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Lauren Cheramie dips a slice of swiss-onion french bread into Czechoslovakian soup on Friday, September 13, 2024. Javier Gallegos Lauren Cheramie pulls swiss-onion french bread out of the oven to be served with Czechoslovakian soup on Friday, September 13, 2024. Javier Gallegos Facebook Twitter WhatsApp SMS Email Print Copy article link Save To conjure up cooler weather in Louisiana, I made Czechoslovakian Soup from former weekly column writer Corinne Cook's book, "Extra! Extra! Read All About It!" printed in 1995.
Czechoslovakia was a country from 1918 until Jan. 1, 1993, when it separated into two new countries, the Czech Republic and Slovakia. While Czech and Slovak cultures have many similarities, they are two distinct cultures and languages — and their food has different flavor profiles.
I'm unsure if the soup was more Czech or Slovak, but it was brothy, light and tasty. One thing is for sure, sauerkraut figures large in both country's cuisine — and it's almost always homemade over there. (If you've ever tried to make sauerkraut in Louisiana, you are aware of the challenges.
Fortunately, this soup calls for store-bought sauerkraut.) After a quick deep dive into the region's history and cuisine, I learned that soup is a part of most meals. In Prague, they love their version of dumplings, or knedliky — which are larger bready dumplings, served with sauce and meat.
In Slovakia, they take their bryndozove halusky as a point of national pride. They are small potato dumplings served with sheep's cheese and bacon. Beef goulash is popular, particularly in Slovakia, as well as schnitzel and kolaches.
Lunch is the most important meal of the day, often including at least two courses. In Slovakia, hops is one of the big agricultural crops. Both countries make an array of beer, called "pivo.
" Lauren Cheramie ladels Czechoslovakian soup into a bowl on Friday, September 13, 2024. I'm here for it. First, this soup is made with roast, onions, carrots, garlic, spices, herbs, cabbage, tomatoes, sauerkraut and a teensy bit of sugar.
I have to admit, at first glance, I was a little weary of the combination of all these ingredients. Cabbage and sauerkraut? Isn't that a bit overkill? Not to worry, the two combine well and are cut with the acid from the lemon juice. Lauren Cheramie slices swiss-onion french bread on Friday, September 13, 2024.
I didn't alter the ingredients list and followed the directions deliberately. However, if I were to make it again, I would marinate my roast before with a rub of salt and pepper — or even rosemary and thyme, which would work well in the soup. In the introduction of the recipe, Cook recommends pairing the dish with Swiss-Onion French Bread, which is delightfully easy to make.
How can something with butter, onions, bread and cheese be bad? The bread was great to dip into the soup, as it soaked up the broth but remained crunchy. Czechoslovakian Soup was a welcome addition to my sunny Friday. Even though the dish was warm, it was light enough to enjoy in these temperatures that don't quite feel like fall yet.
The only thing missing was a pivo. Czechoslovakian soup with swiss-onion french bread on Friday, September 13, 2024. Czechoslovakian Soup Recipe from "Extra! Extra! Read All About It!" by Corinne Cook Serves 8 While visiting the Hall family in Naperville, Illinois, I tasted this Czechoslovakian Soup for the first time.
We sat on the patio and had the soup and Lynn's Swiss-Onion French Bread. It was one of those first cool, crispy autumn days. I thought everything was exceptionally good — the bunch, the pretty day and the setting.
Use stew meat, plus the meaty soup bones which are readily available. Don't let the sauerkraut and cabbage turn you off — the flavor is great. Serve with Swiss-Onion French Bread 1 pound beef bones 1 pound beef (cubed stew meat or roast) 1 cup chopped onion 2 carrots, cut into (1/2-inch) slices 1 clove garlic, minced 1 bay leaf 1 teaspoon basil 2 teaspoons paprika 6 cups beef broth 1/2 head cabbage, thinly sliced 1 (14.
5-ounce) can tomatoes 1/4 teaspoon Tabasco 1/8 cup fresh parsley 1 1/2 tablespoons lemon juice 1 1/2 tablespoons sugar 1 (8-ounce) can sauerkraut, drained and rinsed 1. Place bones, beef, onions, carrots, garlic and bay leaf in a roaster dish or pan. Sprinkle with spices.
Roast at 450 degrees for 20 minutes. Remove from oven. 2.
Add beef broth, cabbage and tomatoes. 3. Simmer for 1 1/2 hours.
4. Stir in Tabasco, parsley, lemon juice, sugar and sauerkraut. 5.
Cook an additional 1 hour over low heat. Remove bones. May be served with a dollop of sour cream.
Freezes well. Swiss-Onion French Bread 1/4 pound (8 tablespoons) butter 1 large onion, sliced or chopped 1 loaf French bread Swiss cheese 1. Sauté onion in butter until onions are transparent.
2. Slice bread lengthwise. Lay slices of Swiss cheese on bread, then top with onion and butter mixture.
Reserve a little mixture for the top. Place halves back together. 3.
Place on foil and top the bread with some of the reserved onions and butter. Wrap the bread in foil and bake at 400 degrees for 10 to 15 minutes or until hot. (Editor Jan Risher, who lived in Slovakia in 1993, contributed to this article.
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