Prep 10 mins
Cook 2 hrs
Graciously given to me by my husband's Great Aunt Dorothy, this sour soup is traditionally served as part of the Sweet and Sour Christmas Eve celebration. It's a uniquely flavored soup that's quite simple to make.
- 2 (8 ounce) packages white button mushrooms, sliced
- 1 tablespoon butter
- salt and pepper
- 1⁄2 cup sauerkraut, drained and rinsed
- 2 tablespoons oil
- 1⁄2 cup chopped onion
- 2 tablespoons flour
- 3 tablespoons white vinegar (or more)
- 1 cup cooked rice
- In a 3-quart saucepan, saute mushrooms in butter for about 5 minutes, stirring occasionally. Season mushrooms with pepper when the mushrooms first go into the pan. Wait a few minutes before adding the salt as this will draw moisture out and prevent them from coloring.
- Add water to pot, making sure there's about an inch of room at the top.
- Bring to a low boil and cook for about 30 to 45 minutes.
- Stir in rinsed sauerkraut.
- In a separate saute pan over medium/medium low heat, add oil and onion, cooking for a minute or so. Sprinkle flour over oil/onion mix to form a roux. Cook for a few minutes until a light blond.
- Gradually add a cup of liquid from the soup pot into the roux mixture. Allow it to fully incorporate.
- Gradually add the roux mixture into the soup pot, whisking to avoid lumps.
- Add white vinegar to soup. If you're not sure about how sour you'd like it, add 1 Tablespoon at a time, tasting between each addition.
- About 30 minutes before serving the soup, stir in cooked rice.