Composition / ingredients
Cooking method
1. Put the dried mushrooms in a colander, wash them under running water, then put them in a bowl, pour cold water and leave for an hour.
2. Peel potatoes, carrots and onions, wash them. Potatoes are cut into soup as usual, onions are cut into small cubes, carrots are grated.
3. Put the onion and butter in the bowl of the slow cooker, select the "Frying" program and the cooking time is 15 minutes. When the onion is slightly browned, spread the carrots to it, continue to fry stirring.
4. Then we spread the mushrooms to the fried vegetables along with the water in which they were soaked, as well as potatoes.
5. Add water to achieve the desired consistency, and also add bay leaf, salt and pepper to taste.
6. We change the mode to "Soup" and set the cooking time to 1 hour. Wash the parsley and dill, chop with a knife.
7. After the beep, add the greens to the soup and pour in portions.
When serving, we fill the soup with sour cream, so it is even tastier!
The calorie content of the products possible in 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
- Forest mushrooms - 21 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 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
- Onion - 41 kcal/100g
