Potato soup with mushroom ears

Delicious soup. One of our family's favorite soups. Soup can be cooked in meat broth and, as lean soup, in vegetable broth.

Ingredients

• Onions - 1
• Parsley root - 1 small
• Parsley and dill
• Salt
• Pepper
• Potatoes - 2-3 pcs.
• Butter - 1 tablespoon
• For the test:
• Flour - 1 glass
• Egg - 1
• For filling:
• Dry mushrooms, preferably white - 150g
• Onions - 1
• Butter - 1 tbsp. a spoon
• Salt
• Pepper

Directions

1. While the broth is boiling, prepare the vegetables: peel and dice the carrots, finely chop the onion, cut the small parsley root into small cubes, finely chop the parsley and dill, peel and dice the potatoes.
2. Add carrots, parsley and onions to the broth and cook for 20-25 minutes.
3. For the filling, soak the mushrooms in warm water and, when they become soft, cook for 30 minutes. Finely chop the onion and fry in oil. We put the mushrooms in a colander. If desired, the mushroom broth can be added to the soup; lean soup will be especially tasty with it. Scroll mushrooms and fried onions in a meat grinder, salt and pepper.
4. For the dough, sift the flour, add the egg and some cold water. Knead the dough and let it stand for 15-20 minutes. Then roll out thinly, cut into 6 x 6 cm squares, put the mushroom filling in the middle and pinch. Bring the two horns together and glue them together.
5. Put potatoes in the soup, let it boil, and put the ears into the soup. Cook for 15 minutes. The ears should pop up. Season with salt and pepper, add butter and sprinkle with finely chopped parsley and dill.
6. Bon Appetit!