Easter Soup
CATEGORIES
INGREDIENTS
  • Kielbasa
  • Ham
  • Hard boiled eggs, decorated
  • Broth from meats
  • Milk
  • Horseradish
  • Cornstarch mixed with water
  • Salt to taste
DIRECTIONS
  1. Precook kielbasa in water. Save the liquid. Cut the kielbasa into 3 inch or so pieces. Precook a ham with bone (not canned ham). Save the liquid. Slice the ham. Put them on platters. Have hard boiled eggs, decorated for Easter, (optional you can put the names of your guest on one egg, and that egg will be placed into the their bowl as a place marker). Other eggs in a bowl on table. This can be done a day or two ahead.
  3. Take the broth from both the kielbasa and ham, mix them together. Add some milk to the broth (about the color of pale white water). Then add a small amount of horseradish. Add cornstarch and water, not to thicken it. It will be like soup. Salt to taste.
  5. When the guests are seated a prayer is said to thank God. Then the eggs are cracked open, and shells go into a bowl to throw away. The egg is cut up into the bowl (everyone loves to use the egg slicer), with some kielbasa and ham, cut up into bite-size pieces. Then the hostess/host takes the bowl to the stove where some hot broth is poured on top. If anyone prefers more horseradish they can put some on top and mix into their bowl.