Prep 1 hr
Cook 1 hr
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.
- 1 -2 lb onion, chopped
- 1 1⁄4 cups butter, divided (May need a little more)
- 2 lbs mushrooms, finely chopped (we use white mushrooms)
- 1 quart water
- 10 (7 1/2 ounce) cans sauerkraut juice
- 1⁄4 cup flour
- 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.
Just like my Slovak grandmother used to make every Christmas Eve.Thank You so much for posting!
We have this every Christmas Eve. This recipe was the closet to my Grandmothers. I added a few things though. Browning sauce for color and dried mushrooms in addition to the fresh.
To get the best flavor use bagged kraft and squeeze it for the juice!