In Poland a soup is usually part of a meal. There are a quite a few which are our speciality.
Perhaps the least known abroad is sorrel soup, often served with boiled egg.
A delicious main course that we specialise in are gołąbki - doves: mincemeat parcels mixed with cooked rice and spices, then wrapped in blanched cabbage leaves and baked in thick tomato sauce.
Golonka -roast ham hock is another delicious speciality. Here you have a photo of a typical plate - with a selection of vegetables or salads served with the meat.
Side salads are another speciality. Many raw vegetables are used. Among the most popular ones are celeriac salad, often with sultanas or grated apple or finely chopped soured cucumbers, and mayonnaise:
Or beetroot salad.
Beetroots are often cooked and grated too:
Mizeria is a side dish going out of fashion these days, although still a bit of a speciality. I haven’t come across it outside of Poland. It’s made of sliced ground cucumbers, sour cream and lots of dill. The one in this picture has a bit too much cream:
Various types of fried wild mushrooms are a Polish speciality. We have a strong tradition of mushroom picking during the autumn season:
Potatoes are served with lots of dill in Poland.
You can find any of these additional side dishes on your plate with the meat.
Quite often separate bowlfuls of these are placed on the table, with everyone helping themselves to a bit from each of them.
In restaurants the meat dish often comes with a small selection of a few vegetable side dishes.
A dish doesn’t have be savoury in Poland. After a savoury soup the second course can be sweet. A delicious Polish speciality are dumplings with fresh plum, served with sour cream, sprinkled with cinnamon - knedle:
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