Mushroom soup with spitzel and chicken liver

13

• Time for preparing

  Contents

  • • 0.0.1 1h 05min
    • 0.0.2 Simple dish
    • 0.0.3 132.9kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 05min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  132.9kcal

• Rating

• Recipe

Fragrant mushroom soup, which is prepared with dumplings and the liver. A very tasty and interesting first-course recipe for the whole families. Will do?

Let’s get started!

Ingredients

0/17 ingredients

• Frozen mushrooms mix white / champignon / mollusca-300 column
• Potato – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Parsley root – 1 pc.
• Butter – 100 g
• Chicken Liver – 300 g
• Frozen Peas – 200 g
• Lemon – 1/2 pcs.
• Parsley
• salt
• Eggs – 2 pcs.
• Boiling water is 25-50 ml.
• Sage – 1 sprig
• Sour cream – 50 g
• pepper
• Flour – 1 tbsp.

1ч 05мин1ч 05мин 132.9

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Steps

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1. We put the mushroom mixture in a pan and pour water into it. Cook, removing foam, about a third of an hour. Strain the broth through the wet a napkin. We cut mushrooms and set aside for a while.
2. We pass the carrots, onions and parsley (root) in oil 5-7 minutes. We lay mushrooms for vegetables. Fry it all together 7-8 minutes.
3. Boil the broth and put chopped potato tubers into it along with frying and sage.
4. We wash the chicken liver, dry it and cut it in half. To the liver did not fall apart in the soup, fry it in a pan a couple minutes. We put it in a pan with salt and pepper.
5. For shtetstle mix flour with salt and eggs, pour cool boiling water and knead. The dough should be viscous and thick, stick to the hands.
6. We put a grater with the largest holes on the edge of the pan. We spread part of the dough and squeeze it into a grater with a spoon. Dough, dripping into soup instantly becomes small dumplings. Spread the frozen peas. Cook for 10 minutes.
7. Pour the soup into plates and serve with sour cream.