Soups & chorba Fasting
Mushroom chorba
An autumn soup of wild mushrooms and potato, cooked when the porcini come down from the hills.
Recipe from Туѓино Јабано
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Fasting
- Suitable
Ingredients 13 ingredients
Method
- Wipe the mushrooms with a damp cloth rather than soaking them — they drink the water and then refuse to brown. Cut them into thick slices.
- Heat the oil in a wide pan and cook the mushrooms over a fairly high heat, leaving them alone at first, until they have given up their liquid and it has boiled away, about ten minutes. Lift them out and set them aside.
- Lower the heat and cook the onion and green pepper for eight to ten minutes, adding the garlic for the last minute.
- Add the grated tomato and let it cook down until it thickens and the oil shows again, about five minutes.
- Take the pan off the heat, stir in the flour and the paprika, return it to the heat and pour in the water a little at a time. Add the potatoes, the dried hot pepper and salt.
- Simmer for twenty minutes, until the potatoes are tender, then return the mushrooms with any juice they have given out and simmer for another five to ten minutes.
- Off the heat, add the parsley and black pepper, and let the chorba stand for ten minutes. It is better for the rest.
If you cannot find it
Substitutions that work outside Macedonia.
- Fresh porcini (вргањ)
- 25 g dried porcini, soaked, with 400 g chestnut mushrooms; add the soaking liquid too.
- Macedonian aleva piperka (sweet ground red pepper)
- Hungarian sweet paprika, not smoked.
- Dried Macedonian hot pepper
- A pinch of chilli flakes.
