Part of our Polish Easter tradition. The slightly sour soup broth is made from the kielbasa cooking water and is served with sliced sausage and the hard boiled Easter eggs. The original version uses kvass made by soaking oatmeal and rye bread in water, instead of the vinegar. We pass around horseradish, rye bread, kielbasa and eggs and everyone adds what they want to their dish of broth. You will either love it or hate it. Prep time does not include refrigeration.
- add 2 tablespoons flour
- add 2-3 smoked kielbasa
- add 1 cup heavy cream
- add hard-boiled eggs
- add salt and pepper
- add 1 tablespoon prepared horseradish
- add 2 tablespoons white vinegar or lemon juice
- add 2 quarts water
- 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.