There is dough in the dumplings soup, and this gives it that zest that cannot be found in borscht, cabbage soup, or even in pickle. Soup is easy to prepare and can be a pleasant addition to your first course diet.
It is necessary
- - 1.5 liters of water;
- - 1 onion head;
- - 1 carrot;
- - 350 g of champignons;
- - 3 medium potatoes;
- - a bunch of dill;
- - Bay leaf;
- - sunflower oil for frying;
- - salt;
- - black pepper;
- - Red pepper;
- - white pepper.
- For dumplings:
- - 1 glass of flour;
- - 1/3 glass of water;
- - 4 tablespoons of sunflower oil;
- - 1/2 teaspoon of salt.
Instructions
Step 1
Let's start by making the dumplings ourselves. Pour boiling water over the flour and stir until smooth. Salt and add oil, then mix everything again thoroughly. Roll out the "flagella" from the dough, they should be about 1 cm wide. Cut them into pieces, each of which should also be about 1 cm wide. Put the result in the refrigerator for 30 minutes.
Step 2
Bring water to a boil. Chop the potatoes into coarse "sticks" and place them in boiling water.
Step 3
Chop up the mushrooms. Cut each of the mushrooms into 6 pieces. Fry them in oil for 5 minutes and place in the soup. Place a lid on the saucepan and reduce heat.
Step 4
Cut the carrots into strips and the onions into half rings. Begin to fry the onions in oil. When its color begins to change to golden brown, add the carrots and fry for another 3 minutes.
Step 5
Watch how quickly the potatoes cook. When it's soft, add the dumplings from the very first step and the fried vegetables to the soup. Add salt and pepper and cook for 7 minutes over medium heat.
Step 6
Finally, add chopped dill and bay leaf to the soup. Place the lid on the pot and let it sit for 10 minutes. After that, the soup can be served.
