Description
After a hearty Easter tables wanted soup... Remember the mother-in-law told me about the extremely fragrant soup with smoked bacon!
Ingredients
-
Broth
2.7 l
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Potatoes
8 piece
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Mushrooms
12 piece
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Fat
80 g
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Onion
1 piece
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Garlic
2 tooth
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Carrots
1 piece
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Salt
-
Black pepper
-
Bay leaf
1 piece
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Sour cream
-
Vegetable oil
40 ml
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Butter
1 Tbsp
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Semolina
4 Tbsp
Cooking
First, I cooked the broth. Here, see for yourself what kind of meat you have. I had the pork. The meat from the broth I used (it went to the children's menu) )).
Potatoes, carrots, onions, garlic clean, rinse. Mushrooms also wash thoroughly.
Finely chop the onion. Mushrooms cut into thin slices.
The potatoes I cut the cubes, but cubes.
Carrots - halved slices.
While cooking the broth (about an hour) proceed to sugarce. Smoked bacon cut into small cubes, pre-clearing it from the skin. And send in the preheated pan. Fry for 1 minute.
Then pour a little vegetable oil and pour the mushrooms and onions. To fry them until Golden brown.
Transfer to a bowl.
On this same pan fry the carrots in vegetable oil until tender.
And then the potatoes (just slightly browned).
Garlic RUB on a small grater and add to the potatoes for 1 minute before the end of frying.
Semolina pour 0.5 Cup cold water and leave for 10 minutes.
When the broth is cooked, take out the meat and put all ingredients that roasting + salt, pepper, Bay leaf, semolina. Mix well, cover and cook for 20 minutes over medium heat. 1 minute before the end of cooking, put the butter.
Ready soup garnish with sour cream. Nice!
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