Slovak Mushroom Machanka
2 ounces dried porcini mushrooms (or what's in season)
3/4 cup sauerkraut juice
1/4 cup all-purpose flour
In a 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.
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 soup into it, whisking until smooth. Pour the tempered mixture through a strainer into the hot soup, stirring consistently.
Mushrooms are an important part of Czech and Slovak cooking, as these cultures traditionally enjoy spending time outdoors and mushrooming is a cherished activity. From the National Czech and Slovak Museum and Library.
4.0 to 6
December 6, 2009