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Catholic Recipe: Zupa Wielkanocna (Polish Easter Soup)

    INGREDIENTS

  • 3 cups uncooked oatmeal
  • large piece sour rye bread
  • 4 cups hot water
  • 1 cup sliced Polish sausage
  • salt, pepper
  • 1 tablespoon horseradish
  • boiled potatoes or croutons
  • Details

  • Serves: 4
  • Prep Time: 40 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Poland

DIRECTIONS

Combine oatmeal, crust of rye bread, and hot water. Reserve for 2 days until mixture sours. Sieve oatmeal mixture. Cook sausage and oatmeal liquid in saucepan 1/2 hour over medium heat (add more water if necessary). Add seasoning, horseradish. Serve garnished with boiled potatoes or croutons.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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