homecook
New member
This is a recipe my Polish grandmother used to make at Easter.
3 quarts ham or sausage cooking liquid
3 T. flour
1 cup water
3 T. white vinegar (or to taste)
1-1/2 cups cooked ham (cut in 1-inch pieces)
6 pieces (3-inches each) cooked smoked sausage
6 eggs, hard cooked
6 slices rye bread
6 tsp. prepared horseradish
Chill 3 quarts liquid reserved from cooking ham or sausage. Skim off all fat; measure 3 tablespoons and return these to liquid. Heat. Blend flour and water; stir into hot liquid. Add vinegar. Bring to a boil, stirring occasionally. Meanwhile, place into each large, individual soup bowl: 1/4 cup ham; 1 piece sausage, cut up; 1 hard-cooked egg, sliced; 1 slice rye bread, cut in 1-inch pieces, and 1 teaspoon prepared horseradish. Pour hot soup overall.
Barb
3 quarts ham or sausage cooking liquid
3 T. flour
1 cup water
3 T. white vinegar (or to taste)
1-1/2 cups cooked ham (cut in 1-inch pieces)
6 pieces (3-inches each) cooked smoked sausage
6 eggs, hard cooked
6 slices rye bread
6 tsp. prepared horseradish
Chill 3 quarts liquid reserved from cooking ham or sausage. Skim off all fat; measure 3 tablespoons and return these to liquid. Heat. Blend flour and water; stir into hot liquid. Add vinegar. Bring to a boil, stirring occasionally. Meanwhile, place into each large, individual soup bowl: 1/4 cup ham; 1 piece sausage, cut up; 1 hard-cooked egg, sliced; 1 slice rye bread, cut in 1-inch pieces, and 1 teaspoon prepared horseradish. Pour hot soup overall.
Barb