#game Hearty and delicious mushroom soup with pickles.
Ingredients: dry mushrooms, water, potatoes, carrots, onions, vegetable oil, rice, pickles, herbs, salt, ground pepper, ground sweet paprika, dry garlic
Cooking method:
Pour dry mushrooms with hot water and leave for 20-30 minutes.
We squeeze the swollen mushrooms, put them in a saucepan, fill them with water, put them on the stove and cook for 20 minutes.
Chop the onion and sauté in a pan until translucent.
Three carrots on a grater and add to the onion. Saute carrots until soft.
Cut the pickled cucumber into strips and add to the vegetables. Pour 2-3 tablespoons of broth, cover and simmer over low heat for 5 minutes.
Remove the mushrooms from the broth with a slotted spoon. (The mushrooms can not be removed, but continue to cook the soup further. We like it better if the mushrooms are fried a little). Put the chopped potatoes into the broth. Rice followed by potatoes. Salt.
While the potatoes and rice are cooking, cut the mushrooms and lightly sauté.
When the potatoes are ready, put mushrooms and browned vegetables, bay leaf, ground pepper, dry garlic, paprika into the soup. After 2-3 minutes, add greens and turn off. Let the soup brew for 15-20 minutes and serve with sour cream.
Bon Appetit!