3 C dry wild mixed mushrooms
1 lb ground pork
1/2 onion, finely grated
1/4 C Breadcrumbs
1/4 C parsley, finely chopped
2 T fat sour cream
salt and pepper, freshly ground
5 L water or Chicken Broth
1 1/2 onion, diced
3 T butter
2 carrots, peeled
6 potatoes, peeled and cut into 1/2-1 inch pieces
1 C parsley, stems removed, chopped
Soak the mushrooms in boiling water for 30 min. Drain, rinse, and cut into 1/2 inch pieces.
Combine pork, grated onion, breadcrumbs, parsley, sour cream, salt and pepper, and form small meatballs.
Add meatballs to the pot of boiling water or Chicken Broth. Let simmer for 20 min.
In the mean time, fry the onions in butter on medium high until just browned and soft.
Add onions to soup.
Add carrots and mushrooms, simmer for 30 min.
Take out both carrots, grate on large, set aside.
Continue simmering soup for another 30 min.
Add potatoes, simmer for 15 min.
Adjust salt and pepper.
Add carrots and parsley, simmer for 15 min or until potatoes are just ready.
Match made in Heaven:
A big dollop of sour cream is a must!
And big piece of freshly baked White Bread, with loads of butter.