Krupenja – Russian groats soup with porcini mushrooms

Ingredients for 4 servings:

• 1 handful of porcini mushrooms, dried
• 2 medium-sized onions, white, chopped
• 3 large potatoes, peeled, roughly diced
• ½ large carrot(s), peeled, sliced
• 1 large parsley root(s), peeled, sliced
• 125 g buckwheat groats
• 1 tbsp dill
• 50 g bacon, diced
• 1 ½ liters of water
• Salt
• 250 ml milk
• 125 ml sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the dried mushrooms in the water until soft, then remove and chop. Fry the bacon cubes in a pan and sauté the onions, carrots, parsley root, and mushrooms. Add the potatoes, buckwheat groats, and the bacon-sautéed vegetables to the mushroom broth. Simmer over low heat for 10 minutes, season with salt. To lighten the groats, heat the milk and sour cream. Add both to the soup along with the dill. Place the soup in an oven preheated to 180°C for 10-15 minutes.