Usuba
Mushroom Soup in a Clay Pot
Fragrant mushroom soup made from fresh mushrooms with vegetables and herbs, cooked in a pot in the oven. You can use any mushrooms: chanterelles, button mushrooms, or porcini. The herbs are selected to taste — parsley, dill, or a combination of both.
- Total
- 60 min
- Standard serving
- 270.4 g
Ingredients
Total 9
Instructions
- 1
Step 1
Slice the mushrooms and fry them in oil over low heat for 30 minutes.
- 2
Step 2
Cut the pepper into strips. Chop the onion, parsley root and celery, and fry in the remaining oil until golden.
- 3
Step 3
Pour 1 liter of water into a clay pot, salt it, and place it in a cold oven. Turn on the oven and bring the water to a boil.
- 4
Step 4
Carefully place the peppers, mushrooms, and onions with roots into boiling water and stir. Add a bay leaf, parsley, and dill. Cook for 10–15 minutes.
- 5
Step 5
Slice the green onions into rings. Add to the soup before serving. Optionally add sour cream.
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