House of Asia > Recipes > Sour rye soup with coconut milk and shiitake mushrooms

Sour rye soup with coconut milk and shiitake mushrooms

45 min.

4 servings

slightly spicy

5 / 5. Number of votes: 4

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Sour rye soup is a must-have dish on the Easter table. Be sure to try our oriental recipe for a vegetarian version with coconut milk and shiitake mushrooms. Mushroom soy sauce complements the overall flavor, adding a light, forest-like note – no one will be able to resist this dish. Get ready!

Asian Mushrooms over 30 minutes

Ingredients

Vegetable broth:

1 liter of water
2 medium whole carrots, peeled
1 medium whole parsley, peeled
3 peeled onions
1 small chili pepper, seedless
1 small leek, thickly sliced (white part)
½ small celery, cut into pieces
3 bay leaves
4 allspice

Tip: Instead of preparing the broth, you can use instant broth.

400 ml coconut milk 5-7%
30 gr Shiitake mushrooms
2 tablespoons light soy sauce
2 tablespoons mushroom soy sauce
1 teaspoon wasabi S & B
Kala Namak salt to taste
1 teaspoon of marjoram
2 hard-boiled eggs
Pepper to taste

A method of preparing

In a large pot, prepare the broth. Skim the scum from the surface as it boils. Simmer for 40 minutes.
Strain the cooked broth through a strainer. Remove the carrots and parsley, then dice them and add them to the broth.
Add coconut milk, shiitake mushrooms, and simmer for 30 minutes. Season to taste with light soy sauce, mushroom soy sauce, wasabi paste, pepper, marjoram, and Kala Namak salt. Bring to a boil.
Serve the prepared żurek with a hard-boiled egg.