Polish Easter Soup

5 medium potatoes
3/4 lb. cooked ham
3/4 lb. cooked Polish sausage
1 c. sour cream
4 c. water
1 qt. buttermilk
2 Tbsp. grated horseradish
6 eggs
1 Tbsp. flour mixed with water
salt and pepper to taste

Heat buttermilk on very low heat until cheese sets on top. Cool off and strain in a fine strainer. Use whey only. Cook potatoes in 4 cups water; when done, add the whey, sliced sausage, cubed ham and horseradish. When starts boiling, mix flour with water. Add sour cream in a large bowl. Now add boiling soup a little at a time to the sour cream. Return to pot of soup, bring to boiling and boil for 1 minute. Boil 6 eggs. Slice into the soup after soup cools off a little. Eggs get rubbery if put back into hot soup.

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