Best Zaprashka Roux Marks Recipes
ZAPRASHKA (ROUX), MARK'S
Mark's Polish family recipes, this one is for thickening things...
Provided by Megan Stewart @GSMegan
Categories Other Sauces
Number Of Ingredients 2
Steps:
- This is prepared as a thickening for soups and sauces of any kind. It is customary to make it in quantity and have it on hand whenever needed. The proportions are to combine twice as much flour as shortening and fry slowly, stirring constantly until it is light brown. Pour into a small pan and when it cools, it will settle. It is ready to use without any further preparation, and lasts indefinitely without spoiling. If making a small quantity for one recipe, use one tablespoon of shortening and two tablespoons of flour; fry slowly a few minutes and add to recipe as called for.
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.
CHRISTMAS EVE ZAPRASKA SOUP
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
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
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