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.

Ingredients:
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

Hard boil the eggs. Peel and slice them.
Heat the oven up to 190C. Wash the beetroots, and cover each one with some aluminium foil. Bake for an hour. Take them out, wait for them to cool down and peel. Cut the beetroot into strips. Grate the horseradish root on a thick grater. Slice the sausages. Heat the oil in a pan. Add the sausages, marjoram and crushed garlic. Fry for a few minutes. Boil the vegetable bouillon. Add the horseradish and sausages. Boil for 15 minutes. Add the beetroots. Reduce the heat to lightly boil the soup. Add the lemon juice and boil for 10 minutes. Add the eggs before serving.

Enjoy your meal!

Try also:
Traditional Easter sour soup
Cream of beetroot soup
Warming horseradish soup