Soup

Carpathian Mushroom Yushka

A dish that combines porcini infusion, fresh mushrooms, potatoes, vegetables, and a gently tempered sour-cream finish.

What you’ll need

• dried porcini mushrooms: 100 g
• fresh mushrooms: 500 g
• potatoes: 600 g
• carrot: 180 g
• onion: 180 g
• sour cream: 300 g
• water: 1800 ml
• butter: 50 g
• wheat flour: 30 g
• salt: 11 g
• black pepper: 3 g

How to make it

1. Rinse the dried mushrooms, add 500 ml warm water from the measured quantity, and soak for 30 minutes. Remove and chop them and strain the liquid through cheesecloth.

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