What is Polish Horseradish Soup?
Zupa Chrzanowa is a traditional Polish soup made with horseradish, white sausage, and smoked bacon or ribs. It’s a dish that has been passed down through generations, particularly popular in southern Poland.
The soup is typically served with hard-boiled eggs and a sprinkle of fresh parsley, making it a hearty and flavorful meal. The horseradish not only adds a distinct flavor but also provides a nice contrast to the creamy texture of the soup.
Why I Love This Recipe
This Horseradish Soup is a beautiful representation of Polish cuisine, blending simple ingredients into a dish full of bold flavors.
The horseradish gives it a spicy kick, while the sausage and bacon add depth and richness. It’s the kind of dish that warms you up from the inside out, making it a perfect comfort food.
Plus, it’s incredibly versatile—you can adjust the spiciness to your liking, and it pairs wonderfully with hard-boiled eggs and fresh parsley.
Key Ingredients
White Sausage (Biała Kiełbasa): A traditional Polish sausage, essential for an authentic flavor. It adds a savory, meaty base to the soup.
Smoked Bacon or Ribs: These ingredients add a deep, smoky flavor that complements the sharpness of the horseradish.
Root Vegetables: Potatoes, celery root, and parsley root add body and flavor to the soup.
Horseradish: The star ingredient, providing the soup with its signature tangy, spicy flavor. I recommend using homemade Polish horseradish!
Sour Cream: Adds creaminess and balances the sharpness of the horseradish.
Spices: Bay leaf, allspice, marjoram, salt, and pepper are essential for rounding out the flavors.
How to Serve?
Serve this horseradish soup hot, garnished with hard-boiled eggs and a sprinkle of fresh parsley. It’s traditionally enjoyed with rye bread on the side, which is perfect for soaking up the delicious broth.
This soup makes an excellent starter for an Easter meal, but it’s also hearty enough to be served as a main course, especially when paired with a simple salad.
How to Store?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen over time, making it even tastier the next day. You can also freeze the soup for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove before serving.
Tips for First-Time Cooks
Adjust the Horseradish: If you prefer a milder flavor, start with less horseradish and add more gradually to taste.
Don’t Skip the Sour Cream: It balances the sharpness of the horseradish and adds a rich, creamy texture to the soup.
Serve with Hard-Boiled Eggs: This traditional accompaniment not only adds protein but also complements the flavors perfectly.
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Delicious Polish Horseradish Soup Recipe (Zupa Chrzanowa)
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
Description
Polish Horseradish Soup is a tangy, savory dish made with white sausage, smoked bacon, and root vegetables, flavored with horseradish. This traditional soup is a staple during Polish Easter celebrations but is also enjoyed as a comforting meal throughout the colder months.
Ingredients
- 5 cups water
- 4 white sausages
- 7 oz smoked bacon or ribs
- 1 lb potatoes
- 1 medium onion
- 1 tbsp oil or clarified butter
- 4 inches of leek
- 2.5 oz celery root
- 2.5 oz parsley root
- 3 cloves garlic
- 3 tbsp grated horseradish from a jar
- 3 tbsp sour cream (18% fat)
- 1 tbsp all-purpose flour
- 1 bay leaf
- 2 allspice berries
- 1 tbsp marjoram
- 1 tsp salt
- 1/3 tsp black pepper
- Hard-boiled eggs
- Fresh parsley
Instructions
- Prepare the Vegetables: Peel and dice the potatoes, chop the onion, leek, celery root, and parsley root into small pieces. Mince the garlic.
- Cook the Meats: In a large pot, bring the water to a boil. Add the white sausage and smoked bacon or ribs. Let it simmer for about 30 minutes, until the meats are cooked through and the flavors are well-infused.
- Sauté the Vegetables: In a separate pan, heat the oil or clarified butter over medium heat. Sauté the chopped onion, leek, celery root, parsley root, and garlic until softened and fragrant, about 5 minutes.
- Add Vegetables to the Pot: Add the sautéed vegetables to the pot with the meats. Add the diced potatoes and continue to simmer until the potatoes are tender, about 15 minutes.
- Prepare the Horseradish Mixture: In a small bowl, mix the grated horseradish with the sour cream and flour until smooth. Gradually add a few tablespoons of the hot soup to the mixture, stirring to combine.
- Finish the Soup: Slowly stir the horseradish mixture into the soup, ensuring it is well incorporated. Add the bay leaf, allspice berries, marjoram, salt, and pepper. Let the soup simmer for an additional 10 minutes, stirring occasionally.
- Serve the Soup: Remove the sausage and bacon or ribs from the pot. Slice the sausage and chop the bacon or ribs into bite-sized pieces, then return them to the soup. Serve hot, garnished with hard-boiled eggs and fresh parsley.
Notes
You can adjust the amount of horseradish according to your taste preference. Add more for a spicier kick or less for a milder flavor.
If you want a thicker soup, increase the amount of flour or add a few tablespoons of mashed potatoes.
This soup pairs wonderfully with a slice of rye bread, which can be used to soak up the flavorful broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: Polish
Nutrition
- Calories: 290
- Sugar: 4g
- Fat: 14g
- Carbohydrates: 24g
- Protein: 16g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Frequently Asked Questions (FAQ)
Can I use fresh horseradish instead of jarred?
Yes, you can use fresh horseradish for a stronger, more pungent flavor. Grate it finely and adjust the quantity according to your taste.
What’s the best way to store leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Can I make this soup vegetarian?
Yes, simply omit the sausage and bacon, and use vegetable broth instead of water for a vegetarian version. You can also add extra potatoes or root vegetables for more substance.
What other herbs can I use instead of marjoram?
Thyme or oregano can be used as substitutes for marjoram if you prefer or if it’s what you have on hand.
the allspice berries are they to be left whole, … crushed … or ground…
I an not proceed with making this soup until i know ,
thanks
Great question 😊
For this soup, the allspice berries should be left whole.
They infuse the broth with flavor while cooking, and then you can simply remove them before serving (just like bay leaves). No need to crush or grind them.
Enjoy your soup—it’s such a comforting, traditional one 💛