Composition / ingredients
Cooking method
1. Without defrosting, we put the blueberries in boiling salted water and cook for 20 minutes, periodically removing the foam. Then we throw the mushrooms into a colander to drain the liquid. Boiled blueberries are laid out in a frying pan and sent to the fire. Peel the onion, cut into cubes finely, spread to the mushrooms, also add a piece of butter, fry until all the moisture evaporates.
2. Meanwhile, peel the potatoes, wash them, cut them into small pieces, as usual for soup. Peel the carrots, three on a grater. Wash the parsley, chop it with a knife. We put the potatoes and carrots in a saucepan, send them to the fire. After 20 minutes, add the vermicelli to the soup, cook for 10 minutes, then put the mushrooms with onions, parsley in a saucepan, let the soup boil, salt to taste and remove from the fire.
We serve it on the table, if desired, the soup can be filled with sour cream.
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
- Podberezoviki, mosses - 19 kcal/100g
- Parsley greens - 45 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
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
