Recipe - Polish Easter Soup (Zurek Wielkanocny)

3 pound Dry Cottage Cheese
3 Whole Eggs
2 teaspoon Salt
3 ounce Cream Cheese
One half cup Sour Cream

Serves Many

This year The Cook & Kitchen Staff are taking you to Poland to celebrate a
Polish Easter. If you had the good fortune of being born into a Polish
family, then you're already familiar with the traditional ways a loving,
caring Polish family will celebrate the holiday. If not, you can still
serve a phenomenal Polish Easter Feast.

Today's recipe is another of the appetizers you will want to prepare for
your Polish Easter Feast as much as a week in advance of the actual meal.

The Kitchen Staff had never made cheese before we stumbled across this
deliciously simple recipe. It's basically a young Farmer's Cheese, and
you'll have some fun preparing it. You'll find your homemade cheese is a
bit of a curiosity, too, which is a great motivation for the appetite.

In a large mixing bowl, thoroughly combine the dry cottage cheese with the
eggs, salt, cream cheese, and sour cream. (This is no small task, so take
your time. The Kitchen Staff started with the potato masher and finished
with the large metal spoon.)

Place the cheese mixture in a linen bag and tie the bag up to drip for a
day. Gravity removes much of the initial moisture from the cheese.

Place the bag between two boards and weight the boards. You can use a large
stone, or a hand held weight, to further squeeze the excess moisture from
the cheese. Leave to set for 3 to 4 days.

Remove the cheese bag from the press and let the cheese stand at room
temperature to yellow for about half a day. To store, refrigerate in an
airtight container after yellowing. Slice into chunks to serve with your
boiled eggs, pickled herring, and beets, and enjoy.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Mar 20, 1999, converted by MM_Buster
v2.0l.