My love affair with cooking is rooted in my Slovak and Russian heritage. My great grandparents emigrated through Ellis Island in the 1910s en route to the anthracite coal mines of northeastern Pennsylvania and my Slovak Grammy lived until I was eleven. I vividly remember her in her row house kitchen, holding court in broken English, making magic with the simplest of ingredients.
Tonight I’ll share some memories of Holy Supper, the traditional Slovak Christmas Eve meal. It technically has twelve courses, representing Jesus’ apostles, but my family served it as five.
Symbolizing the bread of life, oplatki is embossed with religious images and is meant to be eaten with honey drizzled in the shape of a cross. A perennial favorite at the kids table, the wafers may or may not have been repurposed for less-than-holy projects. Back in the day it had to be preordered from monks in Poland; today it’s available on Amazon because of course it is.
Sauerkraut Soup
3 tbsp butter
1 large onion, chopped
8 oz package mushrooms, chopped (I use baby Bella's)
2-3 cloves garlic, chopped
1 medium russet potato, peeled and diced
1 can (15 oz) sauerkraut with juice
2 cups water or broth
Salt and pepper to taste
Saute onions, mushrooms and garlic in butter for 5 minutes. Add potato, sauerkraut and juice. Cover and simmer over low heat for 30 minutes until potatoes are tender, adding more water if needed. Season to taste.
For maximum authenticity, this is carp that’s been hanging out in the bathtub. As fun as that would have been to describe, my family opted for haddock purchased from the local fishmonger and cooked in even more butter.
Fifth Course: Cookies and coffee
My great aunts were baking machines, making this a diary for another day.
Merry Christmas to all who celebrate! What’s for dinner at your place tonight?
Edit: Bobalki recipe added