Easter Soup

2 -3 smoked kielbasa
2 quarts water
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 tablespoons flour
1 cup heavy cream
salt and pepper
hard-boiled egg

Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
Remove the sausage and refrigerate both sausage and cooking liquid overnight.
Next day, remove the fat from the liquid, add the vinegar and horseradish.
Mix the flour and cream and add to the pan.
Season with salt and pepper and bring to a boil.
Reduce heat and simmer 10 minutes.
Allow kielbasa to return to room temperature or rewarm and slice it.
Serve hot broth with sliced kielbasa and eggs.