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Slovak Sour Mushroom Soup ( Ushka) |
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By Carol Anne Babin, Riverdale, Nova Scotia
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Ingredients
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
Directions
Soak mushrooms over night in water, drain in morning. Chop up the mushrooms and add to 2 quarts of water along with the garlic and cook for 1/2 hour. Add 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. Melt 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. Add the rue to the mushrooms and sauerkraut and cook for an additional 20 minutes. Serve with small square noodles called lechki.
Time to prepare
After the overnight soaking -20 minutes. Cook 1 hour and 20 min.
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599 views
3.06 average rating
114 votes
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