In Poland for Easter breakfast we serve soup. Most often we have red borscht, white borscht or sour soup. Our family belongs to the first group, and Easter red borscht with horseradish, eggs, and sausages is one of our favourite soups. I prepare it only for Easter breakfast, which is probably why we are looking forward to it.

I make my borscht with roast beetroots. It has an inimitable flavour and beautiful colour. Every year I'm a bit nervous when cooking this soup. I would like to make dishes which are not only yummy but also beautiful. Sometimes I'm not content with the colour of the borscht. For such occasions I always have a small jar of beetroot concentrate to make the colour of my soup a bit more intense.

1kg of beetroots
2l of vegetable bouillon
6 eggs
a piece of horseradish root
1kg of sausages
1 teaspoon of marjoram
1 tablespoon of oil
1 clove of garlic
1 tablespoon of lemon juice


We like eggs and we often eat them. We only eat devilled eggs at parties and always at Easter. Every year I look forward to hot devilled eggs, which (like red borsch with eggs, horseradish root and sausages) we serve only at Easter. Today I would like to share with you the recipe for cold devilled eggs with tuna, chili pepper and chives. These eggs will be a yummy nice change on the Easter table.

4 eggs
100g of tinned tuna
half a sweet pepper
100g of sweetcorn
4 tablespoons of chopped chives
chili pepper
2 teaspoons of mayonnaise
1 teaspoon of mustard
salt and pepper


I wonder if anyone else is thinking about Easter? I can't wait for spring – my favourite season. I hope that winter won't play any tricks on us, and we won't have to go with our baskets to church by sledge... Cursing the current season and impatiently waiting for the spring sun, I prepared a meal which you can use for your Easter menu. You will agree that it looks really amazing and you have to believe me that it tastes the best. Devilled eggs with avocado is delicious, looks great and preparing it is really easy. Maybe it is worth inviting your children to the kitchen?

5 eggs
1 big avocado
1 teaspoon of lemon juice
salt and pepper
lettuce and smoked salmon for serving


In my home mazurek on a shortbread bottom is an obligatory cake for Easter. Surprisingly, this is not because of the taste, but more because my children like decorating the cake. It is a bit like gingerbread cookies before Christmas. Usually I make mazurek with caramel. I add a bit of plum stew to make them less sweet.

Today I recommend a new version of this popular cake for Easter. I cover the shortbread bottom with cream with mascarpone cheese, white chocolate and a bit of lemon. I add a lot of fruit to it. The cake looks glamorous and I assure you that it tastes even better.

200g of flour
50g of ground almonds
175g of cold butter
2 big teaspoons of caster sugar
a pinch of salt
250g of mascarpone cheese
100g of white chocolate
1 teaspoon of lemon essence


Sour soup, white borscht, red borscht with horseradish, sausage and eggs are part and parcel of the Easter menu. In my home we always had red borscht on the Easter table. We also like sour soup, but the custom dictates that we eat this soup on wet Monday or without occasion, just to make my family happy.

If you have enough time, make the sourdough for the sour soup yourself. It doesn't need any extraordinary abilities. Put 100g of rye flour with a crushed clove of garlic, a couple of allspices, peppers and bay leaves, a piece of good wholemeal bread and 1l of warm water in a clean wide jar. Cover with a clean tea cloth and leave for 5 days. If you don't have enough spare time, use a readymade product.

2 carrots
2 parsley roots
0.5kg of potatoes
a piece of celery root
a few dried mushrooms
3 allspices
3 peppers
2 bay leaves
0.5l of sourdough
1 onion
2 cloves of garlic
1 tablespoon of butter
300g of sausages
2 tablespoons of marjoram
100ml of sweet cream
2 tablespoons of horseradish
4 eggs
salt and pepper

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