By the way, the cabbage rolls so loved by the Slavs are an invention of Polish home cooks.
Polish recipes are interesting for their variety of soups and first courses. Hot or cold, if you like, you can learn to make them yourself.
1) Czernina is a soup based on goose, duck or pork blood with giblets. The story of this dish is interesting: girls made this soup to turn a suitor down at a matchmaking. A kind of analogue of the Ukrainian pumpkin. Still, the grooms shouldn't take offense – it's a very tasty treat.
2) White borscht is really a light shade. Its base is a sourdough of rye flour, marjoram and lots of sour cream.
The list is incomplete, but on the whole the soups have a lot of meat, grains, tripe, sliced sausages and spices. You'll find boiled eggs there, foods that add a tang, and greens.
With such hearty food, it's not hard to put on weight. The secret to Poles' normal body mass index is that they eat high-calorie meals in very small amounts. Of course, in Warsaw restaurants the portions are perfectly ample, but as a guest of a local you might see on your plate a breakfast of two thin sausages and one egg. This is European moderation in consumption, which wouldn't hurt to adopt.
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