What’s for dinner?
Dinner eaten at home has traditionally been the main meal of the day in Poland. At present, particularly in big cities, dinner is often supplanted by lunch eaten at a canteen or bistro near the workplace or by fast-food take-aways. Nevertheless, many families try to sit down to a common combined dinner and supper during the week and an early-afternoon dinner on weekends and holidays.
The second dinner course has traditionally been a meat dish (e.g. roast chicken, minced cutlets, steak roll-ups), a salad or home-made pickles and boiled or mashed potatoes, less frequently fish.
The fillings include meat, sauerkraut and mushrooms, pot cheese and mashed potatoes (known as “pierogi ruskie” or Ruthenian dumplings). Sweet versions are filled with in-season fruit or sweet pot cheese. To this day, those have been the stock in trade and the well-known milk bars, a communist-era gastronomic invention. Milk bars were intended to provide affordable meals for people working in big cities. They owe their name to the fact that the bulk of their menu comprised inexpensive, meatless dishes made with groats, dairy products, potatoes and inexpensive types of meat (e.g. offal). Although times have changed, milk bars
And these eateries continue to be popular amongst people of different age groups and in various walks of life, from businessmen and students as well as OAPs and families with children to tourists wishing to learn about Warsaw’s culinary scene.