Polish Easter Soup (zurek Wielkanocny)

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
	Polish		6	To 8

INGREDIENTS

2	c	Rolled Oats
2	c	Warm Water
		Crust of Rye Bread
		unsliced whole loaf
1 1/2	lb	Polish Sausage
1 1/2	qt	Water
1	T	Prepared Horseradish
1	t	Brown Sugar
		Salt and Black Pepper to
		taste

INSTRUCTIONS

This year The Cook & Kitchen Staff are taking you to Poland to
celebrate a Polish Easter. If you had the good fortune of being born
into a Polish family, then you're already familiar with the  traditions
with which a loving, caring Polish family will celebrate  the holiday.
If not, you can still serve a phenomenal Polish Easter  Feast.  Just to
have a little fun at your Polish Easter Feast, why not teach  your
guests a little Polish? As each course is served, get your  guests to
say "please" ("proszÂ¸e"; pronounced "prosheh") and "thank  you"
("dziÂ¸ekujÂ¸e"; pronounced "dzhenykooyeh") at the commencement  and
close of each service.  Today's recipe is a must-serve at your Polish
Easter Feast. It is  filled with tradition and wholesome goodness.
We'll let you work out  the pronunciation on your own.  In a large
mixing bowl, combine the oats with the two cups of warm  water. Add the
bread crust and cover with a towel. Let the mixture  stand until it
sours, at least 24 hours. Strain the mixture and  reserve the liquid.
Cook Polish sausage in 1 1/2 quarts water for about 1 hour. Remove the
sausage to cool, and skim the fat from the broth. Combine the skimmed
broth and oatmeal liquid.  Add horseradish, brown sugar, and salt and
pepper. Slice the sausage  into small, bite-sized pieces, and add to
the broth. Bring the  mixture to a boil over a medium-high heat
setting. Reduce the heat  and simmer until you're ready to serve, about
an hour.  Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 21, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 374 Calories From Fat: 294 Total Fat: 32.6g Cholesterol: 79.4mg Sodium: 1010.9mg Potassium: 279.1mg Carbohydrates: 2.9g Fiber: <1g Sugar: <1g Protein: 16g