Рецепт Horseradish Soup
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.
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