The perfect dish for Lent in the run-up to Easter (this year April 12 ).
Different mushroom can be used to cook this soup, not only porcini. Russians pick and dry a variety of mushrooms: aspen, birch, chanterelles, etc... Porcini, of course, are the most precious. And in summer the same recipe can be used for soups based on fresh mushrooms.
The recipe gives scope for experiment — you can add potatoes, noodles, barley, etc. We fried some onion in butter to make the soup richer and more flavorful, but if you are fasting, you can avoid using butter.
Here's how we make it:
You need about 200g of mushrooms, 200g of sauerkraut, 1 onion, 100g of butter, some spices.
1) Put the mushrooms in a bowl of water and leave for a couple of hours to soak.
2) After that, we cut them up.
3) Put the sauerkraut in the oven to dry and give it a ruddier complexion.
4) Chop the onion and brown it in butter.
5) Bring the mushrooms to the boil.
6) The sauerkraut & onions are ready to join the mushrooms in the soup. Add spices and salt and leave it boiling on low heat for 30-40 minutes.
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