Silesian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Silesia. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines.[1]

List of Silesian dishes

  • Żymła - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian Kaisersemmel.
  • Kluski śląskie (Silesian dumplings) - round-shaped dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour, and potato flour
  • Schlesisches Himmelreich ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices
  • Rolada z modrą kapustą (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with kluski śląskie for Sunday dinner
  • Szałot - a salad made of cubes of boiled potatoes and carrots, peas, ham, various sausages, pickled fish, boiled eggs, seasoned with olive oil or mayonnaise
  • Kaszanka/Krupniok/Grützwurst - kind of blood sausage made of kasha and animal blood
  • Żymlok - like krupniok but instead of kasha, bread roll (żymła) is used
  • Wodzionka/Brotsuppe - soup with garlic and cubes of dried rye bread
  • Siemieniotka/Hanfsuppe - soup made of hemp seed, a main Christmas Eve meal
  • Knysza - pita bread with meat and lots of cabbage
  • Moczka/Motschka - a traditional Christmas Eve dessert, its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote, and almonds.
  • Makówki/Mohnklöße - traditional Christmas Eve dessert, based on finely ground poppy seeds, with raisins, almonds, candied citrus peels, honey, sugar, and pudding, and flavoured with rum
  • Hauskyjza - strongly flavored, home-made cheese with caraway seeds
  • Kopalnioki - hard candies made of sugar, anise oil, and the essences of St John's wort, melissa, and peppermint, its black colour comes from charcoal food dye.[2]
  • Streuselkuchen/Kołocz śląski - made of a yeast dough covered with a sweet crumb
  • Liegnitzer Bombe - small chocolate-covered gingerbread cakes filled with marzipan and fruit or nuts, historically a speciality of Legnica (Liegnitz)


  1. ^ Harald Saul: Familienrezepte aus Schlesien. Geschichten und Rezepte aus alter Zeit, Leipzig 2003, ISBN 3-89798-088-6
  2. ^ Szołtysek, Marek (8 October 2010). "Śląskie kopalnioki". Dziennik Zachodni. Retrieved 8 August 2011.