Horseradish and sausage soup

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Today I'd like to share a recipe for a soup that is perfect for Easter - warming, creamy horseradish soup with pork sausages.


It's one of the simpler soups to prepare for Easter. Horseradish flavour is nice and distinguishable, and you can dial the amount to your taste. Add in eggs, sausages, and you're good to go! It's a great idea for people that are not keen on preparing their own fermentation starter for other traditional Easter soups.

Traditionally, the sausages used in the soup are what's called 'white sausages' - pork sausages with a bit of beef, flavoured with pepper and marjoram, and preserved with regular salt that results in a light colour. 

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 2 medium onions (~200 g)
  • 1 leek (~100 g)
  • 1 celeriac (~200 g)
  • 1 parsnip (~170 g)
  • 2 medium carrots (~200 g)
  • 300 g potatoes
  • 3 large pork sausages (~500 g)
  • 200 g smoked bacon
  • 4 garlic cloves
  • 2-3 allspice berries
  • 2 bay leaves
  • 1 tbsp dry marjoram
  • 100 g grated horseradish
  • 100 ml soured cream
  • Salt and pepper to taste

To serve

  • 8 hard-boiled eggs
  • Chopped parsley

Method

  1. Chop two medium onions into 0.5 cm cubes. Slice one leek lengthwise, rinse off any sand under running water and cut it into thin, 2 mm slices. Cut 200 g celeriac and 300 g potatoes into thick 1 cm cubes. Chop 2 small parsnips and 2 medium carrots into thin halfmoons.
  2. Prick 2 large raw sausages  (500 g altogether) with a tip of a knife. Cut 200 g smoked bacon into 0.5 cm cubes.
  3. Transfer cubed bacon into a large pot and fry it for a few minutes over medium low heat until beautiful and golden, and significant portion of grease melts out. Stir bacon while it's frying to avoid scorching it. Take bacon out of the pot once ready and put it onto a plate lined with paper towels to remove excess fat. Drain excess fat from the pot too, leaving 1 tbsp in the bottom.
  4. Put cut onions and a leek into the pot. Fry vegetables over medium low heat, stirring, for around 5 minutes, until they become soft and translucent.
  5. Add 4 crushed garlic cloves as well as chopped celeriac, parsnip and carrots. Stir through the contents of the pot and add 3 large allspice berries and 2 bay leaves. Pour in large amount of cold water - 1 to 1.5 l - to cover the vegetables, cover the pot with a lid and bring soup to a boil over medium low heat.
  6. Once soup starts boiling, turn heat down to low and add cubed potatoes, pricked sausages and 1 tbsp marjoram. Stir through the contents of the pot to distribute the ingredients and let it simmer for 30-40 minutes until sausages are ready. If your sausages are smaller, it may take as little as 25 minutes.
  7. Take sausages out of the pot after 40 minutes and cut it into thick, 1 cm slices. Discard allspice berries and bay leaves. Stir in 100 g grated horseradish. Put 100 g soured cream into a jug and add 2 ladlefuls of hot soup to it, stirring energetically to prevent cream from curdling. Pour tempered cream into the pot, stirring.
  8. Blend the soup using a metal immersion blender or a worktop blender with a glass bowl. Add fried bacon and sliced sausage to the soup. Season to taste with salt and ground black pepper.
  9. Serve the soup with hard-boiled eggs and fresh, roughly chopped parsley.
  10. Enjoy!

Approximate nutritional value

100 g

  • 95 kcal
  • Carbs: 5 g 
  • Fat: 7 g
  • Protein: 4 g
  • Fibre: 1 g

1 serving (recipe makes 8 servings)

  • 352 kcal
  • Carbs: 19 g 
  • Fat: 24 g
  • Protein: 16 g
  • Fibre: 3g

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