Soup with porcini mushrooms

Soup with porcini mushrooms


beef – 300 g;
water – 3 liters;
fresh mushrooms – 200 g;
potatoes – 4-5 medium;
pickles – 2-3 medium;
onions – 1 head;
greens – a small bunch;
flour – 1 spoon.;
pearl barley – 3 tbsp. spoons;
vegetable oil – 1 tbsp. spoon;
celery root – half a medium;
tomato paste – 2 tbsp.;
salt, pepper – to taste;
sour cream is portioned into bowls.


Put in a pan chopped beef, be sure to pour cold water and bring to the boil. Remove the foam and put in the pan finely chopped onion (half) and grated on a coarse grater carrots. Add the spices, washed the barley, again bring to a boil, remove the foam and lower the heat. Let the meat with vegetables and pearl barley boiled for about an hour.
In a pan in vegetable oil fry the chopped onion (the other half) and sliced mushrooms.
Pickled cucumbers three on a large grater.
After hours, put into boiling broth with sauteed onions mushrooms, cut into squares the potatoes and grated dill pickles. Cook for another 30 minutes.
At the end of cooking add salt to taste, pepper and brine with pickled cucumbers. Cook for another 5 minutes. Serve soup with mushrooms sprinkled with chopped greens and sour cream.


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