Easter Soup
(Zurek Wielkanocny)

2 cups rolled oats
2 cups watm water
Crust of rye bread
1-1/2 lbs. Polish sausage
1-1/2 gt. water
1-Tbsp. prepared horseradish
1 tsp. brown sugar
Salt and pepper to taste

Mix the oats and warm water, add bread crust. Let this stand until mixtre sours, at least 24 hours. Strain, reserve the liquid.
Cook sausage in water for about 1 hour. Remove the sausage, skim of the fat. Combine skimmed broth and oatmeal liquid.

Add horseradish, brown sugar, salt and pepper. Slice the sausage, add to the broth then bring it to a boil.