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About the Recipe
I make it during Lent when I want a cut down on meat. I served very traditionally – with boiled egg, but instead of meat I add lots of vegetables and spices like marjoram.
16 oz of sour rye soup starter
32 oz of vegetable stock
1 garlic head (roasted in the oven)
1 tsp of olive oil to roast the garlic
1 tbsp to sauté the onion
1 cup of dry mushrooms
1 big onion (chopped)
2 big carrots (peeled, sliced)
3 big potatoes (peeled, chopped)
4-5 of baby bella mushrooms
1 tbsp marjoram
1 tbsp of horseradish
1 tsp of lemon juice
1 hard boiled egg (1 per person)
You will need to buy or make the sour rye soup starter and the vegetable stock.
Shake the vegetable stock and soup starter and pour it into a big pot. Let it simmer on a small heat.
Roast the garlic, preheat the oven to 400 F. Chop the top of the head of the garlic, place it on aluminum foil, pour olive oil and rape it tightly. Roast in the oven for 40 min.
After 40 min, take it out and squeeze out the garlic paste and remove the peel.
While the garlic is roasting, place the mushrooms in the sauce pan and soak them in water for at least 20 min. Next simmer them for about 10- 15 min, until they are soft. Let them cool and cut them into smaller pieces. Do not discard the water from the mushrooms.
Finley chop the onion. Peel and chop carrots and potatoes (into1 inch cubes), wash and slice the mushrooms.
Cook the potatoes half way for about 10 min. Until they are soft but not overcooked, next strain them.
In a small saucepan hard boil eggs.
Sauté the onion on a frying pan, until golden brown, add the garlic paste, and the slides mushrooms. Cook for 10 min.
Put everything together:
To the stock and starter add carrots, potatoes, fried mix of mushrooms and onions, and dry/cooked mushrooms. Add salt and pepper, marjoram, lemon juice, horseradish. Simmer for 25-30 min.
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