The friend who brought us here confessed that he'd eaten at Old Krakow many times before he tried this dish, which didn't sound appealing to him; yet once tasted, it became not just his favorite soup, but also the main reason for repeat visits. It's a hearty yet somehow still delicately flavored white borscht, chunky and full of potatoes, onions, carrots, and a generous amount of sliced kielbasa in a creamy broth slightly thickened with the naturally fermented flour that gives it both its name and a slight tang. A bowl of this wonderful soup, washed down with Polish beer (dark Zywiec or light Okocim), is a meal.
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