On Easter Saturday, baskets of Easter food are taken to church to be blessed and the food that is blessed is eaten as a part of the Easter Sunday meal. The Easter breakfast consists of hard-boiled eggs, sausages, bread as well as white borsch.



Students from Complex of Schools No 8 in Nowa Słupia suggest:
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Stuffed eggs a’la toadstools

Ingredients:
6 eggs
3 tomatoes

Horseradish cream:
3 spoonful of grated horseradish (ready made is also acceptable)
White cottage cheese 200 g
Yolk
Salt
Pepper
Lemon juice

Preparation:

Boil eggs in salty water for 10 min, (remember!!! they have to be hard boiled). Let it cool off. Remove the shells carefully so as not to damage the eggs, it’s better to do it under the stream of water. Cut off the top and bottom part of the eggs.
Get ready horseradish cream: white cheese mix with yolk, add some lemon juice, salt and pepper. Finally add grated horseradish and mix all the ingredients well together.
Put the eggs on the plate, on each one put some cream and a slice of a tomato. Next, on each tomato “hat” make some dots with a horseradish cream so it would look like a toadstool.

Easter white borscht

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Ingredients:
- 1,5 liter of meat and vegetable bullion,
- 1 liter of white borscht,
- 50 g of white raw sausage,
- 4 hardboiled eggs,
- 100g thick sour cream,
- 30g of mushrooms,
-1 spoonful of grated horseradish,
- 5 cloves of garlic,
- 3 bay leaves,
- 1,5 spoonful of marjoram,
- 10 grains of black pepper,
- salt
- pepper
Preparation:
Add sausage, bay leaves and grains of black pepper to the hot bullion. Cook it for 30 minutes.
Pour the sourdough into the pot with bullion and cook it over on the low heat for 20 minutes.
Remove the sausage from a boiling soup and strain it. Add some horseradish, garlic, sour cream and marjoram. Season it with some salt and pepper.
Slice the sausage and add it to the white borsch. Cut the mushrooms into quarters, fry them lightly and add to the Easter soup.
Serve the white borscht with halves of the eggs.



Easter “Babka”cake with walnuts

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Ingredients:
- 6 dkg of potato flour,
- 6 dkg of wheat flour,
- 6 eggs,
- ¾ of castor sugar,
- lemon juice
- frosting
- some walnuts
Preparation:
First wash the eggs, then separate the yolks from the white eggs. Mix the castor sugar with yolks so they become white, fluffy and smooth. Add lemon juice to the mixture. Beat the egg whites until thick, then add it to the mass mixing lightly. While mixing, add flour. Pour the mass into the baking pan or special “babka” pan. Heat the oven to 190 C and bake it for 50 minutes. When the cake is golden, remove it from the oven then baking pan. Pour some frosting onto the cake and decorate it with walnuts.



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