Polish Horseradish Soup Recipe - Zupa Chrzanowa

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 09/12/19
Polish Horseradish Soup
Polish Horseradish Soup © Multico Books, used with permission.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
209 Calories
11g Fat
16g Carbs
12g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 209
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 23%
Cholesterol 132mg 44%
Sodium 848mg 37%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Protein 12g
Calcium 122mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 8 1/2 cups vegetable stock (or chicken stock)
  • 1 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)

Steps 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.

  3. 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.