White mushroom soup
Description
The recipe won't take much time. There's something aristocratic about white mushrooms, isn't there? Yet, in old Russia, they weren't considered a delicacy at all and regularly appeared in our ancestors' diet regardless of origin or wealth. And in all possible forms, including dried. Particularly popular were soups and stews, to which, naturally, didn't add the then-exotic potato for heartiness, but rather more familiar local ingredients. Let me show you how. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Pour boiling water over dried white mushrooms and let them soak for half an hour to an hour. Then drain through a colander, gently squeeze, and cut into small pieces.
- 2
Step 2
Rinse the buckwheat, sort through it, and cover with water.
- 3
Step 3
Peel the onion and carrot. Finely chop the onion, grate the carrot.
- 4
Step 4
In a frying pan (or even better—a sauté pan), heat the vegetable oil. Preferably unrefined sunflower oil. Over medium heat, sauté the onion slightly until translucent, then add the carrots and mushrooms, and simmer for about 10 minutes.
- 5
Step 5
If you cooked in a saucepan, add the buckwheat (of course, without water) to the same pan, mix, season with salt, add spices and bay leaf, pour in water, cover with a lid, and simmer over low heat for about 25–30 minutes. If the vegetables were sautéed in a frying pan, transfer the contents of the pan into a pot, then follow the instructions.
- 6
Step 6
Before serving, sprinkle with finely chopped parsley and minced garlic. On modest days, you can add sour cream.