such as cherries or
strawberries, and
sometimes even apples—
optionally topped with
sour cream, and sugar for
the sweet versions.
Kie?basa - sausage is a
staple of Polish cuisine
and comes in dozens of
varieties, smoked or
fresh, made with pork,
beef, turkey, lamb, veal
with every region having
its own specialty.
?ur or ?urek - ?ur with
potatoes, Polish sausage
and egg.
Rosó? - Clear chicken soup
served with noodles.
Go??bki - cabbage leaves
stuffed with spiced
minced meat and rice or
with mushrooms and rice
served with sour cream or
tomato sauce.
Zupa ogórkowa - Dill
pickle Soup of sour, salted
cucumbers, often with
pork.
Zrazy - twisted shape thin
slices of chopped beef,
which is flavored with salt
and pepper and stuffed
with
vegetables,
mushrooms, eggs, and
potato.
Flaki or Flaczki - Beef or
pork
tripe
stew
with marjoram
Barszcz - Its strictly
vegetarian version is the
first course during the
Christmas Eve feast,
served with dumplings
called “uszka” (“small
ears” dumplings) with
mushroom
filling
(sauerkraut can be used
as well, again depending
on the family tradition).