Tradition calls for twelve courses to be served during Wigilia. All the dishes are meatless and should be made from foods that come from the four corners of the earth: forest, sea, field, and orchard. Polish cooks over the centuries had to be very resourceful, working within these limitations, and it is a tribute to their creativity that they came up with such a rich variety of recipes.
- 16 ounces fresh mushrooms (portabella mushrooms preferred)
- 2 ounces dried mushrooms (optional)
- 1 large onion
- 4 tablespoons butter
- juice of 1/2 lemon
- 1/4 cup water
- 6 cups rich mushroom, vegetable, or beef broth
- 1 cup sour cream
- 3 tablespoons flour
- salt and pepper to taste
- 1/4 cup fresh dill, chopped
If using dried mushrooms, soak them in hot water for two hours. Drain, squeeze out excess water, and chop finely. Wash and coarsely chop fresh mushrooms. Sauté onions in butter over medium heat for 5-7 minutes until softened, add mushrooms and sauté for another 15 minutes. Add lemon juice and water and cook covered for another an additional 5 minutes.
Transfer mushrooms to a soup pot, add the broth, and bring to a low simmer. Blend the sour cream with the flour and mix well. Gradually add 1 cup of the hot soup to the sour cream and mix until smooth. Pour the sour cream mixture slowly to the pot, stirring constantly. Simmer for five minutes, stirring occasionally. Serve garnished with chopped dill.
Recipe courtesy of PWAA.org.