Zurek (Polish Easter Soup)

Ingredients:

5 medium potatoes, cubed
340g cooked ham, cubed
340g cooked Polish sausage, sliced
250ml sour cream
1l water
1l buttermilk
2 tbsp freshly-grated horseradish
6 eggs, hard-boiled, peeled and sliced
1 tablespoon flour mixed to a smooth slurry with 2 tbsp water
salt and freshly-ground black pepper to taste

Method:

Heat the buttermilk very gently over low heat in a pan until a cheese sets on top. Take off the heat and allow to cool before passing through a fine strainer (or a colander lined with muslin). Reserve the whey and discard the curds.

Meanwhile, bring 1l of water to a boil and use to cook the potatoes for about 25 minutes, or until tender. At this point add the whey, sliced sausage, ham and horseradish. Bring the mixture to a boil then whisk in the flour and water slurry.

Cook until slightly thickened then place the sour cream in a large bowl. Add the boiling soup a little at a time to the sour cream, stirring all the while, then return the mixture to the pan and bring back to a boil. Cook for 1 minute then take off the heat and allow to cool slightly before ladling into warmed soup bowls.

Garnish with the sliced hard-boiled eggs and serve.

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