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Mushroom noodles
1 serving
cook mushroom broth. cut the roots and onions into straws, spit with fat. cook homemade noodles, dry them and sieve them through a sieve. put the roots, boiled, shredded mushrooms, in the boiling broth, and noodles after the broth boils again. to maintain the transparency of the soup, first lower the noodles into hot water for one minute, roll them onto a sieve and, when the water is drained, transfer them to the broth. cook the noodles in the broth for 15 - 20 minutes. put the greens before serving.
cook mushroom broth. cut the roots and onions into straws, spit with fat. cook homemade noodles, dry them and sieve them through a sieve. put the roots, boiled, shredded mushrooms, in the boiling broth, and noodles after the broth boils again. to maintain the transparency of the soup, first lower the noodles into hot water for one minute, roll them onto a sieve and, when the water is drained, transfer them to the broth. cook the noodles in the broth for 15 - 20 minutes. put the greens before serving.
dried white mushrooms - 5-6 pcs., carrots - 2 pcs., parsley root - 1 pc., onions - 1 pc., butter - 1 tbsp. spoon, greens to taste, salt to taste, pepper to taste, water - 2 l, flour - 200 g, eggs - 3-4 pcs.
