Hi all.
We continue to cook seasonal soups. For this, we will make a “fried” version of the mushroom with chanterelles.
We’ll pierce, fry, pour a broth, boil a little and ready. Simple, fast, tasty and satisfying — everything you need for happiness))
Product set:
- Foxes, 200 gr.
- Potatoes, 200 gr.
- Onion, 1 pc.
- Carrots, 1 pc.
- Tomato paste, 30 gr.
- Garlic, 2 teeth
- Broth cubes, 2 pcs.
- Bay leaf, 1 pc.
- Parsley, dill
- Black pepper, vegetable oil, salt
Cut the foxes with slices or tear along. Cut the potatoes with a cube, onions with thin half rings, smaller carrots, garlic and greens chop finely.
Fry onions and carrots over high heat for three minutes.
Add potatoes, bay leaf, fry a couple of minutes.
Add tomato paste, mushrooms, mix, cook for a minute.
Dissolve the cubes in 500 ml of boiling water.
Add the contents of the pan to the broth, bring to a boil, cook for 10 minutes.
Add the garlic, greens, weak to taste, mix, remove from heat, let it brew for 5 minutes.
Serve with greens.
Bon appetit!
