Curd Cheesecake)","Sernik",12,300,[754],"dessert",[535],[757,633,636],"quark",[759,762,764,766],{"alt":760,"src":761},"Slice of Polish sernik showing dense pale curd filling with raisins on a thin golden shortcrust base","\u002Fimages\u002Frecipes\u002Fsernik\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fsernik\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fsernik\u002Fhero-1x1.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fsernik\u002Fhero-4x3.jpg",[748,769,770,771,772,757,773],"polish cheesecake","twarog","curd cheese","baked cheesecake","polish dessert",{"slug":775,"title":776,"shortTitle":777,"nativeName":777,"countrySlug":526,"region":778,"baseServings":480,"prepMinutes":751,"cookMinutes":671,"difficulty":530,"course":779,"diet":781,"mainIngredients":782,"images":785,"keywords":795,"publishedAt":555,"updatedAt":555,"authorSlug":556},"zapiekanka","Zapiekanka (Kraków Mushroom and Cheese Baguette)","Zapiekanka","Kraków",[780,675],"street-food",[535,537],[783,461,636,784],"mushrooms","garlic",[786,789,791,793],{"alt":787,"src":788},"Open-faced Polish baguette topped with fried mushrooms and bubbling melted cheese, zigzagged with ketchup","\u002Fimages\u002Frecipes\u002Fzapiekanka\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Fzapiekanka\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fzapiekanka\u002Fhero-1x1.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fzapiekanka\u002Fhero-4x3.jpg",[775,796,797,798,799,800],"polish street food","krakow","open faced baguette","mushroom cheese toast","late night snack",{"slug":802,"title":803,"shortTitle":804,"nativeName":804,"countrySlug":526,"region":805,"baseServings":480,"prepMinutes":727,"cookMinutes":806,"difficulty":568,"course":807,"diet":809,"mainIngredients":810,"images":811,"keywords":821,"publishedAt":555,"updatedAt":555,"authorSlug":556},"zurek","Żurek (Polish Sour Rye Soup)","Żurek","Nationwide, strongest around Kraków and Silesia",55,[808],"soup",[],[590,633,576,784,466],[812,815,817,819],{"alt":813,"src":814},"Bowl of creamy white Polish sour rye soup with sausage coins, a halved boiled egg and marjoram","\u002Fimages\u002Frecipes\u002Fzurek\u002Fhero.jpg",{"alt":813,"src":816},"\u002Fimages\u002Frecipes\u002Fzurek\u002Fhero-16x9.jpg",{"alt":813,"src":818},"\u002Fimages\u002Frecipes\u002Fzurek\u002Fhero-1x1.jpg",{"alt":813,"src":820},"\u002Fimages\u002Frecipes\u002Fzurek\u002Fhero-4x3.jpg",[802,822,823,824,825,826,827],"sour rye soup","polish soup","zakwas","easter","white sausage","marjoram",24,false,1788563794364]