A soup is a foodstuff made by cooking solid ingredients in a large amount of liquid until the flavors are extracted. A soup can occupy positions in a menu from appetizer to dessert.
Table of Soups



Growing up in a Slovak, Roman Catholic household, I knew Zapraška as what I call a Friday food, at a time when Catholics eschewed meat (which, somehow, did not include seafood) on Fridays. It is a soup that started life as a gravy, and was then thinned to a broth. These days, when I partake of Zapraška, I am eating memories. Thank you, Babka.

Over low heat, sauté the onion with the rosemary until softened. Add flour and stir until the mixture is well browned. Slowly add water, stirring constantly, until the consistency of a thin broth is obtained.

Turn up the heat to bring the Zapraška to a boil, and cook a batch of Galushka in it. You may want to remove the Galushka to a bowl as they cook, and return them to the Zapraška when the batch is done.

When I was growing up, Zapraška was often served with Haluški.

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