· 6 potatoes
· 600 g fresh champignons
· 2 handfuls of fine vermicelli
· 1 onion
· 1 carrot
· 1 red sweet pepper
· 4 cloves of garlic
· Dill, parsley, cilantro
· 350 ml of tomato juice
· 3 tbsp. l vegetable oil
· 2 tbsp. l butter
· Allspice and black peppercorns
In diced boiling water (2.5 l) throw the diced potatoes. Finely chop the onion, chop the mushrooms into slices, carrot – half rings, sweet pepper – straws. Make on the vegetable and butter frying of mushrooms, onions, carrots, sweet peppers. Add tomato juice to zazharku, a little stew. For sharpness, you can add 1 tbsp. l tomato paste. When the potatoes are ready, add a fry, peppercorns. After 5 minutes add vermicelli, chopped garlic, chopped greens. Boil the soup for another 5 minutes, turn it off, let it brew. Enjoy your meal!
You can take 70 grams of pasta instead of tomato juice, then you will need more water for the soup.
In the original recipe, the noodles are put in the soup (at the same time as the potatoes), but I cook with fine noodles. The soup is VERY tasty!
Enjoy your meal!
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Categories: Main Dish