Horseradish soup

It may be a little tradition. This traditional soup from Austria is made with fresh horseradish and has a spicy taste that will delight your palate. The slight spiciness goes wonderfully with the crispy fried smoked meat. Served with crispy crostini garnished with creamy creme fraiche and fine chives for that extra bit of crunch.

Horseradish is a root vegetable and is also known as horseradish. The root tuber is usually about 20-30 cm long and has a pungent, spicy taste and a strong aroma. The plant is native to Central Europe and has been used in Austrian, German and Eastern European cuisine for centuries.

The active ingredients of the crane contain essential oils and mustard oil glycosides, which are responsible for the pungent taste. These compounds can also have an antibacterial effect and help improve digestion. Horseradish also contains vitamin C, potassium, calcium, magnesium and phosphorus.

Horseradish is often used in cooking as a spice or as a garnish for meat, fish or vegetables. Grated or sliced, it can be used to refine sauces, soups and salads.

When buying horseradish, make sure that the root is firm and undamaged. The root can be stored in the refrigerator and will keep for several weeks. Before use, the root is washed and peeled, and then it can be grated or cut into thin slices.

Preparation time: 45 minutes




Ingredients for the soup:

1 potato

100 g freshly grated horseradish

1 onion

1 clove of garlic

700 ml vegetable stock

125 g creme fraiche

100 g smoked meat

1 tsp butter

1 tbsp oil

salt, pepper

Ingredients for the crostini:



Creme fraiche

Salt, pepper




Preparation Soup:


  1. Peel the onion, garlic and potatoes. Finely chop the onion and garlic, cut the potatoes into approx. 1 cm pieces.
  2. In a large saucepan, sauté the onion and garlic in 1 tsp butter over a medium heat until translucent.
  3. Deglaze with 700 ml vegetable stock.
  4. Add the potato cubes and simmer the soup for about 12-15 minutes over medium heat. Season to taste with salt and pepper.
  5. Meanwhile, cut the smoked meat into 1 cm cubes.
  6. Heat a medium frying pan with 1 tbsp oil on high and fry the salted meat in it for about 2 to 3 minutes until crispy.
  7. Remove from the pan and keep warm.
  8. Finely grate the horseradish and add to the soup.
  9. Puree the soup either with a hand blender or in a Thermomix.
  10. Mix in the crème fraîche.
  11. Serve with the smoked meat, fresh chives and the crostinis.


Preparation Crostini:


  1. Preheat the oven to 200°C convection oven.
  2. Cut the chives into fine rolls.
  3. Cut the baguette into thin, sloping slices of approx. 1 cm.
  4. Bake the bread slices in the oven for about 3 to 4 minutes until golden.
  5. Remove from the oven, spread with half of the crème fraîche and sprinkle with the chives.