EJ Pierogi Glossary

Pierogi are filled dumplings made by wrapping unleavened dough around a filling and cooked in boiling water. They are often served with some sort of garnish, like a topping of sour cream, fried onions, bacon, or all of the above. 

Pierogi is the plural form of pieróg. They are a traditional Polish dish, holding considerable culinary significance in Poland. The recipe itself dates back to at least 1682, when Poland's first cookbook, Compendium ferculorum, albo Zebranie potraw, by Stanisław Czerniecki, was published.

Gołąbki are cabbage rolls stuffed with minced pork and rice. 

Gołąbki is the plural form of gołąbek, the diminutive form of gołąb ("pigeon, dove").  Some see this as the the origin of the word, stating that the dish was so named due to similarity in shape, but my grandma always said it's because leaving a pot of of boiling gołąbki uncovered will result in them flying out of the pot just like pigeons. 

Kiełbasa is a type of meat sausage from Poland. It comes in dozens of varieties, and every region has its own speciality. Kielbasa is a staple of Polish cuisine. It is an ingredient in many popular dishes, and is one of the most traditional foods served at Polish weddings. 

Bigos is considered a Polish national dish. Traditionally it consists of a variety of meats stewed with sauerkraut, shredded fresh cabbage, and spices. 

Though the variety of meats is considered essential for good bigos; the flexible and forgiving recipe allows a great number of variants, often simply using what ingredients are at hand. It is often claimed that there are as many recipes as there are cooks in Poland.

Rosoł is a traditional Polish soup based primarily on meat broth. Its most popular variety is the rosół z kury, or clear chicken soup. It is commonly served with capellini pasta (polish makaron nitki). 

It is one of the most popular Polish soups, served during family dinners and a traditional soup for weddings; it is also a traditional cold remedy.