Preparation

200 g of dried mushrooms (usually porcini)
1 cup rice
3 carrots
200 gr sour cream
Oil
Salt and pepper to taste

The dried mushrooms are soaked in hot water. Peel the carrots, wash them thoroughly and slice it. In a pot of the right size, for the amount listed, put oil (100 gr) to heat, to which the carrot slices are added and temper the contents a little. Remove from the heat and add the washed rice. Put the water and let it boil. While it is boiling, drain the mushrooms, let them drain well and cut them into right pieces. When the carrots and rice are almost ready, add the mushrooms and simmer until the flavors combine. Before the soup is ready, make a thin cream sauce with sweet paprika and add the cream at the end. For two generations, this soup has been an indispensable dish on New Year’s Eve.