Polish Easter Soup


  • 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
  • 6 eggs
  • 1 tablespoon flour mixed with water
  • Salt and pepper to taste


  1. Heat buttermilk over very low heat until cheese sets on top. Cool off and strain in a fine strainer. Use whey only.
  2. Cook potatoes in 4 cups water.
  3. When done, add the whey, sliced sausage, cubed ham and horseradish. When it starts boiling, mix flour with water.
  4. Add sour cream in a large bowl.
  5. Now add boiling soup a little at a time to the sour cream.
  6. Return to pot of soup, bring to boiling and boil for 1 minute.
  7. 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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