How to make a mushroom soup in the old style
You will need
- dried or fresh mushrooms;
- small carrots;
- cooking oil for frying;
- pearl barley;
- 1 tomato;
- salt to taste
Wash dried mushrooms and soak for three hours. Boil it in the same water and drain it in a colander. Do not pour out the mushroom decoction. You will use it as a base for soup.
Soak fresh forest mushrooms for 10 minutes in salted water, then drain and clean. Boil as well as dried.
Pearl barley, sort out, rinse in several waters and put in a colander. Place a colander on a saucepan of boiling water and steam over medium heat for half an hour. The croup should be soft.
Dilute the broth with water if necessary. Put steamed pearl barley into it and cook over medium heat, stirring constantly until it is ready.
Cut the cooled mushrooms into straws and fry in vegetable oil until golden brown.
Peel the onions, finely chop and add to the roasting mushrooms.Pass until the onions become transparent.
Scald the tomato with boiling water, then pour it with cold water and remove the skin from it. Cut into slices and add to the mushrooms and onions when they are almost ready. Cover and reduce heat to minimum. Leave on for two or three minutes.
Put the fried mushrooms and vegetables into the soup and simmer for another 10-15 minutes over low heat.
Pearl barley - one of the most useful. It is made from top quality barley and contains many carbohydrates, minerals and beneficial amino acids. Perlovka perfectly absorbed and indispensable in the diet. Unfortunately, in modern kitchen pearl barley is increasingly being replaced by rice, which is simpler to prepare.
For Staromoskovsky soup, use only wild mushrooms. From dried it will turn out more rich than from fresh. Mushrooms for this soup are not suitable.
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