The document describes traditional Polish dinners, which typically consist of two courses. It provides recipes for several common Polish soups that may be served as the first course, including tomato soup, broth, barley soup, cabbage soup, mushroom soup, pea soup, potato soup, and white borscht. Common main dishes are then described as consisting of meat, potatoes, and vegetables or grains like rice, buckwheat, or barley served with meat and vegetables.