Easter stew with boiled eggs

If you want something “on a spoon” as one of the main dishes this holiday, let this soup with boiled eggs be your choice.

It is a version of the Polish Easter soup called žurek, and it is served in hollowed out loaves of rye bread. On the blog Thedomesticman where we found the recipe, they made small changes compared to the traditional recipe, but the broth is still creamy and very tasty.

Easter soup – the feast combines pork (sausages, ham or bacon), boiled eggs and vegetables in a creamy soup.

Ingredients:

• 450 g of homemade sausage or bacon, cut into pieces
• 230 g of ham or roast pork (separate from the roast you prepared for Easter)
• 1/2 onion, chopped
• 4 cups (of 250 ml) clear chicken soup (bouillon)
• 4 cups of water
• 1 carrot, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 celery stalk, chopped
• 1 medium-sized celery root, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 teaspoon horseradish
• 4 hard boiled eggs
• 1 cup sour cream

Chop the bacon or sausages, then fry them on a medium temperature in a pan for about five minutes, until the fat starts to separate. Add the chopped onion, then simmer for another 5 minutes, until the onion softens. Add all the broth and water and let it boil. When it boils, reduce the temperature and let it simmer for 30 minutes.

During this time, chop the vegetables, but leave the potatoes aside. Add the vegetables (without the potatoes) and let it simmer for another 30 minutes. After 20 minutes of cooking, add pieces of roasted ham or pork. During this time, cook the potatoes separately, in another pan. When it is cooked, drain it, then mash half the potatoes with a little warm water into a puree. Increase the temperature so that the broth boils more, then add the mashed potatoes, mix everything quickly until the ingredients are combined and the broth thickens.

Add the horseradish and the rest of the unmashed potatoes, mix well, then remove the broth from the stove.

Mix the sour cream with a little broth, then add it to the broth and mix. Add salt and pepper as desired. Leave to stand for a few minutes, then serve with boiled eggs, peeled and halved.