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300 g fresh or defrosted mushrooms (Swiss brown mushrooms, porcini mushrooms, girolles)
1 mid-sized onion bulb
1 mid-sized carrot
1 tbsp seed-oil
2 large potatoes
2 l water or chicken stock
2 bay leaves
200 g Makfa “Rakushechki” pasta (conchiglie) for soups and broths
4 tbsp sour cream for serving
a small bunch of dill
a small bunch of parsley
time 1 hour
Additional properties For kids
1. Wash mushrooms properly, blot them with a paper towel, chop coarsely and saute in a saucepan for 20-30 minutes to remove any remaining moisture.
2. Meanwhile peel onions and carrots. Cut onion into half-circles, carrot – into sticks. Heat oil in the skillet and saute onion and carrot for 7-10 minutes until golden brown. Place the mixture in the saucepan with mushrooms.
3. Peel potatoes, cut into thin sticks, place in a pot and cover with water or broth. Bring to a boil, add bay leaves, peppercorns, and salt, and cook for 10 minutes.
4. Place mushrooms and vegetables in the pot, bring to a boil again and cook for 5 minutes. Add pasta and cook for 4 more minutes. Serve the soup with sour cream chopped greens on top.
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