Первый альтернативный
 

«Суп из шампиньонов»

ноября 5, 2011

sup-iz-shampinonov

Нам с Вами потребуется:

  • 500 грамм шампиньонов,
  • 2 столовые ложки сливочного масла,
  • 1 луковица,
  • 1  столовая ложка муки,
  • 1 литр бульона из костей,
  • соль, черный молотый  перец,
  • 1 стакан сливок,
  • 2 сваренных вкрутую яйца,
  • 1 столовая ложка мелко нарубленной петрушки.

Грибы почистить, помыть и прокрутить через мясорубку, далее тушить в масле, натераем лук и далее  на медленном огне тушим в течение  10 минут. На сковороду добавляем муку, просушиваем, и  не доводя до изменения цвета, вливаем чуток горячего бульона, хорошо мешаем, добавляем приправу и выливаем весь бульон. Снимаем суп с огня, добавляем сливки, и посыпаем зеленью петрушки и  нарезанные яйца.



Информация для иностранных посетителей:



500 g of potatoes, ? liter of milk, 2 eggs, 2 - 3 tbsp. grated cheese, pepper, salt, a pinch of nutmeg. Prepared carcass split each into 4 pieces and fry in enough oil. Sauteed chunks removed from the pan and put it in diced bacon, 2 small onions, finely chopped mushrooms and garlic pounded. All this is a little put out, then put back into the pan the chicken pieces, pour a glass of cognac, sprinkle with flour, add the bay leaf, thyme, and remaining onion. Mix well and add the red wine. Season with salt and pepper. Then remove the meat and the sauce to boil half. Pour this sauce hot meat and serve. Calculated for 2-4 servings. The fish is cleaned, washed, cut off the fins, heads, tails (small fish left whole), split into pieces (preferably removed bone). Onion cut into large rings and fry in vegetable oil, add sliced ??tomatoes, green onions, parsley, thyme, bay leaf, garlic pounded n peel an orange. All a bit put out, then add the tails, heads, fins and a fish with a denser meat (eel, halibut), add salt and cover with water so that all the fish was covered and put on a strong fire to boil water quickly, and cook for 7.8 min. Then add the fish with a softer meat and cook for 7 minutes. Buyabess cook no more than 15 minutes. Then, remove the soup from the heat, add a good white wine, pepper and hard to put on quite a weak flame for 5 minutes. Fish broth through a sieve. Put it toasted or fresh bread slices and pour the soup into bowls. Fish submitted separately on a heated platter. Sprinkle with parsley. Fish quenelles of pike Celery root peeled, grate and put in the soup over low heat, add butter. 600 g potatoes, 500 g onion, a little milk, 1-2 tbsp. tablespoons butter, 4 egg yolks, salt, pepper, a pinch of nutmeg. Panadel soup at home

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