Going to Poland. Eating suggestions 1959

Yes, and there are many kinds of pierogi, with various fillings.

That would be bigos.

That would be bialy barszcz (white borscht), also called zurek. It is made with kwas, in this case a fermented ryemeal juice.

Try other soups, such as barszcz (czerwony), the red variety, of which there are several further versions. Also, if you can find it, czarnina, goose or duck soup made with blood of said fowl. Consider also chlodnik, cold clear beetroot soup with various other components - very refreshing. Also, flaki, literally tripes (plural), but also a mildly spicy soup with tripe, which can be very good. Krupnik is a beef-barley soup that can be very good. (Krupnik is also a variety of sweet vodka).

Also try zrazy, the Polish version of Rouladen/involtini/paupiettes.

For dessert, try kisiel, a Polish version of the Russian kisel, a simple jelly- or fool-like concoction, made of fruit juice, sugar and potato starch.

Also, by all means try Polish sausages. In order to do that, please ignore all the unqualified comments made about kielbasa upthread. "Kielbasa" means (generic) sausage in Polish and, as you can well imagine, there are various and sundry kinds, smoked and unsmoked, fresh and dried, spicy and bland, etc. So, do visit a good butcher shop, not a supermarket - get one recommended by a local if possible - and buy a sample each of sausages that appeal to you. Eat them with some local breads.

Victor