POLISH ZUREK SOUP (SAUSAGE & OATMEAL)

 

  • Cooking Time: 30
  • Servings: 2
  • Preparation Time: 90

Ingredients

  • 2 cups Rolled Oats
  • 2 cups Warm Water
  • Crust of Rye Bread
  • 1 1/2 lb Polish Sausage
  • 2 hard Boiled eggs
  • 1 1/2 qt Water
  • 1 tb Prepared Horseradish
  • 1 ts Brown Sugar
  • Salt and Black Pepper to taste

Directions

  • In a large mixing bowl, combine the oats with the two cups of warm water. Add the bread crust and cover with a towel.
  • Let the mixture stand until it sours, at least 24 hours.
  • Strain the mixture and reserve the liquid.
  • Cook Polish sausage in 1 1/2 quarts water for about 1 hour.
  • Remove the sausage to cool, and skim the fat from the broth.
  • Combine the skimmed broth and oatmeal liquid.
  • Add horseradish, brown sugar, and salt and pepper.
  • Slice the sausage into small, bite-sized pieces, and add to the broth.
  • Bring the mixture to a boil over a medium-high heat setting.
  • Reduce the heat and simmer until you are ready to serve, about an hour. Can serve with sliced boiled egg and bread.

Notes

This is a popular Polish soup that I have been making since I was a little girl growing up in Poland. I always make it for family and friends during the holidays or for just a casual dinner at home.

Categories: Misc. Soup/Stew 
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