Żurek

This distinct and humble soup is popular in many West Slavic countries, but the Polish version is commonly consumed during Easter. At first glance, Żurek may appear to be just another fermented rye soup, but it is considered a national treasure by the Poles.

Every family has its recipe for Żurek, as is the case with practically all national dishes. While there are various regional variations of the meal, the most well-known version includes sour rye flour, potatoes, plenty of vegetables, and plenty of meat. The centuries-old soup is traditionally served with a hard-boiled egg. Try Żurek w chlebie, which is the same soup but served in bread. It's creamy, smoky, and garlicky, and it's not as sour as fermenting implies; it's more of a rich, savory sour flavor.

Smakolyki Restaurant in Krakow, popular among locals, delivers delicious Żurek in a cozy atmosphere.