Moldavian soup
Mushroom Mountain Soup - A Mountain-Flavored Delicacy
Mushroom mountain soup, also known as reinterpretation of tripe soup, is a special recipe that brings together traditional flavors and natural ingredients from the heart of the mountains. This soup, prepared by shepherds, uses forest mushrooms, adding extra flavor and a rustic touch that will delight any meal. So, let's discover together how to prepare this wonderful soup!
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 8
Ingredients:
- 1.5 kg of mountain mushrooms (shepherd's mushrooms, porcini, chanterelles)
- Approximately 1 kg of beef (boneless thigh)
- 2 pieces of beef marrow bones
- 2 large carrots
- 2 large parsley roots
- 1 onion
- 1 celery
- 1-2 heads of garlic
- 1 red bell pepper
- 2 hot peppers
- 2 lemons
- 1 pickled bell pepper
- Salt (to taste)
- Vinegar (to taste)
- 4 egg yolks
- 300 g sour cream
- 100 ml milk
Step 1: Preparing the ingredients
Start by cleaning all the vegetables. The carrots, parsley roots, celery, and onion should be peeled and cut lengthwise. This technique helps release flavors during cooking. The mushrooms should be blanched for 20 minutes to soften and eliminate any impurities.
Step 2: Boiling the meat
In a 6-liter pot, add the beef along with the bones, covering everything with cold water. Place the pot on medium heat and let it boil for about an hour. Add salt to taste, being careful not to overdo it, as you can adjust the flavor at the end.
Step 3: Adding the vegetables
After the first hour of boiling, add the cleaned vegetables to the pot. Let everything boil together for another hour. The flavors will combine splendidly, and the vegetables will become tender and delicious.
Step 4: Preparing the mushrooms
After the vegetables have boiled, add the blanched mushrooms to the pot. They will bring a unique taste, characteristic of mushroom mountain soup. Let it boil together with the other ingredients for another 15 minutes.
Step 5: Removing the ingredients
Once everything is cooked, remove the vegetables and meat from the pot. The meat can be used for a secondary dish, such as a tomato sauce, while the vegetables will be blended except for the onion.
Step 6: Completing the soup
Add the vegetable puree back into the pot to give the soup consistency and color. It's time to add the crushed garlic, the sliced bell pepper, and the chopped pickled pepper. Let it boil for 5 minutes to intensify the flavors.
Step 7: Egg and cream mixture
In a separate bowl, mix the egg yolks with sour cream and milk. Heat this mixture by gradually adding the soup to avoid curdling the eggs, then pour it into the pot. Squeeze the juice from the two lemons and add it to the soup, along with vinegar to taste.
Step 8: Adjusting the flavor
Finally, taste the soup and adjust with salt or vinegar if necessary. The mushroom mountain soup is hearty, so it’s essential to give it a balanced flavor.
Serving:
Mushroom mountain soup is served hot, with a spoonful of sour cream on top, accompanied by fresh bread and, if desired, hot peppers, but not too spicy. This combination will add a pleasant contrast and highlight the rich flavors of the soup.
Tips and tricks:
- Choosing mushrooms: Use fresh forest mushrooms, but you can also experiment with champignon or oyster mushrooms for a different taste.
- Meat flavor: Beef with bone will provide a more intense flavor to the soup, so don’t skip it.
- Variations: You can add other vegetables, such as potatoes or zucchini, to vary the recipe. You can also turn it into a vegetarian soup by eliminating the meat and replacing it with tofu or additional vegetables.
- Calories: A serving of mushroom mountain soup contains approximately 250-300 calories, making it a healthy and nutritious choice.
Frequently asked questions:
1. Can I use other types of meat?
Yes, you can use chicken or pork, but the taste will vary.
2. What drinks pair well with mushroom mountain soup?
A pale beer or a dry white wine pairs excellently with the soup, adding a note of freshness.
3. How long does the soup keep in the fridge?
The soup can be kept in the fridge for 3-4 days. You can reheat it in the microwave or on the stove.
This recipe will not only bring a touch of tradition to your kitchen but will also transform any meal into a celebration of flavors. Don’t hesitate to surprise your loved ones with this wonderful soup and enjoy the well-deserved compliments! Enjoy your meal!
Ingredients: For a 6-liter pot you need: 1.5 kg of wild mushrooms (1.5 kg remains after boiling) - I used shepherd's mushrooms and porcini, but you can try any mushrooms you like, approximately 1 kg of beef (boneless thigh), 2 pieces of beef marrow bones, 2 large carrots, 2 large parsley roots, 1 onion, 1 celery, 1-2 heads of garlic, 1 red bell pepper, 2 hot peppers, 2 lemons, 1 pickled pepper, salt, vinegar, 4 egg yolks, 300 g sour cream + 100 ml milk.
