Composition / ingredients
Cooking method
Peel potatoes, cut into pieces, salt and cook until tender. The smaller the potatoes are cut, the faster they will cook.
Onions and carrots are cleaned, onions are finely chopped, carrots are grated. In a frying pan, melt the butter, fry the vegetables on it until golden. Meanwhile, wash and cut the champignons into pieces. We send the mushrooms to a frying pan with vegetables and fry for about 10 minutes. Add a little water so that the mushrooms do not burn.
Then put the vegetable roast with mushrooms in a saucepan with potatoes and cook over low heat for about 15 minutes.
Then turn off the fire. Drain the broth from the pan, and puree the thick part with a blender. Then pour the broth back in. Add ground black pepper to taste and cream, mix and bring the soup to a boil. Remove from the heat. We serve it to the table. You can serve it with sour cream, fresh parsley and croutons.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
