Homemade noodle soup in pots with vegetables on mushroom broth

6

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 145.76kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  145.76kcal

• Rating

• Recipe

We try to cook this weekend meal with the whole family. AND then gobble up with appetite. During cooking even children are involved. A strong half is responsible for cooking homemade noodles, and my daughter and I are preparing mushroom broth and the rest “stuffing” for pots. It turns out delicious and satisfying!

Let’s get started!

Ingredients

0/15 ingredients

• Mushroom broth -2 l
• Celery-1 petiole
• Dry roots (parsley carrots parsnip)
• Onion -2 + 1 pcs.
• Carrots-100 gr.
• Eggplant – 2 pcs.
• Butter-20 gr.
• Fat cream -1 tbsp
• Salt-2 tsp
• Parsley-4 twigs
• Pepper -4-8 sweet peas
• Bay leaf – 1 pc.
• Egg-3 pcs.
• Premium flour durum – 300 g
• Vegetable oil -1.5 + 2 tbsp. l

1 ч1 ч 145.76

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. We prepare the dough for noodles. Mix eggs with vegetable oil (1.5 tbsp. l.) and salt (0.5 tsp.), beat with a fork. Pour out mixture into flour. Knead everything thoroughly and leave the dough to rest 30 minutes.
2. In our refrigerator, frozen broth is always stored. is he remains after preparing boiled mushrooms for freezing. Mushrooms boiled in a small amount of water, then chopped and frozen portionwise. A highly concentrated broth strained and frozen separately. Here is such a broth briquette we get it. Heat the broth, salt and put 1 tsp in it. dry roots and celery stalk, cut into quarters onion. Cook for 30 minutes, then filter.
3. Cut into slices 2 onions, eggplant and carrots. Pieces vegetables are cut as you wish. Eggplant peel is better cutting down.
4. Fry chopped vegetables in oil for about 10 minutes and pour cream. Stew until the cream thickens.
5. Roll out the noodle dough into a thin layer (2 mm), pouring flour, put the accordion and cut. Strain the noodles and sprinkle with flour again. Give a little dry.
6. We grease the pots with butter, stack vegetables with cream, noodles and pour hot broth. Put in each a pot of a piece of bay leaf and a few pieces of peas pepper, close the lid. We put in a preheated oven 180 C on quarter of an hour.
7. When serving, sprinkle with herbs. Fragrant Soup Cooked Whole family, ready!