Mushroom soup with boletus

Mushroom soup is not only an alternative to meat broths, but also a salvation for vegetarians. This dish contains vegetable protein and nutrients. And with a good recipe, you get amazing taste.

Ingredients

• Sour cream - 250 Gram Cottage cheese - 200 Gram Boletus mushrooms - 100 Gram Onions - 1 Piece Carrots - 1 Piece Potatoes - 6 Pieces Egg - 1-2 Pieces Wheat flour - 1 Glass (2 tablespoons for dressing, the rest of the flour for dumplings) Bay leaf - 3 Pieces Allspice peas - 5-7 Pieces Salt - To taste Ground black pepper - To taste Ghee - 2 Tbsp. spoons

Directions

1. Sort out the mushrooms, rinse and cut. Soak them in salted water for 30 minutes. Then rinse them and cook in water. Skim off the foam. At this time, chop the onion into cubes. Fry it in a spoonful of butter until soft.
2. Then grate the peeled carrots on a fine grater to the onion. After 7 minutes, add the mushrooms to the pan. And strain the broth from under them. After a couple of minutes of frying, put the broth on the fire. Add the ingredients from the pan to the water.
3. Cook the soup for 5 minutes. Also add salt, bay leaf, allspice and black pepper to the broth. Refuel. Mix the flour and sour cream thoroughly.
4. Dilute the dressing a little with broth, and then pour the mass into the soup. Bring it to a boil and turn it off immediately. Prepare dumplings.
5. Boil the washed potatoes in their skins until tender. Then cool and peel the potatoes. Next, grate the potatoes on a fine grater. Add eggs to it. Also add flour, salt and cottage cheese. Mix everything thoroughly. Knead the dough.
6. Make a sausage out of it. Cut the dough into pieces. Boil the dumplings in salted water for 3 minutes after they float. Add mushroom soup with dumplings and herbs if desired. Bon Appetit!