Very autumnal and very unusual soup-an unusual composition, a very unusual taste. Chef’s recipe always attracts with its novelty. For a long time I looked at them -very strange combinations of ingredients. Curiosity got the better of me-I prepared it. Our lunch turned out with an incredible aroma of porcini mushrooms! Trying it?
The first course, for the daily menu, on chicken broth, is rich and nutritious. Flavor decoration – cauliflower and mushrooms. The soup is attractive with bright colors of vegetables, and sour cream gives a delicate aftertaste.
Winter, frost and snow. It’s time to cook soup, but with beans and sauerkraut, Oh, and delicious! “Soup and porridge-our food,” they said in the old days. And today – soup and pies, but this is another story, come in, interesting and delicious.
Soup obtained unusually fragrant, thanks to dried mushrooms and pickled cabbage. They are cooked without oil, without salt, but they are very nourishing and tasty!
My grandmother always used to cook soup with the liver. I of course not remember with what, but himself personally cook with chicken. Delicate taste, pleasant acidity, a little secret of cooking.