This was yesterday, and brunch rather than dinner, but oh my Flying Spaghetti Monster...
When someone invites you to a home-cooked traditional Polish Easter meal, GO!
Homemade cheese pirogies, and white borscht.
The soup is a tart-n-tangy blend of sausage broth, vinegar, and sour cream with still-toothsome slices of onion. To serve, you mix crumbled hard-boiled egg, shredded rye bread, sliced kielbasa, and horseradish in your bowl, and pour the soup over.
ETA: Also beet salad, bread, and fancy butter molded in the shape of a lamb.