Fermented Oatmeal Soup from Poland - Recipe?

Wiki says this:

In Poland, farmer cheese is similar in consistency to cottage cheese. The cheese is formed into a loaf. It is sometimes referred to as "pot cheese."

Yeah, but...why would you pour soup over it? It sounds disgusting, don't you think? But I'd like to hear it from his mouth, because Polly's always had an interesting twist on food.

I must admit, I've never heard of Żurek with diced cheese in before.......but the thought of hard boiled eggs floating around in it turns my stomach too :-( I like eggs, just not in soup. I love Polish soups but haven't actually wanted to try Żurek, and I don't think I'd fancy the fermented oatmeal soup either. Doesn't sound very appealing.

A Well made zurek is very good.

The eggs are even more funky looking at Easter when you use hard-boiled, colored Easter eggs in which the color has leaked through. Lovely pinks, yellows, greens and blues!

A little kielbasa and horseradish dollop in the soup and a side of pierogi and I'm in heaven.

Hello Rakky, did youever get the "kecilitsa" recipe you were looking for??

Jude

to LIR: When you say "Strain through a sieve, then cook the oats slowly, stirring constantly," you must mean cook the liquid that's been strained. I think you toss out any solids that didn't strain through, right?