Composition / ingredients
Cooking method
Defrost, wash and cut the mushrooms into strips.
Peel potatoes, onions and carrots.
Put mushrooms in boiling water and cook for 20 minutes, then add potatoes and cook for another 10 minutes.
While the mushrooms and potatoes are cooking, let's cook the roast. To do this, cut the onion into thin half rings and grate the carrots. In a frying pan in preheated butter, fry the onion first for a couple of minutes, then add the carrots to it, and fry everything together for another 5 minutes. If the vegetables start to burn, you can add a few spoonfuls of broth from the pan to the pan.
Combine the roast with potatoes and mushrooms in a saucepan, add salt and pepper to taste, cook the soup for another 10 minutes, and you can serve. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepper - 26 kcal/100g
- Frozen honey mushrooms - 23 kcal/100g
