The Easter breakfast is probably the only breakfast which starts with soup. We impatiently wait for our red Easter borscht because this kind of soup I prepare only once a year. Maybe that's why it seems so remarkable? I serve it with sausages, eggs, horseradish and marjoram.

This year I decided to prepare white borscht. I served it a few days earlier to let my family judge and appreciate it and decide which kind of soup they want for Easter. The white borscht was excellent, but my red borscht is still much better, and traditionally I will prepare it for Easter. However, white borscht will stay on our menu.

500 ml of cooked water
5 tablespoons of wheat flour
3 bay leaves
6 allspices
4 cloves of garlic
1 tablespoon of marjoram
Pour some water into a jar. Add the wheat flour, bay leaves, allspices, garlic and marjoram. Mix them in and cover with muslin. Leave in a dark place. Mix it once or twice a day. After 5 days your sourdough should be ready.


When I want to make something nice for my son, I prepare pancakes or something similar. For my daughter I can make tatar, herring or... brownie. Because the last two weeks were especially arduous for her, I decided to make this cake at the end. I have already made a lot of different brownies. This time I chose vegan-brownie (almost, because I added white and dark chocolate) with a lot of raspberries and blueberries. Hot green tea, a big piece of hot brownie with runny chocolate inside was what my tired teenager needed. She ate and... fell asleep. Let her sleep it off.

Ingredients (25cm cake tin)
250g of flour
125g of cocoa
300ml of oil
300ml water or vegetable milk
1 teaspoon of vanilla essence
200g of brown sugar
1 teaspoon of baking powder
12 pieces of white chocolate
12 pieces of dark chocolate
a pinch of salt
raspberries and blueberries


One of the traditional Easter dishes in our home is jelly. I prepare "legs" in jelly with vegetables, jelly without meat with egg and vegetables, or meat jelly, usually with added turkey meat. It is a good way to use up the meat from broth. For a few months I haven't had a problem with that, because our four-legged friend loves cooked meat. So this year when I want to make meat jelly I will have to cook more meat or the dog will make do without it. But can I say no to this little greedy guts? Mrugnięcie My family eats jelly with lemon juice or with a little bit of vinegar. I love it with horseradish. And how are you gonna eat it?

600g of turkey meat without the bones and skin
3 carrots
2 parsley roots
a piece of celery root
a piece of leek
3 allspices
2 bay leaves
3 pepper seeds
salt and pepper
1 tin of green beans
1 tin of sweet corn
3 teaspoons of gelatine


Probably like most Poles I do shopping in Ikea. I like the Scandinavian practicality of their solutions, especially for small flats, as well as the different systems of storing things. I don't go to Ikea "for a walk", but for a specific reason. However, I always go to the restaurant for meatballs. We all love them, so when I found a cookery book with a recipe for these treats I decided to make the dish in my kitchen. I served them with bulgur and home-made cranberry confiture. It was excellent. I recommend it!

500g of minced meat
1 onion
2 cloves of garlic
3-4 tablespoons of breadcrumbs
1 egg
2 pinches of nutmeg
500 ml of bouillon
2-3 tablespoons of flour
2 tablespoons of oil
2 tablespoons of French mustard
2 tablespoons of soya sauce
200ml of 30% sweet cream
salt and pepper


I think all children love spaghetti. My children also like it, but they both favour different kinds. Just like me, my daughter loves spaghetti, so she eats with pleasure all kinds of sauce. My son is much pickier, and he likes only spaghetti Bolognese. I like it too, but how often can we eat the same meal, even it is our favourite and very yummy? Today, like a true woman, I couldn't decide and just changed the dish a little bit. I made traditional Bolognese sauce, but I added lentils instead of minced meat. My children like this new dish and the plates were licked clean. That's how I like it!

Ingredients (for 2 people)
100g of green lentils
500ml of passata
1 shallot
2 cloves of garlic
1 chili pepper
1 stem of celery
1 red pepper
250ml of bouillon
1 teaspoon of oregano
1/2 teaspoon of sweet paprika
1 tablespoon of olive oil
2 tablespoons of parmesan of vegetarian parmesan
salt and pepper

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