Christmas Eve Sour Mushroom Soup Recipes

SLOVAK MACHANKA (SOUR MUSHROOM SOUP) RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine the dried mushrooms and 2 cups of the warm water. Cover with plastic and let soak overnight.
• The next day, remove the mushrooms from the soaking liquid without disturbing the sediment at the bottom and chop them into small pieces.
• In a large pot, carefully pour in the soaking liquid without disturbing the sediment at the bottom. Add the chopped mushrooms, 4 cups water, the whole onion, and salt and pepper to taste. Bring to a boil, reduce heat and simmer 1 1/2 to 2 hours or until mushrooms are tender.
• Remove onion and add 3/4 cup sauerkraut juice or to taste.
• In a small skillet, brown the flour in 4 tablespoons oil until a dark brown roux is achieved and add to soup, whisking until smooth. Temper the mixture of 1/2 cup flour and 1 cup water by adding a little hot soup into it, whisking until smooth. Pour the tempered mixture through a strainer back into the hot soup, stirring constantly.
• In a large skillet, add 1 to 2 tablespoons canola oil and brown the sliced onion until darkand caramelized. Set aside.
• When ready to serve, add browned onions to soup, mixing well. Pour into a heated soup tureen or ladle into heated soup bowls.

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.

CHRISTMAS EVE SOUR MUSHROOM SOUP

Steps:

• In a 3-quart saucepan, saute mushrooms in butter for about 5 minutes, stirring occasionally. Season mushrooms with pepper when the mushrooms first go into the pan. Wait a few minutes before adding the salt as this will draw moisture out and prevent them from coloring.
• Add water to pot, making sure there's about an inch of room at the top.
• Bring to a low boil and cook for about 30 to 45 minutes.
• Stir in rinsed sauerkraut.
• In a separate saute pan over medium/medium low heat, add oil and onion, cooking for a minute or so. Sprinkle flour over oil/onion mix to form a roux. Cook for a few minutes until a light blond.
• Gradually add a cup of liquid from the soup pot into the roux mixture. Allow it to fully incorporate.
• Gradually add the roux mixture into the soup pot, whisking to avoid lumps.
• Add white vinegar to soup. If you're not sure about how sour you'd like it, add 1 Tablespoon at a time, tasting between each addition.
• About 30 minutes before serving the soup, stir in cooked rice.

SLOVAK SAUERKRAUT CHRISTMAS SOUP

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.