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Fresh porcini mushroom soup with potatoes

0
1258
Kitchen Eastern European
Calorie content 50.7 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 1.8 gr.
Fats * 5 gr.
Carbohydrates* 8.2 gr.
* per 100 gr. product
Fresh porcini mushroom soup with potatoes
Content

Porcini mushrooms are as nourishing as meat and give a unique taste and aroma to any dish. In this recipe, you are invited to prepare boletus soup in the classic way. Add potatoes and carrots to the soup. The amount of ingredients can be changed to your liking.

Ingredients

Cooking process

step 1 out of 5
Thoroughly clean the porcini mushrooms from dirt, wash and cut into small pieces. Then put them in a saucepan, cover with water just to cover the mushrooms, and cook them for 20 minutes. Then discard the mushrooms in a colander. Peel and wash potatoes, onions and carrots at the same time.
step 2 out of 5
Cut the peeled potatoes into small cubes. Chop the carrots on a fine grater. Rinse the dill and chop finely.
step 3 out of 5
Transfer the boiled porcini mushrooms to a saucepan for cooking soup, add 2 liters of clean water to them, add the peeled onion, salt to taste and black peppercorns. Place a pot of mushrooms over medium heat and cook for 15 minutes.
step 4 out of 5
While the mushrooms are boiling, fry the grated carrots in heated vegetable oil and immediately after frying, transfer them to the soup. Then add the sliced ​​potatoes to the soup. Cover the saucepan and cook the soup over low heat until the potatoes are cooked.
step 5 out of 5
Put chopped dill in the finished soup. Remove the onion from the soup. Be sure to remove the sample. Let the porcini mushroom soup steep for 30 minutes and then serve.

Eat to your health!

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