The lovely Nicole Galpern had me over for some Polish TLC after a meeting at Food and Wine Magazine. We bonded the first year of Barnard College over shared memories of Poland and its food. She's first generation New Yorker, with the luck to have been brought up in part by her wonderful housekeeper from Bialystok who cooked us this beautiful meal. The borscht was especially good - I'm hoping to get the recipe. I make a very simple version by cooking beets, and using the resulting liquid to boil chopped potato with salt, pepper, and a splash of vinegar. Sometimes I like to add a bit of ground coriander if I don't have fresh dill. Djenkuje bardzo!