Horseradish soup is probably something you hear about for the first time in your life. Where I come from, some people prepare it for Easter as one of the traditional dishes. It is a very old soup that is no longer used, and few people even know that such a thing exists and can actually taste good.
A very distinct, turbo healthy soup that will warm you up and stimulate your taste buds! The great thing is that thanks to the grated horseradish in the jar, we can control how spicy it becomes. Originally, the soup was made from grated, raw horseradish root, but it gets very spicy and it is difficult to maintain the balance of taste. So I went a little easy and I used ready-made horseradish in a jar and the soup came out phenomenal.
In the original recipes, it is served with egg and sausage or bacon. We substitute these ingredients very simply. Here I limited myself to baking some crushed tofu marinated in smoked paprika, dried onion and garlic, which would resemble bacon or smoked meat.
HORSERADISH – pay attention to the ingredients on the label, companies often add milk or whey to horseradish. If you want to stick to a strictly vegan recipe, choose the horseradish that does not have dairy in it.
HERBS – originally recipes add marjoram to the soup, but I wanted to experiment a bit and used thyme instead. And in fact, it also tastes great, maybe even a little better?
INGREDIENTS
version A. (if you have time and youŕe in the mood)
- 1 large onion
- 3 cloves of garlic
- ½ small celery
- 2 parsley
- 2 carrots
- ½ leek
- a piece of cabbage
- 3 potatoes
- allspice
- marjoram or thyme
- Bay leaf
- 3 tablespoons of grated horseradish
- 100 ml of vegan cream
version B. (if you want to cook it quickly)
- 1 large onion
- 3 cloves of garlic
- ½ small celery
- 2 parsley
- 3 potatoes
- allspice
- marjoram or thyme
- Bay leaf
- 3 tablespoons of grated horseradish
- 100 ml of vegan cream
- salt pepper
HORSERADISH SOUP – PREPARATION
quick version:
- Fry the diced onion in a pot together with the garlic. When the onion turns golden, add the diced potatoes, parsley and celery. Fry for 5 minutes and pour water over it.
- Add salt, pepper, bay leaf, allspice and marjoram or thyme and cook until the vegetables are soft (about 20 minutes).
- When the vegetables are cooked, take out the thyme, bay leaf and allspice and blend it into a smooth soup. Add horseradish and cream and season everzthing.
- Bring the whole thing to the boil and when it starts to bubble, take it off the heat so that the horseradish flavor is still nice.
long version:
- Put all vegetables into the pot except potatoes and pour cold water over it. Burn the onion on a gas burner and add it into the pot. Add salt, all herbs and bring to the boil. Cook the broth for at least 2 hours over low heat so that the soup is bubbling gently.
- Boil the potatoes in a separate pot or add them to the boiling soup after 1-1.5 hours. After boiling for 2 hours, drain the veggies from the stock.
- Put the leek, parsley, celery, and potatoes back into the stock and blend into a smooth soup. Add horseradish and cream to the whole thing.
- Bring to a boil and remove from the heat. Serve with baked tofu and potatoes.
