Poland has three signature soups: barszcz, żurek and flaki. A nourishing beetroot soup, barszcz may be served with potatoes and veggies tossed in, with a croquette or miniature pierogi floating in it, or simply as broth in a mug expressly for drinking ('barszcz solo'). A recommended alternative to other beverages with any winter meal, we’d be surprised if you can find a bad cup of barszcz anywhere in Kraków.
It doesn’t get any more Polish than żurek – a unique sour rye soup with sausage, potatoes and occasionally egg chucked in, and often served in a bread bowl.
If you’re of strong constitution and feeling truly adventurous, spring for flaki – beef tripe soup enriched with veggies, herbs and spices. A hearty standby in most kitchens, we personally save the pleasure for compromising situations involving mother-in-laws, but we still have to give credit to any local restaurant bold enough to keep this on their menu.