Even from a small jar of pickled mushrooms, you can make a fragrant and very tasty soup. Moreover, it is prepared very simply and surprisingly quickly.
It is necessary
- - 4 potatoes,
- - 250 grams of pickled mushrooms,
- - 2 tbsp. spoons of rice
- - 1 carrot,
- - 1 onion,
- - 1 egg,
- - 1 tbsp. a spoonful of vegetable oil
- - 1 clove of garlic,
- - salt to taste,
- - ground black pepper to taste,
- - 2 liters of water.
Instructions
Step 1
Peel the potatoes, wash, cut into small cubes or strips (as it is more convenient for anyone).
Step 2
Coarsely grate the peeled carrots (if desired, cut into thin slices). Cut the peeled onion into small cubes. Fry vegetables in vegetable oil.
Step 3
Rinse the rice, boil until half cooked.
Step 4
Rinse the mushrooms well, cut into small pieces, put in a pan with vegetables. Stir and fry with occasional stirring for 10 minutes. Add some water to the pan if necessary.
Step 5
Place potato cubes, mushrooms with vegetables and rice in a saucepan. Pour in two liters of water, season with salt and pepper to taste, add chopped garlic clove. Put the pan on fire, after boiling, cook for seven minutes.
Step 6
Add a pinch of salt to the egg and beat. Gently (while stirring), in a thin stream, pour the egg into the boiling soup. Cook over low heat for another ten minutes.
Step 7
Wash, dry and chop some fresh herbs. Add herbs to soup and turn off heat. Leave the soup for half an hour. Serve in portioned bowls.
