Zurek Wielkanocny

Easter Soup: A specialty from Poland

From Stanley Rozycki's parents, Polish-born, but raised in Brooklyn, N.Y.

2 cups rolled oats
16 ozs warm water
rye bread crust
1-1/2 lbs. Polish sausage
1-1/2 gt. water
1-Tbsp. prepared horseradish
1 tsp. brown sugar
salt, pepper

Mix the oats and warm water, add bread crust. Let this stand until mixture sours, at least 24 hours. Strain, reserve the liquid. Cook kielbasa [sausage] in water for 1 hour. Remove the sausage, skim off fat. Combine skimmed broth and oatmeal liquid. Add horseradish, brown sugar, salt and pepper. Slice sausage, add to the broth, then bring it to a boil.