This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
25 minIngredients
Directions
1 - Cook eggs, optionally. 2 - Pour water into a pot, add chicken, potatoes, carrot, scallion, garlic. Sprinkle ½ teaspoon of salt. Bring to boil and simmer for 5 minutes. 3 - In the meantime fry kielbasa in sunflower oil. 4 - Add kielbasa without fat to the pot. Add horseradish, marjoram, savory, salt and pepper. Cook for 5 minutes. 5 - Garnish with quail eggs, chives and/or dill leaves.
Comments
Does this soup sound divine! Well balanced textures and flavors, and it's actually very light.
Fresh horseradish root will definitely make a difference to the taste, not sure if we can find quai eggs here, but it certainly sounds wonderful!
Thanks for sharing such a great recipe with photo!
Horseradish soup is in the list of traditional Polish dishes, and its recipe is protected by law. Of course my rendition is quite far away from the original. Less meat, more veggies and herbs, different method. One can replace quail eggs by hen's or duck's. Thanks for another nice comment. Have a nice day, not only in the kitchen.