Sister Anastazja’s mushroom and fish soup. It will be a hit on the Christmas Eve table

During the holidays, all over Poland you can hear the question: mushroom or fish? What if you could combine them and not have to choose? To prepare mushroom and fish soup with sister Anastazja’s noodles you will need:

• ½ kg carp fillet,
• ½ liter of cold water,
• 1 large onion,
• 1 liter of vegetable broth,
• 1 tablespoon of butter,
• 1 tablespoon of oil,
• 1 tablespoon of olive oil,
• 1 bunch of parsley,
• 2 eggs,
• 250 g of wheat flour,
• 50 g dried mushrooms,
• salt, pepper.

Theoretically, you can eat this soup without any additives, but… tastes best with homemade noodles. Anyone who tries it in this version at least once will certainly confirm this.

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Rinse the dried mushrooms thoroughly, pour cold water over them and set aside for two hours. Add a tablespoon of butter to them and cook until soft (even about 45 minutes). When the mushrooms are soft, remove them from the stove, remove them from the water and cut them into strips. Peel the onion and cut into small cubes. Heat a tablespoon of olive oil in a pan and fry the mushrooms. Boil the vegetable broth, add diced carp and glazed onion. Cook for 15 minutes. After this time pour in the mushroom stockadd chopped mushrooms, bring to a boil and season with salt and pepper.

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Prepare noodles. Sift all the flour onto the pastry board, make a well in the middle and add two beaten eggs with a tablespoon of oil and ¼ teaspoon of salt. Knead the dough, sprinkling it with flour from time to time, until it is elastic. Cover with a cloth and set aside for 15 minutes. Divide the dough into smaller pieces and roll each into a thin cake. Sprinkle with flour and leave to dry for half an hour. Cut the dough into 1 cm wide strips and then into squares. Boil water in a large pot. Salt it. Add the noodles in batches and cook until they float. Then strain and rinse with cold water.

Warm up Sister Anastazja’s mushroom and fish soup before serving to guests. Serve with homemade dumplings and sprinkled with chopped parsley.