FOREST SOUR RYE SOUP

with bolete mushrooms and rosemary

Portions (1 portion – 400ml): 6
Time: 40 minutes
Difficulty */***
Price per portion: 4,50 PLN

Shopping list:

500 mL PISKOREK RYE SOURDOUGH STARTER
1.5L water
3 carrots
1 parsley
1 small celery
4 cloves of Garlic
2 onions
50 g dried bay bolete mushrooms
200 g frozen or fresh bay bolete mushrooms
400 mL 30% cream
Small square noodles
2 tablespoons butter
rosemary
pepper
salt
3-4 allspice berries
2-3 bay leaves

Preparation:

 

Step 1.
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.

Step 2.
Pour boiling water over dried mushrooms and set aside. Rinse frozen or fresh mushrooms, then fry in a separate pan on the remaining butter.

Step 3.
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.

Step 4.
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.

Step 5.
5 minutes before the end of cooking, remove rosemary and add fried bay bolete mushrooms and sweet cream

Step 6.
Serve with noodles and fresh ground pepper.

Forest Sour Soup is an excellent idea for those who love two unique Polish soups. The combination of forest mushrooms with sour rye starter gives a unique taste, aroma and … colour. Sour rye soups with mushrooms are not new on Polish tables. They were served as early as in the 15th century. The novelty lies in a combination of sour rye soup with a large amount of forest mushrooms and rosemary which enhances forest aromas.
I believe that you will appreciate my proposal and the taste and smell of this soup will surprise you and your loved ones.

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