Polish Easter Egg Soup Recipe - Cooking Index
Polish Easter Egg Soup Recipe - Cooking Index
This authentic Polish soup was handed down to Deanna Wilson of Gilbert, Arizona, from her great, great grandparents who lived in Warsaw. Deanna only makes it once a year -- for Easter. It is certainly wonderful in terms of using up those myriad hard boiled eggs! Serve hot to Easter guests and to family for the days following.
Courses: Soup| 1 lb | 454g / 16oz | Bacon |
| 3 | Large hard-boiled eggs - sliced | |
| 1 lb | 454g / 16oz | Polish sausage - sliced |
| 1 lb | 454g / 16oz | Ham - cubed |
| Water - as needed | ||
| Freshly-grated horseradish - for garnish | ||
| (if you don't like horseradish | ||
| You can substitute Tabasco sauce) |
Fry the bacon and cut it into 1-inch pieces. Slice the eggs and sausage. Cut up the ham into 1/2-inch cubes. Put everything into a large pot and cover with hot water.
Bring to a boil. Simmer until the egg yolks are well dissolved. Serve with horseradish to suit your taste.
This recipe yields ?? servings.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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