Polish easter soup (zurek wielkanocny)

Yield: 6 To 8

Measure Ingredient
2 cups Rolled Oats
2 cups Warm Water
Crust of Rye Bread; (unsliced whole loaf)
1½ pounds Polish Sausage
1½ quart Water
1 tablespoon Prepared Horseradish
1 teaspoon Brown Sugar
Salt and Black Pepper to taste

This year The Cook & Kitchen Staff are taking you to Poland to celebrate a Polish Easter. If you had the good fortune of being born into a Polish family, then you're already familiar with the traditions with which a loving, caring Polish family will celebrate the holiday. If not, you can still serve a phenomenal Polish Easter Feast.

Just to have a little fun at your Polish Easter Feast, why not teach your guests a little Polish? As each course is served, get your guests to say "please" ("prosz¸e"; pronounced "prosheh") and "thank you" ("dzi¸ekuj¸e"; pronounced "dzhenykooyeh") at the commencement and close of each service.

Today's recipe is a must-serve at your Polish Easter Feast. It is filled with tradition and wholesome goodness. We'll let you work out the pronunciation on your own.

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 1½ 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're ready to serve, about an hour.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Mar 21, 1999, converted by MM_Buster v2.0l.

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