Polish Horseradish Soup (Zupa Chrzanowa)

Ingredients

• 8 1/2 cups vegetable stock (or chicken stock)
• 1 bay leaf
• 3 whole black peppercorns
• 2 whole allspice berries
• 3 1/2 ounces Kelchner's Horseradish
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 1/2 cup vegetable stock (cold, or chicken stock)
• 1 lemon (juiced)
• Salt and black pepper to taste
• 1 teaspoon saffron threads (crumbled)
• 3 large eggs (hard-cooked, peeled and sliced)
• 1 to 2 sprigs fresh thyme (leaves only) 
• 12 slices bacon (crisply fried and crumbled)

Directions

2. Add 3 1/2 ounces of Kelchner's Horseradish, and return to a boil. Reduce heat and simmer 10 minutes.

3. In a small bowl, blend 2 tablespoons flour with 1/2 cup sour cream and 1/2 cup cold vegetable stock or chicken stock with a fork. Pour it slowly into the simmering stock, whisking continuously.

4. Cook for 3 minutes, stirring occasionally. Remove from heat. Remove bay leaf and discard. 

5. Mix in the juice of 1 lemon and the remaining 1/2 cup of sour cream. Season with salt and pepper. 

6. Garnish each bowl with a pinch of crumbled saffron threads, slices of hard-cooked eggs, a pinch of thyme leaves, and some crumbled bacon.

Enjoy!

Recipe courtesy of Barbara Rolek of thespruceeats.com.