KIELBASA SOUP

1 (1 lb.) Kielbasa link
3 quarts water
2 1/2 lb. potatoes, large diced
good quality vinegar, to taste
salt & pepper
1/4 cup flour
1/2 cup cold water
hard boiled eggs (optional)

Boil kielbasa link in 3 quarts of water, occasionally piercing it to release juices, for 45 minutes. Remove kielbasa from water; keep warm.

Put cut up potatoes in the water the kielbasa cooked in. Add salt and pepper to taste. When potatoes are done, add vinegar to taste.*

To thicken soup, add flour to cold water in a jar with lid or shaker. Shake vigorously to combine. Add to simmering soup through a fine strainer to remove any lumps. Stir to incorporate. Simmer a few minutes to slightly thicken soup.

Adjust seasonings at this point. More vinegar? More thickening?

When ready to serve slice kielbasa, approx 1/4-inch slices. Add some to each soup bowl. Spoon in broth with potatoes. Add chopped hard boiled eggs. Serve with a good thick crusted bread like Polish sisal bread.

*You could add the dillweed, etc. that you saw at Taste of Poland. Put these in just before adding thickener.

At Easter when there is baked ham so you can add pieces of chopped ham, and, of course, a dollop of horseradish (white)!

Lee