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Soup with mushrooms, meat and potatoes

Soup with Mushrooms, Meat, and Potatoes

A hearty, fragrant soup with fresh herbs. Soup with mushrooms, meat, and potatoes is just delicious! Use whatever meat you like, or skip it entirely — in that case, add a few more vegetables for a richer flavor (bell pepper, a tomato, green peas). Adjust the amounts up or down depending on how thick you like your soup. Mine came out medium-thick.

Irisha

Recipe author

Composition / ingredients

Servings:

Water

Any meat

500

Potatoes (medium)

Mushrooms (any kind)

200

Carrots (large)

Onion

Millet

Garlic

Peppercorns

Ground hot pepper

Bay leaf

Salt

Ground black pepper

Dill

Parsley

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

30 kcal

GI: 67 / 0 / 33

Cooking method

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Start with the broth. There are several ways to make it; I prefer a "second water" broth. Wash the meat well, cover it with cold water, and bring it to a boil. Boil for 3–5 minutes, then take it off the heat, drain the water, and rinse the meat under running water. Cover the washed meat with fresh water and bring it back to a boil. Once it boils, turn the heat right down and add half a carrot, one onion, the crushed garlic, and the peppercorns. Simmer the broth gently until the meat is tender (I cook it until the meat falls easily off the bone), about 1 to 2 hours. When the broth is ready, take out the meat, strain the broth, and return it to the heat. Add the diced potatoes. While the potatoes cook, sauté the vegetables: slice the onion, carrots, and mushrooms and add them to a hot skillet with just a little oil — about 1 tablespoon (the broth is already rich). If it seems dry, add a splash of broth to the vegetables. So now the potatoes are cooking and the vegetables are sautéing; turn to the meat and millet. Pick the meat off the bone and cut it into pieces. Rinse the millet well and scald it once or twice with boiling water (optional). Once the potatoes are half-cooked, bring it all together: add the vegetables, meat, and millet to the pot with the potatoes and cook for about 10 minutes (until the millet is done). Season with salt and pepper, add the bay leaf and chopped herbs. Let the finished soup rest for about 30 minutes, then serve. Enjoy!