Potato soup with fresh mushrooms

1 serving


Clean fresh porcini mushrooms or butter and rinse. Cut the roots, chop and fry in oil. Fry root vegetables and onions separately. Cut the mushroom hats into slices, scald, roll on a sieve, and when the water is drained, transfer to a saucepan, pour with water and cook for 40 minutes. After that, add diced potatoes, toasted mushroom roots, root vegetables, onions, spices, salt and cook for another 20 - 30 minutes. When serving, fill with sour cream or semolina, greens (dill and onions).