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Vegetable soup with mushrooms

Vegetable soup with mushrooms

    

Thick soup full of vegetables, tasty mushrooms and small potato dumplings.

Cook

No. of servings

6

Ready in

60 min.

Difficulty

medium

 

 

1. 

dried mushrooms 1 oz (25 g)

Soak the mushrooms in water.

2. 

potatoes 7 oz (200 g)  carrots 7 oz (200 g)  parsley 2.75 oz (80 g)  celery 2 oz (60 g)

Peel the vegetables and wash. Cut potatoes, celery and parsley into smaller cubes, carrots in rings.

3. 

unsalted butter 1.5 oz (40 g)  onion 2 oz (60 g)

Peel and cut the onion and fry it in butter.

4. 

ground black pepper 0.5 tsp  crushed cumin 0.5 tsp

Add spices and warm it up ...

5. 

Add vegetables, fry for a while.

6. 

Add drained mushrooms ...

7. 

water 1.9 quart (1800 ml)

... and boiled water.

8. 

salt 2 tsp

Add salt and cook under a cover for 20 minutes.

9. 

chicken egg 1 pc  potatoes 2.75 oz (80 g)

Peel a potato, wash it and grate it finely. Whip the eggs in a bowl and stir in the potatoes.

10. 

all-purpose flour / plain flour 1 oz (30 g)

Add flour and prepare thinner dough.

11. 

Rub the dough through a dumpling (halusky) sieve into the soup. Cook for 5 minutes ...

12. 

garlic 2 cloves

... and season with the cleaned, pressed garlic.

Bon appetit!

all-purpose flour / plain flour1oz30grams
carrots7oz200grams
celery2oz60grams
chicken egg1pc1piece
crushed cumin0.5tsp½teaspoon
dried mushrooms1oz25grams
garlic2cloves2cloves
ground black pepper0.5tsp½teaspoon
onion2oz60grams
parsley2.75oz80grams
potatoes10oz280grams
salt2tsp2teaspoon
unsalted butter1.5oz40grams
water1.9quart1800milliliters

 

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