Acid Sponges

Summary

Ingredients

• 1 kg mushrooms, fresh
• 500 g potato (s)
• 1 large onion (s)
• 150 g bacon or ham, diced
• 100 g pickled cucumber (s)
• 1 liter meat broth, or vegetable broth
• 1 tablespoon flour
• 1 tablespoon sugar
• 2 tablespoon vinegar
• 1 bunch parsley
• 0.5 teaspoon ½ thyme, dried
• 2 teaspoons caraway powder
• salt
• pepper
• Fat, for frying

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Instructions

1. Clean the mushrooms by wiping with a damp cloth, cut into small pieces, and wash carefully.
2. Heat the fat in a large saucepan over medium heat, add the diced bacon, finely chopped onion, and chopped pickled cucumber, and sauté for 2–3 minutes until the onion softens and the bacon releases its fat.
3. Add the mushroom pieces and stir frequently for 5 minutes until they release their juice.
4. Dust with flour and season with salt, pepper, dried thyme, and caraway powder.
5. Pour in the broth, stir well, and bring to the boil over medium-high heat.
6. Reduce heat to medium-low and simmer for 30 minutes.
7. Add the chopped potatoes. Increase heat to medium-high and bring to the boil.
8. Reduce heat to medium-low and simmer gently for another 30 minutes until the potatoes are soft and tender.
9. Add sugar and vinegar to taste to achieve a sweet-sour flavour; adjust salt and pepper as needed.
10. Stir in the finely chopped parsley and serve.