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Verovita House


  • 500 gr of chanterelle
  • 100 gr of bacon (smoked bacon)
  • 2 new carrots
  • 2 potatoes
  • 2 threads of green garlic
  • 4 green onions
  • 1 red bell pepper
  • 1/2 teaspoon of Eros Pista (red hot pepper paste)
  • 1 thread of green thyme
  • 1 bay leaf
  • 1 pinch of cardamom powder
  • 1 bunch of green parsley
  • 200 ml of sour cream
  • 2 tablespoons of mustard with horseradish
  • 1 egg
  • salt
  • pepper


  1. Clean and wash the vegetables and the mushrooms.
  2. Cut the potatoes into cubes. Also, cut the bacon into little cubes and the pepper into slices. Cut the carrots into strips.
  3. In a pot with 3 l of salt water and the bay leaf, put these vegetables to boil.
  4. The chanterelle that are too big will be sliced.
  5. When the potatoes and the carrots are almost done, add the chanterelle, onion, garlic and chopped greens.
  6. In maximum 10 minutes, the mushrooms are cooked as well.
  7. Mix the egg and the mustard with the sour cream and gradually dilute with warm juice. Incorporate the mixture into the soup, mixing continuously.
  8. Season the soup with cardamom and pepper. Serve with a lot of chopped parsley.

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