Ingredients

Let’s Cook!

• 1
  In a large soup pot, place sausage and add water to cover, about one quart. Bring just to a boil, then reduce heat to low and simmer for about an hour. Every few minutes puncture sausage skin to allow juice to flow.
• 2
  Remove sausage, allow broth to cool, add vinegar, and refrigerate overnight.
• 3
  Bake ham. Do not add cloves or other spices or sweet glazes and refrigerate overnight.
• 4
  Optional: Cook salt pork in water until tender, about one hour and refrigerate overnight.
• 5
  Cover feta cheese with milk and refrigerate overnight.
• 6
  The next day skim the fat off the broth. Add mushroom soup. Whisk together until well blended. If desired, strain to remove mushrooms (I don't even worry about them any more). Bring soup just to boil, reduce temperature to low and simmer for about 15 minutes. Whisk from time to time. Taste it and if too salty or vinegary you may add up to a cup of whole milk.
• 7
  Cut about 2 cups each of sausage, ham, rye bread and eggs into 1/2 inch cubes.
• 8
  Rinse, dry, and cut feta cheese into 1/2 inch cubes.
• 9
  Cut salt pork into 1/4 inch cubes.
• 10
  Arrange meats on one platter, bread, cheese and eggs on another.
  
• 11
  In soup bowls, allow guests to combine meats, bread, cheese and eggs as desired. Add hot soup. Add 1 to 2 teaspoons horseradish as desired.
  
• 12
  Note: I like to make my own red horseradish. I cook one small beet until soft, peel it, coarsely chop it, then put it in a blender and blend until fairly smooth. I mix the beet with a fresh jar of white horseradish. It gives the soup a pretty pink color and the beet cuts the intensity of the horseradish.
• 13
  Note: Polish farmer's cheese is the traditional cheese for this soup, but it is hard to find. Feta cheese that has been soaked in milk to draw out some of the salt makes a decent substitute.