Ingredients
10-15 mushrooms
Chapter 1 (50 g) onion
4 tbsp (40 ml) vegetable oil
3-4 (200 g) of potatoes
3-4 (150 g ) tomatoes
1 tbsp (10 g) flour
1 tsp (10 g) tomato paste
1 tsp (5 g) red pepper
parsley
salt
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tillia
Method
Onions, chopped, stew in fat (leave 1 tbsp from fat). Add the potatoes, cut into cubes and mushrooms, cut into julienne. Pour 5 cups boiling water, add salt and boil for 30 minutes. Then add the tomatoes, peeled and chopped. Flour stew in the separated oil (1 tbsp) with tomato paste, diffused in water, and red pepper and add to the soup ten minutes before removing it from the fire. The finished soup is served with chopped parsley.
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Comments
Delicious vegetarian soup. Ready in January without the tomato paste and red pepper. At least for my taste are unnecessary.
Getting ready in January without Fry anything. Usually use stumps mushrooms remaining in the preparation of any dish with mushrooms. Consistently put products into boiling water. Often add carrot, celery, vermicelli. In it to interleave.