1/1 Photo of Easter Soup
1 hr 5 mins
Part of our Polish Easter tradition. The slightly sour soup broth is made from the kielbasa cooking water and is served with sliced sausage and the hard boiled Easter eggs. The original version uses kvass made by soaking oatmeal and rye bread in water, instead of the vinegar. We pass around horseradish, rye bread, kielbasa and eggs and everyone adds what they want to their dish of broth. You will either love it or hate it. Prep time does not include refrigeration.
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Units: US | Metric
- 1Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
- 2Remove the sausage and refrigerate both sausage and cooking liquid overnight.
- 3Next day, remove the fat from the liquid, add the vinegar and hoseradish.
- 4Mix the flour and cream and add to the pan.
- 5Season with salt and pepper and bring to a boil.
- 6Reduce heat and simmer 10 minutes.
- 7Allow kielbasa to return to room temperature or rewarm and slice it.
- 8Serve hot broth with sliced kielbasa and eggs.
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Nutritional Facts for Easter Soup
Serving Size: 1 (365 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 222.8
- Calories from Fat 198
- Total Fat 22.0 g
- Saturated Fat 13.7 g
- Cholesterol 81.5 mg
- Sodium 49.0 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 1.6 g
The following items or measurements are not included: