Description
Krupina, including mushroom, traditional Belarusian soup main soup of the Belarusian peasants for centuries. Of course, the peasants cooked this soup in the oven, it was particularly nourishing, dukhovity. But you can try to make this soup in a modern kitchen. But it's worth it: fragrant, full-bodied, extremely cozy and homely.
Ingredients
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Mushrooms
300 g
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Melted butter
30 g
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Carrots
1 piece
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Onion
1 piece
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Potatoes
2 piece
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Buckwheat
0.333 cup
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Parsley
1 coup
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Cream
200 ml
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Salt
1 tsp
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Black pepper
0.25 tsp
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Water
1.5 l
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Bay leaf
2 piece
Cooking
The original products. I have dry mushrooms, not just white, boletus and aspen. Of course, the dry mushrooms are desirable only white, they give a light broth. You can use fresh mushrooms, just the richness of the soup will be less pronounced. I used this time cream, but sour cream seemed to taste better.
Dry mushrooms soaked in 1.5 liters of water at night. Boil 20 minutes, take out the mushrooms, broth is filtered through cloth.
Onions finely crumble, boiled mushrooms cut into strips, grate the carrot on a grater, cut off the parsley stalks and finely chop them.
On melted butter fry the mushrooms and vegetables.
Peel potatoes and cut into cubes
Mushroom broth, put on fire, bring to a boil and put the potatoes. Throw into the pot a couple of Laurel leaves, add salt and pepper. Cook the potatoes for about 10 minutes.
Put in a pot of buckwheat, cook for 5 minutes, then add the roast, cook for another 5 minutes. Then put the pan in a preheated 200 gr. the oven for 15 minutes. Turn off the oven.
Remove pan from oven, place chopped parsley and pour in the cream or sour cream. Cover the pot with a lid and leave in the oven for 5 minutes. Remove from the oven and leave to stew for another 15 minutes.
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