Transcarpathian mushroom soup made from frozen porcini mushrooms is incredibly tasty.
Ingredients: frozen porcini mushrooms, onions, carrots, butter, sunflower oil, sour cream, flour, bay leaf, salt and ground pepper, dill
Cooking method:
Defrost the mushrooms, but not completely so that it is more accurate to cut. Cut them into small cubes. Transfer to a saucepan, cover with water, bring to a boil and remove the foam and salt. Boil 30 min.
At the same time, we heat the pan, put 30 g of butter and 2 tbsp of sunflower oil into it. We shift the onion cut into small cubes and fry until transparent, stirring occasionally.
Mushroom broth has been preparing for 10 minutes, at this moment we transfer the carrots grated on a fine grater into it. Also add bay leaf and ground pepper.
The onion is fried, transfer it to the pan. And in the same pan, melt 50 g of butter and begin to fry the flour in it until caramel color.
Add sour cream to the flour and mix everything well and simmer for a minute. And turn off the broth, maybe 30 minutes have passed.
We begin to introduce one ladle of broth to the sauce of flour and sour cream and mix everything thoroughly with a whisk. Approximately 6-8 ladles should be added to make a thin sauce. Pour the sauce into a saucepan.
Finely chop the dill (if you don’t like dill, then don’t add it, the soup is already incredibly tasty). We shift it into a saucepan, turn on the heat, try for salt (add salt if necessary), bring to a boil (until the first gurgles), and immediately turn it off, the soup is ready. Bon appetit everyone!