Birch bolete mushroom soup
Description
The soup is simple and quick to prepare. This original version is different from others because it is cooked with sour cream right from the start. As a complement, you need to make dumplings from cottage cheese and potatoes. Interested? Then read on. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Sort the mushrooms, rinse and slice them. Soak them in salted water for 30 minutes. Then rinse again and place them in water to boil. Skim off the foam.
- 2
Step 2
Meanwhile, chop the onion into cubes. Sauté it in a spoonful of butter until soft.
- 3
Step 3
Then grate the peeled carrot on a fine grater and add to the onion.
- 4
Step 4
After 7 minutes, add the mushrooms to the pan. Strain the broth from them.
- 5
Step 5
After a couple of minutes of frying, place the broth on the stove. Add the ingredients from the skillet to the water. Cook the soup for 5 minutes.
- 6
Step 6
Also add salt, bay leaf, allspice, and black pepper to the broth.
- 7
Step 7
Make the dressing. Mix the flour and sour cream thoroughly.
- 8
Step 8
Dilute the dressing slightly with broth, then pour the mixture into the soup. Bring it to a boil and immediately turn off the heat.
- 9
Step 9
Prepare the dumplings. Boil the washed potatoes in their skins until cooked.
- 10
Step 10
Then cool the potatoes and peel them.
- 11
Step 11
Next, grate the potatoes on a fine grater. Add the eggs to them.
- 12
Step 12
Also add flour, salt, and cottage cheese. Mix everything thoroughly.
- 13
Step 13
Knead the dough. Shape it into a sausage.
- 14
Step 14
Cut the dough into pieces. Boil the dumplings in salted water for 3 minutes after they float to the surface.
- 15
Step 15
Add dumplings and herbs to the mushroom soup as desired.