Porcini Mushroom Soup with Turnips

Slice the mushrooms to make them uniform in size. Cut small mushrooms in half or quarters.

Add the sliced mushrooms to boiling water. The amount of water should be twice that of the fresh mushrooms' volume. Soon, foam will appear — remove it with a spoon. Then boil the mushrooms for another 10 minutes. It's not always clear if there are worms in the mushrooms or not. Salt the water: they will crawl out from the salt. During the first boiling, the mushrooms will shrink in size by about half.

Drain the mushrooms in a colander, pour cold water (3 liters) into a pot and add the mushrooms. Bring to a boil and let the mushrooms cook for 30 minutes over medium heat, remembering to skim off the foam.

Peel the turnip and cut it into cubes, do the same with the carrot and onion.

When sautéing, first fry the carrots for 2 minutes, then the onions, and only then add the turnips. Vegetables should be sautéed in refined sunflower oil over low heat for 15-20 minutes.

Chop green onions and dill. The green color will liven up the soup, and seasonal vitamins are still important.

Add sautéed vegetables to the soup. Wait for the soup to boil. The soup is almost ready.

Set fire to a bay leaf and then extinguish it by dipping it in soup. This show is not just for beauty: this way the leaf will release more aroma.

Add salt and pepper to taste. Add part of the greens to the soup as soon as it boils. The second part is added to the plate when serving. This way, the soup will absorb the aromas of the greens while retaining more vitamins.