Soup with mushrooms

Description

I'll try to surprise you today soup.. Well, it would seem that the famous dish, why do it then post again? Still, I'll take the risk. One year I gathered the secrets of its preparation and, in the end, there was this recipe. I hope it will be useful to young Housewives in order to win their favorite men. Do not worry a large number of steps and photos. It is actually much easier.

Ingredients

Mushrooms

200 g
Mushrooms

10 g
Soy sauce

2 Tbsp
Vegetable oil

2 Tbsp
Beets

1 piece
Vinegar

1 Tbsp
Vegetable oil

2 Tbsp
Broth
Onion

1 piece
Carrots

1 piece
Garlic

5 tooth
Chili

0.5 piece
Black pepper
Broth

3 l
Meat
Potatoes

3 piece
Cabbage

200 g
Salt
Bay leaf

2 piece
Allspice

4 piece
Roots

1 piece
Onion

1 piece

Cooking

First boil the broth. For soup we need a delicious broth. So pour the meat with cold water to maximum flavor went to the broth. It is best to take a marrow bone and ribs. The traditional meat is pork, but you can take beef, chicken, Turkey. It is desirable to bones. Meat fill with cold water, sprinkle with salt, put onion, parsley root and Bay leaf. Cook on a slow fire, and, of course, remove the foam. Pork or beef cook for 2.5-3 hours, poultry 1-1. 5 hours. If you wish the soup was less oily, in advance, prepare the broth. Let cool and refrigerate. The next day the fat on the surface of the broth will solidify and it can be easily removed.

And, of course, the broth, strain into another pot. Photo of the pan, which was originally cooked the broth, without words to explain why it should be done. By the way, I advise you to strain the broth not only for soup but also for other soups.

Cut the meat from the bones and while put aside.

Now the secret of the delicious mushrooms in the soup. Store-bought mushrooms usually do not have a strong flavour. But I have a secret, thanks to which they acquire the taste. It's the soy sauce that is composed of natural flavor enhancer and a small pinch of dried porcini mushrooms.

The next little secret: prepare all the ingredients and then start cooking. It is necessary to not get the situation, when potatoes in the soup already boiling, and roasting was not yet ready, then the potatoes will inevitably fall apart. So let's go. Mushrooms cut into cubes.

Carrots cut into strips or grate on a coarse grater, onion cut into cubes. Peel the garlic. I love a lot of garlic. You already decide, how much to put, on their own.

Traditionally, the cabbage chopped into strips. But I after shredding still cut like cubes. With such a slicing will be easier is borscht. Long strips of cabbage will not be swinging with a spoon.

Now about the beet. Cut it into strips and sprinkle with Apple cider vinegar. This is to ensure that it has not lost its color and gave it this Burgundy hue to the soup.

Following my secret, which gives the soup some creaminess to potatoes. I put in the soup twice. Potato one I very finely chop (cubes of 0.5 cm). The potatoes should be completely soft after boiling.

Send the potatoes in boiling on a slow fire soup. There also send half of the dry porcini.

On a heated pan pour a little vegetable oil and sent her mushrooms.

Add the soy sauce. Of course, Kikkoman, others do not keep.

And coloring the second half of ceps.

Fry until Golden brown.

And put it into the broth. Let them languish.

Now prepare beets. Also put it in pre-heated with a small amount of vegetable oil to the pan and almost immediately pour 1-2 ladle of broth. Stew under the cover for a few minutes and set aside. Vinegar and this here is the fighting a secret to preserve color.

Chilli pepper cut into rings, portion of garlic cut into plates, the rest passed through the press.

The remaining two potatoes cut into standard cubes, throws in the broth.

After five minutes, put it into the broth of cabbage.

And, once the potatoes in the broth begin to prepare the filling. In a pan, fry the garlic and chilli.

Add the onions, and to prevent it from burning, it must immediately salt.

Add carrots. And fry for two minutes.

Add the tomato paste. For a more vivid taste it is also necessary to priority. Also added pressed garlic.

And freshly ground black pepper. Fry for another minute and zazharku ready! Usually by this time the potatoes in the broth to almost boiling.

Sent tomato dressing for broth. Take out of the soup and try one bite of potatoes.

If he is able, as they say, "al dente", i.e. very slightly it raw, then add the beetroot dressing. Cook for 5 minutes, turn off and allow to stand another 5-10 minutes.

When serving sprinkle with herbs.

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