Soup with pickled mushrooms

Name: Soup with pickled mushrooms
Total time: 1 h
Yield: 6
Ingredients: 4 Potato; 250 g Marinated mushrooms; 2 tablespoon Rice; 1 Carrot; 1 Bulb onions; 1 Chicken eggs; 1 tablespoon Vegetable oil; 1 cloves of garlic Garlic; to taste Salt; 3 Peppercorns; 2 L Water

Aromatic soup with pickled mushrooms – hello from summer. Very tasty with a rich aroma of wild mushrooms, it is easy to prepare without fresh mushrooms, but with only a small jar of pickled ones. Households will be full and happy. You can use any mushrooms according to your taste and availability, the soup will be delicious in any case. In addition, it turns out satisfying even without meat thanks to mushrooms.

84

57622

Ella Wilson

Author of the recipe

Calories

165Kcal

Protein

5gram

Fat

5gram

Carbs

27gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

4

250g

2tablespoon

1

1

1

1tablespoon

1cloves of garlic

to taste

3

2L

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Preparing the ingredients.
STEP 2
Wash and clean the vegetables. Cut the potatoes into cubes.
STEP 3
Grate the carrots and finely chop the onion. In heated vegetable oil, fry the onions and carrots until transparent.
STEP 4
Boil the rice until half cooked.
STEP 5
We wash the mushrooms, cut them into small pieces and place them in a frying pan with vegetables.
STEP 6
Fry for 10 minutes, stirring occasionally. You can add a little water to prevent it from burning.
STEP 7
Place potatoes, fried vegetables and rice in a saucepan, add water, salt to taste, add peppercorns and a finely chopped clove of garlic. Place on the fire, bring to a boil and cook for about 7 minutes.
STEP 8
Beat the egg with a pinch of salt.
STEP 9
And pour into the soup in a thin stream, stirring with the other hand so that the egg is evenly distributed throughout the broth.
STEP 10
Cook the soup over low heat for about 10 minutes. Add finely chopped spinach. Turn off the heat and leave the soup covered for 20 minutes.
STEP 11
It is better to serve the soup in portions in clay pots. With this method of serving, the taste of the soup will be especially rich. Can be served with sour cream. Bon appetit!

Comments on the recipe

Moderator Ksenia

26.11.2023

4.5

I have several jars of pickled mushrooms. In our family they are not eaten very quickly, so I decided to cook something from them. I found a recipe for soup with pickled mushrooms on the website. This soup is quick and easy to prepare. In just 40 minutes I had lunch ready. I didn’t boil the rice separately; I added it while cooking the soup. Instead of spinach, I added two handfuls of frozen nettles to the soup. The soup has a very rich mushroom flavor. It turned out to be quite thick, fragrant, and beautiful. Nettle added a slight sourness to the broth. Thank you very much for the recipe! It turned out very tasty.