Mushroom soup with pearl soup (krupenya)
A very tasty and flavorful soup, reminiscent of the Belarusian dish - krupenyu. However, this soup is more like a thick and flavorful porridge rather than a first course, but it still turns out interesting and delicious. Recipe from the book "Gastronome".
Composition:
- Green onions – 4 feathers
- medium carrots – 1 piece .
- large onion – 1 piece .
- dried mushrooms – 50 gr.
- large potatoes – 2 pcs.
- pearl groats – 0,5 tbsp.
- butter – 2 tbsp.
- vegetable oil – 1 tbsp.
- bay leaf
- salt – to taste
Cooking:
Rinse the pearl groats and soak for 4-5 hours.
Rinse the dried mushrooms, put them in a pot and pour 2 cups of boiling water over them. Leave the mushrooms for 15 minutes, then drain them on a colander (keep the mushroom infusion) and cut them into slices.
Add 1.5 cups of water to the mushroom infusion and bring to a boil, then add the pearl mushrooms and simmer for about 40 minutes.
Peel potatoes, onions and carrots and cut into small cubes. Add the potatoes to the soup and simmer for about 10 minutes.
Heat butter and vegetable oil in a frying pan, fry the onion and carrots for 3 minutes. Add the mushrooms and cook over medium heat for about 10 minutes.
Add the mushrooms and vegetables to the soup and simmer everything together for another 5-10 minutes.
Remove soup from heat, cover and let stand for 10 minutes.
Wash, dry and finely chop green onions.
Pour the soup into plates, sprinkle with green onions. Serve sour cream separately.
Bon appetit!
