Sour Mushroom Soup Slovak Machanka Recipes

SOUR MUSHROOM SOUP (SLOVAK MACHANKA)

Steps:

• Soak dried mushrooms in water overnight. Drain water from mushrooms taking care not to get any sediment that might have gathered in the bottom of the bowl. Roughly chop mushrooms.
• To a pot add the 4 cups water, mushrooms, sauerkraut juice and the one chopped onion. Bring to boil, reduce heat and simmer, covered, 2 to 3 hours. Add potato and simmer until potato is tender.
• In a fry pan, add 2 Tablespoons oil and flour and cook until browned (dark roux). Stir constantly to avoid burning. Add about a cup of soup slowly to the browned flour, whisking constantly to make a thin zaprashka (gravy). Add this back into the soup, stirring constantly.
• Add 1 Tablespoon oil to small fry pan and saute the diced onion until dark golden brown and soft. Set aside.
• Simmer soup 10 to 15 minutes, stirring constantly. Adjust salt and pepper to taste. Stir in the fried onions. Serve.

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.