- 50 g (1 ¾ oz) dried porcini mushrooms - 2.5 l of water or vegetable broth + 0.5 l of water for mushrooms - 1 carrot - 1-2 onions - 1 stalk of celery - 1-2 leek leaves - 1 small bundle of fresh herbs (parsley, dill) - 2-3 garlic cloves - 2 bay leaves - 80 g (⅓ cup) unsalted butter (divide into 2 parts) - 1 tbsp. all-purpose flour - 300 g (1 ⅖ cup) sour cream (20%) - 350 g (1 ⅔ cup) potatoes (optional) - 2 tbsp. vegetable oil - salt to taste - ground black pepper to taste
Pour boiling water over the dried mushrooms, cover and leave to infuse. Trim and prepare the leek leaves and cut the celery in two lengthwise. Put the celery inside the leek leaf, add the bay leaf, parsley and dill, cover with the second leek leaf and tie with string.
Peel and finely chop the carrots, onion and chop the garlic.
Discard the mushrooms in a colander, save the infusion. Finely dice the mushrooms and add them, along with the bouquet garni, to a pot of water. You can add potatoes for richness. Bring to the boil and simmer until tender.
In a skillet, melt half the butter, fry the onions and carrots until soft, add the garlic and fry some more. Add the remaining butter and flour to the skillet, fry, then add the sour cream, stirring until smooth.
Gradually add the mushroom infusion in -3 steps, stirring. After boiling the main broth, remove the bouquet garni, add the dressing, salt and bring to a boil. After boiling yushka is ready to serve.