Description
An unusual and delicious combination of bright spinach, buckwheat useful and delicate mushroom dumplings beneficial underlined creamy sour cream. Light, but filling meal on a cold winter day.
Ingredients
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Spinach
400 g
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Mushrooms
500 g
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Carrots
1 piece
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Onion
1 piece
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Flour
3 Tbsp
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Chicken egg
1 piece
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Buckwheat
2 pack
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Salt
-
Black pepper
-
Water
2 l
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Vegetable oil
1 Tbsp
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Sour cream
200 g
Cooking
You will need 2 pots: one for cooking the buckwheat, the other for the soup. In a pot of soup to pour 2l of water in a pot of buckwheat for a little more than half. Both the pan put on fire. While the water is boiling, prepare the carrots. It needs to be cleaned and cut into polukruzhochkami.
When the water boils, add a little salt in every pot. Then into a pot to lower the bags with buckwheat and cook for 20 minutes on medium heat. For this soup is perfect buckwheat groats in cooking bags of TM "Mistral".
In a saucepan, which will prepare the soup, add your favorite seasonings and chopped carrots. Put the pan with the vegetable oil on fire. Meanwhile, it is necessary to chop the onion and put it in the preheated pan.
While the onion is fried, you need to wash, dry the mushrooms and cut them in slices of medium thickness.
When the onion becomes slightly Golden, add the mushrooms and simmer for 5-7 minutes (depending on thickness slicing mushrooms).
When mushrooms and onions are ready, lay them on a plate. In the pan where they are ready, add defrosted spinach, salt, pepper and saute 3 minutes. It is possible for soup to use fresh spinach. It is necessary to wash them and dry before cooking. Then fry them in vegetable (or butter) the butter until the reduction, season with salt and pepper. When the spinach is ready, grind it in a blender.
2/3 of the mushrooms with the onion, add to pan with carrots. The rest of the grind in a blender.
For chopped mushrooms add 3 tablespoons of flour, egg, salt and freshly ground black pepper. Mix well.
By this time the spinach is ready and you must add it to the pan with the carrots and mushrooms. Then 1 teaspoon to gently lower the dough for the dumplings in the broth. It is important not to disturb the soup dumplings ascent, as they are very delicate and can fall apart.
As soon as the gnocchi floats the soup is ready. Cover with a lid, remove from heat and let it brew. By this point, buckwheat is already cooked. Get the bags of cereal out of the pan and let the water drain out.
When the water has drained, extracted buckwheat bags and decompose in portions (about 2 tbsp) on a plate. Pour spinach soup with dumplings, add a generous tablespoon of sour cream and serve. Here sour cream is a required ingredient, because it gives the soup a creamy taste that completes the composition of the meals. Easy and hearty meal ready. Bon appetit!
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