Gruzdyanka

Ingredients for 4 servings:

• 40 g porcini mushrooms, dried
• 2 medium-sized onions, diced
• 2 m.-sized carrot(s), coarsely grated
• 4 medium-sized potatoes, diced
• 2 liters of vegetable broth
• 1 bay leaf
• salt and pepper
• 1 cup sour cream
• 2 tbsp rapeseed oil
• 2 tbsp wheat flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Russian porcini mushroom soup, uncomplicated, low-calorie, vegetarian

Break the porcini mushrooms into bite-sized pieces and rinse them under running water in a sieve to remove any sand and soil. Set the mushrooms aside. Sauté the diced onions and coarsely grated carrots in rapeseed oil for five minutes. Sauté the wheat flour and stir well. Pour in the vegetable stock, add the porcini mushrooms, and the bay leaf. Bring to a boil. Add the diced potatoes to the boiling stock. Bring back to a boil. Cook the potatoes in the soup over low heat for about 45 minutes. Season with salt and pepper. Sour cream is served with the soup. One or two tablespoons are customary and give the soup a pleasant, sour flavor. Gruzdjanka can be garnished with chives, dill, or parsley. White bread tastes excellent with it.