Главная 7 Cooker 7 Mushroom and pearl soup, step-by-step recipe with photos

Mushroom and pearl soup, step-by-step recipe with photos

  • olive oil – 2 tbsp. l
  • onion – 1 onion
  • dry oregano pinch
  • carrots – 2 pcs.
  • salt
  • fresh forest mushrooms – 750 g
  • pearl barley – 130 g
  • stalked celery – 2 stalks

Borsch is a classic dish of Slavic cuisine. Borscht is a thick vegetable soup, the main ingredient.

Rassolnik is a traditional Russian soup with pickles. Auguste Escoffier in his.

Rassolnik is a traditional Russian soup with pickles. Auguste Escoffier in his.

Chicken soup – always in place. How many colds he cured!

How many families saved! But

A cream soup is a thick soup made from pureed vegetables, cereals, meat, poultry or fish. Soup

Onion soup has been popular in Europe since ancient times, and it was mostly cooked in.

Seafood soups as no other beautifully combine the nourishment, ease and benefit. WITH .

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Cheese soup is a real winter food: thick, high-calorie and also slowly cools. Cheese for soup.

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It is better to sauté vegetables, without zazharki, Yes, and on high heat the mushrooms will shrivel. And olive oil in this recipe is useless. Sunflower is the most. Try a Russian salad with ol.maslom-understand what I’m talking about.

Onions and celery fry on medium heat, but closer to the weak. And when you add mushrooms, you can first increase to medium, the mushrooms will give juice and can be increased again, to medium-strong.

Can you please tell me on what fire to fry onions and celery, and on what then cook mushrooms with barley. Thank!

Exactly so, only without celery, and with a potato in our house already at least 3 generations of women cook. This is a real mushroom soup. Yummy, I will not change such a soup 🙂

Be sure to cook, but without celery (a very specific flavor) and carrots (I want to feel the pure flavor of mushrooms). And in corn oil. I can not live without olive! but not for frying!

Moreover, I have the freshest, personally collected mushrooms grandmother!

Cooked from frozen sliced ​​champignons. Cooking is simple.

It turns out very tasty.

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