A popular variety of classic surόwka is made with sauerkraut, whose sourness pairs well with the sweetness of apples and carrots. In the following recipe, the salad is dressed with a simple combination of olive oil, black pepper, sugar, and, optionally, some apple or carrot juice.

Apples and cinnamon are most commonly viewed as a combination in various cakes and pies, but in this recipe, they are combined with carrots, onion, olive oil, and lime juice and turned into a refreshing salad.

The main characteristic of this surowka variety is that the carrots, onions, and sweet apple are mixed with a dressing based on mayonnaise and yogurt and seasoned with just salt, pepper, lemon juice, and optionally, dill or parsley.

The following recipe is adapted from the Polish Heritage Cookery cookbook by Maria and Robert Strybel, the most extensive and varied Polish cookbook ever published, lauded even by the great Julia Child. It describes the preparation method of a refreshing, sweet surόwka without onion and dressed with lemon juice, sugar, and sour cream.

Białej kapusty or white cabbage is the main ingredient of this refreshing surόwka. The salad is lightly dressed with olive oil, vinegar, sugar, salt, and pepper, and garnished with fresh dill.

In this recipe, white cabbage and apples are combined with a delicious cream and mustard dressing.

The following recipe combines carrots — marchewki in Polish — with apples and sultanas or raisins. You can dress this surόwka with lemon juice, or stir in some cream or feta cheese.

This modern surόwka version combines crunchy celery with orange and raisins, resulting in an interesting sweet and sour taste.

This recipe was adapted from the Polish Heritage Cookery cookbook by Maria and Robert Strybel, the most extensive and varied Polish cookbook ever published, lauded even by the great Julia Child, and shows how to make a crispy, colorful surόwka dressed in sour cream.