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
1 Done | Pour dry mushrooms with water. let stand so that they swell. Then cook until tender, removing the foam. |
2 Done | Defrost again. Cut mushrooms and salted mushrooms into strips. |
3 Done | Fry the onions, carrots and garlic in a hot frying pan with oil to make them soft. Grated pickles. Add to the pan, pour tomato sauce and pickle brine. Stew for 15 minutes. |
4 Done | From the mushroom broth, get the cooked mushrooms, strain the broth through gauze or a sieve. |
5 Done | Coarsely chopped capers. Drain water from olives and olives. |
6 Done | Return strains to the strained broth. Add the remaining mushrooms, put on fire, bring to a boil. Add dressing of vegetables with cucumbers. To taste, add salt, pepper, brine. Cook for 5 minutes. |
7 Done | Add olives, olives, capers. Boil until boiling. |
8 Done | Chop greens, add to soup. Turn off the fire, close the pan with a lid and let the soup brew for 15 minutes. then you can serve. Bon Appetit! |
