Gribnoy Sup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the sunflower oil and butter in a large pot or Dutch oven over medium heat until the butter is melted.

   Ca. 1 min.

2. 2

   Add the chopped onion and grated carrot, and sauté for 6-8 minutes until softened and fragrant.

   Ca. 8 min.

3. 3

   Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes until the mushrooms release their moisture and begin to brown.

   Ca. 12 min.

   Kokkens note: Allowing the mushrooms to brown well develops a much deeper, earthier flavor for the soup.

4. 4

   Stir in the minced garlic and cook for one more minute until aromatic.

   Ca. 1 min.

5. 5

   Pour in the vegetable broth, then add the diced potatoes and the bay leaf.

   Ca. 1 min.

6. 6

   Increase the heat to bring the soup to a boil, then reduce to a low simmer. Cover and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.

   Ca. 15 min.

7. 7

   Remove the pot from the heat and take out the bay leaf.

   Ca. 1 min.

   Kokkens note: Don't forget to discard the bay leaf as it can be a choking hazard and has an unpleasant texture.

8. 8

   Stir in the chopped fresh dill, salt, and black pepper. Taste and adjust seasoning as needed.

   Ca. 1 min.

9. 9

   Ladle the hot soup into bowls. Garnish with a dollop of sour cream and a sprinkle of extra fresh dill, if desired.

   Ca. 1 min.