Easter Soup (Zurek Wielkanocny)
|Rolled oats||2 Cup (32 tbs)|
|Warm water||2 Cup (32 tbs)|
|Crust||1 Cup (16 tbs) (Sour Rye Bread)|
|Polish sausage||1 1⁄2 Pound (Kielbasa)|
|Water||1 1⁄2 Quart|
|Prepared horseradish||1 Tablespoon|
|Brown sugar||1 Teaspoon|
Mix oats and warm water.
Add bread crust.
Let stand until mixture sours, at least 24 hours.
Strain; reserve liquid.
Cook sausage in 1 1/2 quarts water 1 hour.
Skim off fat.
Combine skimmed broth and oatmeal liquid.
Add horseradish, brown sugar, salt, and pepper.
Slice sausage; add to broth.
Bring just to boiling.
Serve hot with boiled potatoes and hard cooked eggs.