My Polish(easter) Kielbasa Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 (1 lb) kielbasa, link
• 3 1/2 quarts water
• 3 lbs potatoes, cubed
• good quality vinegar, to taste (i use apple cider vinegar)
• salt & pepper
• 1/4 cup flour
• 1/2 cup cold water
• hard-boiled egg (one for each bowl of soup)

Recipe

• 1 boil kielbasa link in 3 quarts of water, occasionally piercing it to release juices, for 30-45 minutes.
• 2 while kielbasa is cooking, peel and dice potatoes and boil eggs to hard-boiled stage.
• 3 keep potatoes in cold water in bowl after rinsing them well.
• 4 cool eggs in cold water before peeling.
• 5 remove kielbasa from water.
• 6 drain and add cut up potatoes to the water in which you cooked the kielbasa.
• 7 add salt and cook.
• 8 when potatoes are done, add pepper and vinegar to taste.
• 9 *don't use balsamic vinegar.
• 10 to thicken soup, add flour to cold water in a jar with lid or shaker.
• 11 shake vigorously to combine.
• 12 add to simmering soup through a fine strainer to remove any lumps.
• 13 stir to incorporate.
• 14 simmer a few minutes to slightly thicken soup.
• 15 adjust seasonings at this point. more vinegar? more thickening?.
• 16 when ready to serve, slice kielbasa, approx 1/4-inch slices.
• 17 add some to each soup bowl with one chopped egg.
• 18 ladle in broth with potatoes.
• 19 serve with a good thick-crusted bread like polish sisel bread.
• 20 at easter when there is baked ham we add pieces of chopped ham, and, of course, a dollop of horseradish()!