• 100 g of dried mushrooms
  • 0,5 l sour cabbage juice
  • Water
  • Milk
  • 5 garlic cloves
  • 3-4 tablespoons of plain flour
  • Bay leaf
  • 30 g butter
  • black pepper

Dilute the sour cabbage juice with water to make it less acidic. Add the dried mushrooms to the pot, season with salt and cook together. After cooking the mushrooms, fry slices of garlic with the butter. Then, add bay leaf and fried garlic to the pot where mushrooms are. Cook for a while. Mix the flour in the cup together with the milk. Add the dip to the mushroom soup and mix until thick. Finally, pour the whole butter on the plate and spread with black pepper and salt. Serve with bread.

Written by Radka Malinčáková from Slovakia

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