Slovak Christmas Eve Mushroom Soup
- Ready In:
- 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.
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First generation American born Slovak here. Yes, this indeed this is one of the courses served during a traditional Christmas Eve (Vilija) dinner that starts when the youngest kid in the family spots the first star in the evening. In Slovak it is called "hubova ma?anka"). It is actually a simpler version of "kapustnica." My grandmother and mother made it when we were kids and growing up. I loved it and still make every so often for my family at Christmas to keep the traditions alive. Everybody loves it, but one usually has to be raised eating it or like a more sour soup. Since Christmas Eve is a day of fast from meat and dairy, you never would never put any meat or sour cream in it. The dishes of the Vilija Dinner each have a specific symbolic meaning for those of the Byzantine Catholic/Orthodox faith. Sauerkraut juice is "sour" so I think anyone would get the symbolism of what we experience during our life of faith et al. So CHRISTOS RAŽDAJETSJA! SLAVITE JEHO! (Christ is born! Glorify Him!)