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Polish Easter Egg Soup

1 pound bacon
3 dozen large hardboiled eggs, sliced
1 pound polish sausage, sliced
1 pound ham, cubed
water
fresh grated horseradish

Fry the bacon and cut it into 1-inch pieces. Slice the eggs and
sausage. Cut up the ham into 1/2-inch cubes. Put everything into
a large pot and cover with hot water. Bring to a boil. Simmer until
the egg yolks are well dissolved. Serve with horseradish to suit
your taste.

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