1 h 30 min.
For the stock:
1 Purple Turnip or celery root
2 Cloves of Garlic
3 Celery stick
2 tbsp of Butter or Olive Oil (vegan version)
For the soup:
Sour rye soup starter (1 bottle - is you want to buy it in a store, or if you want to make it at home - here is a a recipe)
15 Dry Mushrooms about 1 cup
1 tbsp of Horseradish
1 tbsp of Lemon Juice
2 big Potatoes
1/2 cup of Fresh Mushrooms
1 big Onion
1 head of Garlic - roasted in the oven
2 Carrots- use the one from the stock
2 tbsp of Marjoram
2 tbsp of Milk
Salt and Pepper
Peel and wash all the vegetables for the stock and fill up a pot with 2 l of water. Add butter or olive oil -simmer for 2,5h on a medium heat, under cover.
Put the dry mushrooms in 1 cup of water, and let them soak for 20-30 min. In the mean time preheat the oven to 400F.
Peel off the paper leaves of the garlic and leave the heads intact. Cut the top of and head about 1/4 inch and drill the some olive oil on top, wrap in baking foil and bake it for 40 min. When they done press on the bottom of a clove to push it out of its paper.
Peel the onion, potatoes and carrots (here is the recipe for vegetable stock)
Chopped the onion, fresh mushroom, and potatoes in to one inch cubes.
Fry it slowly on the frying pan, add the roasted the garlic to the onion, mix it and add the fresh mushroom, let it simmer for 10 min.
Cook the dry mushrooms for 10 min, let them cool down and add the chop them.
In the meantime pour the vegetable stock in to a big pot, add the potatoes, and cook for 10 min.
Add the soup starter, add salt and pepper and simmer for another 15 min. Add the onion garlic mixture. Add the dry mushrooms, and the water from the mushroom. Carrots, horseradish, lemon and marjoram
Simmer for 15 min on low heat, to add a touch of color add milk.
Serve it with hard boiled eggs.