This mushroom soup turns out nourishing, fragrant and appetizing. The recipe will become a lifesaver in case there was a meat soup from quenelles or boiled meat. It is a little mushrooms and potato nyokk – first course is ready for a lunch.
It is required to you
- For soup:
- - 2 l of meat soup;
- - 350 g of champignons;
- - 3.5 tablespoons of vegetable oil;
- - 1 tablespoons of flour;
- - nutmeg pinch;
- - it is a little ground black pepper;
- - it is a little salt;
- - it is a little fennel;
- - 100 g of sour cream.
- For gnocchi:
- - 4 potatoes;
- - 2 tablespoons of flour;
- - 0.5 tsps of salt.
Instruction
1. Well we wash potato, we cook in a uniform about 20 minutes. We cool ready potato and we clean.
2. We wash fennel. We sift flour (it is desirable several times).
3. We wash out champignons and we cut plates (it is possible to cut in cubes - to taste). We put champignons on the warmed frying pan and we evaporate from them liquid.
4. The peeled potato small we rub. We connect grated potato weight to a sifted flour, we knead the pliable and not sticking to hands dough. We salt a little and we form a sphere.
5. To mushrooms we pour in 1 tablespoon of vegetable oil, we continue to fry to a light rumyanost.
6. We shift the fried mushrooms in a pan with meat soup, we put to cook on average fire.
7. We divide dough into 4 parts. We roll each part in thin sausage (approximately with a diameter of 2 cm). We cut each sausage shaybochka in centimetric thickness. We trample down shaybochka on the center.
8. In a frying pan from under the fried mushrooms we pour two spoons of vegetable oil and we fry a flour spoon. We stir, we season with pepper and a pinch of nutmeg. We add two ladles of broth and we prepare to uniformity. We shift the turned-out weight in a pan with soup, we mix.
9. In two minutes until ready of soup we put in a pan potato gnocchis, we salt to taste. We reduce fire to small if soup rages, then gnocchis will boil soft. Soup is ready, we remove from fire and we leave for five minutes to infuse. We serve soup in portion cups, we strew with fennel. To soup we serve sour cream.