Description
Aromatic, thick, rich soup will warm you and your family in the cold, winter days...
Ingredients
-
Meat
500 g
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Carrots
1 piece
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Onion
1 piece
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Mushrooms
1 cup
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Beans
1.5 cup
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Potatoes
7 piece
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Buckwheat
5 Tbsp
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The processed cheese
1 piece
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Seasoning
-
Sour cream
Cooking
Pre-soak the beans for 5-6 hours. At night...
Soaked and dried mushrooms. I soaked for 2 hours before cooking...
The piece of meat that you have in stock (I had chicken on the bone), pour cold water and put on to cook. The proportion is calculated on a 4-quart saucepan. When starts to boil, remove the foam, add grated carrot,
beans and mushrooms. Cook until half-cooked beans.
Add the mushroom seasoning. This item can be ignored, since dried mushrooms and so give a magnificent aroma....
Peeled potatoes cut into cubes. Buckwheat wash thoroughly. All add to soup and cook until tender.
Cut onion into cubes,
Processed cheese RUB on a grater.
Onions fry in butter until Golden brown, add the grated cheese, pour a couple of tablespoons of the broth and boil until complete dissolution of cheese (our cheese did not really want to melt... what can you do, this only includes...) Pour all into the soup and boil for 5 minutes. Add Bay leaf, herbs and disable... Give some rest to brew....
and invite all to the table... Very tasty and with sour cream....
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