Polish Easter barscht

2 links Polish sausage
2 qts. water
1/4 c. flour
16 oz. container sour cream
8 oz. jar prepared horseradish
1/4 c. vinegar
2 to 3 T. sugar
6 to 8 hard-boiled eggs, sliced
salt and pepper to taste

Simmer sausage in enough lightly boiling water (2 quarts) to cover generously for 30 to 40 minutes. Remove sausage; cool stock in refrigerator. Skim hardened fat from stock and discard.

Mix small portion of stock with flour to dissolve. Add sour cream; mix well. Add this mixture to rest of stock. Add horseradish; mix well. Bring entire stock to near boil, stirring frequently to a thickened mixture. Add vinegar and sugar to desried sweet-sour taste. Add sliced thin disks of sausage to hot soup. Add sliced eggs; stir gently. Add salt and pepper to taste. If soup is too thick, add a little boiled water to thin mixture. Serve in bowls and add pulled rye bread croutons on top. Enjoy!

Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Jean Mas.