Dried porcini mushroom soup in Transcarpathian style

Dried porcini mushroom soup in Transcarpathian style

Ingredients

• potatoes - 400 gr;
• dried porcini mushrooms - 25 gr;
• carrots - 1 pc.;
• celery root - 20 gr;
• onion - 1 pc.;
• champignons - 300 gr;
• vegetable oil;
• butter - to taste;
• spices to taste;
• salt to taste.

Directions

1. At the first stage of cooking, it is worth peeling all the vegetables and washing them thoroughly. Grind the potatoes into small cubes and send them to cook until tender, filling with water.
2. Meanwhile, pour boiling water over the dried porcini mushrooms and leave for ten minutes. Pour the mushroom water along with the mushrooms into a pot with potatoes.
3. Grate celery and carrots.
4. Chop the onion into small cubes, chop the mushrooms into thin slices.
5. Fry carrots with onions, celery and mushrooms in a mixture of butter and vegetable oils.
6. Add roast to the soup, add your favorite spices.
7. Remove the soup from the heat and leave for a quarter of an hour. During this time, all the ingredients will acquire a special aroma of forest mushrooms and a rich taste. After that, you can pour the delicious porcini mushroom soup into plates and serve.
8. Black bread croutons and garlic buns will be an ideal addition to mushroom soup. When we were vacationing in the Carpathians, such a Transcarpathian mushroom soup was served to us with delicious garlic donuts. The site has a recipe for how to make garlic beetroot donuts.