Polish Easter Soup Ingredients
5 medium potatoes
3/4 pound cooked ham
3/4 pound cooked Polish sausage
1 cup sour cream
4 cups water
1 quart buttermilk
2 tablespoons grated horseradish
1 tablespoon flour mixed with water
Salt and pepper to taste Instructions
Heat buttermilk over very low heat until cheese sets on top. Cool off and
strain in a fine strainer. Use whey only.
Cook potatoes in 4 cups water.
When done, add the whey, sliced sausage, cubed ham and horseradish. When
it starts boiling, mix flour with water.
Add sour cream in a large bowl.
Now add boiling soup a little at a time to the sour cream.
Return to pot of soup, bring to boiling and boil for 1 minute.
Boil 6 eggs. Slice into the soup after soup cools off a little. Eggs get
rubbery if put back into hot soup.
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