Easter Soup

This traditional Polish Easter Soup recipe is flavored with kielbasa sausage and horseradish, a little vinegar, cream, and is garnished with an egg.

Easter Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2 to 3

    smoked kielbasa sausages

  • 2

    quarts water

  • 2

    tablespoons white vinegar or lemon juice

  • 1

    tablespoon prepared horseradish

  • 2

    tablespoons flour

  • 1

    cup heavy cream

  • Salt, to taste

  • Pepper, to taste

  • 1

    hard-boiled egg

Directions

Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes. Remove the sausage and refrigerate both sausage and cooking liquid overnight. Next day, remove the fat from the liquid, add the vinegar and hoseradish. Mix the flour and cream and add to the pan. Season with salt and pepper and bring to a boil. Reduce heat and simmer 10 minutes. Allow kielbasa to return to room temperature or rewarm and slice it. Serve hot broth with sliced kielbasa and eggs.


Nutrition

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