I grew up in a small town in the US that had been founded by Polish immigrants and I always loved the variety of cured and smoked meats the local butcher made himself. And people there would make tomato soup, pickles, caraway rye bread, cabbage rolls, kluski, kolache, and sauerkraut cassarole. Most of the old names had been lost but the great food remained. We could even get frozen pierogi from the Schwann's man.
Now I live in the UK in a town with a rapidly growing Polish population and resently a few Polish shops that have opened in town and they import genuine Polish products. I've been to Warsaw myself a few times and always brought back krakowska sausage and caraway rye bread tucked away in my luggage, now I can get it from the little deli down the street.
One of the best meals I had in Warsaw was in Bar Mleczny on Nowy Swiat in the centre of the city. Bar Mleczny (pronounced 'millechny') means 'milk bar' and the milk bars were an inexpensive state funded cafes for low paid workers to get a good hot meal during the time when Poland was under communist rule. This one remains serving simple, frugal, traditional food at very reasonable prices. You can go there now and get a bowl of homemade soup, meat pierogi, and a sweet white cheese filled pancake topped with cream all for about $1.50 and you'll get to dine with some of the friendliest most down to earth people in the city. If you ever get a chance to travel to Europe make sure you go to Warsaw.
This website has a really good recipe for potato and cheese pierogi:
http://polandpoland.com/polish_recipes.html Other traditional fillings are sauer kraut and mushroom -- saute chopped mushrooms in butter with a bit of chopped onion and mix with an equal quantity of sauer kraut, with salt and pepper to taste -- I like to add caraway seed, but I don't think you'd find them that way in Poland. Or meat filling which is ground pork or beef, ground pork liver, and onion browned and seasoned with salt, pepper, and a bit of nutmeg.
I boil fresh pierogi for about 5 minutes (12 minutes if you've frozen them) then drain and fry them in butter and serve with pork that's been roasted with apple slices. Add a salad of shredded beet root dressed with vinegar and sugar and you have a meal fit to be served in a Polish restaurant.
I plan to try the cabbage roll recipe off this site, it seems to be very similar to what I had at the home of a Polish friend -- her Dad didn't know enough English nor I enough Polish to share his recipe.
http://www.recipes4us.co.uk/Polish%20Recipes.htm The site also has a variety of different pierogi fillings though I don't think they are all authentic.
I hope there are others willing to share... I think it's a real shame to lose traditions and old recipes. No traditions or recipes remain in my family at all so I've acquired my own from the places I've lived and people I've met.
Polish Food 
I also have a recipe for beet soup, kluski (more or less a dumpling with no filling used in soups) and one for some really yummy cookies. If anyone is interested let me know and I'll rustle them out and type them up!! Thanks again for the help!
