Dyngus Day – A Polish Feast

For Polish people and Polish-Americans, spring celebrations do not stop on Easter Sunday. Monday is also a holiday for them, known as Dyngus Day. It means “worthy”, and goes back to Christian Easter traditions of the first century. Throughout Poland and among Polish-American families, Dyngus Day is a time of enjoying the forbidden activities of Lent, such as feasting, dancing, and drinking. This year, Dyngus Day falls on Monday, April 9th. Here are some exiting Polish recipes to try.

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Menu & Grocery Information

Cost Per Serving

$ 8.73

ChefBear Complete Meals - potato and goat cheese pierogi

potato and goat cheese pierogi

What would a Polish feast be without their traditional pierogi? They are tender dumplings stuffed with savory or sweet fillings, then gently boiled. Afterwards, pierogi are browned lightly in a little butter. Try these delectable pierogi for Dyngus Day, filled with mild goat cheese and potato. Serve them with a topping of sour cream.

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ChefBear Complete Meals - fried sauerkraut cakes with kielbasa

fried sauerkraut cakes with kielbasa

Here is a delicious spin on the classic Polish pairing of sauerkraut and sausage. You will have a quick Dyngus Day meal in no time! Store-bought sauerkraut is mixed with flour, eggs, green onions, and spices, and formed into little cakes. After the cakes are pan-fried to golden brown, they are plated with generous slices of fried Polish kielbasa. Applesauce and sour cream are traditional condiments for this dish.

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ChefBear Complete Meals - bigos


In Poland, bigos is a hunter’s stew including beef, veal, mushrooms and a hearty helping of sauerkraut. Some cooks add a few prunes or tomato paste. Traditionally, this is a slow- cooked recipe simmered for several hours, if not overnight. It is perfect for your slow cooker!

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.


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