Livonian Mushroom Stew (Livonijas Sēņu Zupa)
Livonijas Sēņu Zupa, or Livonian Mushroom Stew, is a traditional dish from the Livonian cuisine, known for its rich and earthy flavors. This hearty stew is perfect for warming up on a chilly day and is a great way to enjoy the natural bounty of mushrooms.
Ingredients
- 500g mixed mushrooms, such as porcini, chanterelle, and button mushrooms
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 potatoes, diced
- 1 carrot, diced
- 1 bay leaf
- 1 liter vegetable broth
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Sprinkle the flour over the onion and garlic, and stir to combine.
- Add the mushrooms, potatoes, and carrots to the pot, and stir to coat with the flour mixture.
- Pour in the vegetable broth and add the bay leaf. Bring the stew to a simmer.
- Cover the pot and let the stew cook for 30-40 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 10g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Serving bowls Soup ladle
Serving suggestions
Livonijas Sēņu Zupa is best served hot, accompanied by crusty bread or a side salad.
Tips & tricks
For an extra depth of flavor, consider adding a splash of white wine to the stew while it simmers.
Cost
$15