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|
A flavorful soup using freshly grated horseradish
- 2 tablespoons olive oil
- 1 small carrot, diced
- 1 stalk 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