Make three Ukrainian recipes from chef Anna Voloshyna\u0027s cookbook debut: Buckwheat soup, famous Odessa forshmak and Grandma\u0027s roasted duck
Put the dried mushrooms into a small heatproof bowl and pour in boiling water to cover. Let the mushrooms rehydrate for at least 20 minutes. Drain the mushrooms through a fine-mesh sieve placed over a small bowl. Roughly slice the mushrooms. Set the mushrooms and reserved liquid aside separately.In a large frying pan, melt the butter with the oil over medium-high heat. Add the onion and cook, stirring often, until translucent, about 7 minutes.
Lower the heat to medium and simmer until the buckwheat is tender, about 15 minutes. Remove from the heat and remove and discard the bay leaf.Article contentLadle the soup into deep bowls. Top each serving with parsley and a dollop of sour cream and serve right away.Photo by Anna Voloshyna1/3 cup heavy cream1 small green apple, peeled, halved, cored and cubed1 oz salmon roe , optionalPut the bread cubes into a small bowl, pour in the cream and let the bread soak for about 20 minutes.
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