This simple Slovak winter soup is the second soup I have for you in this round of recipes. I have another potato recipe coming up next and if it were up to me, I’d probably eat these types of dishes for the rest of my life, at least twice per week. They’re so easy to put together and they’re quite tasty. And not to mention, they’re filling.
I’m not sure what a “Slovak” soup is, but I’m going with it. I know these types of dishes are popular across central Europe and that each locale puts a unique spin on things, depending on tradition and what’s available to them, but I’m still not sure what separates this soup from one of a neighboring country. I’ll have to dig into that. As for the soup itself, I found that I had to modify the original recipe somewhat to jazz things up a bit. My changes probably knocked the Slovak right out of it. What I did was straightforward enough though; using broth instead of water, adding parsley, adding an onion and using red potatoes instead of russet. Not huge things, but what I did added to the soup’s flavor and thickened things up somewhat. Without the onion, the consistency was sub par. Just by adding one large onion, the entire soup came together nicely.
Overall, I thoroughly enjoyed this soup. It’s a no-frills type of dish that not only tastes good, but that won’t break the bank and will fill you up.
6 Cups Vegetable Broth
5 Red Potatoes, Diced
1 Large Sweet Onion, Chopped
12 Ounces Fresh Mushrooms, Sliced
4 Slices Thick Bacon, Chopped
2 Tablespoons All-Purpose Flour
2 Tablespoons Sour Cream
1/8 Cup Parsley, Chopped
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
I’d like to thank New England Today for this recipe. The previous recipe, this one and the next one was, is and will be from the same source. I’m very pleased with the outcome, so thank you.
Cook Potatoes & Mushrooms
Add the broth to a large pot and bring to a boil over high heat. Then, once boiling, add in the potatoes, onion and mushrooms. Lower the heat so the liquid is simmering and allow to simmer for ten minutes.
Fry the Bacon
While the broth is simmering, warm a skillet over medium-high heat. Add the bacon to it and fry until it’s crisp, drain the fat and add in the flour. Mix until the flour is combined nicely with the bacon.
Add the bacon and flour mixture to the large pot with the potatoes. Mix well and continue to simmer for another ten minutes. Everything should be soft by this point. Add in the sour cream and the parsley and season with the salt and pepper. Turn off the heat.
Plate & Serve
Divide the soup between bowls and serve. If you wish, you can add some sour cream and parsley to each bowl to jazz them up a bit.
The Final Soup
See? There’s not much going on with this soup, but it’s tasty and filling. I’m completely happy with it, so I would prepare this again. If you try this recipe out, please let me know your thoughts in the comment section down below. Thanks for reading!