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Sour Mushroom Soup Recipe - Slovak Machanka

User Rating 4.5 Star Rating (2 Reviews)

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Slovak Mushroom Machanka

Slovak Mushroom Machanka

© 2008 Barbara Rolek licensed to About.com, Inc.
Slovak sour mushroom soup - machanka - is a meatless soup served for Christmas Eve velija supper and also any time fasting is required, like Advent and Lent. It's a hearty soup made with woodsy dried mushrooms that have been reconstituted.

This recipe comes from Charlotte Pribish Conjelko of Indiana. View this larger image of sour mushroom soup and this image gallery of a Slovak Christmas Eve Velija.

Makes 4 to 6 servings of Slovak Mushroom Machanka

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Ingredients:

  • 2 ounces dried imported or porcini mushrooms
  • 2 cups plus 4 cups water
  • 1 whole medium onion, peeled, plus 1 large onion, thinly sliced
  • Salt and black pepper to taste
  • 3/4 cup sauerkraut juice or to taste
  • 1/4 cup plus 1-2 tablerspoons canola oil (or butter if not fasting)
  • 1/4 cup all-purpose flour
  • 1/2 cup all-purpose flour mixed with 1 cup water

Preparation:

  1. In a medium bowl, place mushrooms and 2 cups 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 small pieces.

  2. In large pot, carefully pour in soaking liquid without disturbing the sediment at the bottom, the chopped mushrooms, 4 cups water, whole onion 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 sauerkraut juice.

  3. In a small skillet, brown 1/4 cup flour in 1/4 cup oil until dark brown 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 into the hot soup, stirring constantly.

  4. In a large skillet, add 1-2 tablespoons canola oil and brown sliced onion until dark. Add to soup at serving time. Pour into a heated soup tureen or heated soup bowls.
Source: Charlotte Pribish Conjelko of Indiana
User Reviews

Reviews for this section have been closed.

 5 out of 5
Truly amazing, Member kotafighter

My family is slovak, and every year we meet at her house to have a meal of machanka. It truly brings people together, and it tastes amazing.

14 out of 14 people found this helpful.

See all 2 reviews

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