Polish Food in UK Supermarkets: Essential Ingredients for Traditional Recipes [2026]

That first taste of properly made pierogi—the soft dough giving way to creamy potato and cheese filling, served with sizzling bacon and sweet fried onions—took me right back to my grandmother's kitchen. Only I wasn't in Poland. I was in my flat in Birmingham, having finally tracked down all the right ingredients after three failed attempts and one spectacular kitchen disaster involving cottage cheese that I'd rather not discuss.

If you've ever tried to recreate traditional Polish recipes in the UK, you'll know the frustration. The recipes look simple enough. The ingredients list seems reasonable. And then you're stood in Tesco wondering whether "farmer's cheese" is the same as cottage cheese (it's not, by the way—trust me on this one).

The good news? Polish food has become increasingly accessible in UK supermarkets over the past decade. With nearly 750,000 Polish-born residents calling Britain home, major retailers have responded with dedicated Polish food sections. But knowing where to look and what to buy can still feel like navigating a maze. This guide will walk you through the essential ingredients you need for authentic Polish cooking and exactly where to find them.

The Polish Food Revolution in UK Supermarkets

Something shifted in UK supermarkets around 2010. What started as a few token items in the "world foods" aisle has grown into proper Polish food sections at Tesco, Sainsbury's, Morrisons, and Asda. Even Aldi and Lidl now stock Polish staples alongside their rotating special buys.

This isn't just about demographics, though that's certainly part of it. Polish cuisine has earned its place because it's genuinely brilliant comfort food. Hearty, flavourful, and surprisingly accessible once you know what you're looking for.

The challenge? Not all Polish ingredients are created equal. The sauerkraut you'll find in the main pickle aisle—often German or generic European brands—doesn't hold a candle to proper Polish kapusta kiszona. And the difference matters. My first bigos tasted like, well, cabbage soup. The second attempt, using quality Polish sauerkraut from the World Foods section, was transformative.

1. Sauerkraut (Kapusta Kiszona): The Foundation of Polish Cooking

If I had to choose one ingredient that makes or breaks Polish dishes, it's sauerkraut. Not the stuff in the German food aisle—I mean proper Polish kapusta kiszona with that sharp, tangy flavour that cuts through rich meats and adds depth to everything from bigos to pierogi.

What to Look For

Polish sauerkraut is typically less vinegary than its German counterpart. Look for products that list only cabbage, water, and salt—no added vinegar. The fermentation should happen naturally, which gives it that distinctive sour-but-not-harsh taste.

Kuchnia Polska Sauerkraut is widely available and consistently good. I've found it at Tesco, Asda, and Ocado. The 520g jar runs about £1.50-£2.00 and will give you enough for a proper batch of bigos with some left over.

Controversial Opinion

Call me old-fashioned, but I think fresh sauerkraut from a Polish deli beats jarred versions every time. Yes, it's more effort to track down. Yes, you might have to make friends with the staff at your local Kopernik or Food Plus shop. But the difference in flavour is night and day. Jarred sauerkraut has its place—it's brilliant for convenience and perfectly acceptable for weeknight cooking. But for special occasions? Find a deli.

The downside? Fresh sauerkraut has a shorter shelf life and requires refrigeration. If you're only cooking Polish food occasionally, jarred is the practical choice. No shame in it.

2. Polish Sausages: Kielbasa and Beyond

Polish sausage—kielbasa—is experiencing something of a moment in UK supermarkets. The search volume for "kielbasa sausage UK" has increased significantly, and supermarkets have taken notice.

The Essential Polish Sausages

Kielbasa Wiejska (Country Sausage): This smoked pork and veal sausage is the workhorse of Polish cooking. Generously seasoned with garlic and marjoram, it's perfect sliced into bigos, grilled at barbecues, or simply fried with onions for a quick lunch. Look for it in the Sausages section or the Eastern European chilled aisle.

Kabanosy: These thin, dried sausages are the Polish answer to pepperoni—snackable, intensely flavoured, and utterly addictive. My partner refers to them as "the ones that disappear before they reach the kitchen." Fair assessment.

Biala Kielbasa (White Sausage): Traditionally served at Easter, this unsmoked sausage has a milder, more delicate flavour. Finding it year-round can be tricky in mainstream supermarkets—you might need to visit a Polish deli or order online.

Where to Buy

Tesco and Sainsbury's both stock kielbasa in their European Continental sections, though availability varies by store. Morrisons has been expanding their Polish meat selection, and their kielbasa is decent for the price.

For the really good stuff—the kind that makes you question why you ever bothered with regular sausages—online Polish delis like Sweet Poland or Food Plus deliver nationwide. The shipping adds to the cost, but the quality speaks for itself.

3. Pickled Cucumbers: More Than Just Gherkins

Here's something that surprised me when I started cooking Polish food properly: pickled cucumbers are not the same as gherkins. Polish ogórki kiszone are lacto-fermented in brine, not vinegar, which gives them a completely different flavour profile—more complex, less sharp.

Kuchnia Polska Cucumbers

Kuchnia Polska Sour Cucumbers (700g, typically £2-£3) are my go-to for everyday cooking. They're widely available at Tesco, Asda, and Morrisons, and the quality is consistent. The ingredient list is reassuringly simple: cucumbers, water, salt, garlic, and fennel.

These aren't just for eating straight from the jar (though they're excellent for that). Chopped into potato salad, served alongside pierogi, or eaten with cold cuts—they're a staple.

Quick Tip

The brine from Polish pickled cucumbers makes an excellent addition to soups and sauces. I use it in żurek (sour rye soup) and to add brightness to gravies. Don't throw it away.

4. Pierogi Essentials: Building the Perfect Dumpling

Pierogi are the dish most people think of when they imagine Polish food. And while frozen pierogi are perfectly acceptable for a quick dinner, making them from scratch is one of those weekend projects that's genuinely satisfying. Plus, my grandmother would be horrified if I suggested otherwise.

For the Dough

The traditional pierogi dough is remarkably simple: flour, eggs, sour cream or yoghurt, water, and a pinch of salt. No fancy ingredients required—everything you need is in your standard supermarket.

One tip from years of trial and error: use full-fat sour cream. The reduced-fat version creates a drier, less pliable dough that tears more easily. I learned this the hard way when I was being "healthy" one weekend. The pierogi looked like they'd been through a paper shredder.

For the Fillings

Pierogi Ruskie (Potato and Cheese): The most popular filling requires good-quality potatoes (floury varieties like Maris Piper work well) and twaróg—Polish farmer's cheese. This is where it gets tricky in UK supermarkets.

Twaróg is drier and more crumbly than cottage cheese, with a slightly tangy flavour. Some Polish recipes suggest substituting ricotta or drained cottage cheese, but the texture isn't quite right. For authentic pierogi ruskie, seek out twaróg from the chilled Polish section or, failing that, a good-quality ricotta that you've pressed dry.

Pierogi with Sauerkraut and Mushrooms: Traditional Christmas Eve pierogi use your good Polish sauerkraut mixed with rehydrated dried forest mushrooms. The combination is earthy, tangy, and surprisingly light.

5. Dried Mushrooms: The Secret Weapon

Dried forest mushrooms—suszone grzyby—appear in Polish cooking everywhere: in bigos, in pierogi fillings, in soups, in sauces. They add an umami depth that fresh mushrooms simply can't match.

What to Buy

Look for dried porcini (borowiki) or a mixed forest mushroom blend. They're available in the World Foods section of most supermarkets, though Polish delis often have better quality and lower prices.

A small packet goes a long way. You'll rehydrate them in warm water before cooking—save that soaking liquid, as it's essentially concentrated mushroom stock.

Personal Disaster Story

I once tried to shortcut this step by using mushroom powder instead of properly rehydrated dried mushrooms. The bigos tasted like... mushroom-flavoured dust. Awful. Some shortcuts aren't worth taking.

6. Polish Rye Bread: Dark, Dense, and Delicious

You can't serve bigos without proper bread for soaking up that rich, meaty gravy. Polish rye bread—chleb żytni—is dense, slightly sour, and absolutely nothing like the soft sandwich bread you'll find in the main bakery aisle.

Where to Find It

Polish rye bread availability varies significantly by location. Asda has been stocking it in stores with larger Polish communities, and Morrisons occasionally carries it. Your best bet remains Polish bakeries and delis, where fresh loaves are often baked daily.

Failing that, a good German rye or pumpernickel will work as a substitute, though the flavour profile is slightly different.

7. Building a Proper Bigos: The Ingredients List

Bigos—hunter's stew—is arguably the national dish of Poland. It's also one of those recipes where the whole is significantly greater than the sum of its parts. The key is layering flavours and, crucially, giving it time. A proper bigos improves with each reheating.

Essential Ingredients

• Sauerkraut: 500g-700g of good Polish kapusta kiszona
• Fresh cabbage: About 400g, shredded
• Mixed meats: Traditionally a combination of kielbasa, smoked bacon, and whatever leftover meats you have. Some families add game; others stick to pork and beef.
• Dried mushrooms: A handful, soaked and chopped
• Prunes: Yes, prunes. They add sweetness that balances the sauerkraut's sourness. Trust me on this one.
• Tomato paste: Just a tablespoon or two for depth
• Bay leaves, juniper berries, allspice: The aromatic backbone

The Honest Truth About Bigos

Here's what recipes don't always tell you: bigos takes hours. Not active cooking time—you're mostly leaving it to simmer—but it's not a quick weeknight dinner. The first time I made it, the recipe said "2-3 hours." It was closer to 4 before the flavours properly melded.

The other thing? Bigos tastes better on day two. And better still on day three. Make a big batch, portion it, and reheat throughout the week. Each time, it deepens.

8. Polish Christmas Eve (Wigilia) Ingredients

Polish Christmas Eve dinner—Wigilia—is its own category of cooking. By tradition, the meal is meatless (fish is permitted) and features 12 dishes, one for each apostle. If you're planning a Polish Christmas, here's what you'll need:

Key Ingredients

• Carp or cod: The traditional centrepiece. Carp is authentic; cod is more accessible in UK supermarkets.
• Dried fruit: For kompot (fruit compote drink)
• Poppy seeds: For makowiec (poppy seed roll) and other desserts
• Sauerkraut and mushrooms: For pierogi and kapusta z grochem (sauerkraut with peas)
• Beetroot: For barszcz (beetroot soup) served with uszka (small dumplings)
• Barley or wheat: For kutia, a sweet grain dish

Planning Ahead

Most of these ingredients are available year-round, but demand spikes in December. If you're serious about a Polish Christmas, stock up on dried goods early. Poppy seeds, dried mushrooms, and dried fruit keep well and will save you scrambling in mid-December when everyone else has the same idea.

9. Spices and Seasonings

Polish cooking doesn't require an exotic spice collection, but a few key seasonings make a significant difference:

• Marjoram: Essential for kielbasa and many meat dishes
• Caraway seeds: Classic with sauerkraut and rye bread
• Allspice: Used in bigos and other stews
• Bay leaves: A standard in Polish soups and sauces
• Juniper berries: The secret ingredient in the best bigos
• Dill: Fresh dill appears in everything from pickles to potatoes

All of these are available in standard supermarket spice aisles. No specialist shopping required.

Where to Shop: A Quick Reference Guide

Major Supermarkets

Tesco: Strong Polish food section in most larger stores. Good for Kuchnia Polska products, kielbasa, and basic ingredients.

Sainsbury's: Decent selection, particularly in urban areas. Their Eastern European section has expanded in recent years.

Morrisons: Variable by location, but improving. Worth checking for kielbasa and rye bread.

Asda: Good for pickled cucumbers and sauerkraut. Polish section quality varies by store.

Aldi/Lidl: Polish specials appear in the middle aisle periodically. Worth watching for occasional deals on kielbasa and pierogi.

Specialist Options

Polish Delis (Kopernik, Food Plus): The best quality, particularly for fresh sausages and bakery items. If you're lucky enough to have one nearby, use it.

Online Retailers (Sweet Poland, Polana): Excellent for hard-to-find ingredients, though shipping adds to costs. Useful for stocking up on dried goods and speciality items.

Frequently Asked Questions

What is bigos?

Bigos is a traditional Polish hunter's stew made with sauerkraut, fresh cabbage, and assorted meats including kielbasa and smoked bacon. Often called the national dish of Poland, it's slow-cooked for several hours and improves with each reheating. The dish dates back to Medieval times when hunters would add whatever game they had to the pot.

How do you cook pierogi?

To cook fresh or frozen pierogi, bring a large pot of salted water to a boil. Drop in the pierogi and stir gently to prevent sticking. Boil for 5-10 minutes until they float to the surface. Drain and toss with a little oil or butter. For extra flavour, fry the boiled pierogi in butter with onions until golden on both sides.

How do you make pierogi from scratch?

Homemade pierogi require a simple dough of flour, eggs, sour cream, water, and salt. Mix until smooth, rest for 30 minutes, then roll thin and cut circles. Fill each circle with your chosen filling (potato and cheese, sauerkraut and mushrooms, or meat), fold in half, and seal the edges firmly. Boil in salted water until they float.

How do you make pierogi dough?

Combine 3½ cups flour with a pinch of salt. Add 3 eggs, 2 tablespoons sour cream, and about 1 cup of water. Mix until a smooth dough forms, adding water gradually as needed. Knead for a few minutes until elastic, then cover and rest for at least 30 minutes before rolling. Full-fat sour cream produces the most pliable dough.

How do you cook pierogi from frozen?

Frozen pierogi can be cooked directly from frozen—no thawing needed. Boil in salted water for 2-3 minutes longer than fresh pierogi (about 8-12 minutes total). They're ready when they float and the dough is tender. For crispier results, boil first then pan-fry in butter for 2-3 minutes per side.

What are 12 dishes for Polish Christmas?

Traditional Polish Christmas Eve (Wigilia) features 12 meatless dishes representing the 12 apostles. Common dishes include: barszcz (beetroot soup) with uszka (small dumplings), fried carp or other fish, herring in various preparations, pierogi with sauerkraut and mushrooms, sauerkraut with peas, kutia (sweet grain dish), dried fruit kompot, poppy seed cake (makowiec), and various other regional specialities.

What is kielbasa sausage?

Kielbasa is the Polish word for sausage, referring to various types of Polish sausages typically made with seasoned pork or a pork-beef mixture. Most kielbasa is smoked, though some varieties (like biala kielbasa) are unsmoked. Wiejska kielbasa, seasoned with garlic and marjoram, is the most traditional and popular variety.

Getting Started: Your First Polish Cooking Session

If you're new to Polish cooking, start simple. Buy a jar of good sauerkraut, some kielbasa, and make a basic kapusta z kielbasa—sauerkraut slowly cooked with sliced sausage and a bit of onion. It takes about 30 minutes, uses three ingredients, and gives you a taste of what Polish comfort food is all about.

From there, work up to pierogi (a weekend project but deeply satisfying) and eventually bigos (a labour of love that rewards patience).

The ingredients are more accessible than ever in UK supermarkets. The techniques aren't complicated—they just require attention and, occasionally, time. And the results? That moment when your kitchen smells like someone's grandmother has taken over the cooking? Worth every bit of effort.

Na zdrowie.

Looking for more Polish ingredients? Browse or explore our for Eastern European staples.Kuchnia Polska products or explore our World Foods section for Eastern European staples.*