MAHAKAM POTATO SOUP

Updated at: Thu, 17 Aug 2023 04:45:25 GMT

Step 1

Day 1: Put flour into the jar, pour in the lukewarm water and mix well. Add spices (don't peel the garlic) and crust of 1 slice of sourdough rye bread (it will speed up the fermentation, it's optional). Cover with a cloth or gauze. Set aside in a warm and dark place for about 24h. After this time, just mix the sourdough with wooden scoop. Set aside for another day.

Step 2

Day 2-6: Mix the sourdough once each day with a perfectly clean wooden scoop. The sourdough should start to smell soury after 5-6 days and be ready to use (it's better and stronger after one week).

Step 3

Rinse the chanterelles under running water, put them in a pot, cover with fresh water, add salt (1 teaspoon) and half of the onion; then bring to a boil, turn of the heat and leave covered for 15-20 min. Next, discard the onion, drain the mushrooms (but save the broth for later, and be sure to discard some sand residue!) and chop mushrooms into small chunks.

Step 4

Peel and cube the potatoes, put into a pot, cover with slighlty saletd water, bring to a boil and cook until almost soft.

Step 5

Cut bacon into small cubes, add in a pan along with a 2 tbsp of cold water, turn on the heat and cook for a few minutes, until bacon is lighlty browned. Add sliced onions, fry until lightly browned and sticky, stirring frequently. Then add the mushrooms and fry for 2 min. Add crushed garlic, mix and fry for 1 min.

Step 6

Transfer fried ingredients into a pot, pour in the mushroom broth, add potatoes along with their cooking water and sourdough. Bring to a boil, then cook on a low heat until potatoes are completely soft. Season with salt, pepper and marjoram. Add more water if the soup it too thick. You can also add more sourdough if soup is not sour enough.

Step 7

At the end, if you are human, add some cream. It's against dwarven tradition, but humans like to do so.

Step 8

First, take 2-3 spoons of hot soup into the mug, add cream, mix and then pour into the pot with the rest of the soup - it prevents curdling the cream.

Step 9

Soup is ready to eat, however, it will be better after a few hours or even at the next day!

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