Introduction
The horseradish soup, known as zupa chrzanowa, is a traditional Polish dish that brings warmth and comfort, especially during colder months. This particular recipe utilizes fermented rye bread as a base, which adds a distinct tangy flavor that pairs beautifully with the spiciness of horseradish. This soup is not only hearty but also boasts health benefits, thanks to the ingredients used. Let’s dive into the details of how to create this delightful soup.
Detailed Ingredients with measures
– 1 liter of vegetable broth
– 200 ml of sour rye soup (zakwas)
– 150 grams of freshly grated horseradish
– 2 medium potatoes, diced
– 1 large carrot, grated
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 3 tablespoons of olive oil
– 1 teaspoon of salt (or to taste)
– 1 teaspoon of freshly ground black pepper (or to taste)
– 1 tablespoon of fresh dill, chopped (for garnish)
– 1 tablespoon of sour cream (optional, for serving)
Prep Time
Preparation for this horseradish soup takes approximately 20 minutes. During this time, you will gather and chop all the necessary ingredients, ensuring everything is ready for cooking.
Cook Time, Total Time, Yield
The cooking time for the horseradish soup is about 30 minutes. In total, you will spend around 50 minutes from start to finish. This recipe yields approximately 4 servings, perfect for a family gathering or a cozy meal at home.
Detailed Directions and Instructions
Step 1: Prepare the Base
Start by heating 1 liter of vegetable or meat broth in a pot over medium heat.
Step 2: Add Vegetables
Chop 2 medium potatoes and 1 carrot into small cubes. Add them to the pot and let it simmer until the vegetables are soft, approximately 15-20 minutes.
Step 3: Incorporate Horseradish
Grate fresh horseradish (about 3 tablespoons) and add it to the pot, stirring well.
Step 4: Season the Soup
Add salt, pepper, and a pinch of marjoram to taste. Allow the flavors to meld for another 5 minutes.
Step 5: Thicken the Soup
In a separate bowl, mix 2 tablespoons of flour with a bit of cold water until smooth. Gradually add this mixture to the soup while stirring constantly to avoid lumps.
Step 6: Final Touches
Pour in 200 ml of sour cream and mix thoroughly. Heat through but do not boil.
Step 7: Serve
Ladle the soup into bowls and serve hot, garnishing with fresh dill or parsley if desired.
Notes
Note 1: Horseradish Variations
You can use prepared horseradish from a jar if fresh horseradish is unavailable. Adjust the quantity according to your taste.
Note 2: Additions
Feel free to add pieces of cooked meat or other vegetables, such as leeks or celery, for enhanced flavor.
Note 3: Storage
This soup can be stored in the refrigerator for up to 3 days. Reheat gently when serving again.
Note 4: Gluten-Free Option
To make this soup gluten-free, replace the flour with cornstarch or a gluten-free flour blend, adjusting the quantity as necessary.
