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1
Boil kielbasa link in 3 quarts of water, occasionally piercing it to release juices, for 30-45 minutes.
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2
While kielbasa is cooking, peel and dice potatoes and boil eggs to hard-boiled stage.
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3
Keep potatoes in cold water in bowl after rinsing them well.
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4
Cool eggs in cold water before peeling.
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5
Remove kielbasa from water.
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6
Drain and add cut up potatoes to the water in which you cooked the kielbasa.
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7
Add salt and cook.
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8
When potatoes are done, add pepper and vinegar to taste.
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9
*Don't use balsamic vinegar.
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10
To thicken soup, add flour to cold water in a jar with lid or shaker.
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11
Shake vigorously to combine.
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12
Add to simmering soup through a fine strainer to remove any lumps.
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13
Stir to incorporate.
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14
Simmer a few minutes to slightly thicken soup.
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15
Adjust seasonings at this point. More vinegar? More thickening?.
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16
When ready to serve, slice kielbasa, approx 1/4-inch slices.
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17
Add some to each soup bowl with one chopped egg.
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18
Ladle in broth with potatoes.
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19
Serve with a good thick-crusted bread like Polish sisel bread.
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20
At Easter when there is baked ham we add pieces of chopped ham, and, of course, a dollop of horseradish(white)!
