Slovak Christmas Mushroom Soup Food

SLOVAK CHRISTMAS MUSHROOM SOUP

Slovak Christmas Mushroom Soup image

This is a family tradition to be made on Christmas Eve. If you love sauerkraut, you'll love this soup. Tart and delicious. Simple to make and smells heavenly. It can be very hard to find cans of straight sauerkraut juice, which is probably why it's such a coveted recipe and we only get it once a year. (if we're lucky enough to find the juice) This soup is supposed to bring you good luck for the upcoming new year! Happy cooking! note: this is a handed down recipe and therefore I don't always have exact measurements, what is listed below is how my aunt and I made the recipe

Provided by ClickandCookRecipes

Categories Vegetable

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 ounce) package dried oyster mushrooms
1 (4 ounce) package dried shiitake mushrooms
1 (8 ounce) package white button mushrooms
7 (14 ounce) cans sauerkraut juice (more or less depending on how tart you want the soup)
2 cups water (or to taste)
1 (12 ounce) box tiny noodles (ex. Pastina or Acini di pepe)
1/4 cup butter
1/2 cup flour

Steps:

Directions:.
Remove dried mushrooms from packages and soak in water to re-hydrate.
Wash button mushrooms and coarsely chop. Do the same with the re-hydrated mushrooms.
Pour the kraut juice and water into a large pot. Add mushrooms. Bring to a boil and simmer for a minimum of two hours. (you can go longer)
Cook pasta till al-dente and set aside.
Once the soup has simmered for at least two hours, make the roux. Melt the butter in a small skillet. Add the flour. Cook until the flour has thickened and you have a nice blond-like color. Add the roux to the soup.
You're done!
How to serve:.
Have pasta in one bowl and soup in another. Scoop some noodles into your bowl and add the broth on top. Oh, heaven in a bowl. Wishing you years of good luck! :).

SLOVAK CHRISTMAS EVE MUSHROOM SOUP

Slovak Christmas Eve Mushroom Soup image

This was passed down from generation to generation. I don't have a recipe for this soup, but I will try to esitmate the portions. It is a sour soup but it is delicious. People either love it or not. My neice never liked it and now she loves it, can't wait till Christmas Eve. My grandmother used to use mushrooms my grandfather and dad would pick up in the woods. I believe they called them sheephead. My grandmother would then clean them and hang them to dry. We can't find the mushrooms for sale and are afraid to go and look for them in the woods. We don't know the good from the bad.

Provided by Jane from Ohio

Categories Clear Soup

Time 2h

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 lb onion, chopped
1 1/4 cups butter, divided (May need a little more)
2 lbs mushrooms, finely chopped (we use white mushrooms)
1 quart water
10 (7 1/2 ounce) cans sauerkraut juice
1/4 cup flour

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.

SLOVAK SAUERKRAUT CHRISTMAS SOUP

Slovak Sauerkraut Christmas Soup image

This is a very special Slovak Christmas soup made with sausage, ham and sauerkraut. I have made it for many foreigners and they were always amazed.

Provided by zizala

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 2h15m

Yield 10

Number Of Ingredients 15

Ingredients

1 (32 ounce) package sauerkraut, chopped
2 ½ quarts chicken broth
6 black peppercorns
4 bay leaves
salt to taste
2 cups dried forest mushroom blend
¾ pound Hungarian style dry paprika sausage
¾ pound smoked ham
¾ cup chopped pitted prunes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons sweet Hungarian paprika
1 cup water
1 cup sour cream

Steps:

Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
To serve, ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 386.3 calories, Carbohydrate 21.4 g, Cholesterol 53.4 mg, Fat 26.5 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.2 g, Sodium 1325.8 mg, Sugar 7.7 g

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