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.