20g |
dried porcini mushrooms |
250ml |
water, boiling |
75ml |
olive oil |
5 |
shallots, sliced |
4 |
garlic cloves, thinly sliced |
750g |
waxy potatoes, peeled and cut into small cubes |
15cm |
celery stick, thinly sliced |
2 |
fresh bay leaves |
3 |
allspice berries |
1 teaspoon |
marjoram or oregano leaves |
a few sprigs |
thyme |
5 |
black or green peppercorns |
1 litre |
sour rye liquid, strained, (from above) |
|
a few shavings of fresh horseradish |
|
sea salt |
|
white pepper |