Dish finder in Warsaw

Soft potato dumplings, plain or filled with meat, often topped with fried onion and pork crackling. A Praga speciality, sold from jars at the Różycki bazaar.

Beef tripe in a clear, peppery broth with marjoram and carrots, served with a bread roll. An old-Warsaw restaurant classic.

Tangy fermented-rye soup with sausage and a hard-boiled egg. The Easter breakfast soup, on menus all year.

Tomato soup with rice or noodles, the everyday first course at a milk bar and in every home.

Boiled dumplings with potato and curd cheese, meat, sauerkraut and mushroom, or fruit in summer. Cheapest and most honest at a bar mleczny.

Thin pancakes rolled around sweetened curd cheese, with soured cream or fruit. A milk-bar lunch that happens to be meat-free.

Thin beef slices rolled around bacon, pickled cucumber and onion, braised in gravy and served with buckwheat or potatoes.

Beaten, breaded pork loin with potatoes and cabbage. If a menu has one dish, it is this.

Raw chopped beef with egg yolk, pickles, onion and mushrooms, mixed at the table. A standard order with vodka.

Marinated herring with onion in oil, the classic zakąska, or bite, to eat between shots in a vodka bar.

Blood sausage with buckwheat, fried or grilled with onions. A barbecue and beer-garden staple.

A toasted half-baguette with mushrooms, cheese and ketchup, sold from hatches near stations and late-night bars.

Chocolate sponge layered with whipped cream and a chocolate glaze, a post-war Warsaw invention still sold in old cafés.

Glazed doughnut with rose or plum jam. On Fat Thursday the queues outside the best bakeries run round the block.