This is a lenten dish and served for Holy Supper on Christmas Eve in Orthodox homes across the country. It is always meatless as Orthodox Christians fast for this meal. This recipe comes from the St. John the Baptist Orthodox Church Recipe Book, Campbell, Ohio

Ingredients

12 serv.

medium potatoes↗4
diced
celery↗1 cup
diced
carrot↗1 cup
diced
garlic cloves↗2
chopped
fresh mushrooms↗2 cups
sliced
(15 ounce) cans string beans↗2
drained
sauerkraut juice↗1⁄2 cup
water↗4 quarts
Zapraska
flour↗3 tablespoons
oil1⁄4 cup
water↗1 -2 cup

Step-by-step instructions

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

Source: food.com

Original recipe ↗

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