Slovak Machanka (Sour Mushroom Soup) Recipe
A traditional Slovak and Ukrainian sour mushroom soup, known as machanka, is prepared for meatless meals like Christmas Eve or during Lent.
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Instructions
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Soak dried mushrooms in 2 cups warm water overnight; the following day, remove and chop the mushrooms, carefully reserving the soaking liquid while leaving any sediment behind.
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Pour the reserved mushroom soaking liquid into a large pot, then add the chopped mushrooms, 4 cups water, a whole onion, and season with salt and pepper.
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Bring the soup to a boil, then reduce heat and simmer for 1.5 to 2 hours until the mushrooms are tender.
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Remove the whole onion and stir in 3/4 cup sauerkraut juice.
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In a small skillet, brown 4 tablespoons of flour in oil to create a dark roux, then whisk it into the soup until smooth.
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Combine 1/2 cup flour with 1 cup water, then temper this mixture by gradually adding a small amount of hot soup; strain into the soup while stirring constantly to thicken.
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In a large skillet, caramelize sliced onion in 1 to 2 tablespoons of canola oil until dark brown.
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Just before serving, stir the caramelized onions into the soup and mix thoroughly.