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Dried Mushroom Soup (zupa grzybowa czysta)

To me, there are few things more delicious on a cold winter's night than a clear soup made from dried mushrooms. This is the last of the three soups I serve on Christmas Eve, and while it's not as easy to make as the almond soup, it's not all that difficult either.

1/2 oz. dried mushrooms
1/2 an onion
1 leek
2 stalks celery
2 carrots
1 parsnip
7 cups water
2 T butter
splash of white wine
1/4 cup chopped parsley
1 vegetable bouillon cube
salt and pepper to taste

Chop all the vegetables (except mushrooms) and sauté them in a large pot with the butter for a few minutes until the leeks and onions just start to turn soft. Add mushrooms and water and bring to a boil the simmer, covered for an hour. Add a splash of wine, the bouillon, and the parsley, and simmer for 10 more minutes. Add salt and pepper to taste. If you wish, you can add flat egg noodles or else leave the soup as it is. Serve hot with the yeast fingers.

Almond Soup (zupa migdałowa)

I serve this right after the fried fish fillets smothered in horseradish sauce, and the sweetness offers a nice compliment to the savory spiciness of the horseradish. Of all the things I make for Christmas Eve, this is the absolute easiest.

2 cups milk
1/4 lb. blanched almonds, finely ground
1 t almond extract
1/4 cup currants
sugar to taste
1 cup white rice, previously cooked
sliced almonds (for garnish)

Combine the first four ingredients and heat gently. Add sugar until the soup has reached just the right amount of sweetness (not overly, sickeningly sweet, but sweet nonetheless). Add rice and continue to heat until the soup is thoroughly hot (but don't boil it). After you ladle it into a bowl to serve, scatter some sliced almonds on top. And that's it.

Fried fish fillets with horseradish sauce (filety rybne smażone z sos chrzanowy)

This is the second of the fish dishes I serve. Really, you can choose just about any mild fish you like, from yellow perch to trout to tilapia (which is what I use) or nearly any other fish you can think of. What makes this to die for, though, is the horseradish sauce, which you serve in bowls so that guests can use as much or as little as they want (though, really, the more, the better).

Horseradish sauce:

1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup prepared horseradish
juice of 1/2 a lemon
1/4 t salt
1/8 t pepper
1 t sugar

Blend all the ingredients with a fork.

Now for the fish:

2 lbs. of mild fish
1/2 to 1 cup of flour, for dredging
dash of pepper
dash of salt
pinch of sage
oil, for frying

Mix the flour with pepper, salt and sage. Rinse the fish off and then dredge it in the flour. Fry in hot oil on both sides until golden brown and drain on paper towels. Serve with horseradish sauce.