Russian cuisine is by no means only cabbage soup and porridge. First of all, Russian cuisine is famous for its wide variety of first courses. There are many recipes for cooking hodgepodge, fish soup, pickle, botvinia and, of course, mushroom soups. Add an Old Moscow Mushroom Soup recipe to your cookbook.
It is necessary
-
- dried or fresh mushrooms;
- onion;
- small carrots;
- vegetable oil for frying;
- pearl barley;
- potatoes;
- 1 tomato;
- greens
- salt to taste
Instructions
Step 1
Rinse dried mushrooms and soak for three hours. Boil in the same water and discard in a colander. Do not pour out the mushroom broth. You will use it as a base for your soup.
Step 2
Soak fresh forest mushrooms in salted water for 10 minutes, then drain and peel. Cook in the same way as dried ones.
Step 3
Sort the pearl barley, rinse in several waters and put in a colander. Place the colander in a pot of boiling water and steam over medium heat for half an hour. The groats should be soft.
Step 4
Dilute the mushroom broth with water, if necessary. Put steamed pearl barley in it and cook over medium heat, stirring constantly, until it is ready.
Step 5
Cut the cooled mushrooms into strips and fry in vegetable oil until golden brown.
Step 6
Peel the onion, chop finely and add to the fried mushrooms. Saute until the onion is translucent.
Step 7
Scald the tomato with boiling water, then sprinkle with cold water and remove the skin from it. Cut into wedges and add to mushrooms and onions when almost cooked. Cover and reduce heat to low. Leave it on for two to three minutes.
Step 8
Peel and dice the potatoes. Put in the mushroom broth with cereals and cook until the potatoes are tender. Season with salt to taste.
Step 9
Transfer the fried mushrooms with vegetables to the soup and simmer for another 10-15 minutes over low heat.
Step 10
When serving, sprinkle with finely chopped herbs and spoonful of sour cream.
