Ingredients
- 150 g Ribs
- 100 g Mushrooms
- 5 pieces. Champignon
- 2 pcs. Pickled cucumber
- 1 tablespoon Capers
- 0.3 cans Black olives
- 0.3 cans Olives
- 1 PC. Bow
- 1 PC. Carrot
- 2 tablespoon Tomato sauce
- 3 cloves Garlic
- 1 teaspoon Sugar
- 1/2 glass Pickle (from any pickles)
- 800 ml Bouillon
- 2 pcs. Bay leaf
- 1 pinch Pepper
- 1 beam Greens
- for filing Lemon
Directions
Mushroom hodgepodge is especially popular in the fall, during the ripening season of mushrooms. But this soup is equally good not only with fresh but also with dried, frozen and salted mushrooms. As in any other, pickled cucumbers, pickles from any pickles (cucumber, tomato, cabbage), olives and olives are added to the mushroom hodgepodge. The basis of the soup, the broth itself, can be either mushroom, meat or fish. The main thing is that he be very rich. They serve a mushroom hodgepodge with greens and sour cream.
Steps
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