White borsch and sour rye soup are the most popular dishes associated with Easter. These soups differ in the kind of leaven used: white borscht is made of soured wheat flour, whereas sour rye soup is prepared on the basis of rye flour. Marjoram is a traditional spice added to Polish soups; cream, potatoes, garlic, hard-boiled eggs and bacon or white sausage are added to the borsch too. These ingredients are supposed to overcome the sour flavor of Easter soup. Borsch is a traditional dish in the countries of Central and Eastern Europe and there are many regional variations.
