Who would ever willingly make a soup that begins with a “broth” that is water in which Kielbasa sausage has boiled for two-thirds of an hour? A soup in which that that severely overcooked sausage comes back into play, along with lemon juice, heavy cream, fresh horseradish and slices of hard boiled eggs … 16 hours later?
I would. I did. For Easter; it’s the Polish Easter Soup I mentioned in passing. I slurped that broth up with a few brave friends — who liked it to varying degrees, none of which actually, simply, liked it like I do. The best compliment that it got was that it’s “very Polish.”
I’m writing about it tonight because it deserves its due, and was entirely overshadowed by the S’meep Show on Sunday, and because … well, alright, I didn’t go back to the broth which has been in my fridge now for two days, and is entirely separated and strange-looking, but those leftover overcooked Kielbasa slices and extra hard-boiled egg? Couldn’t let that go to waste.
So for dinner I made some simple cheese-on-cracker items, topped with the leftover egg, and the Kielbasa was used for even grander plans: Reheated one last time to serve as a mix-in to half a can of Annie’s organic All Stars (fancy version of Chef Boyardee stars — ED NOTE: WTF just went looking for official Internet reference to star-shaped pasta in tomato sauce by Chef Boyardee and ran into this scary CG child!).
COST: Rescuing the about-to-be-tossed. Annie’s can, $2?
PREP TIME: 10 minutes
Scary picture of how I almost burned down the house and the Kielbasa boiling, all after the jump: