Description
Quite spicy, thick and rich, incredibly flavorful soup is very good for cold winter days. And warm, and will satisfy and delight your taste!
Ingredients
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Fillet
400 g
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Oyster mushrooms
500 g
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Mushrooms
30 g
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Onion
1 piece
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Carrots
1 piece
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Celery root
70 g
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Potatoes
350 g
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Peppers red hot chilli
1 tsp
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Garlic
-
Flour
1.5 Tbsp
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Salt
-
Black pepper
-
Paprika sweet
1 Tbsp
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Bay leaf
3 piece
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Greens
-
Water
3 l
Cooking
To prepare the products. Wash vegetables and clean. The weight given in already purified form.
Dry mushrooms, pre-soak in warm water for a couple of hours, then cut into large pieces. Finely chop the chillies. Grind onion, carrots and celery and chop sticks, potatoes cut into small cubes.
Meat cut into pieces as for stew. In a saucepan with a thick bottom heat the oil and brown the meat, add the soaked, chopped mushrooms. Cover with water, bring to boil and cook on low heat for 30 minutes.
In a deep saucepan, brown the onion,
add the carrots, celery and chili pepper, fry all together until soft. Set aside.
Fresh mushrooms clean, wash and cut into slices, or defrost.
Prepared fresh mushrooms put in a pan with hot oil and well browned. Lightly flour and fry, stirring frequently.
In the boiling broth to put potatoes, bring to boil, cook over low heat for 5 minutes. Then add zazharku and cook for another 10 minutes.
Add to the pan flour fried with mushrooms, season with salt and pepper to taste, add 2-3 leaf Lavrushka, bring to a boil and cook on low heat until tender.
Turn off the heat, and season with garlic. Cover and let stand 20 minutes. The soup should be thick.
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