Zupa Chrzanową (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 Chrzanową).
Go to the printable version of the recipe
200g (1/2 lb) Polish sausage
1l (4 cups) 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 (or use horseradish leaves)
salt and freshly-ground black pepper, to taste
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 (1 cup) 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.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Go to the printable version of the recipe
Zupa Chrzanową (Polish Horseradish Soup) Recipe
Ingredients:
350g (2/3 lb) beef short ribs, chopped200g (1/2 lb) Polish sausage
1l (4 cups) 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 (or use horseradish leaves)
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 (1 cup) 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.
Printable version of the Recipe
poland, soup, easter, starters, eggs, sausage
Soup
Poland
Zupa Chrzanową (Polish Horseradish Soup)
https://fabulousfusionfood.blogspot.com/2019/04/zupa-chrzanowa-polish-horseradish-soup.html
Zupa Chrzanową (Polish Horseradish Soup). This is a 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.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEbjrkvF0KxCX0rm8kR30gOOPENjoPR6hrbhsrucQpMsnxL-NPGhjqVTRGCUCsQIRQVhu3dT2H4DwuwZkEcZpcwkSFvvQpsJsbyIW4PD4X_xsCmakJcB-1KxY90TQF2Hhn7O4Euu7vZs/s1600/zupa-chrzanowa.png
2019-04-19
Yield: 4–6
Zupa Chrzanową (Polish Horseradish Soup)
Zupa Chrzanową (Polish Horseradish Soup). This is a 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.
prep time: 15 mins
cook time: 30 mins
total time: 45 mins
Ingredients:
- 350g (2/3 lb) beef short ribs, chopped
- 200g (1/2 lb) Polish sausage
- 1l (4 cups) 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 (or use horseradish leaves)
- 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 (1 cup) 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.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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