by Staś Kmiećfor the full article - Easter Traditions: The Holy Week – Wielki Tydzień check the April issue of The Polish American Journal
The celebration begins with a solemn Resurrection Mass, followed by Easter breakfast (Święcone). It was imperative that every member of the family have a taste of all the blessed foods and tradition forbids women to cook during this day, so all the food is prepared during the week before.
The table is covered with a white cloth and the centerpiece is the Easter lamb (angusek from the Latin Angus). The custom of setting the table with a lamb holding a red flag was introduced in the sixteenth century by Pope Urban V in the 16th century. Today, a Polish red and white banner is sometimes used.
A single blessed egg is divided and shared with each person at the table to ensure health, happiness and prosperity. Biały barszcz (white soup) is served with hard-boiled eggs and often meats, white cheese and
horseradish from the Easter basket are added. A variety of sausages, sliced cold meats and roasted meats are served, along with side dishes such as: pickled mushrooms (grzybki marynowane) and beet and horseradish relish (ćwikła). Cakes include mazurek – 
a decorative, flat cake covered with almond paste and other nuts, colorfully iced and decorated with jam, nuts and raisins, sernik cheesecake, and in southern regions – piróg cake with a rice or kasza filling.
The table is covered with a white cloth and the centerpiece is the Easter lamb (angusek from the Latin Angus). The custom of setting the table with a lamb holding a red flag was introduced in the sixteenth century by Pope Urban V in the 16th century. Today, a Polish red and white banner is sometimes used.
A single blessed egg is divided and shared with each person at the table to ensure health, happiness and prosperity. Biały barszcz (white soup) is served with hard-boiled eggs and often meats, white cheese and
horseradish from the Easter basket are added. A variety of sausages, sliced cold meats and roasted meats are served, along with side dishes such as: pickled mushrooms (grzybki marynowane) and beet and horseradish relish (ćwikła). Cakes include mazurek – 
a decorative, flat cake covered with almond paste and other nuts, colorfully iced and decorated with jam, nuts and raisins, sernik cheesecake, and in southern regions – piróg cake with a rice or kasza filling.The traditional tall babka egg bread, which is baked in a scalloped form, is wonderfully light with a slightly sweet flavo
r. Using a similar recipe is the paska bread with its intricately-crafted braided top. In P
odlasie and southern regions, a sponge cake known as sękacz is baked above a flame on a rotary spit. As a result of pouring layers of dough on the spit, its spikey form resembles a pine tree.
Traditional games using eggs are enacted such as: rollin
g eggs on the table, or walatka or wybitka – gently tapping the eggs thus scoring points and wins, for the longest period without a crack. A hill rolling game occurred in Upper Śląsk; while in Śląsk and Pomorze, according to German custom, baskets were prepared with surprises for the children.
r. Using a similar recipe is the paska bread with its intricately-crafted braided top. In P
odlasie and southern regions, a sponge cake known as sękacz is baked above a flame on a rotary spit. As a result of pouring layers of dough on the spit, its spikey form resembles a pine tree.Traditional games using eggs are enacted such as: rollin
g eggs on the table, or walatka or wybitka – gently tapping the eggs thus scoring points and wins, for the longest period without a crack. A hill rolling game occurred in Upper Śląsk; while in Śląsk and Pomorze, according to German custom, baskets were prepared with surprises for the children.
