Meat dishes
on the board

Hot frankfurters with mustard and bread.

Sour rye soup with sausage and a boiled egg. Tangy, smoky, very Polish.

Clear golden broth with thin noodles. Sunday lunch in a bowl. Made with:

• drobiowy chicken
• wołowy beef
• z cielęciną veal

Barley and vegetable soup cooked on a meat or bone stock. Thick and filling.

Split-pea soup, often with smoked meat.

Tripe soup with marjoram. If you spot it, you've found the real deal.

Breaded pork cutlet with potatoes and cabbage. The Polish classic.

Juicy minced-meat patty, usually with potatoes.

Soft boiled meatballs in a mild tomato sauce, usually with potatoes, rice or kasza. Gentle and homely.

Chicken fillet with potatoes and salad. A safe bet. Usually:

• panierowany breaded
• naturalny plain, pan-fried

Cabbage rolls baked in sauce. Filling:

• z mięsem i ryżem minced meat and rice
• z pieczarkami i ryżem vegetarian: mushrooms and rice
• w sosie pomidorowym in tomato sauce
• w sosie pieczarkowym in mushroom sauce

Hunter's stew of sauerkraut, cabbage and mixed meats, slow-cooked for hours. The real deal for connoisseurs: very distinctive, with a strong sour-smoky taste and smell. Not for everyone.

Fried blood sausage with buckwheat, served with fried onion. A real deal for the adventurous: rich, earthy and very distinctive in taste and texture. Not for everyone.

Meat stew in paprika gravy, with buckwheat or potatoes. Depending on the bar:

• wieprzowy pork
• drobiowy chicken
• wołowy beef

White beans in tomato sauce with sausage and bacon. Thick, smoky and very filling.

Potato pancake folded over paprika goulash.

Dumplings filled with seasoned minced meat. Yes, they still count as "flour dishes".

Twisty pasta (świderki) tossed with seasoned minced meat, the same filling as in meat pierogi. Simple, filling and popular with kids.

Breaded cod fillet with potatoes and salad.

Fried fish under a sweet-sour carrot and tomato topping. Served cold.