1 link Polish Kielbasa sausage
4 eggs
3 tbsp. all-purpose flour
1 pint dairy sour cream
1 jar horseradish
1 tbsp. vinegar

Cover the sausage link and eggs (in the shell) with water. Bring to boil and simmer about 20 minutes. Pierce skin of sausage and let excess juices drain into the water. Be careful as it spurts. remove the sausage and the eggs. Reserve the broth. Peel eggs and slice into broth. When cook, slice sausage into broth. Refrigerate overnight to improve flavor.

Remove fat from top and reheat. Add flour to sour cream. Add enough soup to sour cream mixture so that it will pour. Now add sour cream mixture to soup in a steady stream beating with a wire whisk to prevent flour from lumping. Add horseradish and vinegar. Serve with a dark bread.

Submitted by: Judith Bazarewski