Gribnoi Sup Mushroom Soup Recipes

Steps:

• Wash and soak the dried mushrooms overnight.
• Use the water they soaked in and mix with the stock.
• Cook mushrooms, the quartered onions, and the carrot in the stock along with the peppercorns and the bay leaves until soft.
• Take the mushrooms out of the stock. Chop them and fry with the remaining chopped onions in a little butter. When onions are clear, sprinkle with the flour and stir.
• At the same time, cook the well-washed barley in a little water. When cooked, beat until the barley is creamy and white.
• Dice the potatoes and add these to the original stock.
• Add the mushroom mixture and the creamed barley to the stock.
• Boil for 20 minutes until the potatoes are cooked. Season to taste.

Steps:

• melt 3 tbs of butter in a large saucepan.
• saute carrot, onion and celery about 5 minutes.
• add potatoes, dill, salt, pepper and broth.
• bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush.
• take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better).
• stir flour into cream until smooth and add it to the pot.
• stir in sour cream until smooth.
• simmer until it thickens to desired consistency.
• i serve this with fresh baked bread and salad.