We often walked by Cymes (the Polish spelling of a Yiddish wording meaning something delicious, exquisite and unique), a Jewish restaurant in Poznan, and thought that we should eat there. We finally did a few weeks ago on our anniversary. Our meal had a sense of adventure to it - trying many tasty things we'd never had before - from horseradish soup to buckwheat.
We decided to try our hand with the horseradish soup as part of our Christmas dinner. Despite its many medicinal qualities, I must confess that before I moved to Poland, I'd only used horseradish in two ways: with Prime Rib and mixed with ketchup to make shrimp cocktail. Now, we're mixing it with beets and putting massive quantities in soup. We made our version vegetarian; you could certainly use chicken broth if you prefer.
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| horseradish root and grated horseradish |
Ingredients
2 tablespoons olive oil
1 small carrot, diced
1 stalk celery, diced
1 small onion, diced
8 cups vegetable stock
8 inch piece horseradish root, peeled & finely grated
1 large potato, peeled, and diced
salt and pepper, to taste
Directions
- Add olive oil to a stock pot and saute carrot, celery, and onion until tender
- Add stock, horseradish (a generous cup full), and potato
- Simmer one to two hours
- Process in blender, food processor, or with immersion blender
- Season with salt and pepper
4 comments:
I'm so glad you posted this recipe. This may be the best soup I've ever eaten. I'd never tasted cooked horseradish before, and what a pleasant surprise it was! None of the "sinus-opening" effect of eating it raw. I'll definitely be making this soup.
I like horseradish and this sounds delicious! Happy New Year to you!
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Very cool. 'Tzimis' is usually a dish of honey-sweetened carrots, sometimes with prunes.
The horseradish mixed with beets is usually a condiment for 'gefilte fish'. The soup is an interesting take on it.
Mendy - I'll have to try the carrots. I also had a chickpea soup, hamim, I think.
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