Chicken and chickpea soup
2020-08-13 / test@t
Mushroom soup with cucumbers and horseradish on kvass
This cold soup can be made even more satisfying by adding crumbled rye bread to it and letting the soup steep to soften the bread. Then it will become known as “Tyury”, but the name change will not make it worse. Yes, and mushrooms can be boiled a second time in vegetable or chicken broth, for the brightness of the taste of the whole dish.
Ingredients
- 200 g dry porcini mushrooms
- 400 g boiled or baked beets
- 100 g boiled potatoes
- 2 strong cucumbers
- 3 pickled cucumbers
- 4-5 stalks of green onions
- dill for serving
- 1 liter of kvass
- salt
- ready horseradish for serving, better creamy
STEP-BY-STEP COOKING RECIPE
Step 1
Fill the mushrooms with drinking water so that it completely covers the mushrooms. Bring to a boil over high heat. Drain water, rinse mushrooms. Reduce heat. Return to pot and refill with potable water. Cover and cook until mushrooms are soft.
Step 2
Throw the mushrooms on a sieve, strain the broth and do not pour it out. Cool the mushrooms a little, cut into strips. Also slice beets, potatoes, all cucumbers (pickles, better cut into thin slices). Chop the onion at random.
Step 3
Mix all ingredients. Fill them with kvass. Salt. Serve with horseradish.
See more
