Zaprashka Roux Marks Recipes

Steps:

• Cook the vegetables in water for 1 1/2 hours. Add the zapraska and sauerkraut juice and cook for 30 more minutes.
• **To prepare zapraska:
• Brown the flour in the oil until pasty, add the water mixing constantly until smooth. Add to the soup and follow instructions above.

Steps:

• This is prepared as a thickening for soups and sauces of any kind. It is customary to make it in quantity and have it on hand whenever needed. The proportions are to combine twice as much flour as shortening and fry slowly, stirring constantly until it is light brown. Pour into a small pan and when it cools, it will settle. It is ready to use without any further preparation, and lasts indefinitely without spoiling. If making a small quantity for one recipe, use one tablespoon of shortening and two tablespoons of flour; fry slowly a few minutes and add to recipe as called for.

Steps:

• Saute chopped onions in 1 cup butter until golden brown.
• Add finely chopped mushrooms to onions, and cook until mushrooms are done.
• Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
• In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
• Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
• Add roux to soup and cook another 15 minutes to 30 minutes. Serve.