Horseradish soup is a classic Polish soup with a sharp, spicy aroma of horseradish, here served in a milder, creamy version with pieces of potato. It originates from regional cuisine, where horseradish was valued as a warming and preserving flavor addition. This version combines homemade broth, gently sautéed onion, and a roux with freshly grated horseradish, resulting in a distinct but not overwhelming taste. Serve with a boiled egg or crispy bacon to balance the spiciness; garnish with fresh dill. The soup is perfect as a first course for a family spring dinner when fresh horseradish is available, as well as for Easter as an alternative to borscht or sour rye soup.
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Wash the potatoes under cold running water, peel them with a peeler or vegetable knife. Cut into pieces about 2-3 cm (2-3 cm cubes) — uniform pieces will ensure even cooking. Transfer to a bowl of cold water to prevent discoloration.
Peel the onion, cut it in half and chop it into small cubes (about 5 mm). This makes it easier to quickly and evenly sauté during frying.
In a large pot (minimum capacity 2.5 l), pour in the chicken broth and bring to a boil over medium heat. Add the bay leaf and a pinch of pepper (1 teaspoon). Reduce the heat to low and maintain a gentle simmer.
In a wide skillet with a diameter of 24-26 cm, heat the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add the flour and sauté for another 1-2 minutes, stirring constantly, so that the flour lightly toasts and loses its raw taste.
Add the drained potatoes to the boiling broth. Cook over medium heat for 12-15 minutes from the moment it comes to a boil again, until the potatoes are soft (test with a fork: the fork should easily go into the piece).
Transfer the roux (onion with flour and butter) to the pot with boiling broth and potatoes. Slowly pour in, stirring with a whisk or spoon to avoid lumps. Cook together for 3-4 minutes until the soup thickens slightly.
Peel the horseradish (use gloves or hold the root in a cloth, as it can irritate). Grate the horseradish on a fine grater directly over a bowl. Taste a small amount: horseradish has a lot of potency — if it is very sharp, start with 50-60 g and store the rest.
Gradually add grated horseradish to the pot: first 50-60 g, mix and wait 2 minutes, then taste. If you want it spicier, add the rest. In a bowl, temper the sour cream: pour 2-3 tablespoons of hot soup into the sour cream, mix, and then pour back into the pot. Heat for 1-2 minutes over low heat (do not bring to a boil after adding the sour cream). Season with salt and pepper to taste.
If you are using bacon: cut the bacon into small cubes and fry in a dry pan over medium heat for 5-7 minutes until crispy. Drain on paper towels. If you are using eggs: place the eggs in cold water, bring to a boil, and after boiling, count 8-9 minutes and cool in cold water, peel, and cut into quarters.
Pour the soup into deep plates. Decorate the top with chopped dill (10 g optional). You can place pieces of crispy bacon or a quarter of an egg on each serving. Serve immediately while the soup is hot and fragrant with horseradish.
Horseradish was valued in ancient Poland not only as a spice but also as a remedy against colds; in some regions, horseradish soup was served on cold holiday days and with spring dishes to 'refresh' the flavor.
Serve the soup hot. Add 1-2 tablespoons of sour cream to the bowl, a quarter of a hard-boiled egg, or sprinkle with crispy bacon. A good accompaniment is dark bread or young potatoes in their skins.
Store the soup in an airtight container in the refrigerator for up to 2 days. When reheating, warm it slowly over low heat, do not bring to a boil (to prevent the cream from curdling). If the soup thickens, add a little warm broth or water.
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Soups are a perfect way to warm up during a spring picnic. They are great served both cold and hot.
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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