Mushroom Soup in a Pot
Soups • Uzbek
Description
Mushrooms — chanterelles, champignons, or porcini. Herbs — parsley or dill.
Ingredients
- Fresh Mushrooms 20 oz
- Green peppercorns 1 piece
- Onion 1 head
- Parsley 1 piece
- Celery salt 1 piece
- Herbs 0 oz
- Scallions 0 oz
- Bay leaf 1 piece
- Vegetable Oil 4 tablespoons
Step-by-Step Guide
Step 1
Cut the mushrooms into pieces and sauté in oil (30 minutes) over low heat.
Step 2
Slice the pepper into strips. Chop the onion, parsley root, and celery root, and sauté in the remaining oil until golden.
Step 3
Pour 1 liter of water into a clay pot, add salt, and place it in a cold oven. Then turn on the oven and bring the water to a boil.
Step 4
Carefully add the sweet pepper, mushrooms, and onion with roots to the boiling water, stir, add the bay leaf, parsley, dill, and cook for 10–15 minutes.
Step 5
Slice the green onion into rings. Before serving, add it to the soup. Optionally, sour cream can be added.
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