Slovak Christmas Eve Mushroom Soup
Celebrate the holiday season with the comforting, tangy warmth of Slovak Christmas Eve Mushroom Soup! This traditional Slovak dish features the earthy richness of dried porcini mushrooms paired with the bold zest of sauerkraut juice for a uniquely savory and slightly sour flavor profile. Enhanced with aromatic garlic, a touch of caraway seeds, and a luscious roux to create a velvety texture, this soup is a beloved centerpiece of Christmas Eve dinners in Slovakia. Simple yet soulful, this recipe comes together in under an hour, making it perfect for festive gatherings. Serve it piping hot with an optional dollop of sour cream for added creaminess and enjoy a true taste of Slovak culinary tradition. Keywords: Slovak mushroom soup, Christmas Eve soup, traditional Slovak recipe, sauerkraut mushroom soup, festive holiday soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 oz Dried porcini mushrooms
- 8 cups Water
- 1 Bay leaf
- 4 Garlic cloves, minced
- 1 tsp Ground caraway seeds
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1.5 cups Sauerkraut juice
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 cups Sour cream (optional for serving)
Instructions
Rinse the dried porcini mushrooms under cold water to remove any dirt or debris.
In a large pot, bring 8 cups of water to a boil. Add the rinsed mushrooms and bay leaf. Reduce the heat to low, cover, and simmer for 30 minutes to allow the mushrooms to rehydrate and infuse the broth with their rich flavor.
After 30 minutes, use a slotted spoon to remove the mushrooms from the pot. Chop the mushrooms into small pieces and set aside. Discard the bay leaf.
In a small bowl, mix the minced garlic and ground caraway seeds together. Add this mixture to the pot with the mushroom broth.
In a separate pan, melt the butter over medium heat. Add the all-purpose flour and whisk continuously to create a roux. Cook for 2-3 minutes until the roux is golden and smells nutty.
Slowly pour the roux into the mushroom broth, whisking constantly to prevent lumps from forming. Cook for 5 minutes to thicken the soup.
Stir in the chopped mushrooms, sauerkraut juice, salt, and ground black pepper. Simmer for another 10 minutes to blend the flavors.
Taste and adjust seasoning as needed. If you prefer a tangier flavor, you can add a bit more sauerkraut juice.
Ladle the soup into bowls and serve hot. Optionally, garnish each serving with a dollop of sour cream for added richness.
Enjoy this traditional Slovak Christmas Eve Mushroom Soup as part of your holiday celebration!
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 421 mg | 32% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
