Mushroom soup
Description
The soup is simple and quick to prepare. Nowadays, the word "khlebka" (porridge-like soup) is rarely used, but in olden times in Russia, khlebka was one of the most popular and delicious dishes. Khlebka was invented by peasants and served as both a first and second course at the same time. Back then, khlebka was cooked in a wood-fired oven in a clay pot. Since the word "khlebka" comes from "khlебat'" (to sip or slurp), the soup should be liquid, light, and well-cooked. For mushroom khlebka, it's best to use birch boletes. Serve mushroom khlebka with sour cream. Preparation: Wash the birch boletes and place them in a bowl. Pour water over the mushrooms so that it covers them by about two fingers' depth, and soak for at least 1 hour. Pour 3 liters of water into a large pot and bring to a boil. Drain the water from the mushrooms and set it aside. Rinse the mushrooms once more, cut them into pieces, and add to the boiling water. Skim off the foam and cook for 15–20 minutes. Chop the boiled eggs. Peel and dice the potatoes and carrots, add them to the pot along with bay leaf and whole allspice. Add the water that was used to soak the mushrooms—this will give the khlebka a rich mushroom flavor and aroma. Be careful not to transfer any sediment or debris into the soup with the soaking water. Heat vegetable oil in a frying pan. Add chopped onion and sauté until golden. Add the fried onion to the khlebka and cook for 10 minutes. At the end of cooking, add eggs, butter, ground coriander, and chopped dill to the soup. Bring to a boil, remove from heat, pour into bowls, and serve with sour cream. The next day, the khlebka becomes even more delicious. Serve with fresh herbs and sour cream.