Slovak family Christmas traditions

Religious family traditions and customs bring truths of faith into the home. One of these beautiful customs is Oplatki. The breaking of bread is a sign of charity, unity, and fellowshjip. The wafer is blessed and broken by the head of the family and distributed to each member. A simple prayer is said for God's grace and the welfare of the present and absent members of the family. While doing so, each family member is kissed and wished a joyful feast. The members then greet one another in the same way.

















Traditional Slovak Christmas Meal—Oplatki
(which means to mourn or remember someone or an event)

1. Pass around to each person at the table a bread wafer, served with honey, sliver of garlic, and sprig of parsley and horseradish immediately following a prayer or giving of thanks.
a. Cracker: represents Christ, the Bread of Life
b. Honey: Sweetness of Christ
c. Garlic: Family trek to/from Egypt
d. Parsley: return to Nazareth
e. Horseradish: demonstrates the Life of Christ—He was a Man of Sorrow
2. Wine: represents first miracle at Cana
3. Fish: White baked/smoked Herring with rye bread.
4. Cheese (w/ crackers) is a product from sheep’s milk (We are His sheep: He is our Shepard)
5. Sauerkraut soup: Humble Meal for the homeless Christ.
6. Perrogi: prune/cheese filled
7. Haluski: Cabbage dumplings Simple Lifestyle of Christ and his disciples
8. Openkance: Poppy seed dumpling
9. Roast: Lamb or Beef (Represents our Slain Savior) (No fowl is served because rooster proclaimed man’s denial of Jesus)
10. Rice/Potato with gravy: Meals the Lord had with rich man like Simon, Zacchaeus and others.
11. Kolacki: Poppy seed/nut roll, other desserts (Christ’s fellowship with friends)
12. Fresh Fruit and Nuts: bounty and abundant life we have through Christ (We are fruitful and productive for God and the kingdom).

Christmas Sauerkraut Soup (mentioned above)

• 2-3 lbs. Chuck meat
• 3-4 lbs. Spareribs (meaty)
• 2-3 lbs. Smoked or fresh Polish sausage
• 1 TBS. Salt
• ½ tsp. pepper (fresh crushed is best)
• ¼ tsp. paprika
• ½ C. barley, washed and rinsed
• 1-2 cloves garlic, crushed
• 1 bay leaf (REMOVE when soup is done)
• 12 prunes (one for each of the disciples)
• ½ tsp. caraway seed (opt.), crushed in coffee grinder
• 1 C. DRY mushrooms that are soaked overnight (Shitake)
• 1 medium onion, sliced thin
• 1 lg. Can or bottle sauerkraut (Bohemian style)
• 1 can northern beans (white)

Use largest soup pot you own. Rinse meat and ribs in cold water; set in large kettle. If using fresh sausage, put into pot with meat. Smoked sausage will be added later. Cover with at least 12-14 cups water (more be needed as the soup simmers). Bring water to quick boil; lower flame immediately and simmer to bring up the foam. Skim foam and discard. When foam no longer appears, add Salt, bay leaf, pepper, paprika, caraway seeds and washed barley, mushrooms with liquid, crushed garlic, and beans. Let this simmer for about an hour. After 1 hour, sauté onion lightly to glaze; add to soup along with sauerkraut. Then add prunes and smoked sausage at this time.

(YOU MAY USE 2 BEEF BOULLION CUBES AT SOME POINT IF YOU THINK THE SOUP IS THIN TASTING).

Simmer additional 2 hours, or until meat falls easily from the bone. Take meat out of soup into large bowl or roaster. Store cold.

THICKENING:
• 4 TBS. Margarine
• 4 TBS. Flour

Brown flour into melted margarine to a golden brown. Remove from flame and slowly add:
• 1 ½ C. water
• 2 tsp. vinegar

Over a medium flame, continue to thicken roué. Add 1 cup soup stock to make it thinner; add all this to soup and simmer soup for about another 15 minutes.

Soup is best tasting when made the day prior to serving; this allows it to marinate. When reheating soup, add meat back to soup, heat and remove meat to roaster. Place in warm 200° oven while eating soup, until ready to serve.

ENJOY YOUR MEAL, GIVING THANKS FOR HIS GRACE, FOR THE YEARS PAST, AND PRAYER FOR THE YEAR AHEAD!

May He grant us peace in our lives, length of our days, and joy in all we do. Amen.