Polish Christmas Eve Dinner: 12 Meatless Dishes Babcia Served Only After the First Star Appeared

A Polish Christmas Eve dinner does not begin with the clock; it begins with the sky. In Polish homes, the youngest child watches at the window for the first star, and only then does the family gather, break a thin Christmas wafer called oplatek and sit down to Wigilia. Tradition calls for a meatless feast, often twelve dishes for the twelve Apostles, with a few strands of hay under the tablecloth and an extra place set for an unexpected guest. From Chicago to Pittsburgh, Polish American families still cook this menu once a year. Here are the 12 dishes babcia served, from ruby beet soup and pierogi to sweet kutia and poppy seed roll, written so anyone can bring her table home..

Red Barszcz With Uszka to Open a Polish Christmas Eve Dinner

Almost every Polish Christmas Eve dinner opens with a bowl of clear, ruby red barszcz. The beet broth is sweet, sour and garlicky, and it comes with uszka, tiny mushroom dumplings whose name means little ears. Families pinch dozens of them in the days before Christmas, often around the kitchen table together. Tip: add a splash of lemon juice at the end to keep the soup bright red. Make the uszka ahead and freeze them on a tray. Save room for Polish Christmas cookies later in the evening..

You will need: 2 lb beets peeled and sliced, 8 cups vegetable or mushroom broth, 4 garlic cloves, 1 tsp dried marjoram, 1 tbsp sugar, 2 tbsp lemon juice, salt, pepper; uszka: 2 cups flour, 1 egg, 1/2 cup warm water, pinch of salt, 1 oz dried mushrooms soaked and chopped, 1 onion chopped, 1 tbsp butter, 2 tbsp breadcrumbs

How to make it: 1. Simmer beets in broth 45 minutes, add garlic and marjoram for the last 10 minutes, then strain. 2. Season with sugar, lemon juice, salt and pepper. 3. Cook onion and mushrooms in butter 8 minutes, stir in breadcrumbs and cool. 4. Knead flour, egg, water and salt into a soft dough and roll very thin. 5. Cut 2-inch squares, add a little filling, fold into triangles and pinch the corners together. 6. Simmer uszka in salted water 3 minutes after they float and serve in the hot soup.

Potato and Cheese Pierogi (Pierogi Ruskie)

Pierogi ruskie, filled with fluffy potato, farmer’s cheese and fried onion, are the comfort food everyone reaches for first. On a Polish Christmas Eve dinner table they sit next to the sauerkraut kind, so there is something for every taste. Tip: let the mashed potatoes cool completely before mixing in the cheese so the filling stays firm and easy to scoop. Top with more fried onions or a spoon of sour cream. They freeze beautifully, so make extra and browse our cozy pierogi dinners for more fillings.

You will need: Dough: 3 cups flour, 1 egg, 1 cup warm water, 2 tbsp oil, 1/2 tsp salt; filling: 2 lb starchy potatoes, 8 oz farmer’s cheese or dry cottage cheese, 1 large onion chopped, 3 tbsp butter, 1 tsp salt, 1/2 tsp pepper; sour cream to serve

How to make it: 1. Boil potatoes until tender, mash and cool completely. 2. Fry onion in butter until golden; mix half into the potatoes with the cheese, salt and pepper. 3. Knead dough ingredients until smooth and rest 30 minutes. 4. Roll thin, cut 3-inch rounds, fill and pinch closed. 5. Boil in salted water 2 to 3 minutes after they float. 6. Serve topped with the remaining onions and sour cream.

Herring in Cream, a Polish Christmas Eve Dinner Must

Herring is the queen of the Polish Christmas Eve dinner table, and the creamy version is the one even skeptics enjoy. Tender fillets are folded into sour cream with crisp tart apple, onion and a little dill. Tip: if your herring is very salty, soak it in cold water or milk for two hours, then pat dry. Make it the day before so the flavors mingle. Serve with dark rye bread and boiled potatoes, or set it out with easy holiday crostini.

You will need: 1 lb salted or marinated herring fillets, 1 cup sour cream, 2 tbsp plain yogurt, 1 tart apple peeled and diced, 1 small onion finely chopped, 1 tbsp lemon juice, 2 tbsp chopped dill, black pepper

How to make it: 1. If needed, soak herring in cold water or milk 2 hours, then drain and pat dry. 2. Cut fillets into bite-size pieces. 3. Mix sour cream, yogurt, lemon juice and pepper. 4. Stir in apple, onion and dill. 5. Fold in the herring gently. 6. Cover and refrigerate at least 4 hours or overnight; keep chilled until serving.

Herring in Oil With Onions

The simplest herring dish is also one of the most traditional: silver fillets topped with thin rings of red onion, a few allspice berries and bay leaves, then covered in oil. After a day in the fridge, the onions turn mellow and the fish becomes silky. Many families serve two or three herring dishes on Christmas Eve, a habit shared by fish-loving tables like the Italian Feast of the Seven Fishes. Tip: slice the onions paper thin so they soften in the oil. Serve chilled with buttered rye bread.

You will need: 1 lb salted herring fillets, 2 onions thinly sliced, 1/2 cup vegetable oil, 5 allspice berries, 2 bay leaves, 6 peppercorns

How to make it: 1. Soak herring in cold water 2 to 3 hours if very salty, then drain and pat dry. 2. Cut the fillets into 1-inch pieces. 3. Layer herring and onion rings in a clean glass jar. 4. Tuck allspice, bay leaves and peppercorns between the layers. 5. Pour oil over until everything is covered. 6. Seal and refrigerate 24 hours before serving; keep chilled and use within 5 days.

Fried Carp Fillets, the Star of Polish Christmas Eve Dinner

Carp is the centerpiece fish of a classic Polish Christmas Eve dinner. In past generations, families bought a live carp days ahead and kept it in the bathtub, and many still tuck a carp scale into their wallets for luck and prosperity in the new year. Today most cooks buy fillets, coat them in egg and breadcrumbs and fry them golden. Tip: fish is done when it flakes easily and reaches 145F. Leftover fillets? Try our simple white fish recipes.

You will need: 2 lb carp fillets (or any firm white fish), 1 tsp salt, 1/2 tsp pepper, 1/2 cup flour, 2 eggs beaten, 1 cup breadcrumbs, oil and butter for frying, lemon wedges

How to make it: 1. Cut fillets into serving pieces, season with salt and pepper and rest 15 minutes. 2. Pat dry and dredge in flour. 3. Dip in beaten egg, then coat in breadcrumbs. 4. Heat a mix of oil and butter in a skillet over medium heat. 5. Fry 4 to 5 minutes per side until golden and the fish reaches 145F. 6. Drain on paper towels and serve with lemon.

Wild Mushroom Soup (Zupa Grzybowa)

In many families, mushroom soup sits right beside barszcz as the soup of Christmas Eve, and some homes serve both. Dried forest mushrooms, often gathered and dried in late summer, give the broth a deep, woodsy flavor. A swirl of sour cream and fresh dill finishes each bowl. Tip: soak the mushrooms overnight and strain the soaking water through a paper towel to catch any grit, then use it in the soup. If you love a big pot of something warm, our slow cooker soups are made for cold nights too.

You will need: 2 oz dried porcini or mixed wild mushrooms, 8 cups water, 2 carrots, 1 parsley root or parsnip, 1 celery stalk, 1 onion, 1 bay leaf, 1 cup sour cream, 1 tbsp flour, 2 tbsp chopped dill, salt, pepper, cooked egg noodles to serve

How to make it: 1. Soak mushrooms in 3 cups of the water overnight, then lift out, chop and strain the liquid. 2. Simmer carrots, parsley root, celery, onion and bay leaf in the remaining water 30 minutes, then remove the vegetables. 3. Add mushrooms and their soaking liquid and simmer 30 minutes more. 4. Whisk sour cream with flour, temper with a ladle of hot soup and stir it in. 5. Heat without boiling and season with salt and pepper. 6. Serve over noodles with dill.

Sauerkraut and Mushroom Pierogi for Polish Christmas Eve Dinner

Pierogi appear at many celebrations, but on Christmas Eve the filling is special: tangy sauerkraut cooked with dried forest mushrooms and sweet golden onion. These are the pierogi most Polish grandmothers are known for at Wigilia. Tip: rinse and squeeze the sauerkraut well so the filling is not too sour or wet. Serve them boiled, or fried in butter until crisp, and stash extras with your holiday freezer meals.

You will need: Dough: 3 cups flour, 1 egg, 1 cup warm water, 2 tbsp oil, 1/2 tsp salt; filling: 2 cups sauerkraut rinsed and squeezed, 1 oz dried mushrooms soaked and chopped, 1 onion chopped, 2 tbsp butter, salt, pepper

How to make it: 1. Simmer sauerkraut and mushrooms in a little water 20 minutes, drain and chop finely. 2. Cook onion in butter until golden, mix into the filling, season and cool. 3. Knead flour, egg, water, oil and salt into a smooth dough and rest 30 minutes. 4. Roll thin, cut 3-inch rounds and fill each with a spoon of filling. 5. Fold and pinch the edges tightly shut. 6. Boil in salted water 2 to 3 minutes after they float, then toss in butter or fry.

Kutia, Sweet Wheat Berries With Poppy Seed and Honey

Kutia is one of the oldest dishes on the Christmas Eve table, especially in eastern Poland. Chewy wheat berries are mixed with ground poppy seeds, honey, nuts and dried fruit into a sweet, nutty pudding. Each ingredient was long seen as a wish for a good harvest and a sweet year ahead. Tip: soak the wheat overnight and cook it until just tender, so every grain still has a little bite. Serve it chilled in small bowls, a cousin of the rice puddings from around the world.

You will need: 1 cup wheat berries soaked overnight, 1 cup poppy seeds, 1 cup boiling water, 1/3 cup honey, 1/2 cup chopped walnuts, 1/4 cup raisins, 1/4 cup chopped dried apricots, zest of 1 orange

How to make it: 1. Drain the wheat, cover with fresh water and simmer 1 to 1 1/2 hours until tender; drain and cool. 2. Pour boiling water over the poppy seeds and soak 1 hour, then drain well. 3. Grind poppy seeds in a spice grinder or blender until they look creamy. 4. Warm the honey slightly so it pours easily. 5. Mix wheat, poppy seeds, honey, walnuts, raisins, apricots and zest. 6. Chill at least 2 hours before serving.

Fish in Greek Style (Ryba Po Grecku)

Despite the name, this is pure Polish holiday cooking. Fried white fish is layered with a sweet and tangy sauce of grated carrot, parsley root, celery root and onion, simmered with tomato paste and warm allspice. It is served cold, which makes it perfect for a busy Polish Christmas Eve dinner since it must be made the day before. Tip: grate the vegetables coarsely so the sauce keeps a little texture. For more ideas from other countries, see our Christmas Eve traditions worldwide.

You will need: 1 1/2 lb cod or other white fish fillets, salt, pepper, 1/4 cup flour, oil for frying; sauce: 3 carrots grated, 1 parsley root or parsnip grated, 1 small piece celery root grated, 1 onion chopped, 2 tbsp oil, 3 tbsp tomato paste, 1 cup water, 1 bay leaf, 4 allspice berries, 1 tsp sugar

How to make it: 1. Season the fish, dust with flour and fry in oil until golden and cooked through to 145F; cool. 2. Soften onion in oil, then add grated vegetables and cook 10 minutes. 3. Stir in tomato paste, water, bay leaf, allspice and sugar. 4. Simmer 20 minutes until thick, season and remove bay leaf and allspice. 5. Layer fish and sauce in a dish, ending with sauce. 6. Cover and refrigerate overnight; serve cold.

Poppy Seed Roll (Makowiec) After Polish Christmas Eve Dinner

Makowiec is the showpiece of Polish Christmas baking: a soft, sweet yeast dough rolled around a thick spiral of poppy seed filling with honey, raisins and walnuts. Each slice shows a dark swirl that looks beautiful on a holiday plate. Tip: fold a stiffly beaten egg white into the filling; it keeps the poppy seed layer light and helps it stick to the dough. Glaze with a simple icing and serve beside a sweet holiday babka.

You will need: Dough: 3 cups flour, 2 1/4 tsp instant yeast, 1/3 cup sugar, pinch of salt, 3/4 cup warm milk, 1/3 cup melted butter, 2 egg yolks; filling: 10 oz poppy seeds, 1/2 cup honey, 1/4 cup sugar, 2 tbsp butter, 1/2 cup raisins, 1/2 cup chopped walnuts, zest of 1 orange, 1 egg white; glaze: 1 cup powdered sugar, 2 tbsp milk

How to make it: 1. Knead dough ingredients 8 minutes, cover and let rise 1 hour. 2. Scald poppy seeds with boiling water, soak 1 hour, drain and grind fine. 3. Cook poppy seeds with honey, sugar and butter 5 minutes, then cool and stir in raisins, walnuts and zest; fold in the stiffly beaten egg white. 4. Roll dough into a 12×14-inch rectangle, spread the filling and roll up tightly. 5. Place seam down on a lined sheet, rise 45 minutes and bake at 350F for 40 to 45 minutes. 6. Cool and drizzle with glaze.

Sauerkraut With Peas (Kapusta z Grochem)

Kapusta z grochem is a humble, hearty side that has been part of the Christmas Eve table for generations. Sauerkraut is simmered until soft, then mixed with creamy cooked yellow split peas and onions fried golden in oil. Tip: cook the peas until very soft so they melt into the cabbage. Serve it next to fried fish and pierogi, and save the meat-filled grandma cabbage rolls for Christmas Day.

You will need: 1 cup dried yellow split peas, 2 lb sauerkraut rinsed, 1 large onion chopped, 3 tbsp vegetable oil, 1/2 oz dried mushrooms soaked and chopped (optional), 1 tsp marjoram, salt, pepper

How to make it: 1. Simmer split peas in water 40 to 50 minutes until very soft, then drain. 2. Simmer sauerkraut and mushrooms in 1 cup water 45 minutes until tender. 3. Fry onion in oil until golden. 4. Mix sauerkraut, peas and onion together. 5. Season with marjoram, salt and pepper. 6. Cook 10 minutes more over low heat, stirring.

Polish Vegetable Salad (Salatka Jarzynowa) for Polish Christmas Eve Dinner

No Polish holiday is complete without salatka jarzynowa, a colorful salad of tiny diced potatoes, carrots, parsley root, peas, pickles, apple and egg, all bound with mayonnaise and a little mustard. It is made the day before and served cold, so it sits happily next to every dish of the Polish Christmas Eve dinner. Tip: cook the vegetables unpeeled and uncut, then cool them before dicing so they keep their shape. Find more make-ahead ideas in our Christmas dinner side dishes.

You will need: 3 potatoes, 3 carrots, 1 parsley root or parsnip, 1 small piece celery root, 1 cup frozen peas thawed, 3 dill pickles diced, 1 tart apple diced, 3 hard boiled eggs diced, 3/4 cup mayonnaise, 1 tbsp mustard, salt, pepper

How to make it: 1. Boil potatoes, carrots, parsley root and celery root in their skins until just tender. 2. Cool completely, then peel and cut into small, even cubes. 3. Add peas, pickles, apple and eggs. 4. Mix mayonnaise and mustard and fold in gently. 5. Season with salt and pepper. 6. Cover and refrigerate overnight; keep chilled until serving.