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Easter Soup (Zurek Wielkanocny)

Gourmet.station's picture
Ingredients
  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
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

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.
Remove sausage.
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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Interest: 
Holiday

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4.19737
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4429 Calories from Fat 2490

% Daily Value*

Total Fat 277 g426.5%

Saturated Fat 96.3 g481.3%

Trans Fat 0 g

Cholesterol 476.2 mg158.7%

Sodium 8962.9 mg373.5%

Total Carbohydrates 328 g109.5%

Dietary Fiber 34.2 g136.9%

Sugars 12.1 g

Protein 144 g288.8%

Vitamin A 0.01% Vitamin C 17.6%

Calcium 24.7% Iron 133.7%

*Based on a 2000 Calorie diet

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Easter Soup (Zurek Wielkanocny) Recipe