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Slovak Mushroom Soup (Hubová Polievka)

by in Jan 2014
Slovak Mushroom Soup (Hubová Polievka)
2 votes, 4.50 avg. rating (86% score)
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Total Time: 50 minutes

Hands On Time: 20 minutes

Yield: 4 servings

Many of Sarah’s foreign recipes were as complicated as something out of Mastering the Art of French Cooking—but this one for Slovak mushroom soup is easy, and delicious.

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Slovak Mushroom Soup (Hubová Polievka)
Photo/Art by Matt Kalinowski


  • 5 cups water
  • 3 large russet potatoes, peeled and cubed
  • 1 ounce dried or 8 ounces fresh mushrooms, sliced (Sarah uses fresh crimini)
  • 4 slices thick-cut bacon, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sour cream
  • Freshly ground black pepper, to taste


Put the water into a 3- to 4-quart pot, and then add the potatoes and mushrooms. Bring to a boil; then lower the heat to a simmer.

Meanwhile, fry the bacon until it’s crisp. When it’s done, pour off most of the fat; add the flour to the pan, and stir until combined.

Add the bacon and flour mixture to the pot with the potatoes and mushrooms. Simmer until the potatoes and mushrooms are soft. Add the sour cream and stir to combine.

Season to taste with pepper, and serve with a hearty bread. (Sarah likes to serve this soup with pumpernickel rolls.)


Updated Wednesday, February 5th, 2014

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2 Responses to Slovak Mushroom Soup (Hubová Polievka)

  1. derek macinnis January 23, 2014 at 1:42 pm #

    Hi, this looks good, I’m gonna try it.

    Couple quick questions, though….

    First, how much water should I use? 4 Cups? Or as much as I want to have soup quantity?

    And also a question about the bacon……I assume I’m keeping the bacon with some of the grease when I add flour…..should I break up the bacon or leave it whole in strips…or broken into medium sized pieces?

    Thanks for your help!

    • Aimee Seavey January 23, 2014 at 2:23 pm #

      Hi Derek. It looks like we forgot to list the water (5 cups) in the ingredients but it’s there now. As for the bacon, it should be chopped before it goes into the pan, and you’ll be pouring off most (but not all) of the grease before adding the flour. Thanks for your comment and happy cooking!

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