Polish Horseradish Soup (Zupa Chrzanowa)


  • 8 1/2 cups vegetable stock (or chicken stock)
  • 1 bay leaf
  • 3 whole black peppercorns
  • 2 whole allspice berries
  • 3 1/2 ounces Kelchner's Horseradish
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 1/2 cup vegetable stock (cold, or chicken stock)
  • 1 lemon (juiced)
  • Salt and black pepper to taste
  • 1 teaspoon saffron threads (crumbled)
  • 3 large eggs (hard-cooked, peeled and sliced)
  • 1 to 2 sprigs fresh thyme (leaves only) 
  • 12 slices bacon (crisply fried and crumbled)


1. Place 8 1/2 cups vegetable stock or chicken stock in a large saucepan with 1 bay leaf, 3 whole black peppercorns, and 2 whole allspice berries, and bring to a boil. 

2. Add 3 1/2 ounces of Kelchner's Horseradish, and return to a boil. Reduce heat and simmer 10 minutes.

3. In a small bowl, blend 2 tablespoons flour with 1/2 cup sour cream and 1/2 cup cold vegetable stock or chicken stock with a fork. Pour it slowly into the simmering stock, whisking continuously.

4. Cook for 3 minutes, stirring occasionally. Remove from heat. Remove bay leaf and discard. 

5. Mix in the juice of 1 lemon and the remaining 1/2 cup of sour cream. Season with salt and pepper. 

6. Garnish each bowl with a pinch of crumbled saffron threads, slices of hard-cooked eggs, a pinch of thyme leaves, and some crumbled bacon.


Recipe courtesy of Barbara Rolek of thespruceeats.com.

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