Ingrediente:

• 700-800 grame ciuperci Pleurotus;

• 2 litri de apa;

• 2 morcovi;

• 1 ceapa alba mare;

• 1 bucata de telina-radacina;

• 1 pastarnac;

• 1 radacina de patrunjel;

• 1 ardei gras rosu (optional);

• 400 grame smantana minimum 20% grasime;

• 3 galbenusuri crude;

• 5-6 catei de usturoi;

• 40 grame unt;

• 2 linguri de ulei;

• 3-4 linguri de otet, dupa gust;

• sare;

• piper;

• ½ lingurita de cimbru.

Timp de preparare: 1 ora si 20 de minute

Portii: 6

Mod de preparare:

Curata morcovii, ceapa, telina, pastarnacul, radacina de patrunjel si ardeiul, apoi taie legumele in bucati mari si pune-le intr-o oala cu 2 litri de apa, sare, piper si, optional, ½ lingurita de cimbru. Fierbe legumele timp de aproximativ 40-50 de minute, la foc mic, pana cand devin foarte moi. Scoate apoi legumele din supa si pastreaza morcovii separat. Din legumele albe, respectiv ceapa alba, telina, pastarnacul si radacina de patrunjel, ia aproximativ jumatate, adauga peste ele 2-3 polonice de supa si blenduieste-le foarte fin, pana obtii un piure cremos si omogen. Pune piureul inapoi in oala, deoarece acesta va face ciorba mai consistenta. Taie ciupercile Pleurotus in fasii lungi si subtiri, asemanatoare fasiilor de burta. Incinge untul si uleiul intr-o tigaie, adauga ciupercile in mai multe transe si caleste-le pana cand lasa apa, iar lichidul scade aproape complet. Continua sa le gatesti pana se rumenesc usor, fara sa le pui pe toate deodata. Adauga ciupercile calite in supa, apoi pune unul dintre morcovii fierti, dat pe razatoare, si mai fierbe totul la foc mic timp de 10-15 minute. Intr-un bol, amesteca smantana cu galbenusurile. Adauga treptat 5-6 polonice de supa fierbinte peste amestecul de smantana, amestecand continuu, apoi toarna compozitia in oala. Tine ciorba pe foc foarte mic inca 2-3 minute, amestecand usor, fara sa o mai lasi sa clocoteasca, pentru ca smantana si galbenusurile sa nu se separe. La final, adauga usturoiul pisat si otetul, apoi potriveste gustul cu sare si piper. Lasa ciorba acoperita timp de 20-30 de minute inainte de servire.

Bon appétit!

Ingredients:

• 700-800 grams oyster mushrooms (Pleurotus);
• 2 liters of water;
• 2 carrots;
• 1 large white onion;
• 1 piece of celery root;
• 1 parsnip;
• 1 parsley root;
• 1 red bell pepper (optional);
• 400 grams sour cream with at least 20% fat;
• 3 raw egg yolks;
• 5-6 garlic cloves;
• 40 grams butter;
• 2 tablespoons oil;
• 3-4 tablespoons vinegar, or to taste;
• salt;
• black pepper;
• 1/2 teaspoon dried thyme.

Preparation time: 1 hour and 20 minutes

Servings: 6

Method of preparation:

Peel the carrots, onion, celery root, parsnip and parsley root, and remove the seeds from the bell pepper. Cut the vegetables into large pieces and place them in a pot with 2 liters of water, salt, black pepper and 1/2 teaspoon of dried thyme. Cook the vegetables over low heat for approximately 40-50 minutes, until they become very tender. Remove the vegetables from the broth and set the carrots aside. Take approximately half of the white vegetables—the white onion, celery root, parsnip and parsley root—place them in a blender, add 2-3 ladlefuls of broth and blend until smooth and creamy. Return the puree to the pot, as it will give the soup a thicker and more substantial consistency.

Cut the oyster mushrooms into long, thin strips resembling tripe. Heat the butter and oil in a frying pan, add the mushrooms in several batches and saute them until they release their liquid and most of it has evaporated. Continue cooking until the mushrooms are lightly browned. Avoid adding all the mushrooms at once, as they may steam instead of browning properly.

Add the sauteed mushrooms to the soup, then grate one of the cooked carrots and add it to the pot. Simmer everything over low heat for another 10-15 minutes. In a bowl, combine the sour cream and egg yolks. Gradually add 5-6 ladlefuls of hot soup to the sour cream mixture, stirring continuously to temper it. Pour the mixture into the pot and keep the soup over very low heat for another 2-3 minutes, stirring gently. Do not allow it to boil, as this may cause the sour cream and egg yolks to curdle.

Finally, add the crushed garlic and vinegar, then adjust the seasoning with salt and black pepper. Cover the pot and allow the soup to rest for 20-30 minutes before serving.

Bon appétit!