Traditional Slovak Christmas Dinner Recipes
SLOVAK CHRISTMAS EVE MUSHROOM SOUP
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
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 BOBALKI - CHRISTMAS EVE TRADITION
Bread Balls with Poppyseeds and Honey. This is a traditional dish from the Slovak Velija or Christmas Eve Holy Supper that consists of twelve meatless dishes representing the twelve Apostles. Bobalki - Awaiting Baptism by Water.
Provided by Lulu - Southern Cze
Categories Grains
Time 35m
Yield 36 Bobalki Dough Balls
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring to boil 2 cups water, 3 tablespoons sugar, salt and oil. Cool to lukewarm. Meanwhile, dissolve yeast in 1 tablespoon sugar and 1/2 cup warm water.
- Place flour in large bowl. Add lukewarm water-sugar mixture and yeast mixture. Combine thoroughly and knead until smooth (10 minute by hand or 7 minute in mixer). Cover and let rise until doubled.
- Punch down dough and turn out onto a lightly floured surface. Roll dough to 1/2- to 1-inch thick and cut into pieces and roll by hand into 1 inch balls.
- Place on a parchment-lined or floured cookie sheet with dough ball sides touching. Heat oven to 375 degrees. Let rise, covered with oiled plastic wrap until nearly doubled. Bake 15-20 minutes or until lightly browned. Cool completely.
- Meanwhile, grind poppyseeds in a mortar and pestle with a little water or milk and set aside. When Bobalki are cool, break dough balls apart, and place in colander. Pour just enough boiling water over Bobalki to soften but not turn them into mush. Drain well. Pour warm honey and ground poppyseeds over all. Stir lightly and serve immediately.
Nutrition Facts : Calories 124.3, Fat 3, SaturatedFat 0.3, Sodium 130.9, Carbohydrate 21.9, Fiber 1.1, Sugar 5.4, Protein 2.7
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