Mushroom soup with dumplings
Ingredients: 50 g dried mushrooms; 1 cup wheat flour; 1 raw egg; 2 tablespoons butter; 1/4 cup of water; 600 g of potatoes; 1 carrot; 1 parsley root; 1celery root; 1 onion; salt, black pepper allspice, bay leaf, parsley and dill.
Preparation: Rinse mushrooms thoroughly, pour cold water, boil the broth. Sift flour through a sieve, add egg, a quarter cup of water, salt, cook cool fresh dough. Roll a tourniquet 1 cm thick from dough, cut from it dumplings. Cut the roots and onions into thin strips, lightly fry in oil. Strain the mushroom broth. Rinse mushrooms with cold water, finely chop, fry in oil. Peel the potatoes, rinse, cut into slices. Drop the potatoes into the strained broth, fried mushrooms, roots, dumplings, add salt, spices and bring everything to readiness. Instead of dumplings, you can cook small dumplings or ears. For this cooked dough roll out in the form of small circles, put in the middle of the circle finely chopped fried mushrooms in oil, wrap small dumplings or ears and boil them in the soup. When serving, season the soup parsley and dill greens—
Enjoy your meal!
