This soup is served as a stand-alone meal between breakfast and lunch – the gablec. The dried mushrooms are soaked in wine. The fresh mushrooms are sliced and sautéed on butter with chopped onion, leek, garlic, carrot and coarsely diced bacon. The soaked dried mushrooms are added with the wine. About a half litre of water is added, sliced potatoes, spices and vinegar. When the potato is cooked and prior to serving the sour cream, cream and chopped parsley are mixed in.
An irresistible melding of experiences for the curious gastro-nomad: from small rural stables to the brilliance of restaurants in historic hotels