Polish Horseradish Soup Recipe - Zupa Chrzanowa

Polish Horseradish Soup
Polish Horseradish Soup. © Multico Books, used with permission.
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 6 to 8 servings
Ratings

I adapted this recipe for Polish horseradish soup or zupa chrzanowa (ZOO-pah hrrzah-NOH-vah) from chef Bogdan Gałązka's "The Cuisine of the Teutonic Grand Masters in Malbork Castle" (Multico, 2009). The book is written in both Polish and English and, at this point, is only available online.

For comparison's sake, here is an Austro-Hungarian Cream of Horseradish Soup Recipe.

Here is a larger photo of chef Bogdan Gałązka's Polish Horseradish Soup or Zupa Chrzanowa.

What You'll Need

  • 8 1/2 cups vegetable stock (or  chicken stock)
  • bay leaf
  • 3 whole black peppercorns
  • 2 whole allspice berries
  • 3 1/2 ounces horseradish root (freshly grated )
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 1/2 cup vegetable stock (cold, or chicken stock)
  • 1 lemon (juiced)
  • Salt and black pepper to taste
  • 1 teaspoon saffron threads (crumbled)
  • 3 large eggs (hard-cooked, peeled and sliced)
  • 1 to 2 sprigs fresh thyme (leaves only) 
  • 12 slices bacon (crisply fried and crumbled)

How to Make It

  1. Place 8 1/2 cups vegetable stock or chicken stock in a large saucepan with 1 bay leaf, 3 whole black peppercorns, and 2 whole allspice berries, and bring to a boil. Add 3 1/2 ounces freshly grated horseradish root, and return to the boil. Reduce heat and simmer 10 minutes.
  2. In a small bowl, fork blend 2 tablespoons flour with 1/2 cup sour cream and 1/2 cup cold vegetable stock or chicken stock. Pour it slowly into the simmering stock, whisking continuously. Cook 3 minutes, stirring occasionally. Remove from heat. Remove bay leaf and discard. The horseradish flavor will be strong at first but this will dissipate as it stands.
  1. Mix in the juice of 1 lemon and the remaining 1/2 cup of sour cream. Season with salt and pepper. Ladle hot soup into warm bowls. Garnish each bowl with a pinch of crumbled saffron threads, slices of hard-cooked eggs, a pinch of thyme leaves and some crumbled bacon.