FOREST SOUR RYE SOUP
with bolete mushrooms and rosemary
|Portions (1 portion – 400ml):||6|
|Price per portion:||4,50 PLN|
500 mL PISKOREK RYE SOURDOUGH STARTER
1 small celery
4 cloves of Garlic
50 g dried bay bolete mushrooms
200 g frozen or fresh bay bolete mushrooms
400 mL 30% cream
Small square noodles
2 tablespoons butter
3-4 allspice berries
2-3 bay leaves
Grate carrots, celery and parsley root, cut the onion into thin slices.
Fry vegetables in 1 (one) tablespoon butter, then pour water and cook for about 30 minutes on medium heat.
Pour boiling water over dried mushrooms and set aside. Rinse frozen or fresh mushrooms, then fry in a separate pan on the remaining butter.
Cut the soaked mushrooms in thin strips, add to the boiling vegetable stock. Cook for 10 minutes.
It’s also a good time to cook the noodles.
Add the rye sourdough starter, freshly squeezed garlic and a sprig of rosemary crushed in your hands to the boiling broth. Cook for 5-10 minutes.
5 minutes before the end of cooking, remove rosemary and add fried bay bolete mushrooms and sweet cream
Serve with noodles and fresh ground pepper.
I believe that you will appreciate my proposal and the taste and smell of this soup will surprise you and your loved ones.