In this section we talk about dishes that have been prepared in the families of our authors for a very long time.
Once, at the dawn of my student years, my friends and I decided to organize a marathon of Kusturica films at my house. My mother joined the initiative and undertook to prepare something for the whole company, in the Carpathian spirit, for this occasion.
I don’t remember where she dug this recipe from, but I remember how unusual it seemed to both of us. This is the first time I personally saw a recommendation to put grated potatoes in a vegetable fry and use milk as a base.
And a little later I saw people cracking soup like that for the first time! The boy Tsane from the film “Testament” has not yet left for the city to sell a cow, buy an icon and look for a wife, and the ladle has already scraped the bottom of the largest saucepan in the house.
However, there was nothing particularly surprising: the soup turned out excellent. Thick, almost like a sauce, very satisfying, with an original creamy bread texture, with confident notes of everyone’s favorite fried potatoes in the flavor chord – and with such an appetizing forest spirit that it was as if we were transported from the city center to the center of a mushroom meadow.
This Carpathian soup, in principle, can be cooked purely using store-bought champignons, but if you add wild mushrooms – fresh, dried or frozen – the aroma will be much closer to culinary heaven. Also, although the recipe initially included regular wheat semolina, over time I began to add buckwheat – it has a brighter and more interesting taste that goes well with mushrooms.
Cover: Ivanna Orlova / Lifehacker
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