Creamy horseradish soup

Horseradish soup

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During the last two weeks, I had been trying to get horseradish root in my local shop, because I wanted to use it in a soup, until finally, to my great joy, I managed to buy a few roots of horseradish yesterday and immediately, some of them ended up in a soup. I’m not telling you that fresh horseradish is the only type of horseradish that can be used for making this soup, as grated horseradish will also work here, but I suggest using fresh horseradish, especially during the Easter season, as during that time it is usually available. Most of you would probably put some horseradish in the Easter basket, so it is worth buying more pieces and making horseradish soup out of them even once the Easter is over.

The horseradish soup that I would like to recommend you today is a cream soup with potatoes, parsnip and cream, served with a hard-boiled egg. I cooked this horseradish soup with water instead of broth, but you can also make it with a vegetable or smoked meat stock. If you decide to use smoked meat for making the stock, do not add too much of it, otherwise the soup will be quite greasy and therefore a bit heavier.

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Creamy horseradish soup
Horseradish soup with hard-boiled eggs

Ingredients for horseradish soup.

  • 100 g grated fresh horseradish
  • 400 g peeled potatoes
  • 50 g peeled parsnip
  • 50 g peeled shallots
  • 2 tablespoons of butter
  • 150 ml cream 30%
  • 2 bay leaves
  • 1,5 l water
  • 1 teaspoon of all-purpose flour
  • 1 flat teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 berries of allspice

Additionally: hard-boiled eggs for serving

How to make horseradish soup.

Put the butter and diced onion into a pot and fry it for 2-3 minutes over a low heat. Add the grated parsnip and horseradish, fry for 3-4 minutes, then add the flour and while stirring constantly, fry for a few seconds. After that, pour in water and add diced potatoes, bay leaves, allspice, salt and pepper. Bring the soup to boil and from the moment it starts boiling, simmer it over a low heat for 30 minutes. At the end of cooking, add the cream. Remove the soup from the heat, take out the bay leaves and blend the soup with a blender until it reaches a creamy, uniform consistency. Serve the horseradish soup with hard-boiled egg, sprinkled with some grated horseradish.

Creamy horseradish soup
Horseradish soup with hard-boiled eggs

Good to know when making horseradish soup.

When buying horseradish root, make sure that it is fresh. Horseradish that has been lying on the shelf for some time loses its intense flavour and becomes a bit sweet. It is important that the horseradish you add to the soup has an intense, sharp flavour.

If you don’t have fresh horseradish, you can of course use horseradish from a jar. Depending on how spicy horseradish you buy, use between 4 and 5 tablespoons of it.

You can serve the horseradish soup with chicken or quail eggs. If you cook the soup with sausage broth, use some sausage slices for serving as well.

Do you like dishes with horseradish? If so, try our recipe for Beetroots with horseradish.

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