Is it possible to prepare a hearty vegetable soup in such a way that it would seem that it is cooked in meat broth? It turns out you can! Try this first course with traditional Mexican vegetables.
It is necessary
- - 80 grams of dried mushrooms or 150-200 grams of fresh (fresh frozen);
- - 100 grams of fresh or frozen pumpkin;
- - one onion;
- - one medium-sized carrot;
- - two tablespoons of corn kernels;
- - 2-3 tbsp. canned beans;
- - three tablespoons of green beans;
- - half a pod of red sweet pepper;
- - 2-4 cloves of garlic;
- - half a teaspoon of hops-suneli or seasonings "Asian cuisine" (you can use any other according to your taste);
- - one tablespoon of tomato paste;
- - black and / or allspice;
- - 3 pcs. carnations;
- - salt (to taste);
- - fresh herbs (dill, parsley, basil and any others);
- - hot red pepper or sauce (to taste)
Instructions
Step 1
Prepare the mushrooms. If you use fresh, then carefully check them for suitability for cooking, rinse. If using dried mushrooms, rinse and soak in two liters of water for one hour. In the case of using frozen mushrooms, simply rinse them.
Step 2
This step is only performed for dried mushrooms. Place the mushrooms in a saucepan with a slotted spoon. If these are porcini mushrooms, boletus or aspen mushrooms, strain the remaining liquid and use to prepare the broth. For other types of mushrooms, it is better to use fresh water in the future.
Step 3
Pour the mushrooms with water (2-2.5 liters), bring to a boil and cook for 45-50 minutes. At the end of cooking, place the mushrooms in a separate bowl.
Step 4
Place green beans and corn in broth and continue simmering.
Step 5
Wash the carrots, peel, grate and put in a frying pan with a little olive or sunflower oil. Peel the onion, chop and add to the carrots. Wash the red peppers, remove the seeds, chop and add to the pan. Stir, salt.
Step 6
Fry vegetables over low heat until tender. Pour in a little broth if necessary. Finally, add tomato paste diluted with 2-3 tablespoons of water, stir and heat for a minute.
Step 7
Peel, crush with a knife and chop the garlic finely. Wash and dry fresh herbs, finely chop. Cut fresh pumpkin into small cubes.
Step 8
When the corn is done, add the pumpkin and bay leaf. If using fresh pumpkin, cook for seven minutes; if fresh frozen is used - two minutes. During this time, cut the mushrooms into small pieces.
Step 9
Put vegetable frying, canned beans, mushrooms, garlic, herbs, seasoning, black and red hot peppers, cloves in a saucepan and cook for another 3-5 minutes.
Step 10
Remove the cooked soup from heat and let it steep for 15-20 minutes.
Step 11
Serve with fresh herbs and bread. Add sour cream if desired.
