Mushroom Soup with Sorrel and Vermicelli

Prepare all necessary ingredients.

Clean the mushrooms, trim the stems. Slice the mushrooms.

Pour vegetable oil into a thick-bottomed pot and place over medium heat. Add the mushrooms and sauté, stirring, for approximately 4-5 minutes until soft.

Peel, wash, and dice the onion.

Peel, wash, and grate the carrots on a large grater.

Transfer the sautéed mushrooms to a plate. Add the onion to the pot, add more vegetable oil if needed, and sauté, stirring, for approximately 2-3 minutes.

Add the carrots and sauté, stirring, for another 2-3 minutes.

Peel, wash, and cut the potatoes into large cubes.

Add the potatoes to the pot, then add turmeric, paprika, and ground red pepper. Sauté, stirring, for approximately 5-7 minutes.

Pour in 2 liters of water. Increase heat to maximum and bring to a boil. Add bay leaf, reduce heat to minimum, and cook the soup for approximately 10-15 minutes until the potatoes are tender.

Wash the sorrel, remove the stems. Cut the leaves into strips.

When the potatoes are tender, season with salt and add sorrel, mushrooms, and vermicelli. Bring to a boil and cook the sorrel soup with vermicelli and mushrooms for approximately 5 more minutes over low heat.

The delicious and aromatic mushroom soup with sorrel is ready. Ladle the soup into bowls and serve.

Optionally, the Lenten soup can be garnished with fresh herbs.

Enjoy your meal!