"The star foods of Polish cuisine have, if anything, overachieved. Pierogi and borscht are firmly entrenched in the global food canon. The hidden gems of Polish cooking are the lesser-known soups, which often use the pleasing sourness of fermentation — with rye flour mash or sauerkraut — to balance hefty meat and starch. Miod Malina, a charming farmhouse-style cafe in North Acton, does these soups very well. Bread bowls are available, to make a full meal, and the cafe does special Polish chicken soup, or rosół, on Sundays. This traditional week-end delicacy starts with a strong, clear, beef and turkey broth in addition to the expected chicken." - Stephen Buranyi
Stephen Buranyi
