Mushroom soup with vegetable dumplings is an original dish that is suitable for both the daily table and the lean one. Delicate and piquant, it will not leave indifferent either you or your guests and household members.
It is necessary
-
- 100 g dried or 200 g fresh mushrooms;
- onion;
- carrot;
- 250 g flour;
- 100 ml of water for the dough and 2 liters for the broth;
- 1 egg;
- 1/2 kg of tomatoes;
- 200-300 g of cheese;
- 2 tbsp vegetable oil;
- spices and herbs;
- salt to taste.
Instructions
Step 1
For the preparation of mushroom broth, take fresh or dried mushrooms - white, boletus, boletus or champignons are suitable. Rinse dried mushrooms and soak in warm water for 2-3 hours, then rinse again.
Step 2
Cut the mushrooms into small pieces and cover with cold water, put on fire. Cook fresh mushrooms for at least 15 minutes, dried mushrooms for at least half an hour. Remember to skim off the foam with a slotted spoon. If you prefer a more transparent soup, drain the resulting broth, fill the mushrooms with water again, cook until tender.
Step 3
Cut the carrots into strips or grate on a coarse grater, chop the onion. Fry the carrots and onions in vegetable oil, add a spoonful of tomato paste to taste. Put the finished frying in the mushroom broth. Salt the soup, add spices and herbs.
Step 4
To prepare dough for dumplings, sift the flour, pour it in a slide. Add egg, salt, vegetable oil, water and knead gradually until you get a stiff enough dough. Roll it into a ball and refrigerate for 20 minutes to make the dough more manageable and pliable.
Step 5
To make minced meat for vegetable dumplings, peel the tomatoes. Dip them in boiling water for a minute, then cool and remove the skin. Chop tomatoes finely and toss with finely chopped cheese. Try it - if the cheese is bland, add some salt to the minced meat.
Step 6
There are two main ways to make dumplings. One of them is to roll out the dough into a thin pancake and cut circles on it using a special shape or glass. In this case, all dumplings are the same size. Replace the cuttings and roll them out again.
Step 7
Alternatively, shape the dough into a long sausage and cut it into small, equal pieces. Roll each of them into a thin pancake.
Step 8
Place a teaspoon of minced meat in the center of the resulting circle, fold in half and seal the edges. Then connect the corners of the dumplings so that it acquires a standard rounded shape, in the form of an ear. If there are too many dumplings, freeze a part to prepare the dish the next day.
Step 9
Throw the dumplings into the boiling mushroom broth for 2-3 minutes. As soon as they come up, the soup is ready. Serve it with sour cream or cream, garnish with fresh herbs.
