Traditional Slovak Christmas Eve Dinner Recipes

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SLOVAK SAUERKRAUT CHRISTMAS SOUP



Slovak Sauerkraut Christmas Soup image

This is a very special Slovak Christmas soup made with sausage, ham and sauerkraut. I have made it for many foreigners and they were always amazed.

Provided by zizala

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 2h15m

Yield 10

Number Of Ingredients 15

1 (32 ounce) package sauerkraut, chopped
2 ½ quarts chicken broth
6 black peppercorns
4 bay leaves
salt to taste
2 cups dried forest mushroom blend
¾ pound Hungarian style dry paprika sausage
¾ pound smoked ham
¾ cup chopped pitted prunes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons sweet Hungarian paprika
1 cup water
1 cup sour cream

Steps:

  • Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
  • Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
  • Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
  • To serve, ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 386.3 calories, Carbohydrate 21.4 g, Cholesterol 53.4 mg, Fat 26.5 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.2 g, Sodium 1325.8 mg, Sugar 7.7 g

SLOVAK CHRISTMAS EVE MUSHROOM SOUP



Slovak Christmas Eve Mushroom Soup image

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.

Provided by Jane from Ohio

Categories     Clear Soup

Time 2h

Yield 12 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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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