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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 eggs! Serve hot to Easter guests and to family for the days following.

• I pound bacon
• 3 dozen large hardboiled eggs, sliced
• 1 pound polish sausage, sliced
• 1 pound ham, cubed
• water

Garnish: fresh grated horseradish (if you don't like horseradish, you can substitute tabasco sauce)

Fry the bacon and cut it into 1-inch pieces. Slice the eggs and sausage. Cut up the ham into ½-inch cubes. Put everything into a large pot and cover with hot water. Bring to a boil. Simmer until the egg yolks are well dissolved. Serve with horseradish to suit your taste.