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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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