To get the best flavor use bagged kraft and squeeze it for the juice!
Just finished making our version, which came from my Grandmother. I also dried my own mushrooms, although Costco now carries a nice package. We add spaezle, or little dumplings that are dropped into the hot soup. The person is right about loving or hating it. But once it becomes a tradition, you can't wait to have it again. I may add a tad of fresh dill this year.
I loved this soup and couldn't stop eating it. I'd never heard of Christmas Eve soup but found the recipe while searching for a way to use up some sauerkraut juice and I also happened to have a lot of mushrooms in the house. I scaled it down a lot to make only 2 servings and only used about 1 tablespoon of butter total but it turned out just great. This recipe is a definite keeper.
Just like my Slovak grandmother used to make every Christmas Eve.Thank You so much for posting!