Dried porcini mushroom soup is the best recipe from the Carpathians

Cookware:

• volumetric pan;
• a bowl;
• plate;
• hair sieve or colander;
• grater;
• kitchen cups;
• cutting board;
• ladle;
• knife;
• pan;
• spatula;
• whisk.

Ingredients

Step by step cooking with photo

Cook mushroom broth

1. In a volumetric pan, pour 2.0-2.5 liters of warm water into 100 g of dried porcini mushrooms (or any other dried forest mushrooms) so that the water completely covers the mushroom pieces, cover and let it brew for 15-20 minutes.
   
2. After a quarter of an hour, bring the volume of liquid to the edge of the pan and put on the burner. After boiling the contents of the pan, reduce the flame, add a little salt and cook the mushroom broth for 60 minutes.
   
3. After an hour from the beginning of boiling, drain and strain the mushroom broth through a hair sieve, and put the mushrooms aside for cooling.
   
4. Rinse the pan well and pour the finished broth back into it.
   
5. Dissolve one small carrot on a fine grater and put it into the broth with 2-3 leaves of parsley and a pinch of black pepper.
   
6. Let the mushroom broth boil again and cook until the carrots are ready.
   

Cooking roasting

1. Cut three medium-sized onions into small cubes.
   
2. Put the chopped onion in a frying pan over low heat along with 20 g butter and half a pinch of ground black pepper, as well as 2-3 tbsp. l vegetable oil.
   
3. Pass the onion cubes until transparent, then remove from the pan.
   
4. Finely chop the boiled mushrooms.
   
5. On a small flame of the stove melt 80 g butter in a pan, pour 2-3 tbsp. l wheat flour, brew and sauté until a brownish tint with constant stirring.
   
6. Put 200 g of thick sour cream in the flour, and mix until a homogeneous mass is formed for no more than a minute, then turn off the burner. If desired, sour cream can be replaced with the same amount of cream.
   

Refuel Yushka

1. Pour a ladle of mushroom broth into the contents of the pan and mix thoroughly with a whisk, adding portionwise liquid until all the lumps are broken and the mixture becomes uniform.
   
2. Mix the contents of the pan with mushroom broth in a pan.
   
3. Stir the scallop thoroughly, add sautéed onions and chopped mushrooms.
   
4. Put a pan with a yushka on the fire, wait for the mushroom soup to boil, and immediately turn off the burner.
   

Serving and decoration

They serve the Carpathian mushroom yushka immediately, still hot, but not in the tureen, but in portioned soup plates. Neither greens, nor any vegetables are served to the first dish.

You can offer crackers, toasts or slices of rye bread to mushroom soup. For the piquancy of taste, ground nutmeg can be added to the yushka (on the tip of the knife for the whole pan).

Video recipe

The plot proposed for viewing demonstrates a step-by-step master class on cooking real Carpathian mushroom soup. The video gives a lot of tips and advice on the proper preparation and sequence of actions of the hostess.

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