Trying Controversial Polish Foods: A Beginner's Guide to Local Delicacies

Polish cuisine includes several controversial foods that challenge foreign palates: czernina (duck blood soup), kaszanka (blood sausage), flaki (tripe soup), tatar (raw beef), and zimne nogi (jellied pork feet) represent traditional dishes from times when wasting any part of an animal was unthinkable. These foods reflect Poland's agricultural heritage and resourcefulness, with many dating back centuries. While they may seem unusual to visitors, they remain beloved comfort foods for many Poles and offer insight into the country's culinary history and values of sustainability before that term even existed.

The Most Divisive Polish Foods

Czernina (Duck Blood Soup)

Czernina is a sweet and sour soup made with duck blood, dried fruits, and sometimes noodles or dumplings. The blood gives it a dark, almost chocolate-brown color and a rich, slightly metallic taste.

The soup has medieval origins and was traditionally served to rejected suitors as a way of saying no to marriage proposals, so giving someone czernina carried social meaning beyond just food.

My verdict: The first spoonful was challenging. The combination of sweet fruit and the iron-rich blood creates a flavor profile unlike anything else. After a few more tries, I began to appreciate its complexity, though I still would not order it regularly.

Kaszanka (Blood Sausage)

Blood sausage appears in many European cuisines, but Polish kaszanka has its own character. Made with pig blood, buckwheat or barley groats, onions, and marjoram, it is typically pan-fried until crispy on the outside.

You will find kaszanka at every market and many restaurants. It is often served for breakfast with sauerkraut and mustard, or alongside other grilled meats at barbecues.

My verdict: This was much more approachable than czernina. The buckwheat gives it an earthy, almost nutty flavor that balances the richness. The crispy exterior adds texture. I actually enjoy kaszanka now, especially from market vendors who do it well.

Flaki (Tripe Soup)

Flaki is a soup made from beef tripe (stomach lining) cooked in a clear broth with vegetables and spiced with marjoram, nutmeg, and sometimes ginger. The texture is what gets most people: those distinctive honeycomb-patterned pieces of tripe.

This is traditional Polish comfort food, often served at weddings and family gatherings. Many Poles have strong opinions about whose grandmother made the best version.

My verdict: The chewy texture took getting used to. The broth itself is delicious, warming, and well-seasoned. I found that focusing on the flavors rather than thinking too hard about what I was eating helped. Now I understand why people crave it on cold winter days.

Tatar (Raw Beef Tartare)

Polish tatar is raw minced beef served with a raw egg yolk, chopped onions, pickles, and sometimes capers. It is typically eaten spread on bread or toast. While raw beef dishes exist in many cultures, seeing it on a Polish menu still surprises some visitors.

Quality matters enormously here. Good restaurants use fresh, high-quality beef and prepare it to order. The texture should be smooth, not stringy.

My verdict: I was skeptical but pleasantly surprised. Good tatar is silky, flavorful, and the accompaniments add perfect contrasts. The key is trusting the restaurant. I now order it fairly often at places known for their version.

Ozorki (Tongue)

Beef or pork tongue is considered a delicacy in Poland. It is usually served cold in aspic, sliced thin as a sandwich meat, or braised in sauce. The texture is dense and meaty, different from regular cuts.

You will see tongue at delis, in salads, and sometimes at holiday tables. It is a traditional cold cut that many Polish families include in their repertoire. To learn more about Polish food culture, see our guide to Polish culture and traditions.

My verdict: Once I got past the mental barrier, tongue is actually quite tender and mild. Sliced thin on bread with mustard, it is no stranger than any other cold cut. The aspic preparations are more challenging for me personally.

Salceson (Head Cheese)

Salceson is a cold cut made from meat from a pig head (sometimes including brains and tongue) set in aspic. It sounds intimidating, but it is essentially a terrine using parts that would otherwise go to waste.

There are many varieties, from ozorkowy (with tongue) to włoski (Italian-style with herbs). Quality ranges dramatically between industrial versions and artisanal ones.

My verdict: The industrial supermarket versions did nothing for me. But a well-made artisanal salceson from a good butcher shop is a different experience. It is savory, gelatinous, and actually tasty when you accept what it is.

Zimne Nogi (Cold Feet)

This dish is exactly what it sounds like: pork feet (trotters) set in their own gelatin. It is served cold, sliced, and often eaten with vinegar and onions. The collagen-rich broth sets naturally, creating a jelly with meat embedded in it.

Older Poles often have nostalgic feelings about this dish, connecting it to childhood and traditional home cooking.

My verdict: The texture is the challenge here: cartilage, skin, and meat in jelly. I can appreciate the skill required to make it well, but this remains the dish I struggle with most. The vinegar does help cut through the richness.

Tips for the Adventurous Eater

Start at Quality Establishments

Your first experience with any unusual food should be at a place known for doing it well. A mediocre version of blood soup will put you off forever, while a well-made one might convert you. Ask locals for recommendations, especially in cities like Warsaw or Krakow where traditional restaurants abound.

Try Small Portions First

Many restaurants will serve smaller portions if you explain you want to try something. Markets often let you taste before buying. There is no shame in starting small.

Learn the Context

Understanding why a dish exists helps appreciate it. Many of these foods come from times when wasting any part of an animal was unthinkable. They represent resourcefulness and tradition, not just strange ingredients.

Go With Polish Friends

Having locals share their favorites creates a different experience than ordering blindly from a menu. They can explain the nuances, recommend the best preparations, and share their own memories of these foods.

Do Not Force It

Not every dish has to become a favorite. Trying once is enough. Some things you will love, others you will respectfully decline in the future. That is completely normal.

Where to Try These Dishes

Traditional milk bars (bar mleczny) often serve flaki and other classic dishes at very low prices. High-end Polish restaurants serve refined versions of these dishes. Markets have vendors selling kaszanka, salceson, and other cold cuts. Home cooking from Polish friends or family often produces the most authentic versions.

Final Thoughts

Living in Poland means eventually confronting foods that challenge your comfort zone. Some of these dishes I have grown to love, others I respect but decline. All of them have taught me something about Polish culture, history, and the value of trying new things. For more insights into Polish heritage, explore stories of famous Polish people who changed the world.

The willingness to try is what matters. You might discover that your new favorite food is something you never imagined eating before you moved here.