Fragrant soup on mushroom broth. It's hard to put into words how delicious it is. So preparing soup my mother, which with tomorrow is beginning to abide by post. I wish I could invite her to visit, because we live far from each other.
If you collect and dry mushrooms yourself, I envy you)I love mushrooms and sometimes buy dried in the store. So today I cooked a delicious soup of them.To prepare the soup, take any fragrant dried mushrooms.
I have this 50 grams of a mixture of black forest mushrooms (boletus, slippery jacks, boletus, xerocomus), ceps, chanterelles, oyster mushrooms.Can be take smaller wild mushrooms, grams 15-20, they would still will create in soup ensured flavor.
Rinse mushrooms with running water. Then pour 2 liters of water for a couple of hours.
Further, this water is well filtered through several layers of gauze, rinse the mushrooms again. Save water. If the mushrooms are not store-bought, and you collected them yourself, it is enough just to wash them well and soak without straining.
Chop the cabbage. Love soup thicker-take lot more, I have roughly 250-300 grams. Potatoes peel, wash, cut.Strain the mushroom water to a boil. Send in her cabbage and mushrooms. After 5-10 minutes, add the potatoes. Throw a couple of leaves of Bay leaf, salt.
In the oil, lightly fry the onion, add the carrots and tomatoes, a little passerovat.
After 20-25 minutes after the first boiling of cabbage and mushrooms, send in a pan browned onions and carrots with tomato. After 5-10 minutes the beans. Wait a little, add finely chopped garlic and dried dill. Cover and turn off.Tastier soup after a little stand, at least half an hour.
Then you can pour on plates, decorate with fresh parsley leaves.
If you do not observe the post, you can submit sour cream. But and without it well.