Soup with canned corn
Composition / ingredients
8
servings:
Cooking method
1. Peel the potatoes, wash them, cut them into cubes less than usual for soup. We put the prepared potatoes in the broth, send them to the fire.
2. Onions and carrots are cleaned, washed, cut into small cubes. Champignons are washed, cut in proportion to the rest of the ingredients.
3. Fry onions, carrots and mushrooms in sunflower oil until soft, spread in broth with potatoes.
4. Drain the liquid from the corn, send it to the soup, cook for 5 minutes, then add small pasta, salt.
5. Wash the dill, chop it, add it to the soup after the pasta, let the soup boil and remove it from the fire.
Serve hot on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken broth - 19 kcal/100g
