Ingredients
Dried mushrooms - 50 g
Wheat flour - 1 cup
Egg - 1 pc.
Butter - 2 tbsp
Water - 2 liters
Potatoes - 600 g
Carrot - 1 pc.
Parsley - 1 pc.
Celery - 1 pc.
Onion - 1 pc.
Salt, bay leaf, black pepper,dill, parsley - to taste.
Method of preparation
Step 1 Mushrooms rinse thoroughly, cover with cold water, boil the broth.
Step 2 Sift flour through a sieve, add the egg, a quarter cup of water, salt and cook cool fresh dough. Dough roll harness 1 cm thick slice of it dumplings.
Step 3 indigenous and onion cut into thin strips, lightly fry in butter.
Step 4 mushroom broth. Mushrooms, rinse with cold water, cut into small pieces and fry in oil. Peel the potatoes, wash and cut into slices.
Step 5 In the strained broth omit potatoes, sauteed mushrooms, roots, dumplings, add salt, spices, and bring everything to availability.
Step 6 instead of dumplings you can prepare small varenichki or ears. To do this, roll the dough cooked in the form of small circles in the middle of the circle to put finely chopped sauteed mushrooms, wrap small varenichki or ears and boil them in the soup. When serving soup to fill the parsley and dill.
