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.
Nutrition Facts :
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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 986 mg, Sugar 8 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
POLISH MUSHROOM SOUP
This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.
- In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.
- Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.
- Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.
- Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.
SLOVAK SAUERKRAUT CHRISTMAS SOUP
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love