In mushroom season, when you can pick them yourself, a menu with mushrooms appears on the dining table. Whether it will be an exquisite julienne or just fried potatoes with mushrooms, the hostess will choose. But mushrooms are undoubtedly one of the most important places on the lunch menu.
Ingredients:
- Potatoes - 5 tubers;
- Carrots - 1 fruit;
- 1 onion;
- Mushrooms - 300 g;
- Cold cuts - 300 g;
- Pickled cucumbers - 2 pcs;
- Tomato paste;
- Adjika - 2 tablespoons;
- Salt pepper;
- Fresh greens - to taste;
- Bay leaf.
Preparation:
- From cold meats, that is, from any set of meat that is in the refrigerator: chicken, beef, etc., cook the broth. If any sausage or sausages are used, they do not need to be used in the broth. Remove the cooked meat, cool and disassemble from the bones.
- Soak the mushrooms in cold water beforehand, then remove the dirt and cut into medium-sized pieces. Cook the prepared mushrooms in meat broth.
- Wash and peel the potatoes, cut into small cubes. Add chopped potatoes to the mushroom broth and salt to taste.
- Peel and chop the onions. Wash and peel the carrots. Chop one half of the carrots into small cubes and add to the pan with mushrooms, potatoes and meat. Chop the pickled cucumbers into small cubes.
- Fry the chopped onion in oil until transparent, add to it the second half of the grated carrots. Mix everything and fry a little. Then fill in the chopped cucumbers and add a little broth to the vegetables. Simmer everything over medium heat for about 15-20 minutes, stirring constantly.
- At the end of stewing, add adjika, tomato paste and lavrushka to the vegetables. Simmer for a few more minutes and remove from heat. When the potatoes are boiled, put the vegetables in a saucepan and simmer the soup over low heat with practically no boiling for about 20 minutes.
