Composition / ingredients
Step-by-step cooking
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In order to cook the soup as quickly as possible, you need to start with what will cook the longest – potatoes. Pre-put a pot of water on the fire. Then wash a few medium tubers, peel, cut in half and put in boiling salted water. While the potatoes are cooking, wash and slice the mushrooms. Peel the onions and carrots. Finely chop the onion, and chop the carrots on a coarse grater. Fry onions and carrots in a frying pan first. Fry for a short time. Immediately after they acquire a beautiful golden color, put them on a plate (do not overcook to such an extent that dry crusts are formed). Next, fry the champignons. Fry the champignons for 8-10 minutes until tender. When the potatoes are cooked, drain the broth in a separate bowl. Beat the potatoes with part of the broth in a blender or mash with an ordinary mash until a creamy mass is obtained. Next, add mushrooms, onions and carrots to the soup. Serve in a small bowl, pre-sprinkled with herbs. Croutons can be served in a separate plate. If there is a lot of soup, then the potato broth can be saved. Any soup-puree becomes thicker over time, so it can always be diluted with a decoction, although in extreme cases ordinary boiling water will do.
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
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
