(also known as Edible Easter Soup or White Borscht)
An alert soup fan known only as "Jim" felt compelled to let the Soup Lady know that some versions of Easter Soup are not only edible but desirable. Here, he writes in to share with us a delightful recipe that is guaranteed to overcome the more disgusting versions also printed on this site.
Real Deal Easter Soup - Serves 6-8 people.
2 Rings Good Smoked Sausage (about 2lbs)
1 Large Smoked Ham
1lb Farmers Cheese , Cubed
6 Hard Boiled Eggs , Coarsely Chopped
Dark and Light Rye Bread , Cubed
8 ounces sour cream
1 Raw Egg
Bake the ham according to directions, i.e., 15 minutes per pound. This can be done the night before. Retain the juice from the ham. Best if you cool the juice in frig and skim off the fat the next morning.
Cook sausage for 25-30 inutes in 10-12 cups water. RETAIN water. Add ham juice to sausage water. Just prior to serving stir the egg into the sour cream. Add a ladle of warm broth into sour cream egg mixture. While whisking, add sour cream/egg/broth mixture to the pot of broth. Bring just about to boil. Add about 4 tablespoons of vinegar.
Assembly of soup:
Add cubed ham, sausage, cheese, egg and bread into LARGE soup bowl. Pour broth over all. Add horseradish if desired. Enjoy.
Following day: unclog arteries.
Now the Soup Lady had never heard of Jim before this, but after careful scrutiny of the elements of this soup, she is willing to bet real money that this guy is Lithuanian. All the evidence is there: the pig parts, the vinegar, the sour cream. If that sounds iffy to you, then the real clincher is the horseradish.
The Soup Lady knows one when she sees one.