Description
Honestly, I just wanted pea soup, but lying around in the fridge 2 very large mushroom - betwixt! Here and let them in. Suddenly the soup began to play with absolutely new colors. Turned out well, very tasty!
Ingredients
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Broth
3 l
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Ribs
500 g
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Peas
1.33 cup
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Carrots
100 g
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Celery root
50 g
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Onion
1 piece
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Potatoes
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Mushrooms
100 g
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Bay leaf
3 piece
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Black pepper
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Greens
Cooking
With the bulbs to remove outer scales, cut it in half, put a slice on a dry heated pan and brown. Put onion in boiling on a small fire soup. There also add chopped pieces of smoked ribs. Cook for approximately 30 minutes. Remove the onion.
Peas rinse in several waters and put it in the broth. Bring to boil, lower the heat to minimum and leave to cook.
Carrots and celery cleaned and cut into strips. Mushrooms peel and cut into slices.
Fry carrots and celery in vegetable oil. Mushrooms, cleaned, cut into slices and lightly fry.
When the peas are cooked until soft, put it in the soup potatoes, bring to boil, season with salt and cook, until almost cooked potatoes.
Add and sauté the mushrooms, add salt, pepper and Bay leaf and cook until tender.
Of ready soup remove Bay leaf. Pour into soup bowls and sprinkle with herbs. Bon appetit!!!
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