Mushroom soup with
Description
A hearty first course. I will tell you more below. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the dried mushrooms thoroughly and soak them in cold water for half an hour.
- 3
Step 3
Then strain the water used to soak the mushrooms, and rinse the mushrooms again. Boil the mushrooms in this water for 30 minutes. Strain the broth.
- 4
Step 4
For the dough, mix the flour with salt. Add water and mix.
- 5
Step 5
Knead the dough until smooth, roll it into a ball, and cover with plastic wrap. Let it rest at room temperature for 1 hour.
- 6
Step 6
For the filling, sauté finely chopped onion and grated carrot until golden brown. Pass half of the cooked wild mushrooms and button mushrooms through a meat grinder and add to the vegetables; cook until done. Season with salt to taste at the end.
- 7
Step 7
Roll out the dough into a 2-3 mm thick sheet. Cut it into squares.
- 8
Step 8
Place 1/2 to 1 teaspoon of filling in each square.
- 9
Step 9
Fold the squares in half to form a triangle. Then fold the bottom part of the triangle so that only a small tip remains, and cross the ends over each other.
- 10
Step 10
Fry the "ears" in vegetable oil in a pan for a couple of minutes, pour in 100-150 ml of hot water and cover with a lid. Cook for 8-10 minutes until the liquid has completely evaporated.
- 11
Step 11
For the soup, slice the second portion of the mushrooms and peel and dice the potatoes. Bring the mushroom broth with the cooked wild mushrooms to a boil, add the bay leaf, vegetable stock cube, mushrooms, and potatoes. Cook the soup for 20–25 minutes, then season with salt and pepper to taste.
- 12
Step 12
Serve the soup with "ears," sour cream, and finely chopped dill.