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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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In Northern Indiana where I was brought up there was a little Polish lady that made this soup one time after Easter. I don't know what the real name is. something I couldn't say even if I could remember I would guess. Needless to say, it's been on my mind to find the recipe and see if the recipe lives up to the memory. I haven't tried to make this one yet, but when I do I'm hoping it's as good as my memory of that one bowl of soup a looong time ago. The recipe I have doesn't include serving amount so I'm guessing to get this on 'zaar. Ingredients:
1 lb bacon |
3 dozen large hard-boiled eggs, sliced |
1 lb polish sausage, sliced |
1 lb ham, cubed |
water, as needed |
freshly-grated horseradish, for garnish (you can substitute tabasco sauce if your really don't like horseradish) |
Directions:
1. Fry the bacon and cut it into 1 pieces.
2. Slice the eggs and sausage.
3. Cut up the ham into 1/2 cubes.
4. Put everything into a large pot and cover with hot water.
5. Bring to a boil. Simmer until the egg yolks are well dissolved.
6. Serve with horseradish to suit your taste.
7. *Note: The chicken scratch says something about rye bread - guessing it's a good addition to the meal?
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