Mushroom hookah
6 servings
45 minutes
Mushroom kalya is a fragrant and spicy soup that belongs to ancient Russian recipes. Its roots trace back to peasant cuisine traditions, where pickles and dried mushrooms served as the basis for rich and nutritious dishes. The special taste of kalya comes from pickles, which add a pleasant sourness that harmoniously complements the rich aroma of white mushrooms. Fried onions add a sweet note, while fresh herbs and sour cream provide softness and lightness. This dish is especially warming in cold weather and pairs wonderfully with rye bread. Kalya is perfect for those who appreciate traditional Russian flavors and seek something unusual in simplicity.
1
Soak the mushrooms in water. After half an hour, drain the water and rinse the mushrooms. Cut the very large caps. Place the mushrooms in a pot, pour in 2 liters of boiling water, and simmer for forty minutes.
- Dried porcini mushrooms: 100 g
- Salt: to taste
2
Chop the onion into small cubes and fry in vegetable oil until golden. Add randomly chopped cucumbers (in cubes or slices, it doesn't matter) and simmer them with the onion in the pan for about fifteen minutes.
- Onion: 100 g
- Vegetable oil: 1 tablespoon
- Pickles: 300 g
3
Transfer the contents of the pan to a pot with mushrooms and cook everything together for another fifteen minutes on low heat. Add salt and pepper.
- Salt: to taste
- Fresh pepper: to taste
4
Pour the prepared mushroom broth into plates, season with sour cream and fresh herbs, such as coarsely chopped parsley.
- Sour cream: to taste
- Green: to taste