At home they firmly believe: there is no such dish that can be spoiled with mushrooms. So they go to the pickle almost like relatives. If there are forest ones, you can take them, but ordinary champignons will be enough.
Ingredients
- Meat broth - 1.5-2 l
- Mushrooms - 200 g
- Onion - 1 piece
- Carrots - 1 piece
- Potatoes - 4 pieces
- Pickled cucumbers - 4 pieces
- Fig - 80 g
- Processed cheese - 1 piece
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Cut all the ingredients into small cubes.
Add potatoes and rice to the boiling broth, cook for 10-15 minutes.
Fry the onion and mushrooms until the moisture evaporates.
Add carrots, roast and melted cheese to the soup. Continue cooking until the cheese melts.
Add cucumbers and spices, and boil the pickle for another 2-3 minutes.
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