Christmas Eve Zapraska Soup Recipes

25 POPULAR CHRISTMAS SOUPS

25 Popular Christmas Soups image

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Christmas Soup
Potato Soup
Spinach Artichoke Soup
Broccoli Cheddar Soup
Mushroom Soup
Butternut Squash Soup
Chestnut Soup with Bacon and Chives
French Onion Soup
Lentil Soup
Pumpkin Soup
Christmas Tortellini Soup
Lobster Bisque
Easy Tomato Soup
Curried Cauliflower Apple Soup
New England Clam Chowder
Christmas Cabbage Soup
Stuffed Pepper Soup
Turnip Soup
Borscht
Acorn Squash Soup
Sweet Potato Soup
Beef Stew
Czech Christmas Pea Soup
Chocolate Soup
Scandinavian Sweet Soup

Steps:

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

Nutrition Facts :

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.

CHRISTMAS EVE ZAPRASKA SOUP

Christmas Eve Zapraska Soup image

This is a lenten dish and served for Holy Supper on Christmas Eve in Orthodox homes across the country. It is always meatless as Orthodox Christians fast for this meal. This recipe comes from the St. John the Baptist Orthodox Church Recipe Book, Campbell, Ohio

Provided by Chef53Kathy

Categories Christmas

Time 2h

Yield 5 quarts, 12 serving(s)

Number Of Ingredients 11

Ingredients

4 medium potatoes, diced
1 cup celery, diced
1 cup carrot, diced
2 garlic cloves, chopped
2 cups fresh mushrooms, sliced
2 (15 ounce) cans string beans, drained
1/2 cup sauerkraut juice
4 quarts water
3 tablespoons flour
1/4 cup oil
1 -2 cup water

Steps:

Cook the vegetables in water for 1 1/2 hours. Add the zapraska and sauerkraut juice and cook for 30 more minutes.
**To prepare zapraska:
Brown the flour in the oil until pasty, add the water mixing constantly until smooth. Add to the soup and follow instructions above.

Nutrition Facts : Calories 132.2, Fat 4.8, SaturatedFat 0.7, Sodium 29, Carbohydrate 20.6, Fiber 4.5, Sugar 2.3, Protein 3.5

CHRISTMAS SOUP

Christmas Soup image

Provided by Alton Brown

Categories appetizer

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound kielbasa, sliced 1/4-inch thick on bias
Vegetable oil, as needed
8 cloves garlic, minced
1 pound red kidney beans, soaked at least 4 hours and up to overnight
2 quarts chicken broth
1 pound red bliss potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, approximately 4 handfuls
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper

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.

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