Composition / ingredients
Cooking method
1. We put the dried aspen mushrooms in a saucepan, fill it with water, send it to the fire and cook for 15 minutes from the moment of boiling.
2. Peel the potatoes, wash them, cut them into small cubes, as usual for soup.
3. Filter the mushroom broth through cheesecloth, return it to the fire, put potatoes in the broth.
4. Garlic, carrots and onions are peeled, garlic and onion are cut into cubes finely, and carrots are grated.
5. Fry the vegetables in vegetable oil until soft. Cut the mushrooms into strips, spread them with fried vegetables, cook for another 2-3 minutes.
6. The potatoes are ready, put the roast in the soup, followed by noodles, salt and pepper to taste, add bay leaf, cook for 5-7 minutes and remove from the heat.
Let the soup brew under a closed lid for 10 minutes, pour in portions and serve 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
- Garlic - 143 kcal/100g
- Podosinoviki - 31 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Noodles - 135 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
