Description
I have long wanted to make this original soup, but I didn't have a good pickled mushrooms. And this year annoy of the mushrooms, and turn until it finally came. Despite the fact that the soup is vegetarian and lean, bright, very rich taste.
Ingredients
-
Beets
250 g
-
Potatoes
300 g
-
Onion
150 g
-
Carrots
100 g
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Cucumber
150 g
-
Mushrooms
150 g
-
Garlic
3 tooth
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Oat flakes
40 g
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Water
2.5 l
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Salt
-
Black pepper
-
Coriander
-
Bay leaf
2 piece
Cooking
The beets thoroughly wash, brush, put in a saucepan with cold water and then boil it.
The beets thoroughly wash, brush, put in a saucepan with cold water and then boil it.
Chop onions, carrots cut into strips, potato cubes. Cucumbers (I have white mushrooms) peel and cut into strips. Also chop the mushrooms.
Remove the beets are ready, rinse with cold water, peel and chop sticks.
Strain the broth, if you want, but if the beets are washed very carefully, the broth will become clear. Return the shredded beets back into the broth. Bring to a boil and add the potatoes, let it boil on a slow fire.
Meanwhile, fry the onions until Golden brown,
Add the carrots and sauté 5 minutes,
Then add the mushrooms and cucumbers and stew for a few minutes.
When the potato is cooked until soft, add zazharku in the soup...
And flakes, salt and pepper to taste, add the Bay leaf and coriander, cook until tender. Turn off the heat and add the pressed garlic. Cover soup with a lid and allow to infuse for 15 minutes.
Serve with greens.
But if you are fast, you can add sour cream. Bon appetit.
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