During a mushroom time when they can be collected, on a dining table the menu with mushrooms appears. Whether there will be it a refined julienne or just fried potatoes with mushrooms, to choose to the hostess. But mushrooms, undoubtedly, occupy one of important places in the lunch menu.
Ingredients:
- Potatoes – 5 tubers;
- Carrots – 1 fruit;
- 1 bulb;
- Mushrooms – 300 g;
- Cold cuts – 300 g;
- Pickled cucumbers – 2 pieces;
- Tomato paste;
- Adjika – 2 tablespoons;
- Salt, pepper;
- Greens fresh - to taste;
- Bay leaf.
Preparation:
- From cold cuts, that is from any set of meat which is in the fridge: chicken, beef and another to cook broth. If some sausage or sausages is used, they in broth don't need to be used. Pull out, cool and sort the cooked meat from bones.
- In advance to wet mushrooms in cold water, after to clean from pollution and to cut with pieces of the average size. Weld the prepared mushrooms in meat soup.
- Wash and clean, cut potatoes small bars. Add the cut potatoes to broth with mushrooms and salt to taste.
- Clean and crush onions. Wash up carrots from pollution and clean. To crush one half of carrots small cubes and to add to a pan with mushrooms, potatoes and meat. Crush pickled cucumbers small cubes.
- Fry the cut onions in oil to transparency, add to it the second half of the carrots rubbed on a grater. To mix everything and to roast a little. Then to fill up the cut cucumbers and to add a little broth to vegetables. All to weary on average fire about 15-20 minutes, constantly stirring slowly.
- At the end of suppression to add adjika, tomato paste and a lavrushka to vegetables. Extinguish some more minutes and remove from fire. When potatoes, vegetables cook to lay out in a pan and to protomit soup on slow fire practically without boiling about 20 minutes.