The originality of this soup is that tomatoes are used to the soup. The taste turns bright, not beaten, very saturated. Original spices give a unique aroma, which underline the aroma of mushrooms. Try it!
These are my mushrooms! But this soup is suitable for other forest mushrooms.
Finely chop onion and brisket and fry them in a frying pan in oil until transparent.
Then cut the carrots into strips and send them to a frying pan to a bow.
Add the spices to open their fragrance in hot oil.
Cut the mushrooms in a large slice, send to the frying pan and add salt. Mushrooms absorb salt only at the beginning of cooking, if they salt in the end - they will be insipid.
Now tomatoes - they need to be peeled off the skin (scald to get the skin off easily) and chop it with an arbitrary piece. Put the tomatoes to the pan-fried mushrooms and soak to make the tomatoes turn into a paste.
In a saucepan with boiling water, pour a glass of broth, lay out the pan-fried vegetables, add the potatoes cut into straws, add salt, add sugar and adjika and cover with a lid, simmer for 15-20 minutes.