Vyatka Gubnitsa - Traditional Soup of Seasonal Mushrooms
8 servings
45 minutes
The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "Mushrooms have always had a place of honor in Russian national cuisine. They occupied it not only on the peasant's table, but also on the royal table. Salted mushrooms were especially prized - aromatic milk mushrooms and saffron milk caps smelling of fresh pine needles. Soups were cooked from mushrooms, they were added to cabbage soup. Pies with mushrooms were also very popular. Gubnitsa is a mushroom soup, gribovnitsa. The soup got this name because in the Vyatka region, as well as in the Russian North in general, mushrooms were called lips. They say that the birthplace of gubnitsa is Vyatka, and this soup was first cooked in the northern part of the Vyatka province. In the traditional version, the soup is cooked from porcini mushrooms, aspen mushrooms and birch boletes. You can cook it from frozen mixtures, but nothing compares to the taste of fresh seasonal mushrooms. So as soon as you see grandmothers offering to buy these mushrooms at the end of summer and beginning of autumn, be sure to take advantage of the moment and prepare a real Vyatka Gubnitsa
1
Thoroughly wash the mushrooms, dry them with a towel, and cut the large ones into several pieces.
- Porcini mushrooms: 300 g
- Red-capped scaber stalk mushrooms (aspen bolete): 300 g
- Birch bolete mushrooms: 300 g
2
Fry them in butter, adding chopped onion and carrot.
- Butter: 50 g
- Onion: 300 g
- Carrot: 200 g
3
Fill with water and boil for 15-20 minutes. Add salt and pepper to taste, add diced potatoes and cook until done.
- Water: 2 l
- Salt: to taste
- Ground black pepper: to taste
- Potato: 700 g
4
Add a bay leaf to the soup and let it steep. The soup should not be too thick or too thin.
- Bay leaf: 2 pieces
5
Serve with sour cream and peasant or Borodino bread, sprinkled with finely chopped dill.
- Sour cream: to taste
- Borodino rye bread: to taste
- Dill: 30 g