We often walked by Cymes (the Polish spelling of a Yiddish wording meaning something delicious, exquisite and unique), a Jewish restaurant in Poznan, and thought that we should eat there. We finally did a few weeks ago on our anniversary. Our meal had a sense of adventure to it – trying many tasty things we’d never had before – from Zupa Chrzanowa (Horseradish Soup) to buckwheat.
We decided to try our hand with the horseradish soup as part of our Christmas dinner. Despite its many medicinal qualities, I must confess that before I moved to Poland, I’d only used horseradish in two ways: with Prime Rib and mixed with ketchup to make shrimp cocktail.
Now, we’re mixing it with beets and putting massive quantities in soup. We made our version vegetarian; you could certainly use chicken broth if you prefer.
I’ve made Zupa Chrzanowa (Horseradish Soup)in Poland and in the United States, and I noticed a huge difference in the heat of the horseradish root between the two places.
My Polish horseradish was milder. When I made this soup in Tucson, I had to use much less, so use your judgement. It’s always better to start with less, and add to it to get the taste and heat level that suits you as the soup is cooking.
|horseradish root and grated horseradish|
- Category: Soup
- Cuisine: Polish
A flavorful soup using freshly grated horseradish
- 2 tablespoons olive oil
- 1 small carrot, diced
- 1 rib celery, diced
- 1 small onion, diced
- 8 cups vegetable stock
- 8 inch piece horseradish root, peeled & finely grated (use less if your horseradish is very hot)
- 1 large potato, peeled, and diced
- salt and pepper, to taste
- Add olive oil to a stock pot and saute carrot, celery, and onion until tender
- Add stock, horseradish (a generous cup full), and potato
- Simmer one to two hours
- Process in blender, food processor, or with immersion blender
- Season with salt and pepper
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
I’m so glad you posted this recipe. This may be the best soup I’ve ever eaten. I’d never tasted cooked horseradish before, and what a pleasant surprise it was! None of the “sinus-opening” effect of eating it raw. I’ll definitely be making this soup.
I like horseradish and this sounds delicious! Happy New Year to you!
Very cool. ‘Tzimis’ is usually a dish of honey-sweetened carrots, sometimes with prunes.
The horseradish mixed with beets is usually a condiment for ‘gefilte fish’. The soup is an interesting take on it.
Mendy – I’ll have to try the carrots. I also had a chickpea soup, hamim, I think.
Leon B. Duminiak
Great recipe! To speed up the process, freshly made mashed potatoes can be used and the onion, carrot, and celery finely grated before sauteing. One correction to the recipe: change ‘stalk of celery’ to ‘rib of celry’. A celery stalk is the entire plant that grows above the ground.
Leon, I had no idea about the stalk vs rib. Thanks for letting me know!
If I make it too hot what should I use to tone it down? Maybe more potato?
Potatoes might help, Callie. You’ll have a sense of how hot your fresh horseradish is as you grate it. If it seems strong, use less from the beginning. You can always add more.
My soup came out watery, not creamy like in the photo.
This Brings back Fond memories of. my Bobcias Home on a cold winter day while visiting with my parents I tasted lots of good Polish cooking but for some reason this was one of my all time favorites ! Haven’t even thought of it in Years Thank You now like her next growing season I will grow horseradish and enjoy your recipe