Mačanka: Slovak sour mushroom soup

Tip: tap a step to mark it as done.

1. Soak the mushrooms

   1 hr

   Rinse the dried mushrooms, cover with 500 ml warm water, and let soak for 1 hour.

2. Cook the mushrooms

   30 min

   Lift the mushrooms out of the water and finely chop them. Strain the soaking liquid through a fine-mesh sieve, leaving any grit at the bottom, and add enough water to make 1.2 l. Cook the mushrooms in this liquid with the caraway seeds, bay leaves, and salt for 10 minutes. Peel the potatoes, cut them into small cubes, and add them to the pot. Cook for another 15 minutes, until the potatoes are tender.

3. Thicken with a roux

   15 min

   Finely chop the onion and sauté it in the butter for about 4 minutes. Add the flour and cook, stirring constantly, until light golden. Stir a ladleful of cold water into the roux until smooth, pour it into the soup, and cook for 10 minutes.

4. Finish with vinegar and sour cream

   5 min

   Mix the sour cream with a ladleful of hot soup, then stir it into the pot. Add the vinegar to give the soup a tangy flavor and season with black pepper. Heat gently just until warmed through to keep the sour cream from curdling.

5. Serve

   Serve the mačanka hot with bread.

Tip: For the best flavor, use wild mushrooms such as porcini or birch boletes; button mushrooms give a milder flavor. Add the vinegar gradually, tasting as you go.

This recipe was translated from the Slovak original: Mačanka – hubová polievka na kyslo so smotanou