White borscht — the sour, garlicky soup Poland eats at Easter, made from soured rye and marjoram. Stir into a litre of cold water, boil, simmer five minutes. Four plates.
Allergens
🚨 CONTAINS WHEAT and MILK (wheat flour 44.3%, skimmed milk powder). May contain egg, soy, celery and mustard. Contains smoked pork fat, so not vegetarian.
