s ▁and ▁b ist ros ▁throughout ▁Poland . ▁ ▁is ▁particularly ▁associated ▁with ▁major ▁Catholic ▁hol id ays , ▁such ▁as ▁Christmas ▁and ▁E aster , ▁as ▁it ▁can ▁be ▁prepared ▁in ▁am ple ▁quantities ▁before hand ▁and ▁only ▁re he ated ▁on ▁the ▁hol iday ▁itself ▁and ▁the ▁following ▁days . ▁ ▁The ▁ste w ▁is ▁typically ▁d ished ▁up ▁with ▁r ye ▁bread ▁or ▁bo iled ▁pot atoes . ▁ ▁In ▁a ▁f anci er ▁setting , ▁it ▁may ▁be ▁served ▁in ▁stone ware ▁bow ls , ▁pu ff ▁pas try ▁shell s ▁or ▁bread ▁bow ls . ▁, ▁especially ▁when ▁enjoyed ▁out door , ▁is ▁tradition ally ▁pa ired ▁with ▁sh ots ▁of ▁ch illed ▁v od ka , ▁either ▁clear ▁or ▁flav ored . ▁Vari eties ▁of ▁flav ored ▁v od ka ▁that ▁match ▁well ▁with ▁ ▁include ▁ ▁( b ison ▁grass ), ▁ ▁( j uni per ), ▁ ▁( w orm wood ), ▁ ▁( vari ous ▁her bs ) ▁and ▁ ▁( o ak - aged ). ▁If ▁served ▁at ▁home ▁or ▁in ▁a ▁restaurant , ▁the ▁ste w ▁may ▁be ▁was hed ▁down ▁with ▁be er , ▁red ▁wine ▁or ▁R ies ling . ▁ ▁History ▁ ▁According ▁to ▁Polish ▁food ▁historian ▁Maria ▁D emb i ńska , ▁ ▁may ▁derive ▁from ▁a ▁medieval ▁d ish ▁known ▁in ▁Latin ▁as ▁, ▁or ▁" mi xture ". ▁It ▁was ▁made ▁from ▁various ▁veget ables , ▁such ▁as ▁cab bage , ▁ch ard ▁and ▁on ions