More often the milk mushroom is cooked from salted milk mushrooms, but this soup is very tasty even from fresh ones! Be sure to process the milk mushrooms before cooking - soak overnight and boil until tender. Do not add spices, they will kill the mushroom aroma. A minimum of pepper and a little dill.
Purpose: For lunch / For dinner / Inexpensive / Summer
Main Ingredient: Mushrooms / Milk
Geography of cuisine: Russian cuisine
- Milk mushrooms - 4-5 Pieces (ready-made gram 300)
- Potatoes - 3 Pieces
- Onion - 1 Piece
- Ghee butter - 1 tbsp. the spoon
- Sour cream - 150 grams (fat)
- Black Pepper - To taste
- Dill - To taste
How to cook "Summer-style gruzdyanka from fresh milk mushrooms"
If, among other mushrooms, you came across only a few pieces of milk mushrooms, it's time to cook the milk mushrooms. Rinse the milk mushrooms and soak in cold water overnight. Rinse thoroughly in the morning, you can also use a brush. Cook in salted water until tender - the finished mushrooms will sink to the bottom. Place them in a colander and let the water drain.
Cut the onion into cubes and gild in ghee. Add finely chopped milk mushrooms and fry all together for 5 minutes.
Add lightly salted cucumber cut into small cubes and fry for another minute or two.
Add sour cream and simmer for 5 minutes, stirring occasionally. The fattier the sour cream, the tastier.
While the mushrooms are stewing, boil the potatoes. Take no more than one and a half liters of water. Coarsely crush the finished potatoes in the broth.
Add the mushroom mixture to a pot with potatoes and simmer for 2-3 minutes. Season the milkweed with black pepper and a small pinch of dill. Stir, cover and let it brew without heating for 15 minutes.
Serve the soup hot with fresh brown bread. Delicious!