Zaprashka Roux Marks Recipes

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CHRISTMAS EVE ZAPRASKA SOUP



Christmas Eve Zapraska Soup image

This is a lenten dish and served for Holy Supper on Christmas Eve in Orthodox homes across the country. It is always meatless as Orthodox Christians fast for this meal. This recipe comes from the St. John the Baptist Orthodox Church Recipe Book, Campbell, Ohio

Provided by Chef53Kathy

Categories     Christmas

Time 2h

Yield 5 quarts, 12 serving(s)

Number Of Ingredients 11

4 medium potatoes, diced
1 cup celery, diced
1 cup carrot, diced
2 garlic cloves, chopped
2 cups fresh mushrooms, sliced
2 (15 ounce) cans string beans, drained
1/2 cup sauerkraut juice
4 quarts water
3 tablespoons flour
1/4 cup oil
1 -2 cup water

Steps:

  • Cook the vegetables in water for 1 1/2 hours. Add the zapraska and sauerkraut juice and cook for 30 more minutes.
  • **To prepare zapraska:
  • Brown the flour in the oil until pasty, add the water mixing constantly until smooth. Add to the soup and follow instructions above.

Nutrition Facts : Calories 132.2, Fat 4.8, SaturatedFat 0.7, Sodium 29, Carbohydrate 20.6, Fiber 4.5, Sugar 2.3, Protein 3.5

ZAPRASHKA (ROUX), MARK'S



Zaprashka (Roux), Mark's image

Mark's Polish family recipes, this one is for thickening things...

Provided by Megan Stewart @GSMegan

Categories     Other Sauces

Number Of Ingredients 2

2 parts shortening
1 part flour

Steps:

  • This is prepared as a thickening for soups and sauces of any kind. It is customary to make it in quantity and have it on hand whenever needed. The proportions are to combine twice as much flour as shortening and fry slowly, stirring constantly until it is light brown. Pour into a small pan and when it cools, it will settle. It is ready to use without any further preparation, and lasts indefinitely without spoiling. If making a small quantity for one recipe, use one tablespoon of shortening and two tablespoons of flour; fry slowly a few minutes and add to recipe as called for.

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