Easter duel sour soup or white borscht

Easter is a time thatóry we associate with family feasting. And the age-old dispute over soup, króling on the Easter table. The country is divided – in someórych regions it is borscht that is considered the right choiceór, in others, sour soup is served as a traditional Easter soup. Both dishes have an original, aromatic flavor, especially if you use tasty, local products to prepare themów. Find out what rósour soup from white borscht and what guarantees their taste.

During the Easter holidays, breakfast plays a very important role, whichóre usually resembles a dinner in terms of the dishes served, and its obligatory element is a sour, light soup, preferably prepared on the basis of traditional sourdough. Most often it is sour soup or white borscht – admittedly, both soups look very similar, but róare distinguished by their method of preparation, whichóra influences taste.

It is customary to call sour soup based on rye flour, while the base for white borscht is wheat flour. Sour soup is also sometimes considered primarily a Lenten soup, whichórka is eaten with eggs or potatoes, while white borscht can be made with sausage and bacon stock. According to other traditions, white borscht is a sour soup, która is made on sourdough from vegetables, for example, ogórków or cabbage. Most often in the south, pónortheast and west of Poland, sour soup is hosted on the Easter table. In central and eastern Poland, white borscht is eaten for Easter breakfast.

Local products guarantee the taste of Easter dishes

It is no secret that the taste of food is influenced not only by the recipe, the most important thing is the quality of the products purchasedów. The best, tastiest, fresh and quality are local products, increasingly sought after and chosen by Polesów.

Therefore, retailers are expanding this shopping category in response to consumer expectationsów, któers are becoming more conscious about their daily purchasesów and are increasingly turning to locality. 77% of Polesów declare that they pay attention to the origin of the productóin whichóre we buy. Nearly half of the respondents as the greatest asset to purchaseów stores in the immediate vicinity considers the freshness of the productów – According to a survey conducted by the SW Research Agency, commissioned by PSH Lewiatan. Moreover, 75% of Polesów declare that they would like to have an influence on what products are included in the assortment of a local store.

– Local products wyróhe fact that they are produced in close proximity to the place where they are sold makes them available only to a selected group of shoppersów from a particular region and sought by consumersów only in a particular region. PSH Lewiatan stores in the run-up to Easter enrich their offer of local productsów, które are a guarantee of the taste of Easter dishes – We can't imagine the holidays without homemade cold cuts and meat, dairy products and eggs, or bread and baked goodsów of local bakeries – mówi Andrzej Izraelski, commercial director, board member of Lewiatan Holding S.A.

Locality not only for holidays

The outbreak of the pandemic affected not only the current, but róAlso, the future purchasing decisions of the Poleów – according to the KPMG report „The new reality: the consumer in the age of COVID-19”. In the shopping categoryów groceries, 22% of respondentsów admitted that more often than before the pandemic, they will start buying products from local vendorsów. In addition, more than 7 in 10 Polesów declare they are able to pay more for food products from local suppliersów. As many as 71% of respondentsów declared that they are able to pay up to 10% more for a local product. Therefore, the product offeróin the local is a category that stores are increasingly and eagerly expanding.

Support and local relationships are values thatóre store ownersóat PSH Lewiatan have made it one of their priorities from the beginningów. All of the chain's stores offer high-quality local products in the most popular categories: meats and cold cuts, including white sausage, dairy – curds for cheesecake, eggs, or sweet baked goods from local pastry shops. Sourced from traditional Polish crops and krót is a long way from the local producer to the store (on average 20-50 km) make the products in Lewiatan stores fresh, valuable and healthy.

Since last year, the chain has been running a campaign „I choose local”, któcru aim is to show why it is important to support localism and choose local products. Through the campaign, the Lewiatan network wants to encourage Polaków to choose the productóin, whichóre come from Polish producersów, farmerów, fruit growersów, with któThe products made by Lewiatan stores for years have supportedó³ cooperate, offering fresh, high-quality products at a satisfactory price. An important element of the campaign is to show the importance of „little homelands”, role of local wspóhe chain's campaign of cooperation and economic patriotism, supporting local communities. Read more at www.CHOOSE LOCAL.pl

Sour soup recipe

  • 40 dag of raw white sausage
  • 20 dag smoked bacon
  • 20 dag of sausage (preferably smoked)
  • 1 l sourdough starter
  • 1 carrot
  • 1 leek
  • 1 celery
  • 1 tablespoon of all-purpose oil
  • 1 tablespoon of choice lard
  • 1 cup 18 percent cream
  • 2 grains of allspice
  • bay leaf
  • marjoram
  • sól
  • black pepper
  • 1 cup of wholemeal rye flour
  • skórka wholemeal bread
  • 4-5 garlic cloves
  • 1 onion
  • Sól

Methodób preparation


Pour the flour into a stone or glass dish and mix with a little water. Then add another 1 liter of boiled water to the slurry, as well as finely chopped onions, crushed garlic grated with a little salt and skóa piece of wholemeal bread. Mix, cover with a clean linen cloth and set aside in a warm place for 4-5 days.

Then pour the liquid into bottles and cap tightly. You can store the sourdough starter prepared this way in the iceboxówce even to twoóch weeks.


Peel the carrots and celery, wash, slice themój and pour a liter of water. Add white sausage, bay leaf, allspice and a teaspoon of all-purpose seasoning. Cook for about 20 minutes. Take out the white sausage and slice theój sliced. Cut the baconócut into strips, brown on a spoon of lard together with the sausage. Wash leeks thoroughly, sliceój finely and fry in hot oil. Add bacon with sausage, fried leek and white sausage slices to the soup. Cook for 5-7 minutes. Pour in the sourdough starter, season with marjoram, salt and pepper and cook for another 10 minutes. Remove the pot from the heat and whiten the soup with cream.

Recipe for white borscht on horseradish

  • 6 hard boiled eggs
  • 30 dag of raw white sausage
  • 10 dag of smoked bacon
  • 10 dag of dried sausage (krakowska type)
  • two small onions
  • 5 teaspoons grated horseradish
  • 25 ml of 18 percent cream
  • 3 tablespoons of brescent flour
  • a few grains of allspice
  • a few grains of peppercorns
  • sól
  • pepper
  • fresh herbs
  • 2 tablespoons of all-purpose oil
  • lemon

Methodób of preparation

Coverój bacon and dried sausage. In a frying pan heat the oil. Fry the sausages on it until they are browned. Cut the onionsój on pócut and roast them in a dry pan. White sausage włó¿ to the pot, add fried sausages and onions. Add allspice and peppercorns. Pour water over the whole. Cook on low heat for about an hour. After this time, strain the stock. Mix the cream with the flour. Add horseradish to the broth, and cream with flour. Cook for about 15 minutes. Season with salt, pepper and lemon juice. Finally, add the previously cooked sausages to the broth. Into a bowl putóegg, pour over hot soup and sprinkle with fresh herbs.

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