Vyatka Mushroom Soup - A Traditional Seasonal Mushroom Dish

Description

This recipe is taken from the book "The North Warms" by John Smith, published by Exmo. "In Russian national cuisine, mushrooms have always held a place of honor. They were featured not only on the peasant table but also at the royal feast. Pickled mushrooms, particularly fragrant milk caps and fresh-smelling chanterelles, were especially valued. Mushrooms were used to make soups and were added to cabbage soups. Mushroom pies were also very popular. The term 'gubnitsa' refers to a mushroom soup, a dish associated with mushrooms. This name originated in the Vyatka region, where mushrooms are traditionally referred to as 'gubs.' It is said that gubnitsa originated in Vyatka, and this soup was first made in the northern part of the Vyatka province. In its traditional version, the soup is made from porcini, aspen mushrooms, and birch mushrooms. While it can be prepared from a frozen mix, nothing compares to the taste of fresh seasonal mushrooms. So, as soon as you see grandmothers selling these mushrooms at the end of summer and the beginning of autumn, be sure to take the opportunity and prepare an authentic Vyatka gubnitsa."

Ingredients

• Water - 2 qt
• Porcini Mushrooms - 10.6 oz
• Aspen mushrooms - 10.6 oz
• Bay boletus - 10.6 oz
• Potato - 24.7 oz
• Carrot - 7.1 oz
• Onion - 10.6 oz
• Bay leaf - 2 pieces
• Butter - 1.8 oz
• Salt - to taste
• Ground Black Pepper - to taste
• Dill - 1.1 oz
• Sour Cream - to taste
• Borodinsky Bread - to taste

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