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In Krakow, one will easily find many unusual and original soups, and the so-called White Borsch is one of them. This cream soup cooked on a basis of fermented rye is very popular with locals. Sometimes it contains potatoes. White Borsch is served with sour cream that adds the signature white color to the soup. Flaki or Tripe soup is way more hearty and nutritious. It is cooked with beef broth and various vegetables. It would be a mistake not to mention Zurek soup that also contains fermented rye. Sausage, seasonal vegetables, and eggs are among the signature ingredients of this soup. As a rule, national cuisine restaurants serve this soup in a bread loaf.
When it comes to second-course dishes, Pierogi are certainly among the most unusual ones. Pierogi are dough dumplings with various fillings, but unlike usual dumplings, Pierogi are not cooked in boiled water but roasted in a pan with a bit of oil. The fillings are usually the same as the traditional dumpling fillings, but mashed potatoes with fried onion remain the most popular variety.

National meat dishes are a true pride of Krakow. This is the home city of the internationally famous Krakowska. The secret of its exceptional taste is in the cooking method – the sausage is first smoked and then fried. Golonka is another popular dish that is available in the majority of restaurants specializing in the national cuisine. Golonka is the Polish term for the roasted pork knuckle that is previously baked on a slow fire in an oven. The knuckle is baked with beer, so the meat becomes tender and juicy inside and crispy outside.
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