Traditional horseradish soup with egg for Easter - photo 1
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Traditional horseradish soup with egg for Easter

Soups Easter Regional Cuisine of Poland 60 min Medium 25 wyświetleń ~22.23 PLN * - (0)
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Description

Aromatic horseradish soup is a classic of the Polish Easter table: a creamy broth with a delicate, spicy hint of freshly grated horseradish, served with halved hard-boiled eggs and fresh dill. This version combines traditional flavor with a light, spring twist—an optional addition of sorrel for pleasant acidity and crispy fried bacon as a garnish. The soup is smooth, slightly creamy thanks to the cream and roux, while still being bold. Serve with rustic bread or rolls. The recipe includes techniques to prevent the cream from curdling and detailed instructions for the beginner cook.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken broth 1500 ml
  • Horseradish 150 g
  • Potatoes 4 szt. (~600 g)
  • 18% cream 200 ml
  • Butter 30 g
  • Wheat flour 20 g
  • Chicken egg 4 szt. (~240 g)
  • Onion 1 szt. (~150 g)
  • 🌿 Przyprawy
  • Black pepper 4 szczypty (~2 g)
  • Salt 0.2 szczypt (~5 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Sorrel 60 g
  • Smoked bacon 80 g
💰 Szacowany koszt dania: ~22.23 PLN (5.56 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of eggs

1

Place the eggs in a single layer in a pot of appropriate size, cover with cold water so that the water covers the eggs by 2-3 cm. Put the pot over medium heat and bring to a boil. Once boiling, reduce the heat and cook for 9 minutes to achieve hard-boiled eggs with a creamy yolk. After cooking, drain the hot water and cover the eggs with cold water and ice for 3-4 minutes to stop the cooking process and make peeling easier.

Use a pot with a lid. Cook for 9 minutes from the moment of boiling; if the eggs are very large, add 1 minute. Cooling in cold water will make peeling easier.

Preparing the vegetables

2

Peel the potatoes and cut them into cubes about 1.5 cm on each side. Peel the onion and chop it very finely. If you are using sorrel, rinse the leaves and dry them, then tear them into smaller pieces. Finely chop the dill with a knife.

Ingredients: Onion, sorrel, Dill
Use a cutting board and a sharp knife. A 1.5 cm cube cooks evenly and quickly in the soup. If you don't have sorrel, skip this step.

Sautéing the base

3

In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until the onion is translucent and soft — do not brown. Add the flour and stir with a wooden spoon for 1 minute to make a light roux.

Ingredients: Butter, Onion, Wheat flour
The best pot is one with a diameter of 20-24 cm and a thick bottom. Use a wooden spoon. Do not let the flour brown — the roux should remain light.

Cooking the soup

4

Slowly pour the chicken broth into the pot, constantly stirring with the roux to avoid lumps. Increase the heat to medium-high and bring the soup to a boil. Add the chopped potatoes. Cook on low heat for 12-15 minutes, until the potatoes are soft — check with a fork; the fork should easily go into a piece of potato.

Ingredients: Chicken broth
Pour in the broth in batches, stirring vigorously to evenly distribute the roux. Cooking over too high heat can cause the potatoes to break down and cloud the flavor.

Adding horseradish

5

Reduce the heat to very low. Gradually add the grated horseradish — start with half the amount, stir, and taste. Horseradish has a sharp potency; add by the spoonful to taste. After adding the entire amount, simmer gently for 2-3 minutes, without bringing to a boil, to preserve the fresh aroma.

Ingredients: horseradish
Use a fine grater or food processor to grate the horseradish. Add the horseradish gradually — it's best to taste after each spoonful. If you want it less spicy, cook it longer (for 8-10 minutes) — the flavor will mellow.

Hardening and adding cream

6

In a separate bowl, mix the 18% cream with 3-4 large tablespoons of hot soup (one spoon at a time, stirring constantly) until the temperatures are equalized — this is tempering. Then, pour the tempered cream into the pot in a thin stream, stirring continuously. Gently heat for 1-2 minutes, but do not bring to a boil to prevent the cream from curdling.

Ingredients: 18% cream, Chicken broth
Use a whisk or fork to mix vigorously. If you add cold cream without tempering, it may curdle. Do not boil the soup after adding the cream.

Seasoning

7

Season the soup with salt and freshly ground pepper. Taste it, and if the soup is too spicy from the horseradish, add a bit of sugar (1 g) or more cream to mellow it out. If you added sorrel, add it now and cook for 1-2 minutes until it wilts and adds a slight tanginess.

Ingredients: Salt, Black pepper, sorrel
Add salt gradually — it's better to season at the end. If you're using sorrel, remember that it enhances acidity, so reduce the horseradish if it tastes too sharp.

Preparation of toppings

8

If you are using bacon: cut the bacon into thin strips and fry in a dry pan over medium heat for 4-6 minutes until crispy. Drain on paper towels. Peel the boiled eggs and cut them in half or into quarters.

Ingredients: Smoked bacon
Use a non-stick pan with a diameter of 20-24 cm. Do not throw away the rendered fat — it can be used for sautéing the soup plate or a bit for flavor.

Assembly and serving

9

Pour the soup into deep plates. For each serving, place half or two halves of a hard-boiled egg, generously sprinkle with chopped dill, and optionally add crispy bacon. For decoration, you can add a thin drizzle of cream on top and a fresh sorrel leaf.

Ingredients: 18% cream, Dill, Smoked bacon
Use deep soup plates with a diameter of 22-24 cm. Serve immediately, as the aroma of the horseradish is strongest right after preparation.

Final tips

10

Before serving, taste the soup again and season with salt or pepper if needed. If the soup is too spicy, serve it with extra slices of fresh rye bread or a roll. Store the remaining soup according to the recommendations.

Ingredients: Salt, Black pepper
The soup gains flavor after a short rest, but the horseradish loses its freshness with prolonged storage. Serve within 24 hours for the best effect.

Fun Fact

💡

Horseradish soup was traditionally served in Poland at Easter as a symbol of sharpness and new life — horseradish represented strength and health after winter. In different regions, sorrel, cream, or fried bacon were added to it.

Best for

Wielkanoc świąteczny obiad wiosenne spotkanie rodzinne

Tips

🍽️ Serving

Serve hot, with a little cream on top, fresh dill, and half an egg. It pairs well with dark, rustic bread or fried potatoes. For a milder version, serve with natural yogurt instead of some of the cream.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. When reheating, heat slowly over low heat, do not bring to a boil to prevent the cream from curdling. Horseradish loses its sharpness over time — after reheating, you can add a bit of fresh horseradish before serving.

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