Soup with honey agarics and meat
0
1249
Kitchen
Eastern European
Calorie content
103.6 kcal
Portions
8 port.
Cooking time
100 minutes
Proteins *
4.3 gr.
Fats *
10.9 g
Carbohydrates*
7.2 gr.
Our family is very fond of various soups at any time of the year. One of the favorite first courses is soup with mushrooms and meat. In autumn, I freeze mushrooms in large quantities, after washing and boiling them in salted water, and in winter I use a wonderful semi-finished product as needed.
Ingredients
Cooking process
First, wash the meat thoroughly. I used pork for goulash. Cut the meat into medium-sized pieces. In a deep saucepan with a thick bottom, collect the required amount of drinking water, put on medium heat and bring to a boil. Season with salt and then add the chopped pork. Cook for about 30-40 minutes, periodically skimming off the resulting foam.
In the meantime, remove honey agarics from the freezer and leave them at room temperature to defrost. If you use fresh mushrooms, then carefully sort them out and clean them of debris, then wash them several times in cold running water, put them in a sieve or colander and let the excess moisture drain.
Then add the thawed mushrooms. Cook for about 10-15 minutes, stirring occasionally. Finally, add the fried vegetables and cooked meat, salt and add black pepper to taste. Stir well and cook the soup for another 5 minutes, then turn off the heat. Cover the pot with the soup and let it brew for about 10 minutes.
Bon Appetit!