Grandfather's soup with a quenelle of buckwheat
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A delicious soup with the mushroom aroma and delicate cheese quenelle. A rich, nourishing, aromatic - it is fine to diversify Your dining menu.
Ingredients for Grandfather's soup with a quenelle of buckwheat
- Butter - 25 g
- Potatoes - 400 g
- Onion - 1 piece
- Broth - 1.5 l
- Salt - 1/2 tsp.
- Powder mushroom - 2 tsp.
- Bay leaf - 2 PCs
- Buckwheat flour - 75 g
- Butter - 15 g
- Salt - 1 depot.
- Parsley - 1 tsp.
- Garlic - 0.25 tsp
- Chicken egg - 1 piece
Step by step instruction of cooking Grandfather's soup with a quenelle of buckwheat
Шаг 1
Cook chicken broth. We will need 1.5 liters.
Шаг 2
Peel the onion and finely chop.
Шаг 3
Melt the butter. Fry the onions on low heat for 10 minutes.
Шаг 4
Then add the diced potatoes and fry for another 2-3 minutes, stirring occasionally. Throw in the broth, add the Bay leaves and keep on heat for 10 minutes.
Шаг 5
From pre-roasted in a dry frying pan buckwheat groats (I have a Mistral) to grind flour.
Шаг 6
To the buckwheat flour add salt, garlic and parsley. Mash with softened butter. Add the lightly beaten egg. Knead the dough (it should be soft).
Шаг 7
Put in the broth pivchaynoyi spoon test. Then add the salt and mushroom powder (grind dried mushrooms). Cook on low heat for 10 minutes.