Podlaskie cuisine

Podlaskie cuisine or Podlachian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the historical region of Podlachia. It is a subtype of Polish cuisine with many similarities to and signs of the influence of neighbouring Lithuanian and Belarusian cuisines.

List of Podlaskie dishes

Pastry and baked goods

Augustowska jagodzianka - bread rolls with berry filling, besprinkled with streusel
Cebulniaczki - small bread rolls with onion stuffing
Hajnowski marcinek - cake prepared from a layer of 30 pancakes, with butter cream between each layer
Kreple - traditional doughnuts from East Prussia
Makowiec z Ejszeryszek - light buttery, sour tasting makowiec
Mrowisko - faworki-shaped cake; pastry lightness dependent on eggs, natural honey
Sękacz, bankuchen - pyramid cake, made of many layers; includes butter, egg whites, flour and cream; different variations exist around Podlaskie

Soups

Chołodziec litewski - cold soup made with soured milk, young beet leaves, beets, cucumbers and chopped fresh dill

Stews, vegetable and potato dishes

Babka ziemniaczana - potato cake
Bliny po litewsku - flat, oval potato pancakes with meat filling
Cepeliny, kartacze sejneńskie - elongated, oval potato dumplings stuffed with meat and marjoram
Kociołek cygański - thick-textured soup with chicken, pork, kiełbasa with added mushrooms and vegetables
Kopytka - potato dumplings with fried onions
Kołduny litewskie - a type of small pierogi, stuffed with meat, besprinkled with pork rind and onion
Pieczeń wiedźmy - roast with pork ham, slices of fatback, onions and bay leaves
Pierekaczewnik - an oval, curled pasty; taste dependent on filling
Pierogi ruskie (Ruthenian pierogi) - quark cheese and potato dumplings
Pierogi wigierskie - crescent-shaped pierogi with fruit stuffing
Tort ziemniaczany - roast with Krakowska kiełbasa, cheese and onion