Description
Started the mushroom season, and then just grew a second crop of young spinach. Well, how not to take advantage of the situation. And so was born this soup is delicious, flavorful and hearty.
Ingredients
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Pork
300 g
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Mushrooms
200 g
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Spinach
100 g
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Carrots
1 piece
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Celery root
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Potatoes
3 piece
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Broth
2 l
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Greens
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Sour cream
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Chicken egg
Cooking
Prepare the vegetables and mushrooms. Vegetables to wash and clean the carrot and celery and chop sticks, potato slices or cubes. Mushrooms pre-boil. Meat cut into cubes.
The meat is fried in a pan with a thick bottom until it will turn brown in vegetable oil.
Add grated on a coarse grater carrots and celery and fry a little. Instead of celery you can take a bulb onion.
Add the sliced mushrooms to the stew. Mushrooms can take any timber, fit for soup (I had the krasnoholovets), or mushrooms.
Broth bring to a boil, add cut into small slices potatoes, bring to boil and cook over low heat for 10 minutes. Salt. Add browned vegetables, again bring to a boil and boil for about 5 minutes.
Then add the spinach, cut into strips, Bay leaf and cook after boiling another minute. Remove the soup from the heat, cover and let stand 5 minutes.
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