My husband Joey and I had a great time visiting family in Chicago last weekend for Easter. It was my first time sharing in a traditional Polish Easter. Ever since I met Joey, I have continually been introduced to new foods, traditions and a general different way of doing things. Some have to do with the Joey’s Polish culture and some are just social differences between Chicago and Minneapolis. It has been fun to adapt and choose those traditions that work best for us, making it the perfect mix of both sides, which is what is important to us as we grow our family.
I have always been intrigued by different cultures, the food of everyday lives and celebrations. These cultural foods develop over centuries, each representing and contributing something unique to the development of the people, in which much can be revealed and learned at a family dinner table about their heritage. Most of us have those special recipes, family favorites and holiday treats, that may only come out a few times a year; most represent something special and have specific emotions and memories tied to them. Food is a natural human connector and even if you are unfamiliar with a specific language or culture, people can always come together and gather around food to share and be in community at some point.
My favorite part of the Polish Easter celebration is the blessing of the baskets. People bring their Easter baskets filled, not just with candies and chocolate bunnies but with the food of substance, bread, cured sausages, butter, eggs, salt even wine to be blessed and then shared with at the Easter celebration. I especially liked the blessed wine, what fun it was to bless a basket of food, give thanks for all we have and share it with friends and family. For me it brought a new sense of community and shows how we gather around food, not only for physical nourishment but also to fill emotional and spiritual needs giving thanks and celebrating the life it gives us.
One of the recipes Joey’s mother always makes during Easter is what the family calls Easter Soup or in Polish bialy barszcz or Zurek, which is a soured Lenten/Easter soup that is served with sausages, potatoes and eggs. Like most good cooks and family recipes that have been passed down for years Joey’s family is like no other. So there is no actual written recipe for this soup and even if there was, it would be written in Polish and in grams anyways. So I researched to find this recipe that seems very close to what she did. I took pictures to document her process and I promise by next year I will share our “family Polish Easter Soup” recipe with you, but for now try this one out. If you don’t want to make the Zur from scratch, that is what makes the soup a bit sour, check out a European market, as most will sell it in a jarred or packaged formula. If you are in the Minneapolis area, check out Sikora’s Market as they have it year round.
Polish Easter Soup
Check out the Recipe HERE
What are your favorite family food traditions or special holiday recipies?
I enjoyed watching your Polish Food Demo at the Polish Festival last Sunday with my 90 yr. old dad ( in a wheelchair). For Easter; I enjoy carving the lamb butter which is quite easy. This is how my mom taught me: 1st lay a half a stick of cold butter (out of ref.) on top of one end of a full stick of cold butter. Next make a small triangle at the end of the top stick. This is to form the ears, nose & basicaly the head. Once the butter is softened a little at room temp., then just shape it more a lamb by carving with a small butter knife. Use toothpick to make curls of wool on the body. 3 peppercorns for eyes & nose. That’s it! 🙂
Hi Gloria, Yes, I rememebr you! Thanks for reaching out and glad you enjoied the demos at the Polish Festival, did you find the recipes easily here? Thanks for the tips on the butter lamb, I will be sure to try that out next Easter. All the best, Rachel