- Underarms - 600 Grams
- Water 1.5 liters
- Onion - 2 pieces
- Carrot - 1 piece
- Buckwheat - 100 Grams
- Vegetable oil - 2 Art. spoons
- Potatoes - 4 pieces
- Yolks - 2 pieces
- Cream - 150 Grams
- Wheat Flour - 2 Art. spoons
- Salt - 0,5 st. spoons
- Pepper fragrant ground - 0.5 teaspoons
- Bay leaf ground - 0.25 teaspoons
- Nutmeg - 0.20 Teaspoons
- Parsley - To taste
- Garlic - 4 Teeth
Traditionally, it is believed that podberezoviki are best for frying. It is also widely believed that only a fleshy cap of a podderozovik is suitable for food, and harsh legs are not. I hope that this simple recipe for cooking mushroom soup from birch barkers will convince you of the opposite, and on that, and on another point. 1. We clean the mushrooms from the mud of the stuck forest dust, cut off all the damaged places, separate the wormy ones - they can either be soaked in salt water, and then used for food, or thrown away, if not sorry. Pour finely chopped mushrooms (like hats and legs) with cold water, bring to a boil, remove foam, and after a couple of minutes throw back to a colander. We are not afraid of the fact that mushrooms have darkened - this is a natural process. 2. We recruit more water into the pan, put it on the fire, when it boils, we send a purified bulb to it. 3. We admit mushrooms in vegetable oil with finely chopped onions and carrots. 4. We spread the mushrooms, onions and carrots into boiling water (about half a pot of water we take into a separate container, and we weld the bulb and throw it out). 5. After 5 minutes, we also send potatoes sliced in the favorite way to the pot. 6. Solim. Let the soup will leave for another 10-15 minutes on low heat under the closed lid. After that, fill it with pre-boiled buckwheat, turn off the stove. 7. When the surface calms down and stops boiling, the mashed egg yolks, whipped together with cream and flour, and spices are mixed with the small amount of the broth that we took away, and poured into the soup. Stir thoroughly, making sure that there are no lumps. 8. Sprinkle the soup with parsley chopped with herbs and garlic, served on a table with croutons of black bread and grated cheese. The soup turns rich, rich, odorous - a word, very tasty! Congratulations - now you know how to prepare mushroom soup from podberezovikov, and in your culinary arsenal, one cool recipe is more;)
Servings: 4