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

Sour rye soup with coconut milk and straw mushrooms

35 min.

4 servings

mild

5 / 5. Number of votes: 4

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Sour rye soup or white borscht – this is a choice many people face when preparing holiday dishes. However, this recipe for a hearty żurek soup with straw mushrooms and coconut milk will solve all Easter dilemmas. Once you try it, it will be a permanent fixture on your table.

Vegetables Asian Mushrooms over 30 minutes

Ingredients

400 ml coconut milk 12-14%
425 g straw mushrooms
2 tablespoons light soy sauce
2 tablespoons mushroom soy sauce
1 teaspoon S&B wasabi paste
a pinch of Himalayan Kala Namak salt
1 liter of vegetable broth
1 medium carrot, diced
1 medium parsley, diced
2 hard-boiled eggs
1 teaspoon of marjoram
pepper to taste

A method of preparing

Prepare the vegetable broth. Pour it into a pot and add the chopped carrots and parsley. Add the coconut milk and straw mushrooms. Simmer for 30 minutes.
Season the broth with soy sauce, wasabi paste, freshly ground pepper, marjoram, and Kala Namak salt. Bring to a boil.
Serve the prepared żurek with a hard-boiled egg.