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Gruzdyanka salted pear soup

Gruzdyanka (Salted Milk-Cap Mushroom Soup)

A first course that's tasty, wholesome, quick, and simple! Gruzdyanka, made with salted milk-cap mushrooms (gruzdi), is a wonderful soup that delights family and guests alike. It's a simple old Russian recipe with a bold, distinctive flavor. Serve it with sour cream and rye bread.

wella

Recipe author

Composition / ingredients

Servings:

Milk-cap mushrooms (gruzdi)

100

Potatoes

100

Onion

Carrots

Water

400

Vegetable oil

Egg

Salt

Dried spices

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 38 % 3 g

Carbohydrates 50 % 4 g

42 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make gruzdyanka, a tasty salted milk-cap mushroom soup? Even homemade salted milk caps need rinsing. It's best to rinse them under the tap and leave them sitting in water.
Step 2:

You can already put the water on the stove to boil. Meanwhile, peel, wash, and cut the potatoes. Small cubes are a great size for gruzdyanka.
Step 3:

Is the water boiling? Add the potatoes and boil them for 10 minutes. While they cook, set a skillet over the heat and add the oil. As it warms, cut the onion into medium pieces.
Step 4:

Peel the washed carrot and cut it into neat little strips.
Step 5:

Is the oil hot? Fry the onion until translucent (or golden, if you like), then add the carrot as soon as it's cut. Fry together.
Step 6:

Take the mushrooms out of the water and slice them into strips.
Step 7:

Add the sliced mushrooms and the sautéed onion and carrot (along with the oil) to the pot. Let everything simmer for about 10 minutes over low heat.
Step 8:

Then beat an egg with seasonings in a bowl.
Step 9:

Finely chop the herbs.
Step 10:

Just before turning off the heat, pour in the egg in a thin stream, stirring with a fork.
Step 11:

At the end, taste for salt (add some if needed) and stir in the herbs. Don't rush to serve the gruzdyanka — let it sit, covered, for about 5 minutes.

A few more tips. For a thinner soup, add more water; for a thicker one, pour off the excess and add more diced potato. If the milk caps are too salty, soak them well ahead of time or don't salt the soup — better yet, cut them into strips and soak them that way. You can add other vegetables, grains, pasta, and so on. You can also skip the sautéing and add the raw ingredients straight to the pot — that's healthier! As for salting: be careful not to over-salt, so always taste the soup before adding any.