Vegetarian potato soup
Description
The recipe won't take much time. If you're interested, serve the soup hot.
Instructions
- 1
Step 1
Wash the mushrooms and soak them in water for several hours. Drain the liquid, then boil the mushrooms in salted water until fully cooked—this will take about forty minutes. Pour vegetable oil into a frying pan and sauté finely chopped onion in it.
- 2
Step 2
Peel the carrots and fresh parsley root and grate them on a coarse grater. Alternatively, slice them thinly using a sharp knife or a special slicer. Add the vegetables to the onion and sauté for five minutes.
- 3
Step 3
Wash and peel the potatoes. Cut them into small cubes and rinse in a colander under running water to remove excess starch. Let the excess liquid drain, then add the potatoes to the pan. Simmer covered for ten minutes.
- 4
Step 4
While the vegetables are simmering, slice the boiled mushrooms into small pieces.
- 5
Step 5
When the potatoes are almost ready, about five minutes before the end, add the prepared vegetables to the broth. Be sure to taste the soup for salt, as it may be under-salted. Cover the pot with a lid and cook for five minutes.
- 6
Step 6
At the very end, add the tomatoes. To do this, wash them first and slice them into thick pieces. If desired, you can peel them by pouring boiling water over the tomatoes beforehand. Bring the soup to a boil, then turn off the heat and let it steep.