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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried mushrooms in enough boiling water to cover them for about 1 hour. Drain, reserving the soaking liquid, and chop coarsely. | 2. Melt the butter in a large heavy-based saucepan, add the onion, celery and fresh mushrooms and fry gently for about 15 minutes. | 3. Add the farro, the dried mushrooms, plus their soaking liquid, and the stock. Season with salt and pepper to taste, cover, reduce the heat and simmer for 20 minutes. | 4. Add the potato and bouquet garni and simmer until the farro is cooked and the vegetables are tender – about another 20 minutes. Stir in the dill and lemon juice, then check the seasoning and adjust if necessary. | 5. Serve hot, with spoonfuls of soured cream on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild mushroom	2	ounces		50.4333	0.0	11.22	0.2833
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
onion	1		chopped	60.0	14.01	1.65	0.15
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
mushroom	1	lb	mixed peeled sliced	154.2216	30.799	10.1605	2.2226
	4	ounces	cracked	50.4333	0.0	11.22	0.2833
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
potato	1		peeled cut	-	-	-	-
bouquet garni				50.4333	0.0	11.22	0.2833
dill leaf			chopped	50.4333	0.0	11.22	0.2833
lemon	1/2			0.6404	0.2058	0.0243	0.0066
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.