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Preparing time: 30 min
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Cooking time: 30 min
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Ingredients
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Method
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10 g dried mushrooms
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Put the mushrooms into a pot and cover with water. Boil for 30 minutes. Drain but save the liquid. Cut the mushrooms into strips. Set aside.
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1 l vegetable stock
2 garlic cloves
salt and pepper
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Heat the vegetable stock. Pour the kvass and the liquid in which the mushrooms were cooked. Heat all up but not boil because the soup will lose its colour. Add garlic cloves split in halves, a pinch of salt and pepper, the chopped mushrooms. Keep it on medium-low heat for 5 minutes. Served very warm with the ear-shaped dumplings.
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