Christmas Eve Soup Food

25 POPULAR CHRISTMAS SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Christmas soup in 30 minutes or less!

SLOVAK CHRISTMAS EVE MUSHROOM SOUP

Steps:

• Saute chopped onions in 1 cup butter until golden brown.
• Add finely chopped mushrooms to onions, and cook until mushrooms are done.
• Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
• In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
• Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
• Add roux to soup and cook another 15 minutes to 30 minutes. Serve.

POLISH MUSHROOM SOUP FROM DRIED MUSHROOMS (VEGAN, FOR CHRISTMAS EVE)

Steps:

• [The night before] To get rid of dirt and impurities, rinse dried mushrooms briefly in cold water. Then, place them in a bowl and cover with fresh water - just enough so they float freely. Set aside overnight. If you're worried that a bowl might attract some unwanted attention (from bugs, cats etc.), cover the bowl with cloth or a plate.
• Once you're ready to cook, prepare a cooking pot (ideally sized at 2.5 quarts or more).
• Move soaked mushrooms to the pot, keep the soaking water.
• Grab the bowl with remaining soaking water. Try separating the water from the sediment formed at the bottom. Move the water to the pot and get rid of the residue.
• Top the pot up to 2 liquid quarts (1.9 - 2 litres) of water. Cover with a lid and cook on the lowest heat for 25 minutes, until the mushrooms start to turn soft.
• As the mushrooms cook, peel all the vegetables and chop them roughly.
• Once the time is up on the mushrooms, add in all the vegetable chunks and peppercorns. Continue cooking for another 30 minutes, but follow the next step 15 minutes in.
• With 15 minutes left till the end of cooking - let's cook 'łazanki' noodles. Grab another cooking pot, fill it with water and bring to boil. Drop the pasta in, and just follow the directions on the pack - in my case that's 10 minutes of cooking time.
• Using a slotted spoon, carefully remove the mushrooms and veggies from the stock and set them aside.
• Using an extra fine sieve, strain the stock multiple times, until it's clear and not foggy. If you don't have a fine sieve, line a regular sieve lined with a cloth instead (cheesecloth, a piece of muslin square or similar).
• Let's balance the flavours now - add 2 generous pinches of salt and a solid pinch of ground black pepper.
• Add a tablespoon of freshly squeezed lemon juice and blend everything together with a spoon. Have a taste - does the soup need more kick? I usually add one more tablespoon of lemon juice (so two in total).
• Slice the mushrooms into stripes, small ones can be kept whole.
• The vegetables gave their all, there isn't much flavour left. But if you wish, you can reuse them to bulk up pâtés, pierogi fillings etc. I usually reuse some carrots, cubed, for serving.
• Arrange the mushroom slices in the individual soup plates. Add 'łazanki' pasta and pour the soup over it. Garnish each plate with chopped parsley (optional)

CHRISTMAS SOUP

Steps:

• Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
• Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
• Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
• Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.