Polish Cuisine: Among the traditional culinary specialties of Poland are included the beet soup, cabbage rolls (cabbage leaves stuffed with meat and rice) and pierogi (a sort of filled ravioli, for example, filled with cabbage and mushrooms). The Polish cuisine is a simple cuisine, rich of soups, abundant in vegetables, cereals and potatoes and richly spiced. Among the ingredients in soups, dominated sauerkraut and cucumbers, dry and marinated mushrooms, sour cream; the most well-known soups are: Barszcz (red beet soup sometimes with meat balls and sour cream), the Pierogi (squares ravioli stuffed with cheese, or fruit, or mushrooms); the Żurek (soup with rye flour, sour cream and sausage), Flaki (por and vealk tripe soup with herbs and vegetables). Among main couses are the Bigos (stewed meat, white cabbage, sausages, sauerkraut, prunes and spices); golabki (meat loaf with rice and meat wrapped in cabbage leaves, in tomato sauce), Golonka (salt pork, boiled and baked). Among the accompaniments in addition to the inevitable potatoes, mushrooms are very popular. Among the desserts the Malakow (butter, sugar, eggs, almonds and fresh cream), and Blini Warschafski (sweets focaccia). Among spirits Vodka, wisniak (cognac) and beer.