vegetables: 1 carrot, 1 parsnip, 1 small onion, a piece each of celery and cabbage, 1/4 leek, sprig of parsley
1/2 cup red lentils
2 medium potatoes, peeled and diced
4 seeds each of allspice and black pepper, 2 bay leaves, 1 teaspoon dried thyme
2 tablespoons each of chopped dill and chives
1 tablespoon wheat flour
2 tablespoons thick sour cream 18% and 2 tablespoons heavy cream or 4 tablespoons soy cream
salt, freshly ground black pepper
Preparation
Place mushrooms in a saucepan, add 1 cup cold water and leave to soak for a few hours or preferably overnight.
Pour 5 cups water into a medium pot, add rinsed vegetables: peeled carrot, parsnip, onion, celery, cabbage, leek and parsley. Salt and cook for 15 minutes until vegetables are tender. Remove them with a slotted spoon from the broth, cut carrot and parsnip into slices and set aside, discard the rest of the vegetables.
Bring mushrooms to a boil with their soaking liquid, salt and cook for 15 - 20 minutes over low heat until mushrooms are tender. Remove mushrooms from the broth and cut into thin strips.
Bring the broth from the cooking vegetables to a boil and add rinsed lentils and potatoes. Add allspice, black pepper, bay leaves, dried thyme and cook for about 7 minutes until vegetables are tender. The lentils will change color from orange to dark yellow after cooking.
Add cut mushrooms with their broth, carrot and parsnip slices, dill and chives to the soup. Bring to a boil and season with salt and freshly ground black pepper. Mix flour in 3 tablespoons cold water, then mix with sour cream and heavy cream. Pour into the soup and bring to a boil once more.
The soup is best immediately after cooking. Over time it thickens and swells increasing its volume. You can then add boiled water to it.
