14 April 2017.
Good Friday. Tradition loaded Easter weekend. There’s pros and cons to this occasion, the torture of fasting – which I couldn’t care less about – is cruel though as I help Mum with the cooking to prepare for what is arguably the favourite dish of the year, Biały Barszcz (White Borscht). Jam packed with sausages, ham, baked ricotta, egg and horseradish, it’s a hearty soup to my Grandma’s recipe from the south-east of Poland. Unlike the online recipes though with their huge chunks of meat and half-eggs, everything is just the right size so you can enjoy the goodness and flavour of all the ingredients.