Mushroom pickle
Mushroom sourdough is a traditional soup with a characteristic sour taste, which is provided by homemade rye flour sourdough. Dried mushrooms and potatoes give it heartiness, sour cream makes it pleasantly soft, and boiled eggs complement it when serving.
Ingredients · Servings 1 dose
- 4 tablespoons whole grain rye flour
- 20 g dried mushrooms
- 3 potatoes
- 1 cup of milk
- 200 g sour cream
- 4 eggs
- 1 teaspoon cumin
- 1 teaspoon marjoram
- salt
- ground pepper
Method · 40 min
- Mix the rye flour with 100 ml of lukewarm water until smooth. Cover and leave in the refrigerator for 2-3 days to allow the flour to ferment slightly.
- Pour 500 ml of water over the dried mushrooms and let them soak for approximately 2 hours.
- Peel the potatoes and cut them into small pieces. Pour the mushrooms and the water they were soaking in into a pot, add the potatoes and add more water if necessary so that the ingredients are submerged. Season with salt, pepper, add cumin and cook for about 15–20 minutes until the potatoes are soft.
- Hard boil the eggs, cool in cold water, peel and chop.
- Gradually stir the milk into the prepared sourdough. Pour the mixture into the potatoes and mushrooms, stirring constantly, bring to a boil and cook briefly.
- Stir in the sour cream and marjoram, heat briefly and season with salt and pepper if necessary.
- Divide the mushroom sauerkraut among plates and serve with chopped hard-boiled eggs.
