Chanterelle soup with brisket

6

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Simple dish
    • 0.0.3 43.52kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  43.52kcal

• Rating

• Recipe

Delicious homemade soup cooked from wood mushrooms with breast. Saturated bright aromatic mushrooms in superfood on a picklet.

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Ingredients

0/12 ingredients

• Fresh chanterelles – 300g
• Bacon or brisket-100 gr.
• Vegetable oil 2 tbsp. l
• Onions – 1-2 pcs.
• 2 potatoes
• Flour – 1 tsp.
• Sour cream – 2 tbsp. l
• Salt to taste
• Bay leaf – 1 pc.
• 5 peas pepper
• Ground black pepper to taste
• Water – 1.5 liters

2 ч2 ч 43.52

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Steps

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1. Sort out mushrooms from debris and leaves and soak in water on 15-20 minutes.
2. Rinse off the ground. Particular attention should be paid to the bottom. hats.
3. Peeled onions, diced, fry with brisket.
4. The breast must first be cut into cubes and fried on vegetable oil.
5. To the onion and brisket lay out washed and chopped mushrooms.
6. Simmer for about 40 minutes.
7. Pour water into a pot, boil and put chopped into it potato wedges. Boil for 10 minutes and put in a pan onion and mushroom mixture.
8. Simmer for 30 minutes.
9. Add salt to the soup 20 minutes before cooking.
10. For 10 minutes put a bay leaf, black pepper.
11. Mix sour cream with flour, put in soup, boil for 3 minutes and turn off the fire.
12. Serve the soup sprinkled with freshly ground pepper.

Keywords:

• mushroom