Old Polish fasting cuisine was surprisingly rich and diverse, despite strict religious restrictions. During Lent and other fasting periods, meat, animal fats, and dairy were avoided, so cooks relied on grains, legumes, mushrooms, vegetables, and fish. As a result, dishes like barley soup, pea purée, cabbage with mushrooms, and herring in various marinades were commonly…

Polish cuisine is often associated with meat, such as breaded pork chops, sausages, pork dripping, and dumplings rich in lard and pork rind. However, Warsaw has become one of the most vegan- and vegetarian-friendly cities in recent years. Despite its meaty reputation, Poland’s culinary traditions offer plenty of inspiration for plant-based dishes. Many traditional recipes…