Slovak Sour Mushroom Soup ( Ushka)

By The Krautfather  

September 24, 2012

  • Prep:
  • Cook: 1 min


1 pound dried mushrooms

1/2 pound sauerkraut (with juice)

3 Tablespoons chopped onion (finely chopped)

4 Tablespoons butter

3-4 Tablespoons flour

4 cloves garlic


1Soak mushrooms over night in water, drain in morning.

2Chop up the mushrooms and add to 2 quarts of water along with the garlic and cook for 1/2 hour.

3Add the sauerkraut and the sauerkraut juice to the mushrooms ( if you like your soup more sour, add more juice now, if you don't have extra, use a teaspoon of white vinegar) Cook for another 1/2 hour.

4Melt the butter and saute the onions until lightly brown, now make a rue frying the flour in the butter till the flour is browned lightly.

5Add the rue to the mushrooms and sauerkraut and cook for an additional 20 minutes.

6Serve with small square noodles called lechki.


1 Review


June 22, 2017

difficult to make, cant wait for whole one day to soak mashrooms

All fields and a star-rating are required to submit a review.