Description
Bean soup with mushrooms and beetroot in a pot under bread. The tortilla soup and vegetable-eating during Lent.
Ingredients
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Mushrooms
100 g
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Beets
1 piece
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Carrots
1 piece
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Red onion
1 piece
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Beans
1 can
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Potatoes
1 piece
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Parsley
1 tsp
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Dill
1 tsp
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Thyme
3 piece
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Allspice
5 piece
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Peppers red hot chilli
0.5 piece
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Bay leaf
1 piece
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Brown sugar
1 Tbsp
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Salt
1 Tbsp
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Sunflower oil
2 Tbsp
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Garlic
1 tooth
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Flour
4 Tbsp
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Water
50 ml
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Sunflower oil
2 Tbsp
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Parsley
0.125 tsp
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Dill
0.125 tsp
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Thyme
1 piece
Cooking
Pour water 1.5 l in a pot and put on fire. Prepare everything for the soup. When the water boils, put the mushrooms and cook them for about 10 minutes.
Carrots and beets RUB on a grater, onion and potato cut.
Sent to the mushrooms. Spread beans canned, salt the soup and cook until tender.
Preparing spices for soup. Soups with beets and I love sweet so I added sugar. It is not necessary for those who do not like.
Add the sunflower oil and cook for another 3-5 minutes.
Our soup is ready. But I decided to pour into pots and cover with the vegetable pancake. Put on a little in the oven until ready tortillas.
Make a pancake. Put the flour in a bowl, salt, add dried herbs: parsley, dill and thyme. Mixed.
Made a well in the flour and poured the water and oil. Kneaded the dough.
Palm smeared with butter and rolled up a ball of dough.
From this quantity of products to test out 2 tortillas. The ball divided by 2.
Unrolled tortillas.
The soup is ready pour into pots and covered each pot cakes of lean dough.
Top tortillas smeared with sunflower oil. Put the pots in the oven for 20 minutes at t 180 ° C.
Pots under the tortilla soup is ready.
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