In Russia potatoes are often called the second bread. If in the house there is a potato, then hungry nobody will remain! From potatoes it is possible to prepare infinite quantity of dishes. It is good both as a garnish and as the main course, is perfectly combined with meat, fish, vegetables and seafood. To soups potato is often added as an auxiliary product. But also as the main ingredient potatoes perfectly copes with the task.
It is required to you
- potatoes of 300 g;
- 200 g of bacon;
- champignons svezhiye150;
- 1 onion;
- morkov1 piece;
- squash of small 1 piece;
- oil olivkovoye100;
- white loaf of 200 g;
- garlic of 5 cloves;
- 100 g of sour cream;
- fennel of 50 g;
- parsley of 50 g.
Instruction
1. Wash up and peel potatoes if potatoes large, cut them on several parts. Put potatoes in a pan with the boiling water and you cook 15-20 minutes.
2. Cut bread on small pieces. Crush garlic, pour out in a big bowl and add two tablespoons of olive oil. Add bread pieces to a cup with garlic mix and very accurately mix. You watch that bread didn't crumble. Lay out toasts on a baking tray a uniform layer and place in the oven warmed up to 120 degrees for 15-20 minutes.
3. Wash up and peel vegetables while potatoes cook. Cut carrots, a squash and onions in small cubes, bacon - thin strips. Cut champignons on four parts.
4. Pour on well warmed frying pan of olive oil, then pour out onions and fry until it becomes transparent. Add carrots and a squash. Fry vegetables 2-3 minutes, periodically stirring slowly. Lay out the fried vegetables on a plate.
5. Pour out champignons in a frying pan. It is possible to use the same oil in which carrots and onions were fried. If it remained a little, add couple of spoons, but try not to go too far, otherwise soup will turn out too fat. Fry mushrooms about 5 minutes, then add bacon and fry everything together 5-7 more minutes. Remove from fire and lay out in a plate with the fried vegetables.
6. Salt the boiling potatoes in 1-2 minutes until ready. After potatoes cook, merge potato broth in a cup. Don't pour out it! Mash potatoes a masher or make puree the blender in the same pan where it cooked.
7. Add gradually potato broth to puree until weight reaches consistence of liquid sour cream. Keep in mind that having stood some time, soup will a little more thicken. Lay out in a pan vegetables and bacon, mix everything. Cut small fennel and parsley, add to the turned-out soup. Serve sour cream soup and warm garlic toasts.