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Christmas Soup

Posted in : Soups on by : MikeZ

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Christmas Soup

Slovak Sauerkraut & Mushroom Soup
Difficulty: Easy
Cuisine Eastern European
Keyword Soups
Method Stove Top


  • Large Soup Pot
  • Large & Small Skillet
  • Medium Mixing Bowl
  • Strainer


  • 2 oz. Dried Mushrooms
  • 6 cups Water
  • 1 Medium Onion - whole
  • 1 Large Onion - thinly sliced
  • Salt - to taste
  • Freshly Ground Black Pepper - to taste
  • 1-2 cups Sauerkraut Juice - to taste
  • 1 cup Sauerkraut
  • ¼ cup AP Flour
  • 5 to 7 Tbsp. Vegitable Oil - or Butter
  • ½ cup AP Flour
  • 1 cup Water


  • In a medium bowl, combine the dried mushrooms and 2 cups of the warm water. Cover with plastic and let soak overnight.
  • The next day, remove the mushrooms from the soaking liquid without disturbing the sediment at the bottom and chop them into smaller pieces.
  • Carefully add the soaking liquid into a large pot without disturbing the sediment at the bottom. Add the chopped mushrooms, 4 cups water, the whole onion, sauerkraut, and salt and pepper to taste.
  • Bring to a boil, reduce heat and simmer 1 1/2 to 2 hours or until mushrooms are tender.
  • Remove onion and add 3/4 cup sauerkraut juice.
  • In a small skillet, brown the flour in 4 tablespoons oil to make a dark brown roux and add to soup, whisking until smooth.
  • Temper the mixture of 1/2 cup flour and 1 cup water by adding a little hot soup into it, whisking until smooth. Pour the tempered mixture through a strainer back into the hot soup, stirring constantly.
  • In a large skillet, add 1 to 2 tablespoons canola oil and brown the sliced onion until darkand caramelized. Set aside.
  • When ready to serve, add browned onions to soup, mixing well.


Shared by Martina Harris December 27, 2021

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