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Potato soup with mushrooms, beet tops and cucumbers
1 serving
Rinse mushrooms in warm water, soak in water. When swollen, cook in the same water under the lid until soft. Also cook fresh mushrooms, then remove, cut into straws and lower them back into the water. Cold boiled potatoes, beetroot tops, peeled cucumbers, chop spring onions, add grated horseradish, salt and lower into mushroom broth: cook, add sour cream and vinegar.
Rinse mushrooms in warm water, soak in water. When swollen, cook in the same water under the lid until soft. Also cook fresh mushrooms, then remove, cut into straws and lower them back into the water. Cold boiled potatoes, beetroot tops, peeled cucumbers, chop spring onions, add grated horseradish, salt and lower into mushroom broth: cook, add sour cream and vinegar.
potatoes - 600 g, green onions - 80 g, cucumbers - 300 g, salt to taste, vinegar to taste, horseradish - 20 g, fresh mushrooms - 500 g, or dried mushrooms - 100 g, beet tops - 100 g
