Barðèiai su grybais

2 cooked beets, peeled, coarsely grated
1 carrot, finely cut
1 onion, chopped
5 dried mushrooms, boletus for best flavor
5 peppercorns
2 bay leaves
2 l (8 cups) water
4 tablespoons sour cream or vegetable oil
1/2 cup fermented beet juice 
or lemon juice

Soak mushrooms in cold water, then cook in soaking water for about 15-20 minutes. Remove from cooking water and cut mushrooms into thin slices. Return to cooking liquid, add carrot, onion and seasonings, cook for another 20 minutes on low heat. Add beets, salt, fermented beet juice or lemon juice. Stir well, taste for right acidity. 
Add sour cream just before serving, mix well. Hot potatoes or black bread are eaten with this soup. 
This beet soup is the traditional, Christmas Eve meatless soup, when vegetable oil replaces sour cream.

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();