Slovak Mushroom Soup (Hubová Polievka)
Made with potatoes, bacon, and fresh mushrooms, this rich Slovak mushroom soup is easy and delicious.
By Yankee Magazine|Mar 03 2020|
Slovak Mushroom Soup (Hubová Polievka)
Photo Credit: Matt KalinowskiMade with potatoes, bacon, and fresh mushrooms, this rich Slovak mushroom soup is easy and delicious.
Yield
4 servings
Total Time
50 minutes minutes
Hands-on Time
20 minutes minutes
Ingredients
5 cups water
3 large russet potatoes, peeled and cubed
1 ounce dried or 8 ounces fresh mushrooms, sliced (Sarah uses fresh crimini)
4 slices thick-cut bacon, chopped
2 tablespoons all-purpose flour
2 tablespoons sour cream
Freshly ground black pepper, to taste
Instructions
Put the water into a 3- to 4-quart pot, and then add the potatoes and mushrooms. Bring to a boil; then lower the heat to a simmer.
Meanwhile, fry the bacon until it’s crisp. When it’s done, pour off most of the fat; add the flour to the pan, and stir until combined.
Add the bacon and flour mixture to the pot with the potatoes and mushrooms. Simmer until the potatoes and mushrooms are soft. Add the sour cream and stir to combine.
Season to taste with pepper, and serve with a hearty bread.
Hi, this looks good, I’m gonna try it.
Couple quick questions, though….
First, how much water should I use? 4 Cups? Or as much as I want to have soup quantity?
And also a question about the bacon……I assume I’m keeping the bacon with some of the grease when I add flour…..should I break up the bacon or leave it whole in strips…or broken into medium sized pieces?
Thanks for your help!
Derek
Hi Derek. It looks like we forgot to list the water (5 cups) in the ingredients but it’s there now. As for the bacon, it should be chopped before it goes into the pan, and you’ll be pouring off most (but not all) of the grease before adding the flour. Thanks for your comment and happy cooking!
If using dried mushrooms, do you have to soak them first in hot water to soften?