• 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

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

   Note: Eggs get rubbery if put back into hot soup.