Easter Soup (sewer Soup) Recipe

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Easter Soup (Sewer Soup)

Janice Kasper


This soup is served at every Easter meal in my home but can be served at any time of the year.

Cottage cheese can be substituted for farmer cheese if necessary.

Some omit the horseradish but I think it adds a small bite of flavor.

This is a sure hit in our family!

★★★★★ 1 vote
15 Min
Stove Top


ring of kelbasi
1 can(s)
family size cream of mushroom soup
hard boiled egg
red beet horseradish
farmer cheese


1Cover kelbasi with water in a medium size pot and bring to a boil then reduce heat and cook for approximately 10 minutes. Make sure the water level just covers the kelbasi.
2Remove kelbasi from water, cut into bite size pieces and return to water with cream of mushroom soup and cook until soup is thoroughly warmed.
3In a soup bowl crush one hard boiled egg, add a tablespoon of farmer cheese and a pinch of beet horseradish and ladle in the soup.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Eastern European
Other Tag: Quick & Easy