Since I have been living in Poland, I have eaten the traditional Polish Christmas Eve dinner. I really like this menu for its variety in as many as 12 dishes! You can enjoy it, especially since all of it is meat-free.
Healing holiday aroma – a traditional and tasty mushroom soup with parsley noodles
What to buy?
- 1 pack of vegetables for soup (2 carrots, 1 medium parsley root, piece of celery, piece of leek)
- 1 large onion
- 100 g of dried boletus
- 2.5 l of water
- 2-3 tablespoons of whipping cream (30%)
- 2-3 bay leaves
- 3 grains of allspice
- 2 thyme stalks
- 6-7 peppercorns
- Salt, ground pepper
- 2 eggs
- 100g of plain wheat flour
- 100ml of water
- A pinch of salt
How to prepare?
- Soak the mushrooms in cold water for at least 4 hours. You can do it the day before but remember not to pour away the water after soaking. Take out the mushrooms and cut them into smaller pieces of about 3cm.
- Peel the vegetables, cut into smaller pieces, put into a larger pot, and pour in the water. Add allspice, thyme, bay leaves and peppercorns, and cook over a medium heat.
- While the vegetables are cooking, cut an unpeeled onion into thick slices and fry till brown and then immediately add to the vegetables.
- When the vegetables are soft and the water has been a little reduced, take out the vegetables and add the mushrooms as well as half the water the mushrooms have been soaking in. Cook for about 45-60 minutes until the mushrooms are soft.
- Finally season with salt and pepper.
broth vegetables can be cut into small cubes and added to the soup
Parsley noodles (prepare while the soup is boiling)
- Dice the parsley into fine parts and put it into a large bowl. Add eggs and water and whisk until the mixture is green in color. Add flour and mix.
- Put the water in a small pot, add salt and bring to the boil.
- Put some dough on a flat plate and spoon the pieces of dough into lightly boiling water. Each time soak the spoon in boiling water, this will make your work much easier.