From “Memoirs of a Peasant” by Jan Słomka (1842-1932) by William F. Hoffman, pgs. 36, 37.
“For breakfast , there were always barszcz, beet soup with rye bread. If a farmer had enough potatoes, then they were the second course, fried or boiled with salt. If there was not much bread, potatoes replaced bread with soup.
The =midday meal usually consisted of two dishes of which the first was always cabbage sprinkled with kasha, and the second
Poland's Peasant Heritage 
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