Summer-style fresh milk cap soup
Description
More often, gryzhnyanka is made from salted gryzhds, but this soup is also very tasty when prepared with fresh ones! Be sure to process the mushrooms before cooking—soak them overnight and boil until tender. Do not add spices, as they will overpower the mushroom aroma. Use only a little pepper and a touch of dill. Ladle into bowls and serve.
Instructions
- 1
Step 1
If you have only a few milk caps among other mushrooms, it's the perfect time to make milk cap soup. Rinse the milk caps and soak them in cold water overnight. In the morning, rinse them thoroughly again, using a brush if necessary. Boil them in salted water until done—cooked mushrooms will sink to the bottom. Drain them in a colander and let the water drip off.
- 2
Step 2
Chop the onion into cubes and sauté in clarified butter until golden. Add finely chopped boletus mushrooms and fry together for about 5 minutes.
- 3
Step 3
Add the slightly salted cucumber, diced into small cubes, and sauté for another minute or two.
- 4
Step 4
Add the sour cream and simmer for 5 minutes, stirring. The higher the fat content of the sour cream, the tastier it will be.
- 5
Step 5
While the mushrooms are simmering, boil the potatoes. Use no more than 1.5 liters of water. Coarsely mash the cooked potatoes in the cooking liquid.
- 6
Step 6
Add the mushroom mixture to the pot with potatoes and simmer over low heat for 2-3 minutes. Season the gryzhanka with black pepper and a small pinch of dill. Stir, cover with a lid, and let it steep off the heat for about 15 minutes.
- 7
Step 7
Serve the soup hot with fresh black bread. Delicious!