Traditional March Dishes: What Was Eaten in Poland at the Turn of Winter and Spring?

Polish cuisine has always drawn inspiration from nature, adapting meals to the changing seasons. March, as a transitional period between winter and spring, featured dishes that combined preserved supplies with the first fresh greens emerging under the early spring sun.

Winter in the Pantry

At the turn of winter and spring, the key ingredients came from autumn’s preserved stocks. Fermented foods like sauerkraut and pickled cucumbers were staples, providing both flavor and essential vitamins. Sauerkraut was often served as a side dish for hearty meals such as bigos (hunter’s stew) or kapuśniak (cabbage soup). A popular dish was pierogi with potatoes and cottage cheese, known as "ruskie," offering warmth and sustenance on colder days.

The Tastes of Spring

With the arrival of milder weather, early greens began to appear on the menu. Cress, chives, and young nettle were added to soups and salads. Traditional sorrel soup was a quintessential symbol of spring awakening—made from the first tender sorrel leaves and served with hard-boiled eggs and sour cream.

Meat Specialties

March meals often featured meats from the pantry stores. Smoked sausages, bacon, and hams formed the base of many dishes. Roasted meats, accompanied by potatoes and sauerkraut, were common, especially on weekends and holidays. March also marked preparations for Easter, with increased smoking and pâté-making activity.

A Return to Tradition

Today, many traditional March dishes are making a comeback in modern cuisine. Homemade pickles, soups with foraged greens, and traditional pierogi are gaining popularity among those seeking healthy and flavorful alternatives.