Ingredients
- 500 g mushrooms (1,1 lb)
- 1 onion (100 g – 3,5 oz)
- 1 carrot (100 g – 3,5 oz)
- 1 small celeriac (100 g – 3,5 oz)
- 4 tbsp lemon juice
- 2 tbsp parsley
- 1 tbsp dill
- 1 tbsp salt
- 2 garlic cloves
- 1-2 tbsp vegetable oil
Directions
- Peel, wash and finely slice all the vegetables.
- Saute the onions in 2 tbsp of vegetable oil for a couple of minutes.
- Add the mushrooms and cook it for 2 minutes.
- Add the finely chopped carrots and celeriac and let them cook all together for another 2-3 minutes.
- Add 2 liters and a half of water (0,66 gal) and 1 tbsp of salt over the sauteed vegetables and let it boil for 30 minutes.
- Turn off the stove and add 4 tbsp of lemon juice.
- Season with finely chopped dill and parsley.
- Cover the pot with a lid, and let the soup rest for the next 20 minutes.
- Serve it alongside fresh bread and spicy peppers.
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