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|
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
- 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