Here's what people eat for Easter around the world

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White borscht - Poland

This soup is originally from Poland, where it is traditionally consumed on Easter morning.
In Polish, the recipe is called bialy barszcz, and while the soup differs slightly in each family, all have in common the use of leavened bread, which lends a very particular flavor to the dish. The soup also contains traditional Polish sausage, mushrooms, potatoes and onions. These ingredients are brought to the church in a basket on Holy Saturday to be blessed. When serving, the soup is accompanied by grated radish and boiled egg. In some regions, it's served in a pan.