Description
Yesterday opened the season with a quiet hunt, and very successfully opened! And fair, and aspen, and birch. The rain pours down for 3 weeks, so that the mushrooms can be cut! And I decided in connection with such a beauty to cook a mushroom soup, which prepares my grandmother. Its originality lies in the fact that you use tomatoes for a filling soup. Taste is bright, unhackneyed, very rich. Original spices give a unique flavor that enhances the flavor of mushrooms. Try it!
Ingredients
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Mushrooms
400 g
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Brisket
100 g
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Potatoes
2 piece
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Carrots
1 piece
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Tomato
250 g
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Noodles
30 g
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Broth
1 cup
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Water
1 l
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Spices
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Adjika
1 tsp
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Sugar
1 tsp
Cooking
These are the mushrooms I have found! But for this soup other wild mushrooms - chanterelles, russulas, boletus, mossiness-mushrooms and all that collect! (Only amanitas I do not recommend;))
Finely chop the onion and bacon and fry them in a pan in oil until transparent.
Then julienne slice the carrots and send the pan to the onions. Zazharku add the spices to unleash their flavor in the hot oil.
Slice the mushrooms in large bite, send in the cracklings, and salt. Grandma says that mushrooms absorb salt only at the beginning of cooking if they add salt at the end - they will be fresh.
Now tomatoes, they need to be cleaned from the skin (scald, the skin went easily) and chop random pieces. Put tomatoes to the browned mushrooms and let it cook gently for that tomatoes turned into pasta.
In a pot of boiling water pour a glass of broth, put Protamine dressing, add shredded potatoes, salt, add sugar and seasoning and cover with a lid, simmer for 15-20 minutes.
Add the noodles, greens, and after 5 minutes remove from heat. Serve with greens. You can put sour cream.
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