Polish Borscht, often referred to as "barszcz" stands out with its clearer broth and usually lacks vegetables like potatoes or cabbage in the final dish. Beets are the star ingredient, ...

It was originally made from the aforementioned hogweed, which required the plant to be soured like sauerkraut, which resulted in a pleasantly tart taste, much like contemporary barszcz – or, for ...

Polish expats here in the UK buy their Wigilia carp imported from Poland and already gutted at delicatessens such as Mleczko in Hanwell, where it retails for £4.49 per kilogram, while Waitrose ...

This is my twist on the classic Polish borscht, which is meant to be light and clear.I’ve added suet dumplings made with freshly grated horseradish, but the jarred stuff will work just as well.

Café Polonez is one of the last Polish spots in Roncesvalles, a neighbourhood once buzzing with Eastern European bars, stores, and eateries. This Toronto gem has served Polish food for over 40 ...