Holiday Traditions of Poland

"Merry Christmas"

Holiday Traditions in Poland

Poland is a land of intriguing traditions and legends. So important is the first star of the night that Christmas Eve has been given the affectionate name of "little star" or "Gwiazdka," in remembrance of the star of Bethlehem. On that night, all watch the sky anxiously, hoping to be the first to cry out, "The star!" The moment the star appears, everyone exchanges greetings and good wishes. Families then unite for the most carefully planned meal of the year, "Wigilia," the Christmas supper. According to tradition, bits of hay are spread beneath the tablecloth as a reminder that Christ was born in a manger. An even number of people must be seated around the table, as tradition states someone might die in the coming year if the number is odd.

Although "Wigilia" is a family feast, it's considered bad luck to entertain a guest on this sacred night. In some places, an empty place setting is left at the table in case a stranger should happen to arrive, following the spirit of hospitality.

The Wigilia Meal

Traditionally, no meat is served during "Wigilia," but the meal is still plentiful and luxurious. It begins with the breaking of the "Oplatek," a semi-transparent wafer of unleavened dough, stamped with scenes of the nativity. Everyone at the table breaks off a piece and eats it as a symbol of their unity with Christ. Custom prescribes that the number of dishes in the meal be odd, such as 9 or 11, as an even number would eliminate any hope of an increase in wealth, children, or anything desirable.

Though the dishes vary between regions, certain items are found almost everywhere, such as:

• Poppy seed cake (Makowiec)
• Beet soup (Barszcz)
• Prune dumplings (Uszka)
• Noodles with poppy seed

Old Beliefs and Traditions

After supper, family and guests stay at the table until, at a signal from the host, they all rise in unison and leave. This is due to an old belief that the first to rise will die before the next Christmas Eve. In some villages, peasants save the crumbs from this festive meal so they can sow them in the Spring, believing they give medicinal power to the grasses upon which they are sprinkled.

Christmas Tree and Gift Giving

The remainder of the evening is spent telling stories and singing songs around the Christmas tree, which is traditionally decorated with nuts, apples, and handmade ornaments crafted from eggshells, colored paper, and straw. Christmas gifts are tucked below the tree, and in some places, children are taught that "The Little Star" brings the gifts. As presents are opened, carolers may visit from house to house, receiving treats from both the tree and table.

Shepherd's Mass

At midnight, after all the festivities, the little ones are put to bed, and the elders attend "Pasterka," or Shepherd's Mass, a solemn service held in honor of the birth of Christ.

Holiday Traditions in Poland

Video by Adam's Channel

Makowiec (Poppy Seed Cake)

This traditional Polish dessert is a sweet yeast dough filled with a rich poppy seed mixture, perfect for holiday celebrations.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup sugar
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Filling:

• 1 cup poppy seeds
• 1/2 cup honey
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 1/2 teaspoon cinnamon
• 1 tablespoon unsalted butter

Instructions

1. In a small bowl, dissolve yeast in warm milk and add 1 tablespoon of sugar. Let sit for 10 minutes until foamy.
2. In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, melted butter, egg yolks, and vanilla extract. Knead the dough until smooth and elastic, about 5-7 minutes. Cover and let it rise for 1 hour in a warm place.
3. Meanwhile, prepare the filling by grinding the poppy seeds using a spice grinder or food processor. Mix in honey, raisins, chopped walnuts, cinnamon, and butter.
4. Once the dough has doubled in size, roll it out into a rectangle. Spread the poppy seed filling evenly over the dough.
5. Roll the dough tightly into a log and place it on a parchment-lined baking sheet. Let it rise for another 30 minutes.
6. Preheat the oven to 350°F and bake the roll for 30-35 minutes or until golden brown. Let it cool before slicing.

Barszcz (Beet Soup)

This is a traditional Polish soup made from fermented beets, often served during Christmas Eve dinner.

Ingredients

• 4 large beets (about 1 pound), peeled and chopped
• 8 cups water
• 1 onion, peeled and quartered
• 2 cloves garlic, crushed
• 1 bay leaf
• 1 tablespoon lemon juice or apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Place the beets, water, onion, garlic, and bay leaf in a large pot. Bring to a boil, then reduce the heat and simmer for about 1 hour until the beets are tender.
2. Strain the soup into a clean pot, discarding the solids. Add lemon juice (or vinegar), sugar, and season with salt and pepper to taste. Adjust the flavor with more lemon juice or sugar if needed.
3. Serve the soup hot, with or without small dumplings (uszka) or boiled potatoes.

Pierogi with Potato and Cheese Filling

Pierogi are traditional Polish dumplings filled with various fillings. This version is filled with a creamy potato and cheese mixture.

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 egg
• 1 cup sour cream
• 1/4 cup butter, melted

For the Filling:

• 2 large potatoes (about 1 pound), peeled and boiled
• 1 cup farmer's cheese or ricotta cheese
• 1/4 cup sour cream
• 1 small onion, finely chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. To make the dough, mix flour and salt in a large bowl. Add the egg, sour cream, and melted butter. Knead the dough until smooth. Cover and let it rest for 30 minutes.
2. For the filling, mash the boiled potatoes and mix in the cheese and sour cream.
3. In a small skillet, sauté the chopped onion in butter until golden. Add it to the potato mixture and season with salt and pepper to taste.
4. Roll out the dough on a floured surface and cut into 3-inch circles.
5. Place about 1 tablespoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges to seal.
6. Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3-4 minutes, until they float to the surface.
7. Remove with a slotted spoon and serve with melted butter, or sauté in a pan with butter for a crispy finish.

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