Easter Soup

1. 1

   Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.

2. 2

   Remove the sausage and refrigerate both sausage and cooking liquid overnight.

3. 3

   Next day, remove the fat from the liquid, add the vinegar and hoseradish.

4. 4

   Mix the flour and cream and add to the pan.

5. 5

   Season with salt and pepper and bring to a boil.

6. 6

   Reduce heat and simmer 10 minutes.

7. 7

   Allow kielbasa to return to room temperature or rewarm and slice it.

8. 8

   Serve hot broth with sliced kielbasa and eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.