Easter soups? Horseradish soup, żurek, and white borscht. These three are considered traditional, and we often opt for them.

the flour version became known by contrast as ‘white borscht’. In her best-selling book 365 obiadów za 5 złotych (365 Meals for 5 Złotys, 1860), legendary 19th- century culinary writer Lucyna ...

Creaming the soup is also a way to introduce novelty to classic recipes, giving them a milder, more velvety character. Creamy red borscht is a soup that works well as a standalone dish or as part ...

Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience. Preheat the oven to 190C/170 Fan/Gas 5. Place the halved tomatoes in ...