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Ingredients
- 1 lb bacon
- 3 doz large hard-boiled Large eggs sliced
- 1 lb Polish sausage sliced
- 1 lb ham cubed
- Â Â Water as needed
- Â Â Freshly-grated horseradish for garnish
- Â Â (if you do not like horseradish you can substitute Tabasco sauce)
Directions
- Fry the bacon and cut it into 1-inch pcs. Slice the Large eggs and sausage. Cut up the ham into 1/2-inch cubes. Put everything into a large pot and cover with warm water.
- Bring to a boil. Simmer till the egg yolks are well dissolved. Serve with horseradish to suit your taste.
- Comments: This authentic Polish soup was handed down to Deanna Wilson of Gilbert, Arizona, from her great, great grandparents who lived in Warsaw. Deanna only makes it once a year - for Easter. It is certainly wonderful in terms of using up those myriad hard boiled Large eggs! Serve warm to Easter guests and to family for the days following.
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