Żurek

Żurek

Warsaw

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€4.95

Żurek

This soup is quintessential Polish cuisine. It is made of meat broth leavened with rye sourdough and served with a boiled egg and white sausage. The dish is very filling and can serve as an entire meal. It is also a traditional part of the Easter breakfast menu.

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Breakfast Fairs

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Pierogi

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Herring Warsaw-Style

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Pork Knuckle in Jelly

Pork Knuckle in Jelly

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Pyzy

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Every Varsovian knows the taste of these balls of potato dough sprinkled with pork scratchings and fried onion. This is a true people’s dish, once famous in the Praga district of Warsaw. Supposedly, the best pyzy were sold in the famous Różycki Market. Have a taste – with either meat filling or just plain.

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Chłodnik (Cold Soup)

Chłodnik (Cold Soup)

This is a typical summer soup, as it is served cold. Chłodnik is made from whey or kefir with fresh chopped vegetables: radish, cucumber, chard, and dill. When the weather is hot, every Polish restaurant has chłodnik on its menu. It is perfect for enhancing your appetite for a more filling main course. There are also new types of this soup, with avocado, for example.

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Borsch

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There are many varieties of borsch: horseradish, sorrel, and Ukrainian (with vegetables), though the most popular type is made with beetroot. You can order it in any restaurant, and it is frequently served with croquettes. A perfect dish to warm you up in the winter.

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Doughnuts

Doughnuts

Warsaw's doughnuts are round, puffy, and have no hole in the middle. They come in different varieties with a pudding or jam filling. The best are believed to be those filled with wild rose jam. Doughnuts can be bought on virtually every street corner, but the true doughnut craze comes on Fat Thursday.

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W-Z Cake

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Zygmuntówka

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