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Easter Borscht polish, soups, vegetables 2 cup old-fashioned oatmeal 2 1/2 cup lukewarm water 1 tablespoon flour 1 crust of rye bread Mix oatmeal, flour, and water with a fork in a bean pot or earthenware crock. Let stand two to three days, uncovered, until it sours. When ready to cook, bring to a boil 1 1/2 quarts water, add strained oatmeal, and boil two or three minutes, until broth thickens. Salt to taste. Serve with cooked mushrooms, kielbasa, hard boiled eggs, rye bread, and horseradish. This is the traditional porridge served after Mass on Easter morning. Because boiled kielbasa is also traditional, we use the water from boiling the kielbasa to make it (instead of 1 1/2 quarts of fresh water.) A family recipe passed along by Maryanne's Auntie Pat (Katherine Petraska). MM format by Dave Sacerdote. From: Dave Sacerdote Date: 19 Feb 97 National Cooking Echo Ä Yield: 2 quarts Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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