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Gosia Cooks for Christmas: Christmas sour soup with mushrooms
Christmas sour soup with mushrooms is a soup made from a combination of vegetable and mushroom broth and sourdough starter. It is served with boiled potatoes.
It is an excellent variety for the so often served red borscht with dumplings or mushroom soup.
INGREDIENTS:
Ingredients for the mushroom broth:
- 1/2 l water
- 40 g dried boletes
Ingredients for vegetable broth:
- 1 l of water
- 2 carrots
- 1 parsley
- 1/2 celery
- a piece of leek
- salt, bay leaves, allspice, black peppercorns
Additionally:
- 500 ml sourdough for sour rye soup
- 50 ml sweet cream 30%
- salt pepper
- boiled potatoes
Tips:
The day before, put the dried mushrooms in a pot and cover with cold water. We leave it all night. The next day, cook the mushrooms in the water in which they were soaked for about an hour, on a very small fire.
Strain the broth through a sieve. Cut the mushrooms into strips and set aside.
At the same time, prepare the vegetable stock on the second burner. Wash all vegetables, peel and place in a pot, pour water. Add salt, pepper grains, allspice and bay leaves.
Cook everything on very low heat for about an hour and a half. Strain the finished broth through a sieve.
Measure the mushroom stock (it should be about 250 ml) and add enough vegetable stock to get 1 liter of liquid. Add sourdough and boil. Cook for a few minutes on the lowest power of the stake. Add sliced mushrooms.
Finally, pour in the cream. Season to taste with salt and pepper. Serve with boiled potatoes.
Bon Appetit!
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