South Estonian Wild Mushroom Soup
4 servings
90 minutes
South Estonian forest mushroom soup is a true embodiment of Estonian traditions and nature's gifts. This dish reveals the deep flavor of fresh chanterelles, porcini mushrooms, and oyster mushrooms, whose woody and nutty aftertaste is complemented by the aroma of thyme and dill. The slowly simmered broth enriches the soup with a thick, rich taste, while smoked salt and oyster sauce add a hint of spiciness. A culinary highlight is the delicate egg yolk cooked at low temperature and crispy buckwheat that brings textural variety. This soup is not just a warming meal but a true gastronomic poem where each ingredient plays its role in creating a rich and complex symphony of flavors. Perfect for cozy family dinners or leisurely conversations by the fireplace, awakening the spirit of Estonian forests.
1
Fry the peeled carrots, onions, and garlic with their skins in a pan and place them in a pot. Add mushrooms and sauté the mixture. Season with half the amount of thyme and dill stems. Pour in enough water to cover the mushrooms twice over. Simmer on low heat for several hours. Season with salt, oyster sauce, and black pepper.
- Carrot: 4 pieces
- Onion: 4 heads
- Garlic: 2 cloves
- Chanterelles: 100 g
- Porcini mushrooms: 200 g
- Oyster mushrooms: 100 g
- Fresh thyme: 50 g
- Dill: 20 g
- Salt: to taste
- Oyster sauce: 80 ml
- Salt: to taste
- Salt: to taste
2
Strain the broth and keep it, also save the mushrooms.
3
Chop the mushrooms from the broth into small pieces, add the remaining herbs. Sauté in oil, season with salt and pepper.
- Fresh thyme: 50 g
- Salt: to taste
- Salt: to taste
4
Place the yolks in a vacuum bag, add salt, and heat to 65 degrees for 1 hour in a water bath (at home, you can use several layers of plastic wrap).
- Egg yolk: 4 pieces
- Salt: to taste
5
Heat oil to 200 degrees for the expanded buckwheat and dip the buckwheat flakes until they swell. Place on parchment paper and season with smoked salt.
- Buckwheat flakes: 50 g
- Smoked salt: 5 g
6
To serve: place mashed yolks at the bottom of the plate, then add fried mushrooms and buckwheat flakes, and finally pour in the strained broth.
- Egg yolk: 4 pieces
- Chanterelles: 100 g
- Porcini mushrooms: 200 g
- Oyster mushrooms: 100 g
- Buckwheat flakes: 50 g
