Soups & Stews > Poland > Beef & Horseradish Soup (Chrzan) >
Beef & Horseradish Soup
Chrzan
1 LB beef short ribs, chopped
1/2 LB Polish sausage
4 C whey stock (recipe below)
5 TBS freshly-grated horseradish
5 TBS sour cream
1 TBS flour
2 garlic cloves, finely chopped
3 eggs, hard-boiled & chopped
1 tsp lovage leaves, chopped
Salt & black pepper to taste
Whey Stock:
6 C milk
3 TBS vinegar or lemon juice
In a large cooking pot, combine ribs, sausage, grated horseradish and chopped eggs. Pour in whey stock and season to taste with salt and black pepper. Bring mixture to a boil over medium heat; reduce heat and simmer for about twenty minutes, or until meat is tender. Remove meat with a slotted spoon; set aside. In a bowl, whisk together flour and sour cream until smooth. Add one cup of soup mixture to the bowl and whisk again. Return mixture to cooking pot and whisk to combine. Simmer for about five minutes, or until mixture thickens. Add chopped lovage leaves and garlic just before serving.
To prepare whey stock: Combine milk with lemon juice or vinegar in a large cooking pot. Cook, without boiling, over low heat until mixture curdles. Remove cooking pot from heat and pour mixture into a bowl through a fine-meshed sieve lined with cheesecloth. Recipe makes about 4 cups of whey stock.
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