Mushroom soup



vermicelli “Makfa” – 100 g
pickled cucumbers – 100 g
sour cream – 100 g
onions – 75 g
tomatoes – 100 g
butter – 50 g
potatoes – 100 g of
canned mushrooms – 100 g of
broth of meat or chicken – 1 liter of
dill and parsley


Cooking method:

Broth bring to a boil, add the chopped onion. 10 minutes after the start of cooking, type diced potatoes, noodles, sliced julienne mushrooms and pickles.
At the end of cooking, season with soup peeled and sliced tomatoes, oil, salt to taste. Serve with finely chopped greens and sour cream.

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