Soup with pickled mushrooms

Step-by-step cooking

1. Step 1:

   

   Preparing the ingredients.

2. Step 2:

   

   Vegetables are washed, cleaned. Cut the potatoes into cubes.

3. Step 3:

   

   Grate carrots, chop onions finely. In preheated vegetable oil, fry the onion and carrot until transparent.

4. Step 4:

   

   Boil the rice until it is half cooked.

5. Step 5:

   

   Mushrooms are washed, cut into small pieces and sent to a frying pan with vegetables.

6. Step 6:

   

   Fry for 10 minutes, stirring occasionally. You can add a little water so that it doesn't burn.

8. Step 7:

   

   Put potatoes, vegetable frying and rice in a saucepan, pour water, salt to taste, add pepper, finely chopped garlic clove. Put on the fire, bring to a boil and cook for about 7 minutes.

9. Step 8:

   

   Beat the egg with a pinch of salt.

10. Step 9:

    

    And pour a thin stream into the soup, stirring with the other hand so that the egg is evenly distributed over the broth.

11. Step 10:

    

    Cook the soup over low heat for about 10 more minutes. Add finely chopped spinach greens. Turn off the heat and leave the soup under the lid for 20 minutes.

12. Step 11:

    

    It is better to serve soup in portions in clay pots. With this method of serving, the taste of the soup will be especially rich. You can serve it with sour cream. Bon appetit!