Zupa Chrzanowa (Polish Horseradish Soup) is a traditional Polish recipe for a classic soup of beef, sausage in a whey-based stock flavoured with horseradish and lovage that's typically served for breakfast during Easter. The full recipe is presented here and I hope you enjoy this classic Polish version of: Polish Horseradish Soup (Zupa Chrzanowa).
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Horseradish is an important ingredient in the Easter menus of Poland and this traditional soup is typically served for breakfast.
Ingredients:
350g beef short ribs, chopped
200g Polish sausage
1l whey (if you have no whey, see the recipe for how to make whey)
5 tbsp freshly-grated horseradish
5 tbsp sour cream
1 tbsp plain flour
2 garlic cloves, finely chopped
3 eggs, hard-boiled and chopped
1 tsp lovage leaves, chopped
salt and freshly-ground black pepper, to taste
Method:
Combine the ribs, sausage, grated horseradish and chopped eggs in a saucepan. Pour over the whey and slowly bring the mixture to a boil. Season to taste with salt and freshly-ground black pepper then reduce to a simmer and cook for 20 minutes, or until the meat is tender.
Remove the meat with a slotted spoon and set aside. Now whisk together the flour and sour cream in a bowl until smooth. Add 250ml of the soup mixture to the bowl and whisk once more. Return the resultant mixture to the pan and whisk to combine. Return to a simmer and cook for about 5 minutes, or until thickened. Add the lovage and garlic immediately before serving.
Serve the soup for breakfast. Alternatively, serve as a main meal with boiled potatoes sprinkled with fresh dill and flat-leaf parsley and the cooked meat from the soup stock.
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