Mushroom broth – is one of the most popular dishes in the Carpathian Mountains. Due to the variety of the Carpathian kitchen the mushroom soup can be cooked differently even in the same village. Each hostess uses her own recipe of the dish. This mushroom broth with potato and carrot is so unique and savoury that you don’t need to use any additional spices except black pepper. This recipe contains ceps which are used in many Carpathian dishes. By the way ceps are also used as flavor additive. Ingredients: 100 g (0,22...
Cabbage soup
This cabbage, beef, potato, and mushroom soup is so nourishing that it will feed all your family. Ingredients: 750 g beef 500-750 g sauerkraut 4-5 dry ceps 1/2 glass of mushrooms in brine 1 carrot 1 big potato 1 turnip 2 bulb onions 1 celeriac 1 parsley root fresh smallage and parsley – to taste 3 bay-leaves 1 tbs dried dill 4-5 cloves of garlic 1 tbsp dairy butter / cooking butter 1 tbsp cream 100 g sour cream 8 black eyed peas 1 tsp sweet marjoram Cooking Place...
Mushroom soup
Ingredients: 50 g of mushrooms 250 g of haricots 500 g of potatoes 100 g of bulb onion 50 g of sunflower oil salt – to taste Cooking Wash and boil mushrooms. Then cut them finely. Place boiled haricots, chopped potatoes in the mushroom broth and bring the soup to boil. Add the prepared mushrooms and salt. Stir everything and continue to boil. Preheat sunflower oil in a skillet and fry chopped onion. Add the onion to the soup and boil until done. Ladle the soup into bowls, add chopped parsley...