Barscz - (Polish Easter Soup)

Ingredients :

Barscz :
1/4 lb dark rye flour
4 cup warm water

Condimends per serving bowl :
1 slc rye bread torn into bits
1 x hard-boiled egg chopped
1 piece smoked Polish kielbasa - (4" long) chopped
Fresgly-grated horseradish mixed with
a little vinegar
Making the soup :
4 cup water
1 x egg
1 cup milk or buttermilk
1 cup Barscz thoroughly mixed
before measuring
Salt to taste
Freshly-ground black pepper to taste

Method :

* Making the barscz :
5 to 6 days before making the soup: Stir together the dark rye and warm water in an ample
container (ceramic is good) and set it aside in a warm place, covered with a towel. I made mine in a big plastic container, covered it with a potholder, and put it on the back of the stove. The kitchen counter is also fine.) Stir once a day. The fermentation and sour smell is a sign that it's getting good. After making the soup, you can decant the clear liquid, refrigerate, and use as a flavoring in other soups.

* Making the soup :
When you're ready to make the soup, bring a quart of water to a simmer on the stove. Beat
together the egg and milk, then slowly stir it into the simmering pot. Turn up the heat a bit, let thicken, then slowly pour in the barscz. Stir until it thickens to the consistency of watery oatmeal or runny pea soup. Season well with salt and pepper. It should smell sour.

* final assembly :
When ready to serve, place the bread bits, chopped sausage and egg into each bowl that you're
serving. Ladle the Barscz soup over all, then stir in horseradish to taste.

* Serve hot to 4 to 6 people on Easter morning...or whenever.