Soup “Here is and Summer Passed” Recipe
This soup will not leave anyone indifferent! Mushroom assortment fills the soup with unusual flavors, and corn grits give a good density. The colors of the soup resemble an autumn forest clearing. So the summer has passed…
Servings
2
Cook Time
50minutes
Servings
2
Cook Time
50minutes
Ingredients
Instructions
  1. Dried honeydew is soaked, boiled, finely chopped. Cut the onion into thin half-rings, carrots-straws. Fry the onion until golden, add the carrots and honeydew. Lightly salt, pepper, add turmeric. Mix everything and simmer until tender.
  2. Mushrooms cut into plates, dried porcini mushrooms just take out of a linen bag and sniff with a satisfied smile. Oh, how wonderful they smell! Just before laying the porcini mushrooms, put them in a bowl, pour the broth from the soup and let them stand for 5 minutes. Then, together with the infused broth, we will send them to the soup.
  3. In boiling water, we lower the potatoes cut into medium cubes, cook it for about 10 minutes. Pour in the corn grits-polenta, mix. Salt to taste. Here I must clarify. If you have the usual corn groats of coarse grinding, then, of course,it will be the first to go to the soup. Potatoes will begin to enter when the cereal is almost ready. I have a thin corn grits – polenta. It only cooks for 5 minutes, so I introduce it after the potatoes.
  4. As the corn groats boiled, we send mushrooms and porcini mushrooms to the soup.
  5. After about 5 minutes, add the roast. Boil for a few more minutes and turn off the heat. Let the soup brew a little.
  6. Serve our colorful soup to the table and get a lot of pleasure from the praise of our loved ones.
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