Polish Easter Soup

[col klink]

Polish Easter Soup

Serves 6 as Soup.

Recipe courtesy: Grandma Skomksi

This is an old soup that I grew up with and crave every Easter. When I was 5 it looked like there wouldn't be enough soup for me and I cried my eyes out. Everyone else was kind enough to make sure I had a full bowl, and of course I coudln't finish it! This seems like an odd recipe but it's hearty and very good.

• 2 lb Polish kielbasa
  
• 3/4 gal water
  
• 2 raw eggs
  
• 10 hardboiled eggs
  
• 1 small ham
  
• 4 T flour
  
• 16 oz sour cream
  
• 4 T vinegar
  

The night before serving, simmer the kielbasa for an hour. Remove the kielbasa, cool the broth, and then put both in the frig overnight. In the morning, skim off the hardened fat and then heat the water up on the stove. Turn it off once it boils.

In a big bowl, beat lightly two raw eggs and flour until smooth, then stir sour cream. Slowly - 2 tbs at a time - add the hot soup to the sour cream mixture. The sour cream needs to heat up slowly so it doesn't curdle. After you've added quite a bit of soup you can pour the sour cream mixture into the remaining broth in the kettle. Add the vinegar to the broth as well. Bring the soup to barely a boil - just enough to cook the raw eggs and flour so the soup thickens. It never is a thick soup because you don't add that much flour. Turn it off or down really low - you can then add sliced hard boiled eggs, sliced ham, and sliced kielbasa.

In my family the soup is served at the table and everyone adds what they'd like to their soup. The hardboiled eggs may be colored or not depending on mood. This soup is also served with bread and butter in the shape of a lamb. My Grandmother always like to put peppercorns in for the eyes.

Keywords: Soup, Main Dish, Easy

( RG138 )