Krakow, Poland – Every month, Kafkadesk brings you the best recipes from Central Europe, straight from the kitchen of our very own Chef Paulina Kotkowska. What’s on the menu today? Her sos chrzanowy z jajkami, the traditional Polish Easter sauce…
As a Catholic country, Poland takes its Easter celebrations very seriously. It is as, if not more, important than Christmas. And, as always, you can’t have a proper Central European celebration without a large table filled to brim with delicious foos! And at Easter, hard boiled eggs are quite the star of the show.
Sos chrzanowy z jajkami (yes, you heard that right) is a traditional Easter dish and one of our favorites! It’s a sauce made from hard-boiled eggs and horseradish, a key ingredient in Polish cuisine. It’s usually served with Polish smoked sausage, hard-boiled eggs or just a slice of good bread.
It’s very easy to prepare and absolutely delicious! For us, it’s really the dish that will always remind us of family Easter dinners.
Yields: around 250g polish easter recipes
Preparation time: 10 min
- 4 hard-boiled eggs
- 5 tsp grated horseradish (available in grocery stores)
- 2 or 3 Tbsp sour cream
- ½ tsp lemon juice
- 1 tsp sugar (optional)
- Salt and pepper
- Mash the boiled eggs with a fork. Add sour cream, grated horseradish, lemon juice and sugar. Mix until smooth.
- Season with salt and pepper.
- Slice dill finely and add to the mixture.
- Refrigerate the spread for at least 30 minutes before serving.
You can boil the eggs a few days in advance.
The sauce can also be made up few days ahead and refrigerated; you can keep it at least one week in the refrigerator.
As I mentioned earlier, this sauce is usually served as a side dish with Polish smoked sausages, but it’s also often used as a filling to stuffed boiled eggs. In this case, you can only use the yolk and fill the white with the sauce.
Smacznego i Wesołych Świąt!
Don’t forget to check out Chef Kotkowska’s other recipes such as Pierogi ruskie, the Polish delight, of course, but also Chłodnik, the Eastern gazpacho, Liptauer, the Hungarian cheese spread, Bryndzové halušky, the Slovak sheep cheese gnocchi, Lečo, the Czech tomato-based stew; and many more…