Polish Easter Soup "white borscht soup"

White borscht soup is either eaten on Easter Sunday morning or served for dinner after the appetizers. It's made with most of the foods from the "święconka basket" and with the flavourful "kiełbasa" cooking water. There are as many recipes for this soup as there are cooks. Some make it with a "kwas" (a sour starter similar to that used in sourdough bread) when it becomes "żurek wielkanocny", others with sour cream or buttermilk. Some use smoked sausage, others use fresh white sausage or ham or bacon.

Aleksandra Bednarkiewicz