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Potato soup with fresh mushrooms and brains
1 serving
Finely chop and spass the legs of fresh porcini mushrooms in fat; shred the hats and cook in broth or water for 30 - 40 minutes. Cut the potatoes into cubes or checkers. Cut the roots into slices, shred the onions and spass everything together with the fat. Put the browned mushroom legs, carrots, parsley, onions, potatoes in boiling water or broth and cook for 15 - 20 minutes. For 15 - 20. minutes until the cooking is over, add the chopped tomatoes and salt. Cook brains separately. Serve with pieces of brain, sour cream and herbs.
Finely chop and spass the legs of fresh porcini mushrooms in fat; shred the hats and cook in broth or water for 30 - 40 minutes. Cut the potatoes into cubes or checkers. Cut the roots into slices, shred the onions and spass everything together with the fat. Put the browned mushroom legs, carrots, parsley, onions, potatoes in boiling water or broth and cook for 15 - 20 minutes. For 15 - 20. minutes until the cooking is over, add the chopped tomatoes and salt. Cook brains separately. Serve with pieces of brain, sour cream and herbs.
potatoes - 700 g, beef brains - 200 g, fresh white mushrooms - 220 g, onions - 80 g, carrots - 80 g, parsley greens - 20 g, tomatoes - 120 g, margarine - 20 g, sour cream - 40 g, salt to taste
