2/3 cup dried porcini
5 tbsp any grains
3 medium potatoes
Bay leaves, dill, salt and pepper on taste
2 tbsp vegetable oil
Wash dried mushrooms.
Soak mushrooms with 1 gallon water for 2-3 hours in an enameled or glass saucepan.
Then, bring them to boil, and boil at low heating for 2 hours. Take the mushrooms off and let them cool. Cut the mushrooms into medium pieces, and put them back in the saucepan. Add water if necessary to get ½ gallon of broth, and bring to boil.
Wash grains, and put in the saucepan. Cook for 25 minutes or more. The grains have to be turned when overcooked.
Peel and wash vegetables.
Cut potatoes into small cubes, and put into the saucepan.
Grate carrot, cut the onions into medium cubes, and stir-fry together with the vegetable oil for 3 minutes or more. Avoid burning them!
Put the bay leaves, dill greens, and other spices (but not parsley!), and carrots and onions into the saucepan, mix, and continue to cook at medium heating for 5 minutes.
Let sit in a room temperature for 1-2 hours, and serve.
In the summer time, you can use fresh forest mushrooms.
You can serve this soup with 1 tbsp of a sour cream per serving.