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 (4)

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.
Nutritional Guidelines (per serving)
Calories 209
Total Fat 11 g
Saturated Fat 5 g
Unsaturated Fat 4 g
Cholesterol 132 mg
Sodium 848 mg
Carbohydrates 16 g
Dietary Fiber 2 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)