Boletus soup
Description
The recipe won't take much time. How to cook a bolete mushroom soup? 1. Clean the boletes, trim the stems, rinse, and cut into pieces. 2. Peel the onion and dice into small cubes. 3. Wash parsley, dill, and green onions, then chop finely. 4. Peel the potatoes, rinse, and cut into strips. 5. Pour 2 liters of water into a pot and place on the stove to heat. 6. Heat vegetable oil in a frying pan, add the cut boletes, season with salt, and fry, stirring, for 8–10 minutes. 7. Add the diced onion to the mushrooms and continue frying for another 3–4 minutes, until the onion softens. 8. Transfer the fried mushrooms with onion into the boiling water. Add a little more salt. 9. Add rinsed barley to the soup and cook over medium heat for 10 minutes. 10. Add the potatoes to the mushrooms and barley. Cook the soup for another 15 minutes. 11. Once the potatoes are cooked, turn off the heat. Add the chopped herbs to the pot, cover with a lid, and let it steep for 5–7 minutes. Serve the bolete mushroom soup with sour cream. The soup is ready to serve.