In Russia, potatoes are often called the second bread. If there are potatoes in the house, then no one will be left hungry! After all, you can cook a myriad of dishes from potatoes. It is good both as a side dish and as a main dish, it goes well with meat, fish, vegetables and seafood. Potatoes are often added to soups as an auxiliary product. But as the main ingredient, potatoes do an excellent job.
It is necessary
-
- potatoes 300 g;
- 200 g bacon;
- fresh champignons 150 g;
- 1 onion head;
- carrots 1 pc;
- small zucchini 1pc;
- olive oil 100 g;
- white bread 200 g;
- garlic 5 cloves;
- 100 g sour cream;
- dill 50 g;
- parsley 50 g.
Instructions
Step 1
Wash and peel the potatoes; if the potatoes are large, cut them into several pieces. Place the potatoes in a pot of boiling water and cook for 15-20 minutes.
Step 2
Cut the bread into small pieces. Chop the garlic, pour into a large bowl and add two tablespoons of olive oil. Add the slices of bread to the bowl of the garlic mixture and stir very gently. Make sure that the bread does not crumble. Put the croutons on a baking sheet in an even layer and place in an oven preheated to 120 degrees for 15-20 minutes.
Step 3
Wash and peel the vegetables while the potatoes are boiling. Cut carrots, zucchini and onions into small cubes, bacon into thin strips. Cut the champignons into four pieces.
Step 4
Pour olive oil into a well-heated skillet, then add onion and sauté until clear. Add carrots and zucchini. Fry vegetables for 2-3 minutes, stirring occasionally. Place the sautéed vegetables on a plate.
Step 5
Pour the mushrooms into the skillet. You can use the same oil in which you fried carrots and onions. If there is not enough of it, add a couple of spoons, but try not to overdo it, otherwise the soup will turn out to be too greasy. Sauté the mushrooms for about 5 minutes, then add the bacon and sauté everything together for another 5-7 minutes. Remove from heat and place in a plate of sauteed vegetables.
Step 6
Season the boiling potatoes with salt, 1-2 minutes until tender. After the potatoes are cooked, pour the potato broth into a cup. Don't pour it out! Mash the potatoes with a pusher or puree with a blender in the same saucepan where they were cooked.
Step 7
Gradually add the mashed potato broth until the mass reaches the consistency of liquid sour cream. Keep in mind that after standing for a while, the soup will thicken a little more. Put vegetables and bacon in a saucepan, mix everything. Finely chop the dill and parsley and add to the resulting soup. Serve the soup with sour cream and warm garlic croutons.
