Polish Zurek Soup (sausage & oatmeal)
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
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.
Pairs Well With
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.