B4U Recipes - Easter Egg Soup

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Easter Egg Soup

1 lb bacon
3 dozen large hard-boiled eggs, sliced
1 lb Polish sausage, sliced
1 lb ham, cubed
water, as needed
freshly-grated horseradish, for garnish (You can Substitute Tabasco Sauce if your really don’t like horseradish)

Directions ::..

In Northern Indiana where I was brought up there was a little Polish lady that made this soup one time after Easter. I don’t know what the real name is…something I couldn’t say even if I could remember I would guess. Needless to say, it’s been on my mind to find the recipe and see if the recipe lives up to the memory. There are a couple similar recipes posted, but not quite like the one I found written down in chicken scratch. I haven’t tried to make this one yet, but when I do I’m hoping it’s as good as my memory of that one bowl of soup a looong time ago. The recipe I have doesn’t include serving amount so I’m guessing to get this on ‘zaar!

1. Fry the bacon and cut it into 1″ pieces.

2. Slice the eggs and sausage.

3. Cut up the ham into 1/2″ cubes.

4. Put everything into a large pot and cover with hot water.

5. Bring to a boil. Simmer until the egg yolks are well dissolved.

6. Serve with horseradish to suit your taste.

7. *Note: The chicken scratch says something about rye bread — guessing it’s a good addition to the meal?