Puolan sienikeitto
Tämä runsas keitto on valmistettu kuivetuista borowik-sienistä – pistävästä lajikkeesta Puolasta – kuivatuista shiitakeista ja tuoreista nappuloista.
Lähde: Martha Stewart Living, helmikuu 2004
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Koska borowikien sieniä voi joskus olla vaikea löytää, voit korvata kuivatut pihvit, jotka tunnetaan myös nimellä porcini-sienet. Säilytä aina kuivattuja sieniä ilmatiiviiseen säiliöön säilyttääksesi makunsa.
Liam
26.04.2023 @ 22:01
This rich soup is made from dried borowik mushrooms – a pungent variety from Poland – dried shiitake mushrooms, and fresh button mushrooms. Source: Martha Stewart Living, February 2004. The recipe calls for 5-6 ounces of dried mushrooms, such as Polish borowik or cepes, 12 large dried shiitake mushrooms, 3 quarts of homemade beef stock, 5 stalks of celery, chopped, 2 large onions, chopped, 5 carrots, chopped, 1 pound of sliced white button mushrooms, 1 cup of orzo, 2 tablespoons of unsalted butter, 2 tablespoons of flour, 1 cup of sour cream, 2 tablespoons of chopped parsley, 2 tablespoons of chopped dill, salt, and seasoned black pepper. The instructions are to soak the dried mushrooms in water for at least 4 hours or overnight, then bring the beef stock to a boil and add the celery, onions, and carrots. Strain the soaked mushrooms, reserving the soaking liquid, and add the hydrated mushrooms and sliced button mushrooms to the pot. Cover and simmer for about an hour, then add the orzo and continue cooking until it is tender, about 6-8 minutes. Meanwhile, make a roux by melting the butter in a small saucepan and whisking in the flour until smooth. Remove 1 cup of the soup broth and whisk it into the roux until thickened, then stir the thickened mixture back into the soup. Add the chopped parsley and dill, then stir in the sour cream and cook for another 3 minutes. Season with salt and pepper to taste.