Penzuraki

Grandma Stoffan’s Penzuraki (Christmas Eve Soup)

This is a Slovak tradition served for all of the Stoffan family Christmas gatherings. Apparently Aunt Sue made the best? The current generation of 40 year old and younger Stoffan were not fans . . . but maybe someone reading this will want this recipe . . .

(Violet Alexander Stoffan , she got it from Phil’s grandmother)

4-6 lb. pork loin roast (bone in)

4 lbs. polish kielbasa

1 box barley

4 lbs. fresh mushrooms, sliced

2 qts. sauerkraut (Libby’s)

2 qts. sauerkraut juice

water

Parboil then rinse barley.  Place all ingredients in a large pot.  Add water to cover.  Bring to a boil; reduce heat and simmer 2 hours.  Taste for tartness.  Add kraut juice to taste and add water as needed to thin.  Simmer 2 hours longer.  Chill and skim fat.  The roast and kielbasa are served as a main course; the soup is served before or the next day.