Polish Easter Soup

"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."

2 to 3 smoked kielbasa

2 quarts water

2 tablespoons white vinegar or 2 tablespoons lemon juice

1 tablespoon prepared horseradish

2 tablespoons flour

1 cup heavy cream

salt and pepper

hard-boiled egg

Directions at food.com

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