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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

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Feasts (1)

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Seasons (1)

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