Kalya from forest mushrooms

Kalya belongs to pickled soups, it can be considered the ancestor of the modern pickle soup. The dish is old and belongs to Russian cuisine. Very often it is prepared from fish, but there is also kalya from mushrooms. For mushroom kalya, it is better to take a mixture of different mushrooms, the taste of the soup will only benefit from this. In the summer, the mushrooms are fresh, and in the winter - what they have prepared. Mushroom kalya is a lean soup that can be served to vegetarians and in Lent.

Ingredients

• dry mushrooms 70 gr
• champignons 150-200 gr
• porcini mushrooms (frozen) 100 gr
• pickled cucumbers 3-4 pcs.
• onions 1-2 pcs.
• flour 1.5 tbsp.
• sugar 1 tbsp
• bay leaf 2 pcs
• cucumber pickle 0.5 cups
• dill 3 sprigs
• salt 2 pcs.
• hot peppers
• lemon juice

Directions

1. Prepare the ingredients for the kalya. From mushrooms, I have dry mushrooms, a mixture of frozen boletus and white and fresh champignons. But any forest mushrooms will do. Take as much pickled cucumbers so that it tastes good to you. They are different in salt and acid, so my 4 cucumbers are a conditional amount.
2. Chop the onion, pickles and champignons.
3. Fry a large onion until golden brown.
4. Add flour to the onion and stir well. Flour is used for thickening, you can not use it. Add pickles and brine. Put out 10 minutes. If it seems to you that it will be sour, then pour in water instead of brine.
5. Soak dry mushrooms for 40-60 minutes. Pour water into a saucepan (I cooked in a two-liter saucepan) and send all the mushrooms into it. Bring to a boil and cook for 30 minutes.
6. Put the dressing in the mushroom broth and stir well. Bring to a boil and cook for 10 minutes.
7. Chop the dill and hot peppers. Add to kalya along with bay leaves. Add sugar and salt, if necessary. You can pour in a couple of tablespoons of lemon juice for flavor. When it boils, turn off the heat. Serve mushroom kale with sour cream (optional), herbs, lemon wedge.