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Polish Easter Egg Soup

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.

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.