Mushroom Noodles
4 servings
60 minutes
Mushroom noodles are a comforting dish of Russian cuisine, warming with the aroma of forest mushrooms and homemade noodles. Its history is rooted in village traditions when housewives prepared simple yet rich soups from what nature provided. The mushroom broth, infused with the flavor of dried porcini and fragrant herbs, fills each spoonful with a thick, velvety aroma. Hand-made delicate noodles give the dish a unique texture and make it truly cozy. Carrots and potatoes add gentle sweetness and softness, while sour cream that can be added before serving completes the picture with creamy richness. This soup is not only nourishing but also evokes memories of warm family evenings when food is not just taste but a story that unites generations.
1
Prepare all the ingredients.
2
Wash the mushrooms and soak them in 500 ml of water for 20 minutes, strain the water through cheesecloth and keep it.
- Dried porcini mushrooms: 30 g
3
Chop large mushroom pieces smaller, leave the small ones as they are.
4
Place the mushrooms in a pot, add a halved onion, coarsely chopped parsley root, tied dill and thyme, bay leaf, and allspice.
- Onion: 1 head
- Parsley root: 1 piece
- Dill: 2 sprigs
- Thyme: 2 sprigs
- Bay leaf: 1 piece
- Allspice peas: to taste
5
Pour in 1 liter of water and the water in which the mushrooms were soaked (to avoid sediment from the bottom getting into the pot — there may be sand).
- Dried porcini mushrooms: 30 g
6
Bring to a boil, skim off the foam, and simmer the broth for about half an hour.
7
Meanwhile, prepare the noodles: knead the dough from flour, yolk, and a pinch of salt. If it's too dry, add a little water. Roll into a tight ball, cover, and let it rest for 20 minutes.
- Wheat flour: 50 g
- Egg yolk: 1 piece
- Salt: to taste
8
Divide the ball in half, roll the halves into balls. Roll one of the balls on a floured surface into a sheet 2-3 mm thick. Cut the sheet into noodle strips 5 mm thick.
9
Do the same with the second layer, leave the noodles to dry on the board while the broth is cooking.
10
Remove the onion, bay leaf, parsley root, and greens from the broth.
11
Add the julienned carrots and diced potatoes.
- Carrot: 1 piece
- Potato: 1 piece
12
Cook the soup for 20 minutes until the vegetables are soft. Add the noodles 3 minutes before it's done.
- Wheat flour: 50 g
13
Remove the soup from heat, season to taste, and serve with sour cream.
- Salt: to taste
- Sour cream: to taste