Ingredients: Dried Mushrooms – 50 g; cabbage (fresh or sour) – 500 g; potatoes – 750 g; carrots – 100 g; parsley – 100 g; onions – 50 g; leeks – 50 g; mashed tomato – 100 g; ghee or butter – 150 g; sour cream – 125 g, salt; bay leaf, pepper, parsley or dill.
Preparation: Soak dry mushrooms, rinse them. Peel the roots of parsley and leek. Put in a pan and pour water. In no case do not immediately put salt. Boil until until the mushrooms become soft. Throw a pinch of salt bay leaf, pepper. Boil the broth until the mushrooms sink to the bottom. Strain the broth through cheesecloth or sieve. Mushrooms carrots, cut the cabbage, toss into the broth and boil until until the carrots are cooked in half. Chop the onion and fry it in oil until golden brown.
Cut the potatoes into strips. Put onion, potatoes and soup cook until potatoes are cooked. Do not forget to put a tomato and one boil with it once. Pour the soup on the plates, put the sour cream, sprinkle with parsley or dill.
Enjoy your meal!
