Gribnaya Yushka s Grechnevymi Blinami

Name: Gribnaya Yushka s Grechnevymi Blinami
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 6
Cuisine: Belarus
Ingredients: 50 g Dried forest mushrooms; 2 l Water; 100 g Pearl barley; 1 large Onion (finely chopped); 1 medium Carrot (grated); 2 tbsp Butter; 2 medium Potatoes (peeled and diced); to taste Salt; to taste Black pepper; 2 tbsp Fresh dill (chopped, for garnish); 150 g Buckwheat flour; 50 g All-purpose flour; 1 large Egg; 250 ml Milk; for frying Vegetable oil

Mushroom Soup with Buckwheat Pancakes

A hearty and flavorful mushroom soup, Gribnaya Yushka, is a traditional Belarusian dish often prepared with dried forest mushrooms for a deep, earthy taste. It's typically enriched with grains like barley or millet and served with savory buckwheat pancakes (grechnevyye bliny) on the side, which are perfect for dipping.

준비 시간30 minutes

조리 시간1 hour 30 minutes

총 시간2 hours

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Rinse the dried mushrooms and soak them in warm water for at least 2 hours, or preferably overnight. Reserve the soaking liquid.
💡 전문가 팁: Ensure to rinse mushrooms thoroughly to remove any grit.
2
Strain the mushroom soaking liquid through a fine-mesh sieve lined with cheesecloth to remove any sediment. Discard the sediment.
💡 전문가 팁: This step is crucial for a clear and clean-tasting broth.
3
Drain the rehydrated mushrooms, chop them roughly, and set aside. In a large pot, combine the mushroom soaking liquid with 2 liters of fresh water. Bring to a boil.
4
Add the rinsed pearl barley and diced potatoes to the boiling liquid. Reduce heat, cover, and simmer for about 1 hour, or until the barley and potatoes are tender.
5
While the soup simmers, prepare the pancake batter. In a bowl, whisk together buckwheat flour, all-purpose flour, egg, and milk until smooth. Let it rest for 15 minutes.
💡 전문가 팁: The batter should be thin, similar to crepe batter.
6
In a separate pan, melt the butter and sauté the chopped onion and grated carrot until softened, about 5-7 minutes. Add the chopped mushrooms and cook for another 5 minutes.
7
Add the sautéed vegetables and mushrooms to the soup pot. Season with salt and pepper to taste. Simmer for another 15-20 minutes to allow flavors to meld.
8
While the soup finishes, heat a lightly oiled non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake and cook for 2-3 minutes per side, until golden brown.
9
Serve the hot mushroom soup garnished with fresh dill. Serve the buckwheat pancakes on the side.
💡 전문가 팁: The pancakes are excellent for scooping up the soup.

요리 기록 추적

💡 전문가 팁

✓Using a variety of dried forest mushrooms will yield the best flavor.
✓If fresh mushrooms are used, sauté them until golden brown before adding to the soup.
✓The soup can be made vegetarian by omitting any meat products and using vegetable broth if desired.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add other root vegetables like parsnips or celery root.
Incorporate a bay leaf or a few peppercorns during simmering for added depth of flavor.
Serve with a dollop of sour cream or a spoonful of crème fraîche.