Tripe soup is extremely popular, so we’ve recreated it and brought you this simple, meat-free version with oyster mushrooms, so that even those who might not be a fan of tripe can try this soup.
Ingredients
- 500 g oyster mushrooms
- 1 carrot
- 3-4 cloves of garlic
- 2 hot peppers
- 1 tomato pepper (picked)
- little oil
- water
- salt, pepper to taste
- 2 bay leaves
- 100 ml sour cream
- 1 egg yolk
Instructions
Clean and slice the mushrooms, sauté them in a little oil. Clean the carrots and grate them on a fine grater, finely chop the garlic and chop the peppers.
Add the carrots to the softened mushrooms, then gradually add the garlic, the hot peppers, the tomato pepper and the bay leaves. Let everything cook, stirring constantly, season with salt and pepper and add enough water to cover. Add some juice from the picked tomato pepper to taste and bring to a boil.
Separate the egg, mix the yolk with the sour cream and dilute with a little soup, pour into the soup and bring to a boil. Serve it warm.
Enjoy your meal!
